Keto Cinnamon Pecan Cottage Cheese Muffins Recipe

Introduction

These Keto Cinnamon Pecan Cottage Cheese Muffins are a delightful low-carb treat perfect for breakfast or a snack. They combine the creaminess of cottage cheese with warming cinnamon and crunchy pecans for a satisfying bite.

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 oven to 350°F (175°C). Line or grease a muffin tin to prevent sticking.
2. Step 2: Whisk together the cottage cheese and eggs until smooth and well combined.
3. Step 3: Add almond flour, erythritol, cinnamon, vanilla extract, baking powder, and a pinch of salt to the mixture. Stir to combine evenly.
4. Step 4: Gently fold in the chopped pecans, distributing them throughout the batter.
5. Step 5: Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Step 6: Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, sprinkle additional cinnamon or chopped pecans on top before baking.
• Swap pecans for walnuts or almonds if preferred.
• Use monk fruit sweetener as an alternative keto-friendly sweetener.
• Make mini muffins for bite-sized snacks by reducing baking time by a few minutes.

Storage

Store muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month—thaw overnight in the fridge and warm in a toaster oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour can be used, but it will increase the carb content and change the texture. Almond flour keeps the muffins keto-friendly and provides a moist, tender crumb.

Is it necessary to preheat the oven?

Yes, preheating ensures even baking and helps the muffins rise properly for the best texture.

Keto Cinnamon Pecan Cottage Cheese Muffins Recipe

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★★★★★

4.5 from 292 reviews

Delicious and low-carb Keto Cinnamon Pecan Cottage Cheese Muffins that are moist, flavorful, and perfect for a quick breakfast or snack. Made with almond flour, sweetened naturally with erythritol, and packed with pecans for added crunch, these muffins are a great option for anyone following a ketogenic or low-carb diet.

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

Ingredients

Scale 1x2x3x

Wet Ingredients

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

Dry Ingredients

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

Add-ins

• ½ cup chopped pecans

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line or grease a muffin tin to prepare for baking.
2. Mix Cottage Cheese and Eggs: In a mixing bowl, whisk together the cottage cheese and eggs until the mixture is smooth and uniform.
3. Add Dry Ingredients: Add the almond flour, erythritol, cinnamon, vanilla extract, baking powder, and a pinch of salt to the wet mixture. Stir well until all ingredients are fully incorporated.
4. Fold in Pecans: Gently fold the chopped pecans into the batter, ensuring even distribution without overmixing.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
6. Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted in 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 for best texture.

Notes

• Use full-fat cottage cheese for best results and moisture.
• Ensure almond flour is finely ground for a better muffin texture.
• You can substitute erythritol with another keto-friendly sweetener if preferred.
• To make the muffins nut-free, omit pecans and consider adding seeds such as sunflower or pumpkin seeds instead.
• Store muffins in an airtight container in the refrigerator for up to 5 days.
• Reheat muffins briefly in the microwave or oven before eating for best taste.

Keywords: keto muffins, cinnamon pecan muffins, low carb muffins, cottage cheese muffins, ketogenic breakfast, almond flour muffins