Ingredients
Scale
- 2 cups Low-fat cottage cheese (blended until smooth)
- 2 large Eggs
- 2 scoops (approx 60g) Vanilla or Chocolate Whey/Casein protein powder
- 1/4 cup Almond flour
- 3 tablespoons Erythritol or Monk fruit sweetener
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Baking powder
- Optional: 1 tablespoon Sugar-free dark chocolate chips for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×4 inch loaf pan or a small square baking dish with parchment paper. Leave a little overhang on the sides so you can easily lift the bars out once they are cooled. This prevents sticking and makes cleanup a breeze.
- Place the cottage cheese, eggs, vanilla extract, and your choice of sweetener into a high-speed blender or food processor. Blend on high for about 30 to 60 seconds until the mixture is completely smooth and no lumps from the cottage cheese remain. This step is vital for achieving a silky, custard-like texture.
- In a medium mixing bowl, whisk together the protein powder, almond flour, and baking powder. Pour the blended cottage cheese mixture into the bowl with the dry ingredients. Use a spatula to fold everything together gently until just combined. Be careful not to over-mix, as this can make the bars too dense.
- Pour the batter into your prepared baking pan and smooth the top with your spatula. If you are using chocolate chips or nuts, sprinkle them evenly over the top now. Place the pan in the center rack of the oven and bake for 30 to 35 minutes. The edges should be golden brown, and the center should be set but still have a very slight jiggle.
- Remove the pan from the oven and let it cool completely at room temperature. For the best texture, place the pan in the refrigerator for at least two hours (or overnight) before slicing. This allows the protein and fats to set properly. Once chilled, lift the parchment paper out and slice into four large bars.
- Cook Time: 45 minutes