Ingredients
Scale
- 2 cups Low-fat or full-fat cottage cheese
- 1/2 cup Unsweetened cocoa powder (high quality)
- 2 Large eggs
- Optional: Sugar-free sweetener of choice (to taste)
Instructions
- Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal. Place the cottage cheese, cocoa powder, and eggs into a high-speed blender or food processor. If you prefer a sweeter brownie, add 2-3 tablespoons of your favorite keto-friendly sweetener at this stage. Blend the mixture on high until it is completely smooth and creamy, ensuring there are no visible cottage cheese curds left.
- Pour the smooth batter into the prepared baking pan and spread it evenly with a spatula. Place the pan in the center rack of the oven. Bake for 25 to 30 minutes. You will know they are ready when the edges are set and the center has a slight jiggle but does not stick to your finger when lightly touched. Be careful not to overbake, as these brownies are meant to be fudgy and moist.
- This is the most important step: let the brownies cool completely in the pan for at least 30 minutes. This allows the structure to set. Once cooled, use the parchment paper to lift the brownie block out of the pan. Slice into 9 even squares. For the best experience, refrigerate the brownies for an hour before serving to achieve a dense, truffle-like consistency. Serve as is, or top with a few sea salt flakes.
- Cook Time: 35 minutes