🍫 High-Protein Nutella Hazelnut Brownies

Fudgy • Chocolate-Hazelnut • Sugar-Free • 15 Squares

Servings: 15 brownies  

Prep Time: 10 minutes  

Bake Time: 15–18 minutes  

Total Time: 30 minutes

If you’ve been craving something decadent but still want to stay on track with your goals, you’re going to love these High-Protein Nutella Hazelnut Brownies. They’re rich, fudgy, chocolatey, and loaded with that classic Nutella flavor—but without the sugar crash. I created this recipe using simple, real food ingredients like hazelnut flour, cocoa powder, cottage cheese, and whey protein isolate (vanilla, chocolate, or cookie flavor all work great!).

Each square has over 9g of protein, just 2–3g net carbs, and they’re totally gluten-free, low carb, and sugar-free. These are perfect if you’re following a high-protein lifestyle for fat loss or body recomposition—like I do—or if you just want a better-for-you brownie that doesn’t taste “healthy.” I love having one after dinner or as a sweet little post-workout treat.

I hope you love these as much as I do—because honestly, they taste like dessert but fuel like food.

📝 Ingredients:

• 4 tbsp unsweetened cocoa powder
• 2 scoops whey protein isolate (vanilla, chocolate, or cookie flavor – ~60g total)
• ½ cup hazelnut flour (or finely ground hazelnuts – 75g)
• 2 tbsp coconut flour
• 360g fat-free cottage cheese
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ cup unsweetened almond milk (add more if needed)
• 1 tsp stevia glycerite or monk fruit/stevia to taste
• Pinch of salt
• 2 tbsp chopped roasted hazelnuts (mixed in or sprinkled on top)
• Optional: ¼ tsp instant espresso powder (enhances chocolate flavor)

🥣 Instructions:

Preheat oven to 350°F / 175°C. Line an 8×10” or similar-sized baking dish with parchment paper.

In a large bowl, whisk together the cocoa powder, protein powder, hazelnut flour, coconut flour, baking powder, salt, and optional espresso powder.

In a blender or food processor, blend the cottage cheese, eggs, vanilla extract, almond milk, and stevia until smooth. 

Combine the wet and dry mixtures and stir until a thick brownie batter forms.

I just put it all in the blender and it comes out great! 

Fold in chopped hazelnuts. Spread evenly into the prepared baking dish and smooth the top.

Bake for 15–18 minutes, or until the center is just set.

Cool completely before slicing into 15 squares.

Store in the fridge for up to 1 week or freeze for longer shelf life.

📊 Estimated Macros (per brownie, for 15):

• Calories: ~95
• Protein: 9 g
• Net Carbs: ~2 g 
• Fat: ~4 g