These cottage cheese protein brownies have quickly become one of my favorite healthier treats. They’re rich, fudgy, and full of deep chocolate flavor—yet made with wholesome ingredients like cottage cheese, cocoa powder, and protein powder. They’re the kind of high protein brownies that feel indulgent but are naturally low carb, gluten-free, and super satisfying. I love topping them with a mix of chopped dark and white chocolate for that extra gooey bite.
I’ve always had a soft spot for brownies (who doesn’t?), and I’m loving how many delicious high protein recipes I’ve been able to create lately—especially with cottage cheese!
If you’ve been enjoying the cottage cheese recipes, these cottage cheese protein brownies are going to be your new favorite. They’re rich, chocolatey, and seriously satisfying—perfect for curbing those chocolate cravings without loading up on sugar or carbs.
Lately, I’ve been making all kinds cottage cheese recipes because here’s the secret: when you blend it, the texture becomes incredibly light and fluffy—almost like Greek yogurt, but even higher in protein. It gives these high protein brownies that perfect moist, fudgy texture we all love. And yes, I topped them with both dark and white chocolate for the ultimate finish.
These are so good you’ll want to keep a batch in your fridge all week.
Why You’ll Love These Cottage Cheese Protein Brownies
- Low in Calories – Just 111 kcal per brownie, making it a lighter option when you’re craving something chocolatey.
- High in Protein – With 7g of protein per serving, they’re perfect for a post-workout snack or anytime you want a more balanced treat.
- Low in Net Carbs – Only 4g net carbs, making them suitable for low carb and keto-friendly lifestyles.
- Gluten-Free – Made with coconut flour and no wheat, so they’re naturally gluten-free.
- Low Sugar – Just 2g of sugar per brownie, and sweetened with your favorite low-carb sweetener.
- Satisfying Texture – Thanks to blended cottage cheese, they turn out moist, fudgy, and fluffy—you’d never guess they’re high in protein!
- Easy to Make – No fancy equipment needed, and everything comes together in one blender or food processor.
Ingredients & Notes
- Cottage cheese – Blended until smooth for a fluffy, protein-rich base that gives the brownies a creamy, moist texture.
- Eggs – Use large eggs at room temperature to help bind the ingredients and create structure in the brownies.
- Protein powder – Choose your favorite flavor; chocolate adds richness, while vanilla keeps it lighter.
- Unsweetened cocoa powder – Adds that deep, intense chocolate flavor. Use high-quality cocoa for best results.
- Coconut oil – Melted and added to the batter for moisture and richness. Can be subbed with butter or avocado oil.
- Coconut flour – A gluten-free, low-carb flour that absorbs moisture and helps create a dense, fudgy texture.
- Sweetener – Use your preferred low-carb sweetener like monk fruit, erythritol, or allulose. Adjust to taste.
- Vanilla extract – Enhances the chocolate flavor and adds warmth and depth to the brownies.
- Baking powder – Helps lift the brownies slightly, preventing them from being overly dense.
- Chopped dark chocolate or sugar-free chocolate chips – Fold into the batter or sprinkle on top for melty chocolate in every bite.
How to Make Cottage Cheese Brownies (Step-by-Step)
- Preheat your oven to 350°F (180°C) and line a 9×9-inch baking pan with parchment paper.
- Blend the cottage cheese until completely smooth and creamy—no lumps! This gives the brownies their soft, fluffy texture.
- Add wet ingredients: Blend in the eggs, melted coconut oil, and vanilla extract until fully combined.
- Add dry ingredients: Mix in the protein powder, cocoa powder, coconut flour, sweetener, and baking powder. Blend until a smooth batter forms.
- Pour the batter into the pan and spread it evenly with a spatula.
- Top with chocolate: Sprinkle chopped dark and white chocolate (or sugar-free chips) over the batter.
- Bake for 20–22 minutes or until the top is set and a toothpick comes out with just a few moist crumbs.
- Cool completely in the pan before slicing for the best texture.
Tips for Perfect Texture Every Time
- Blend the cottage cheese until silky smooth – This is key! It should look like Greek yogurt before you mix it with the other ingredients. This gives the brownies that fluffy, moist texture.
- Don’t skip room temperature eggs – Cold eggs can cause the coconut oil to solidify in the batter, creating uneven texture. Let them sit out for 20–30 minutes before using.
- Use a scale for the dry ingredients – Coconut flour and protein powder are dense and absorbent, so using a little too much can dry out the brownies. If you can, measure by weight for accuracy.
- Mix until just combined – Overmixing the batter (especially with protein powder) can make the texture rubbery. Blend just until smooth and scrape the sides as needed.
- Don’t overbake! – The cottage cheese brownies are done when the top is set and a toothpick comes out with a few moist crumbs. They’ll firm up more as they cool.
- Let them cool completely before slicing – These brownies continue to set as they cool, and slicing too early may make them crumble.
How to Store Cottage Cheese Brownies
Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days. They taste even fudgier the next day and are delicious cold or slightly warmed.
Freezer: These brownies freeze beautifully! Let them cool completely, then wrap individual pieces in parchment or plastic wrap and store in a freezer-safe bag or container for up to 2 months.
Tip: Thaw overnight in the fridge or reheat gently in the microwave.
On the counter? Because these contain cottage cheese, it’s best to store them in the fridge rather than at room temp.
More Cottage Cheese Recipes
- Cottage Cheese Pancakes
- Cottage Cheese Lemon Mousse
- The Best Cottage Cheese Chips
- Easy Cottage Cheese Ice Cream
- Cottage Cheese Cheesecake
High Protein Cottage Cheese Brownies
Description
Ingredients
- 1 cup cottage cheese
- 4 large eggs room temperature
- 1/2 cup protein powder use your favorite flavor (chocolate or vanilla work well)
- 2/3 cup unsweetened cocoa powder
- 1/4 cup coconut oil melted
- 1/2 cup coconut flour
- 3/4 cup sweetener such as monk fruit, erythritol, or allulose
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 cup chopped dark chocolate or sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Line a 9×9-inch square baking pan with parchment paper or lightly grease it. Set aside.
- Blend the cottage cheese: Add the cottage cheese to a blender or food processor and blend until completely smooth and creamy. Scrape down the sides as needed.
- Add the wet ingredients: To the blended cottage cheese, add the eggs, melted coconut oil, and vanilla extract. Blend again until fully combined.
- Add the dry ingredients: Add the protein powder, cocoa powder, coconut flour, sweetener, and baking powder to the blender. Blend until a smooth, thick batter forms, scraping the sides if necessary.
- Transfer to the pan: Pour the batter into your prepared baking dish and spread it evenly with a spatula.
- Add the chocolate topping: Sprinkle the chopped dark chocolate or sugar-free chocolate chips evenly over the top of the batter.
- Bake for 20–22 minutes, or until the top is set and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- Cool completely in the pan before slicing into squares.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.