Keto Cinnamon Pecan Cottage Cheese Muffins Recipe

Introduction

These Keto Cinnamon Pecan Cottage Cheese Muffins are moist, flavorful, and perfect for a low-carb breakfast or snack. Packed with protein and healthy fats, they offer a delicious way to stay on track with your keto lifestyle.

Ingredients

• 1 cup cottage cheese
• 3 large eggs
• 1 cup almond flour
• 2 tbsp erythritol or preferred keto sweetener
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ cup chopped pecans
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line or grease a muffin tin.
2. Step 2: Whisk together the cottage cheese and eggs until the mixture is smooth.
3. Step 3: Add the almond flour, sweetener, cinnamon, vanilla extract, baking powder, and salt. Mix until well combined.
4. Step 4: Gently fold in the chopped pecans.
5. Step 5: Divide the batter evenly among the muffin cups.
6. Step 6: Bake for 20–25 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
7. Step 7: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra moisture, try adding a tablespoon of melted butter or coconut oil to the batter.
• Swap pecans for walnuts or chopped almonds for a different nutty flavor.
• If you prefer sweeter muffins, increase the sweetener slightly or drizzle a sugar-free glaze on top.
• Make sure to use full-fat cottage cheese for best texture and richness.

Storage

Store the muffins in an airtight container in the refrigerator for up to 4 days. To enjoy warm, reheat in the microwave for about 15-20 seconds. They also freeze well for up to a month—just thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia, adjusting the quantity to your taste and sweetness level.

Are these muffins gluten-free?

Yes, using almond flour instead of wheat flour makes these muffins naturally gluten-free, suitable for those with gluten sensitivities.

Keto Cinnamon Pecan Cottage Cheese Muffins Recipe

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★★★★★

4.7 from 98 reviews

These Keto Cinnamon Pecan Cottage Cheese Muffins are a low-carb, high-protein breakfast or snack option that combines the creamy texture of cottage cheese with the crunch of pecans and the warm flavor of cinnamon. Perfectly moist and lightly sweetened with erythritol, these muffins are ideal for those following a ketogenic or low-carb lifestyle.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 12 muffins 1x
• Category: Bakery/Snack
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup almond flour
• 2 tbsp erythritol or preferred keto sweetener
• 1 tsp cinnamon
• 1 tsp baking powder
• Pinch of salt

Wet Ingredients

• 1 cup cottage cheese
• 3 large eggs
• 1 tsp vanilla extract

Add-ins

• ½ cup chopped pecans

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Wet Ingredients: In a mixing bowl, whisk the cottage cheese and eggs together until the mixture is smooth and well combined.
3. Add Dry Ingredients: To the wet mixture, add almond flour, erythritol (or your preferred keto sweetener), cinnamon, vanilla extract, baking powder, and a pinch of salt. Stir all the ingredients together until fully incorporated.
4. Incorporate Pecans: Gently fold in the chopped pecans to the batter, distributing them evenly without overmixing.
5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
6. Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.

Notes

• For a different nutty flavor, replace pecans with walnuts or chopped almonds.
• If a smoother muffin texture is desired, blend the cottage cheese before mixing.
• Muffins can be stored in an airtight container in the refrigerator for up to 5 days.
• To reheat, warm in a microwave for 15-20 seconds or in a toaster oven for a few minutes.
• This recipe is easily customizable by adding sugar-free chocolate chips or a pinch of nutmeg for extra flavor.

Keywords: keto muffins, low carb muffins, cottage cheese muffins, cinnamon pecan muffins, keto breakfast, keto snack, gluten free, high protein muffins