Comments on: Easy Fudgy Low Carb Keto Cottage Cheese Brownies

By: Brenda Bennett

Brenda Bennett — Mon, 26 Jan 2026 12:42:11 +0000

In reply to Barbara Githens. Thanks so much Barbara!

By: Brenda Bennett

Brenda Bennett — Mon, 26 Jan 2026 12:41:34 +0000

In reply to Maria. Great question! I use only the egg yolks because they add richness, moisture, and a fudgy texture without making the brownies cakey. Egg whites add more protein and structure, which can make baked goods drier. The yolks help keep these brownies soft, creamy, and extra fudgy. 😊

By: Maria

Maria — Mon, 26 Jan 2026 12:19:14 +0000

Looking forward to trying these, but howcome you only use the yolks and not whole eggs?

By: Barbara Githens

Barbara Githens — Sun, 25 Jan 2026 19:38:33 +0000

I was craving warm baked goods on this cold and snowy day. These brownies are perfection! And so satisfying for the sweet tooth (sugar free of course).

By: Brenda Bennett

Brenda Bennett — Mon, 08 Dec 2025 19:03:05 +0000

In reply to yjumpp. I wouldn't recommend it as it really helps keep the structure as a brownie since there is no other flour in the recipe.

By: yjumpp

yjumpp — Mon, 08 Dec 2025 18:12:41 +0000

Thank you! Will be making this for sure! Can I leave out the coconut flour?

By: Brenda Bennett

Brenda Bennett — Sat, 29 Nov 2025 21:10:06 +0000

In reply to april womack. I wouldn't leave it out as it needs that for structure but you could swap it with another whey protein powder.

By: april womack

april womack — Sat, 29 Nov 2025 19:20:25 +0000

Chocolate collagen? Is there something else less pricey maybe? On amazon it is almost 18$ and I don’t know if I would be using it for anything else. Is it possible to just eliminate it, or does it add something structural that is needed? Im anxious to try this since husband is diabetic and working hard to keep his numbers in goal. But we really miss that little bite of something sweet after dinner. I am going to do the cottage cheesecake tomorrow. Sounds great and I just signed up to receive your updates!

By: Michele Rotondo

Michele Rotondo — Wed, 15 Oct 2025 20:56:12 +0000

Hi Brenda,

Hope you are well. I have plain Collagen would this work or does it have to be chocolate? Thank you

By: Brenda Bennett

Brenda Bennett — Tue, 30 Sep 2025 15:01:10 +0000

In reply to Terri Hedden. Thanks Terri!

By: Connie

Connie — Tue, 30 Sep 2025 01:16:03 +0000

looks good waiting to try

By: Terri Hedden

Terri Hedden — Mon, 29 Sep 2025 19:33:38 +0000

These are ridiculously good! The only changes I will note are that I added a tablespoon of espresso powder and the baking time was closer to 37 minutes. Other than that, no changes. Will definitely make again!

By: Alison Errington

Alison Errington — Mon, 29 Sep 2025 16:17:20 +0000

Hi I like the look of this, but am in Europe and it takes ages calculating the measurements. As the carbs etc are in grams, could we have it translated to grams in the recipe please?
it would make making your dishes etc a lot easier!

By: Michelle

Michelle — Sun, 28 Sep 2025 17:24:19 +0000

Five items I would have to drive many miles to buy, and a very expensive recipe. I bet they would be good though.

By: Brenda Bennett

Brenda Bennett — Fri, 26 Sep 2025 14:14:49 +0000

In reply to Elena. I used monk fruit allulose confectioners so allulose on it's own might make these really soft and more like cheesecake than a brownie, so perhaps use a really small amount and some liquid stevia or liquid monk fruit for increasing sweetness.