Description
These healthy keto brownies use almond butter and cottage cheese as a base, and are sweetened with granulated monk fruit and sugar free chocolate chips. With just 5 simple ingredients, you can make a sugar free and gluten free brownie with the exact same taste and texture as the classic treat. They're crispy on the edges, soft and chewy in the middle, and contain only 2 g net carbs per brownie.
They're also higher in healthy fats, fiber, and protein from the nuts and cottage cheese, making them a great snack to keep you satiated, instead of spiking your blood sugar with empty refined sugar and starch. All without copious amounts of butter or oil that's typically found in keto desserts.
If you prefer cookies instead, I have a similar nut butter based recipe for Keto Chocolate Chip Cookies, with no sugar, butter, oil, or gluten, and only 3 g net carbs per serving! Or check out any of my other brownie recipes!
They're also higher in healthy fats, fiber, and protein from the nuts and cottage cheese, making them a great snack to keep you satiated, instead of spiking your blood sugar with empty refined sugar and starch. All without copious amounts of butter or oil that's typically found in keto desserts.
If you prefer cookies instead, I have a similar nut butter based recipe for Keto Chocolate Chip Cookies, with no sugar, butter, oil, or gluten, and only 3 g net carbs per serving! Or check out any of my other brownie recipes!
Time
Prep Time:
10 minutes
Rest Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hours
10 minutes
Cost
Total Cost:
Cost per Serving:
$0.27
Ingredients
Serving(s)
- 1 1/2 cup, whipped Nonfat cottage cheese
- 1 cup Almond butter
- 1 cup Cocoa powder
- 1/2 cup Granulated monk fruit
- 1/2 cup Sugar free chocolate chips
Instructions
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- Preheat your oven to 350F, and lightly grease a pan with oil. I'm using an 11.5x7" glass pan today, but a standard 9" square will also work
- In a large bowl, combine together (whipped) cottage cheese, almond butter, cocoa powder, and granulated monk fruit with a silicone spatula. The "batter" will be very thick, almost like the texture of cookie dough, depending on your cottage cheese. Fold in half the chocolate chips (1/4 cup, 45 g)
- Transfer the batter to the pan, and press the remaining chocolate chips into the top
- Bake at 350F for about 30 minutes, or until a toothpick comes out with some wet crumbs, but not totally raw or clean. Let cool totally in the pan for at least 30 minutes before slicing
Notes
- Whipped cottage cheese refers to cottage cheese that has been fully blended prior to use. You can buy it like this, but I perfer to just blend my entire container of cottage cheese when I get home from the store, as I always use it like this
- Any fat content of cottage cheese will do. Full fat (4%), low fat (1%), or nonfat (0 %) will all be very similar. The difference between nonfat and full fat is only about 0.7 g of fat and 6 calories per brownie
- Greek yogurt or Skyr will work in place of cottage cheese, but add 1/2 tsp (3 g) salt, since cottage cheese is naturally salty. The batter will be a little looser, but will still take about the same time to bake. As with cottage cheese, any fat level will work
- I've used almond butter here for these brownies, but cashew butter will also work just as well. I would not recommend peanut butter, unless you distinctly want peanut butter brownies. For nut free, try tahini or sunflower seed butter
- My nut butter is salted, but if you have unsalted nut butter, I would recommend adding 1/2 tsp (3 g) salt
- In place of sugar free chocolate chips, you can use some homemade Monk Fruit Chocolate Chunks
- I'm using granulated monk fruit with erythritol as my sweetener here, but any granulated sweetener will work, such as stevia or allulose
- Below is the nutrition facts comparison between these keto brownies and my standard Classic Fudgy Brownies
| Nutrient | Keto Brownies |
Classic Fudgy Brownies |
|---|---|---|
| Calories | 96 | 98 |
| Protein | 5.1 g | 1.2 g |
| Fat | 7.1 g | 5.1 g |
| Net Carbs | 2.2 g | 12.3 g |
| Fiber | 3.8 g | 0.8 g |
| Added Sugar | 0.0 g | 9.9 g |
| Sugar Alcohol | 4.9 g | 0.0 g |
Nutrition Facts
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Total Fat: 7.1g (9 %)
Saturated Fat: 1.5g (7 %)
Polyunsaturated Fat: 1.4g
Monounsaturated Fat: 3.9g
Cholesterol: 2mg (1 %)
Sodium: 90mg (4 %)
Total Carbohydrate: 10.9g (4 %)
Fiber: 3.8g (13 %)
Net Carbs: 2.2g
Total Sugar: 1.0g
Sugar Alcohol: 4.9g
Protein: 5.1g (10 %)
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Vitamin B12: 0.1mcg (4 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 49mg (4 %)
Iron: 1.17mg (6 %)
Magnesium: 52mg (12 %)
Potassium: 169mg (4 %)
Sources of Inspiration
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