Cottage Cheese Brookie Muffins – High Protein Keto Dessert (Edit recipe)

139 recipes
|
51 followers

If a brownie, a cookie, and a muffin had a high-protein baby, and it tasted like chocolate peanut butter, these keto cottage cheese brookies muffins would be it. Each keto brookie is baked in a mini muffin tin with a soft, fudgy base and a golden cookie top – no shaping, slicing, or refined sugar. You get the best of all three: gooey brownie texture, cookie flavor, and muffin-style portion control. Each of the gluten-free cottage cheese brownies is naturally portioned, made with real, simple ingredients, yet soft and indulgent.

Share

Save

Original Recipe

PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 6

Ingredients

.25 cup Cottage Cheese, full-fat
2 Tbsp Peanut Butter
.25 cup Granular Sugar Substitute - Swerve
1 tsp Vanilla Extract, sugar free
1 Egg, large
3 Tbsp Almond Flour
.25 tsp Baking Powder
2 Tbsp Cocoa Powder, unsweetened
2 Tbsp Dark Chocolate Chips
2 Tbsp Cottage Cheese, full-fat
1 Tbsp Coconut Flour
1 Tbsp Granular Sugar Substitute - Swerve

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

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

Preheat oven to 350°F (175°C) and grease a mini muffin tray or line with silicone cups.
For the brownie base, blend in a blender or food processor the wet ingredients: cottage cheese, peanut butter, egg, sweetener, and vanilla until smooth. Then add the dry ingredients: cocoa powder, almond flour, and baking powder, and blend again until thick and pourable.
Fold in the chocolate chips, then use a small cookie scoop to portion the batter into the muffin tray – about 3/4 full per cup.
For the cookie layer, blend cottage cheese, coconut flour and sweetener until thick and creamy.
Use a teaspoon (or your fingers) to gently spread a little cookie batter over each brownie base – no need to shape, swirl, or make it perfect.
Bake for 20 minutes until the tops look set and lightly golden, then let them cool fully in the tray so the brownie base sets up.

Notes

Use full-fat cottage cheese for the best texture. Store in fridge up to 5 days or freeze for longer. For gooey centers, slightly underbake by 1-2 minutes. Add extra chocolate chips or nuts if desired. Great for breakfast, snack, or dessert.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	104
Fat:	4 g
Carbohydrates:	7 g
Protein:	5 g
Cholesterol:	3 g
Sodium:	59 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.