Description
These Keto Cottage Cheese Muffins are a low-carb, high-protein treat perfectly suited for breakfast or a snack. Made with almond flour and cottage cheese, they are moist, fluffy, and have a subtle tangy flavor. This recipe is simple, quick to make, and ideal for anyone following a ketogenic or low-carb diet.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups almond flour (preferably King Arthur for a finer texture)
- 1 tbsp baking powder
- 1 pinch salt
- ¼ tsp xanthan gum
Wet Ingredients
- 1 cup cottage cheese (Good Culture brand recommended for thick consistency)
- 4 eggs (room temperature for better rise)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). This ensures the muffins bake evenly and develop a nice crust.
- Mix Dry Ingredients: In a large bowl, combine almond flour, baking powder, salt, and xanthan gum. Stir these ingredients together to distribute the leavening agents and thickener evenly throughout the flour.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs and cottage cheese until the mixture is smooth. Using room temperature eggs helps the batter rise more evenly and creates a fluffier muffin.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Avoid overmixing to keep the muffins light and tender.
- Fill Muffin Tin: Grease or line a muffin tin and divide the batter evenly among the cups, filling about 2/3 full to allow space for rising.
- Bake Muffins: Place the muffin tin in the preheated 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 and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Using room temperature eggs leads to better muffin rise and texture.
- King Arthur almond flour is preferred for its fine texture, reducing grittiness.
- Xanthan gum helps bind the ingredients and improves the muffin’s structure.
- These muffins can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheat gently in a toaster oven or microwave before serving for best texture.
- You may substitute cottage cheese with ricotta cheese for a similar texture but slightly different flavor.
