Keto Cinnamon Pecan Cottage Cheese Muffins Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, whisk the cottage cheese and eggs together until the mixture is smooth and well combined.
- 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.
- Incorporate Pecans: Gently fold in the chopped pecans to the batter, distributing them evenly without overmixing.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- 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.
- 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
