Peanut Butter Cottage Cheese Brownies
Fudgy Peanut Butter Cottage Cheese Brownies (High-Protein & Gluten-Free)
Looking for a healthy brownie recipe that’s rich, fudgy, and packed with protein? These Peanut Butter Cottage Cheese Brownies are the ultimate guilt-free indulgence! Made with wholesome ingredients like cottage cheese, almond flour, and natural peanut butter, this recipe delivers a moist and delicious brownie with just the right amount of sweetness—and a satisfying protein boost in every bite.
Whether you're meal prepping for the week or simply craving a better-for-you dessert, these brownies are a gluten-free crowd-pleaser that fit a variety of dietary needs.
Enjoy,
SiLLibake
Peanut Butter Cottage Cheese Brownies
These Peanut Butter Cottage Cheese Brownies are the ultimate guilt-free indulgence!
Why You’ll Love These Peanut Butter Cottage Cheese Brownies:
✅ High in Protein – Over 6 grams of protein per brownie!
✅ Gluten-Free & Grain-Free Option – Made with almond flour or oat flour.
✅ Moist and Fudgy Texture – Thanks to cottage cheese and drippy peanut butter.
✅ Easy to Make – Blend, mix, swirl, and bake!
Tips & Variations:
For lower sugar: Use a monk fruit erythritol blend and sugar-free chocolate chips.
Nut-free option: Use oat flour and sunflower seed butter.
Extra indulgent: Add a few chopped peanuts or a sprinkle of sea salt on top before baking.
Dairy-free option: Swap cottage cheese with a plant-based version and use vegan chocolate.
Storage:
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. These brownies also freeze well—perfect for make-ahead treats!
Peanut Butter Cottage Cheese Brownies
PREP TIME: 10 MIN
COOK TIME: 22-25 MIN
TOTAL TIME: 35 MIN
SERVING: 12
Peanut Butter Cottage Cheese Brownies
Craving a rich, fudgy brownie that’s actually good for you? These Peanut Butter Cottage Cheese Brownies are your new go-to treat! Packed with protein and made from wholesome ingredients like cottage cheese, almond flour, and natural peanut butter, they’re perfectly moist, lightly sweetened, and totally satisfying—without the guilt.
Ingredients:
3/4 cup cottage cheese
2 eggs or 3 egg whites
1 tsp vanilla extract
½ cup unsweetened cocoa powder
1 tsp instant espresso or coffee (optional)
½ cup raw cane sugar or granulated monk fruit erythritol blend
3/4 cup almond flour, toasted (or oat flour, no need to toast)
1 tsp baking powder
½ tsp salt
¼ cup chocolate chips melted and cooled slightly (or sugar-free chocolate chips plus 2 tbsp chocolate chips, sprinkle on top before baking (optional)
1/4 cup natural peanut butter (any drippy nut or seed butter)
Instructions:
Preheat oven to 350 degrees F and line an 8×8 baking dish with parchment paper.
If you choose to toast your almond flour, add the flour to a baking sheet with parchment and bake at 350F for 6-7 min until lightly golden, then let it cool completely.
Melt your chocolate using a double boiler or microwave, then set aside.
In a food processor or high-speed blender, combine eggs, cottage cheese, and vanilla until smooth. Pour in cooled melted chocolate and blend again until combined.
Whisk together almond flour, sweetener, cocoa, baking powder, instant espresso and salt in a medium mixing bowl. Pour cottage cheese mixture into dry ingredients and stir until just combined.
Pour batter into the prepared baking dish and drizzle the peanut butter all over the top, using a knife swirl the peanut butter through the batter.
Bake for 20-25 minutes (or until a knife comes out cleanly from the center of the pan. Let the pan cool completely on a wire rack before slicing into 12 brownies.
Nutrition (Approximate) per serving:
Calories: 170 kcal | Protein: 6.2 g | Carbs: 16.7 g | Fat: 9.8 g | Sugar: 12.8 g | Fiber: 1.9 g
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