Description
Ingredients (makes 12 muffins):
1 cup cottage cheese
3 large eggs
1 cup almond flour
2 tbsp erythritol or your preferred keto sweetener
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
½ cup chopped pecans
Pinch of salt
Nutrition info (per muffin): Approx. 170 kcal | 14g protein | 13g fat | 2g net carbs | Keto-friendly
Directions:
Step 1: Blend the Base
In a blender or food processor, combine cottage cheese, eggs, vanilla, and sweetener.
Blend until smooth and creamy.
Step 2: Add the Dry Ingredients
Pour the mixture into a bowl and stir in almond flour, baking powder, cinnamon, and salt.
Fold in the chopped pecans. The batter should be thick and slightly nutty.
Step 3: Bake
Divide the batter evenly into a greased or lined muffin tin.
Bake at 375°F (190°C) for 18–20 minutes, until golden and a toothpick comes out clean.
Step 4: Serve
Let cool slightly before enjoying. These muffins are perfect for breakfast, snacks, or on-the-go fuel!
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Tips:
Add a pinch of nutmeg for a deeper spice flavor.
Top with a pecan half before baking for a pretty finish.
Store in the fridge for up to 5 days or freeze for meal prep.
Step-by-Step Guide
Follow these detailed instructions for perfect keto muffins every time. First, preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or a light coating of oil. Next, add the cottage cheese, eggs, vanilla extract, and sweetener to your blender. Blend on high for 45-60 seconds until the mixture is completely smooth, with no visible curds from the cottage cheese. This creates the essential moist base. In a separate mixing bowl, whisk together the almond flour, baking powder, cinnamon, and salt. Pour the wet ingredients from the blender into the dry ingredients. Use a spatula to fold until just combined; avoid overmixing. Gently fold in the chopped pecans. Spoon the thick batter evenly into the prepared muffin cups, filling each about 3/4 full. Bake on the center rack for 18-20 minutes. The muffins are done when the tops are golden and spring back when lightly touched.
Serving Suggestions
While delicious on their own, these muffins can be elevated for any occasion. For a decadent breakfast, top a warm muffin with a pat of grass-fed butter or a dollop of full-fat Greek yogurt. A drizzle of sugar-free maple syrup adds classic flavor. For a dessert treat, consider a smear of keto-friendly cream cheese frosting or a few fresh berries. Crumble a muffin over a bowl of keto ice cream for a unique crumble topping. They also pair wonderfully with a cup of bulletproof coffee for a complete, satisfying meal.
How-to Summary
In brief: Blend cottage cheese, eggs, vanilla, and sweetener until smooth. Mix this with dry ingredients (almond flour, baking powder, cinnamon, salt). Fold in pecans. Bake at 375°F for 18-20 minutes. Cool and enjoy.
Frequently Asked Questions
Can I use a different flour?
Almond flour is key for structure and moisture. Coconut flour is highly absorbent and not a 1:1 substitute; using it would require a completely different recipe with more liquid and eggs.
My muffins are too wet inside. What happened?
This is often due to under-baking or inaccurate oven temperature. Use an oven thermometer to verify heat. Also, ensure you blend the cottage cheese mixture thoroughly—any large curds can release moisture during baking.
Can I make these dairy-free?
Yes. Substitute the cottage cheese with an equal amount of plain, unsweetened dairy-free yogurt (like coconut or almond milk yogurt). The texture will be slightly different but still good.
Why didn’t my muffins rise?
Check that your baking powder is fresh (it loses potency over time). Also, ensure you measured the almond flour correctly (spooned and leveled, not packed).
How do I prevent sticking without liners?
Grease the tin thoroughly with butter or coconut oil, or use a non-stick baking spray. Let the muffins cool in the tin for 10 minutes before carefully loosening the edges with a knife.
Common Mistakes to Avoid
- Over-blending after adding dry ingredients: This can develop the egg proteins too much, leading to a rubbery texture. Mix by hand once the flour is added.
- Using coarse cottage cheese: Small-curd or blended smooth cottage cheese is best for a uniform crumb. Large-curd varieties won’t blend smoothly.
- Overfilling the muffin cups: The muffins do rise. Filling more than 3/4 full can cause spillovers and messy tops.
- Skipping the cooling step: These muffins are very tender when hot. Let them set in the tin to avoid breakage.
Conclusion
These Keto Cottage Cheese Muffins are a fantastic solution for anyone seeking a high-protein, low-carb baked good. They are remarkably simple to prepare, requiring just a blender and one bowl, and are versatile enough for any time of day. By following the step-by-step guide and heeding the common mistakes, you can achieve a bakery-quality texture at home. Perfect for meal prep, they provide a delicious, satisfying option that supports your health goals without sacrificing flavor. Enjoy this smart addition to your keto recipe collection.