Keto Cinnamon Pecan Cottage Cheese Muffins Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line or grease a muffin tin to prepare for baking.
- Mix Cottage Cheese and Eggs: In a mixing bowl, whisk together the cottage cheese and eggs until the mixture is smooth and uniform.
- 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.
- Fold in Pecans: Gently fold the chopped pecans into the batter, ensuring even distribution without overmixing.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- 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.
- 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
