Fudgy Chocolate Brownie with Almond Flour and Walnuts

Ingredients

• 3/4 oz (20 g) walnuts
• 1 large (50 g) egg
• 1 3/4 oz (50 g) cottage cheese, 2%
• 1 tsp (2 g) orange zest
• 1 tbsp (12 g) low carb sweetener
• 1 tsp (5 ml) vanilla extract
• 1 oz (25 g) almond flour
• 2 tbsp (12 g) cocoa powder

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Method

1. Heat the oven to 180°C (350°F); line a 1-lb loaf pan, about 6 x 3 1/2 inches (15 x 9 cm), with parchment.
2. Toast the walnuts in a dry pan 3 minutes; chop fine.
3. Blitz the cottage cheese smooth in a small food processor; whisk in the egg, low carb sweetener, half the orange zest and the vanilla extract.
4. Stir in the almond flour and cocoa powder until just combined.
5. Add the walnuts, spread in the pan and bake 16-18 minutes, until the edges set and a toothpick shows moist crumbs. Cool 10 minutes, then about 1 hour on a wire rack.
6. Grate the rest of the orange zest over the cold brownie. Keeps four days; squares freeze well.