Ingredients
Scale
- 1 cup low-fat cottage cheese (blended until smooth)
- 1 large egg, room temperature
- 1/2 cup granulated monk fruit sweetener (or preferred low-carb sweetener)
- 1 teaspoon vanilla extract
- 1 1/2 cups superfine almond flour
- 1/4 cup vanilla protein powder (whey-casein blend works best)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup sugar-free white or dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal. Spray the parchment lightly with non-stick cooking spray to ensure the blondies do not stick.
- Place the cottage cheese in a high-speed blender or food processor. Blend until it is completely smooth and creamy with no visible curds. Transfer the blended cottage cheese to a large mixing bowl. Whisk in the egg, monk fruit sweetener, and vanilla extract until the mixture is well combined and slightly frothy.
- In a separate medium bowl, whisk together the almond flour, vanilla protein powder, baking powder, and salt. Gradually add the dry ingredients to the wet cottage cheese mixture. Use a spatula to fold the ingredients together until a thick batter forms. Be careful not to overmix, as this can make the blondies tough.
- Gently fold in half of the sugar-free chocolate chips. Pour the batter into the prepared baking pan and spread it into an even layer using an offset spatula. Sprinkle the remaining chocolate chips over the top. Place the pan in the center rack of the oven and bake for 22–25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean.
- Remove the pan from the oven and set it on a wire rack. Allow the blondies to cool completely in the pan for at least 30 minutes. This cooling period is crucial, as the blondies will continue to set and develop their fudgy texture. Once cool, lift the parchment paper to remove the blondies and slice them into 9 even squares.
- Cook Time: 35 minutes