These Cottage Cheese Brownies are easy 4-ingredient fudgy protein brownies using cottage cheese to boost their protein content. They are also healthier, with no refined sugar, flourless, and gluten-free.
I love simple low-carb brownie recipes for a keto-friendly dessert, like my recent Flourless Yogurt Mousse Brownies. These new brownies are equally delicious with a rich chocolate taste.
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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Preheat the oven to 350 °F (180 °C). Line a 6-inch brownie pan with parchment paper. Lightly oil paper with cooking oil spray. Set aside.
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In a high-speed blender or food processor, add the cottage cheese, egg, egg yolk, cocoa powder, sweetener, and vanilla if used.
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Blend or process until thick and smooth. You may have to stop the blender a few times, scrape down the side of the jug with a rubber spatula, and repeat.
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Pour the batter into the pan and sprinkle a few chocolate chips on top if you like.
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Bake the brownies for 28-33 minutes at 350 °F (180 °C) until the top is dry and a toothpick inserted in the center comes out dry and clean.
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Let the brownies cool down in the pan. They will deflate, that’s normal, then transfer them to a cooling rack to fully cool down. For the best fudgy texture, store in the fridge 1 hour before eating.
Note 2: You need 1 large egg and 1 large egg yolk at room temperature. You can’t make the recipe egg-free.
Note 3: Or unsweetened cacao powder.
Note 4: I am using a sugar-free monk fruit/erythritol blend that you can use as a 1:1 substitute for sugar. Other options are coconut sugar, date sugar, or allulose.
Note 5: For flavor.
Note 6: For a boost of chocolate flavor.
Pan size: These are small brownies that you must bake in a 6-inch pan or the brownies will be way too flat in an 8-inch pan.
Storage: Store the brownies for up to 4 days in the fridge in an airtight container. The brownies taste even better after being refrigerated, they get crusty on top and moist fudgy in the middle.
Serving: 1 square (from 6 squares)Calories: 90.9 kcal (5%)Carbohydrates: 6.2 g (2%)Fiber: 3.2 g (13%)Net Carbs: 3 gProtein: 5.4 g (11%)Fat: 5.2 g (8%)Saturated Fat: 2.8 g (18%)Polyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.8 gTrans Fat: 0.003 gCholesterol: 35.5 mg (12%)Sodium: 96.1 mg (4%)Potassium: 148.7 mg (4%)Sugar: 0.9 g (1%)Vitamin A: 81.8 IU (2%)Vitamin B12: 0.2 µg (3%)Vitamin D: 0.2 µg (1%)Calcium: 35.7 mg (4%)Iron: 1.5 mg (8%)Magnesium: 38.9 mg (10%)Zinc: 0.7 mg (5%)
Ingredients and Substitutions
You only need 4 ingredients to make this recipe. Here’s how to pick them (and swap them).
- Cottage Cheese – This adds moisture and a creamy texture, and significantly boosts the protein content of the brownies. Full-fat cottage cheese provides the best results, as low-fat versions lead to dry brownies.
- Eggs + Egg Yolk – These bind the ingredients together and add richness. The extra yolk enhances the fudgy texture and protein.
- Unsweetened Cocoa Powder – This brings the rich chocolate flavor to the brownies. Cacao powder also works well.
- Granulated Sweetener – This sweetens the brownies without refined sugar. A monk fruit/erythritol blend maintains low calories and low carbs. You can also use allulose for a low calorie result. If low carb is not required, coconut sugar or date sugar also work.
How to Make Cottage Cheese Brownies
This recipe is super easy to whip up. Here’s how in a few pictures.
Combine the ingredients in a high-speed blender.
Blend until the texture is smooth and pourable.
Transfer the brownie batter into a 6-inch pan lined with parchment paper.
Bake the brownies for 28-33 minutes at 350 °F (180 °C).
Carine’s Tips
Let me share a few more tips to make perfect brownies.
- Pan Size Matters – Use a 6-inch or 5-inch pan for the ideal thickness. An 8-inch pan will result in thin, dry brownies.
- Top with Chocolate – Sprinkle sugar-free or dark chocolate chips on top before baking to boost sweetness and chocolate flavor.
- Full-Fat is Key – Use full-fat cottage cheese for the best moisture and texture. Low-fat cottage cheese makes the brownies dry.
- Chill for Fudginess – Refrigerate the brownies for at least an hour before serving to achieve the best fudgy texture.
- Blend Until Smooth – Ensure the batter is completely smooth by blending or processing thoroughly, scraping down the sides as needed.
- Check for Doneness – Insert a toothpick into the center of the brownies to ensure they are fully baked; it should come out dry.
- Parchment Paper Essential – Line the pan with parchment paper for easy removal and cleanup.
- Cooling Deflation – Expect the brownies to deflate slightly as they cool; this is normal and contributes to their fudgy texture.
- Storage – Store the brownies in an airtight container in the fridge for up to 4 days; they taste even better after chilling.
- Room Temperature Eggs – Using room temperature eggs helps the batter blend smoothly and evenly.
More Low-Carb Brownies
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!