Peanut Butter Brownie Pizza with Cottage Cheese - Easy High Protein Low Carb Dessert

9g protein, 3.7g net carbs per slice, sliceable for one or scaled up for the table.

May 10, 2026

∙ Paid

It’s Mother’s Day morning, and what’s in my oven right now is a Cottage Cheese Brownie Pizza with Peanut Butter Topping. 8” across, four slices, two layers of cottage cheese, peanut butter smoothed over the top like frosting on a small celebration cake.

I don’t have kids of my own. For a long time, I treated this day like it wasn’t really mine. I’ve stopped doing that. Whatever shape today takes for you, a mother you’re calling, a mother you’re missing, grown kids who’ll show up later, or a quiet morning that’s just yours, the recipe below is what I’m making.

The base is a fudgy chocolate brownie, made with cottage cheese instead of butter. The topping is whipped cottage cheese blended with peanut butter, smoothed across the cooled base like real frosting. Cottage cheese on its own has a mild, slightly bumpy texture; blended into either layer here, it disappears into something silkier. Both layers use cottage cheese, which gets each slice to 9 grams of protein and only 3.7g net carbs.

What you get out of the oven: a soft chocolate brownie base that holds together when you slice it and stays fudgy in the center for days. A creamy peanut butter top that sets just enough to spread cleanly. A small dessert that photographs like a bakery slice and tastes like one.

Solo Sunday and the pan covers your week: one slice now, three for the freezer. The frozen slices, half-thawed, taste somewhere between a brownie and an ice cream cake. That’s actually how I prefer them on a Tuesday evening.

If your day fills up with your own mother, grown kids passing through, a partner, a friend at the door, the recipe doubles into two 8-inch pans, or stretches to a 9x13. Same bake. Same method.

The peanut butter version is the way I make it most. The brownie base also stands on its own under plain whipped cream, or with a scoop of low-carb vanilla ice cream melting straight into a still-warm slice. That’s what I’m doing today. The topping is yours.

There’s one step in the recipe below I never skip. The whole thing falls apart without it. You’ll see why.

A small Sunday treat, made deliberately. Eat it at the counter with what’s left of your coffee, or set it on a plate at the end of dinner. If making something just for yourself on a slow Sunday isn’t already a habit, this is a low-stakes recipe to start with.

Below the paywall

The full ad-free recipe, the technique step that keeps both layers behaving, the topping swaps including the whipped cream and ice cream versions, the way I scale it up to a 9x13 for a table, the freezer trick, and the printable recipe card.