Dark chocolate and raspberry blondie

August 14, 2019

What can I say? Yum. Serves 16. Per serve: Cal: 126; Fat: 11.2g; Pro: 4.4g; Carbs: 1.4g

Meal Type: Dessert
Recipe Type: LCHF
Serves: 16
Prep time: 00:10
Cook time: 00:18


  • 50 grams Butter, salted, soft
  • 100 grams Cottage cheese
  • 2 Eggs
  • 1 teaspoon Unsweetened vanilla extract
  • 1.75 cups Almond meal
  • 2 teaspoon Baking powder
  • 3 tablespoon Equal Natural Sweetener (Stevia)
  • 0.5 cups Frozen raspberries
  • 50 grams Dark chocolate (i.e. 90% Lindt), chips or broken
  • 0.5 teaspoon Salt, Himalayan


Preheat oven to 170 degrees Celcius and line a square ebaking tin with baking paper (or use silicone).

In a mixing bowl (food processor), blend butter, cottage cheese*, eggs, vanilla, almond meal, baking powder and stevia until blended. 

Fold in the raspberries (can be from frozen) and broken chocolate pieces.

Pour mixture into the baking dish and bake 18-20 minutes until golden on top and a knife comes out clean.

Allow to cool before slicing into pieces.

*Can use cream cheese (not accounted for in nutritional information) - I just had cottage cheese on hand.

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