Ingredients
Scale
- 1 cup low-fat cottage cheese (blended until smooth)
- 1 large egg
- 1 scoop (30g) chocolate whey or casein protein powder
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons almond flour
- 3 tablespoons granulated monk fruit or allulose sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 1 tablespoon sugar-free dark chocolate chips (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a small oven-safe dish or a large ramekin. Place the cottage cheese into a high-speed blender or food processor. Blend until it is completely smooth and no curds remain. Transfer the smooth cottage cheese to a mixing bowl. Whisk in the egg and vanilla extract until fully combined. Sift in the protein powder, cocoa powder, almond flour, sweetener, and baking powder. Stir gently until you have a thick, chocolatey batter.
- Pour the batter into your prepared baking dish, smoothing the top with a spatula. Sprinkle the sugar-free chocolate chips over the top if you are using them. Place the dish in the center of the oven and bake for 22 to 25 minutes. You want the edges to be firm, but the center should still have a slight jiggle. Do not overbake, as protein powder can become dry if left in the oven for too long.
- Remove the brownie from the oven and let it cool in the dish for at least 10 minutes. This cooling period is crucial because the cottage cheese base needs time to “set” and reach its final fudgy consistency. You can serve it warm with a dollop of Greek yogurt or let it chill in the refrigerator for a few hours for a denser, truffle-like texture. Top with a pinch of sea salt for a gourmet finish.
- Cook Time: 35 minutes