Ingredients:

  • 1 cup (225g) cottage cheese
  • 2 large (100g) eggs
  • 1/2 cup (95g) granulated monk fruit sweetener
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/4 cup (28g) almond flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/3 cup (60g) sugar-free dark chocolate chips
  • 1/4 cup (30g) chopped walnuts

Instructions:

  1. Place the cottage cheese in the blender and process until completely smooth and no curds remain.
  2. Add the eggs, sweetener, and vanilla extract to the blender. Blend on medium speed for 30 seconds until the mixture is pale and frothy.
  3. In a mixing bowl, whisk together the cocoa powder, almond flour, baking powder, and salt to remove lumps.
  4. Pour the blended cottage cheese mixture into the dry ingredients and fold gently with a spatula until just combined.
  5. Fold in the sugar-free chocolate chips and chopped walnuts.
  6. Line an 8x8 inch baking pan with parchment paper and spread the batter evenly into the pan.
  7. Bake at 350°F (175°C) for 20–25 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  8. Let the brownies cool completely in the pan for at least 30 minutes before slicing.