Keto Cottage Cheese Brownie Muffins

Rich, fudgy, and irresistibly chocolatey, these high-protein keto cottage cheese brownie muffins and made with simple ingredients. These cottage cheese brownies are baked in a mini muffin tin for snackable, portion-friendly bites that crush chocolate cravings without the sugar. A perfect low-carb treat for any time of day.

Why You’ll Love These Cottage Cheese Brownie Muffins

These cottage cheese protein brownies have all the cozy, fudgy goodness of a traditional brownie but with a light, protein-rich twist. The texture is soft and moist thanks to full-fat cottage cheese, no need for cream cheese or yogurt here.

Unlike traditional brownies or even most keto ones, these are:

• High in protein (with cottage cheese, eggs, and almond flour)
• Mini-sized and great for portion control or meal prep
• Free from coconut oil or flour (no strong coconut flavor!)
• Made with pantry basics like Swerve, vanilla, and baking powder
• Totally gluten-free, low carb, and family-approved
• Deep chocolate flavor

If you’ve made my Keto Chocolate Brownie Muffins or the Peanut Butter version, you’ll notice this high protein brownies recipe is simpler, higher in protein, rich chocolate flavor, and uses cottage cheese for a soft, slightly fudgy center.

Recipe Story

I wanted a quick, guilt-free chocolate fix that wasn’t just another square brownie or full-size cupcake. These little muffins were born from a craving and a tub of cottage cheese I needed to use!

I love that they’re dense like a brownie, moist like a muffin, and loaded with protein without protein powder. Perfect for busy women, meal preppers, or anyone who wants a chocolate treat without the sugar crash.

And the best part? They use ingredients you probably already have, no fancy substitutions or weird textures.

Ingredients

• almond flour
• cocoa powder
• Swerve (or erythritol-based sweetener)
• baking powder
• salt
• full-fat cottage cheese (blended until smooth)
• large eggs (room temperature)
• unsalted butter, melted
• vanilla extract
• sugar-free chocolate chips

Instructions

1. Preheat your oven to 350°F (180°C). Line a mini muffin tin or grease well with butter or spray.
2. Blend the cottage cheese until creamy and smooth (use a food processor or immersion blender).
3. In a bowl, whisk together the dry ingredients: almond flour, cocoa powder, sweetener, baking powder, and salt.
4. In a second bowl, whisk the eggs, melted butter, vanilla, and blended cottage cheese until fully combined.
5. Add the dry ingredients into the wet and mix until smooth. Fold in the chocolate chips.
6. Spoon the batter evenly into your prepared muffin tin.
7. Bake for 18–20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
8. Let cool completely on a wire rack before removing. Enjoy warm or chilled!

Recipe Tips

• Use room temperature eggs for better texture and rise.
• Don’t overbake. You want a moist center, not dry!
• Let the muffins cool completely before removing to prevent them from crumbling.
• Use full-fat small curd cottage cheese for the best texture – low-fat can be watery.
• Prefer extra fudgy? Add 1 tbsp melted chocolate or 1 tsp instant coffee to boost richness.

Ingredient Swaps

• Sweetener: Use Truvia, erythritol, or monk fruit, just avoid liquid sweeteners.
• Butter: Coconut oil works in a pinch, but you may get a coconut flavor.
• Cottage cheese: Try full-fat ricotta cheese if needed, but it will be softer and less dense.

Storage Tips

• Store leftover muffins in an airtight container in the fridge for up to 4 days.
• Freeze in a single layer, then transfer to a freezer-safe bag or container.
• Warm in the microwave for a few seconds for a gooey, just-baked texture.

What to Serve With

These rich, fudgy high-protein cottage cheese brownie muffins are amazing solo, but pairing them with the right treat takes them to the next level. Here are some delicious low-carb ideas from my blog:

• Keto Blueberry Jam – Spread it over a warm muffin for a fruity chocolate twist.
• Keto Ice Cream (Check my Collection) – Choose your fave creamy flavor for an indulgent combo.
• Keto Coffee – Sip it with a muffin for the ultimate energizing start.
• A cup of creamy keto hot chocolate – Perfect for cozy evenings or post-dinner indulgence.
• Spread with sugar-free peanut butter or almond butter – For an extra protein boost and creamy finish.
• Topped with whipped cream or cottage cheese mousse – For a dessert-style treat.
• Crumbled over a bowl of Greek yogurt – Add berries and you’ve got a high-protein snack.
• Packed into your meal prep box – They hold up well and satisfy those afternoon cravings.

They also go great with a scoop of nut butter, a dollop of whipped cream, or crumbled over some full-fat Greek yogurt.

Conclusion

These keto cottage cheese brownie muffins are a fun-size treat with big chocolate flavor. You get all the cozy, rich taste of brownies without the sugar, carbs, or coconut overload. These cottage cheese muffins are easy to bake, high in protein, and great for keeping cravings in check.

More Keto Brownie Recipes

• Keto Chocolate Brownie Muffins
• Keto Chocolate Peanut Butter Brownie Muffins
• Keto Brownie Mug Cake (Flourless)
• Single-Serve Cottage Cheese Brownie in a Mug
• Keto Yogurt Bark Peanut Butter Brownie

More Keto Recipes to Try

• Cottage Cheese Ice Cream Sandwiches Keto for Portion Control
• Keto Chocolate Brownie Muffins
• Keto Chocolate Peanut Butter Brownie Muffins
• Single-Serve Cottage Cheese Brownie in a Mug
• Keto Cottage Cheese Brioche Buns

FAQ

Q: Can I use coconut flour instead of almond flour?
A: Not for this recipe – it will make them too dry. Stick with almond flour for a soft, fudgy muffin.

Q: Can I use low-fat cottage cheese?
A: You can, but the muffins will be drier and less rich. Full-fat cottage cheese gives the best results.

Q: How much protein is in each muffin?
A: Each mini muffin has about 5–6g of protein, depending on your chocolate chips and cottage cheese brand.

Q: Can I bake these in a regular muffin pan?
A: Yes, but increase the baking time to 22–24 minutes and keep an eye on them. Check with a toothpick.

Q: Do I need to use a food processor?
A: Blending the cottage cheese helps with smooth texture, but you can mash well with a fork if needed—just expect a more rustic texture.

Q: Can I use unsweetened cocoa powder or Dutch processed?
A: Yes, either works. Just make sure it’s unsweetened to stay low carb.