Cottage Cheese Brownie Pizza with Peanut Butter Topping
Cottage cheese brownie peanut butter pizza is a baked chocolate dessert made with cottage cheese, cocoa powder, almond flour, and a creamy peanut butter topping. It is a small-batch recipe designed for solo eaters or couples who want a high protein low carb dessert without turning baking into a project. I use cottage cheese twice, blended two different ways, so the base bakes up soft and the topping spreads like frosting.
This is the kind of high protein keto dessert you make on purpose. This keto brownie pizza fits into real life, uses familiar ingredients, and does not ask for perfection.
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
13
Serves: 4
Ingredients
- .5 cup.5 cup.5 cup Cottage Cheese, full-fat
- 111 Egg, large
- 2 Tbsp2 Tbsp2 Tbsp Almond Flour
- 2 Tbsp2 Tbsp2 Tbsp Cocoa Powder, unsweetened
- 2 Tbsp2 Tbsp2 Tbsp Granular Sugar Substitute - Swerve
- .5 tsp.5 tsp.5 tsp Baking Powder
- .125 tsp.125 tsp.125 tsp Salt, Himalayan
- 1 Tbsp1 Tbsp1 Tbsp Dark Chocolate Chips, Lily's (optional)
- .25 cup.25 cup.25 cup Cottage Cheese, full-fat
- 2 Tbsp2 Tbsp2 Tbsp Peanut Butter, smooth (natural, 100%, sugar free)
- 1 Tbsp1 Tbsp1 Tbsp Granular Sugar Substitute - Swerve
- .25 tsp.25 tsp.25 tsp Vanilla Extract, sugar free
- .125 tsp.125 tsp.125 tsp Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Brownie base
- Preheat the oven to 350F (175C). Line an 8-inch round pan with parchment paper and lightly grease the sides.
- Add the cottage cheese to a blender or food processor and blend until completely smooth with no visible curds.
- Add the egg, almond flour, cocoa powder, granulated Swerve, baking powder, and salt. Blend until a smooth, thick brownie batter forms.
- Pour the batter into the prepared pan and smooth the top evenly.
- If using chocolate chips, sprinkle them over the surface.
- Bake for 12 to 15 minutes, until the center is just set and no longer jiggly.
- Remove from the oven and let the brownie base cool completely before adding the topping.
Peanut butter topping
- Add the cottage cheese to a blender and blend until very smooth and thickened.
- Add the peanut butter, powdered Swerve, vanilla extract, and salt. Blend until creamy and spreadable.
- Spread the topping evenly over the cooled brownie base.
- Slice and serve, or chill briefly for a firmer topping.
Notes
Blend the cottage cheese until completely smooth with no visible curds. This is what keeps both layers creamy. Bake the brownie base just until the center is set and no longer jiggly. It will finish setting as it cools. Cool the base completely before adding the topping, or the topping will soften and spread differently. If the topping seems loose, keep blending until it thickens and looks airy. For easy portions, slice first and store in the fridge up to 3 days. Freeze individual slices for longer storage. A partially thawed slice has a creamy, ice cream cake-like texture.
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About This Recipe
Show nutritional information
Cakes Coconut Free Desserts Gluten Free Grain Free Keto Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 142 |
| Fat: | 8 g |
| Carbohydrates: | 10 g |
| Protein: | 9 g |
| Cholesterol: | 8 g |
| Sodium: | 290 mg |
| Fiber: | 5 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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