Ingredients
Scale
- 2 cups low-fat or full-fat cottage cheese (small curd)
- 2 large eggs
- 2 scoops (approx. 60g) vanilla or chocolate whey protein powder
- 1/4 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 cup monk fruit sweetener or stevia
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Optional: 2 tablespoons sugar-free chocolate chips
Instructions
- Preheat 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, eggs, and vanilla extract into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no curds remain. This step is crucial for achieving that silky, dessert-like texture.
- In a large mixing bowl, whisk together the protein powder, almond flour, cocoa powder, sweetener, and salt. Pour the blended cottage cheese mixture into the dry ingredients. Use a spatula to fold everything together until a thick, uniform batter forms. If you are using chocolate chips, fold half of them into the batter now.
- Spread the batter evenly into your prepared baking pan. Smooth the top with your spatula and sprinkle the remaining chocolate chips over the surface. Place the pan in the center rack of the oven and bake for 25 to 30 minutes. The edges should be firm, but the center should still have a very slight jiggle when shaken.
- Remove the pan from the oven and let it cool completely at room temperature. For the best texture, place the cooled pan in the refrigerator for at least 2 hours (or overnight) to set. Once chilled, use the parchment paper to lift the block out of the pan. Slice into 4 large bars and enjoy immediately or wrap them for meal prep.
- Cook Time: 40 minutes