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Cottage Cheese Almond Flour Brownies

A guilt-free twist on a classic treat, these fudge brownies are made with protein-rich cottage cheese and almond flour for a healthier dessert option that satisfies your chocolate cravings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Brownie Batter
  • 3/4 cup cottage cheese (low-fat recommended) For a luscious texture
  • 1 tsp vanilla extract Pure vanilla is best for flavor
  • 1/3 cup honey (or maple syrup for a vegan option)
  • 2 large eggs At room temperature for blending
  • 1 tbsp instant coffee Enhances chocolate flavor; optional
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/3 cup cocoa powder Unsweetened for best results
  • 1 cup almond flour Finely ground recommended
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon Adds warmth and depth
  • 1/4 cup chocolate chips (optional) Dark chocolate chips recommended

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, salt, and cinnamon until fully combined.
  3. In a separate bowl, blend the cottage cheese, eggs, honey, vanilla extract, and instant coffee until the mixture is smooth and creamy.
  4. Pour the wet mixture into the dry ingredients and fold gently until just combined. Be careful not to overmix.
  5. Fold in the chocolate chips, if using.
  6. Pour the brownie mix into the prepared dish and smooth the top with a spatula.
  7. Bake for 22 to 25 minutes or until a toothpick inserted comes out with a few moist crumbs.
  8. Let the brownies cool for 15 to 20 minutes in the pan before lifting them out using the parchment paper. Cut into squares and enjoy.

Notes

If desired, sprinkle a touch of sea salt on top before baking for extra flavor. Store in an airtight container at room temperature for up to three days or refrigerate for about a week.