Description
Delicious and moist homemade keto brownies made with cottage cheese and almond flour, sweetened with monk fruit sweetener for a low-carb, sugar-free treat perfect for keto and low-carb diets.
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 2/3 cup monk fruit sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Mix-ins
- 1/2 cup sugar-free dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and lightly grease it to prevent sticking.
- Blend Cottage Cheese: In a blender or food processor, blend the cottage cheese until smooth for a creamier texture in the brownies, though this step is optional.
- Melt Butter and Combine Wet Ingredients: Melt the unsalted butter and let it cool slightly. Whisk the melted butter together with the blended cottage cheese, eggs, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, sift together the almond flour, cocoa powder, monk fruit sweetener, baking powder, and salt to ensure even distribution and to remove lumps.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
- Add Chocolate Chips: Fold in the sugar-free dark chocolate chips evenly throughout the batter for added texture and flavor.
- Pour Batter and Bake: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing. This helps them firm up and makes them easier to cut and serve.
Notes
- Blending the cottage cheese ensures a smoother brownie texture but can be skipped if you prefer a chunkier bite.
- Use parchment paper in the baking pan to easily remove brownies without sticking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra fudgy texture, try using less almond flour, but this may affect structure slightly.
- You can substitute monk fruit sweetener with erythritol for a similar keto-friendly sweetness.
