Soft, low-carb muffins packed with cinnamon, pecans, and protein-rich cottage cheese.
Ingredients:
1 cup cottage cheese
3 large eggs
2 cups almond flour
1/3 cup granulated keto sweetener
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans
Optional Cinnamon Topping:
1 tbsp chopped pecans
1 tsp keto sweetener
1/4 tsp cinnamon
Instructions:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
Blend the cottage cheese until smooth.
In a large bowl, whisk together the blended cottage cheese, eggs, vanilla extract, and keto sweetener.
Stir in the almond flour, cinnamon, baking powder, and salt until combined.
Fold in the chopped pecans.
Divide the batter evenly among the muffin cups.
If using the topping, mix the topping ingredients and sprinkle over each muffin.
Bake for 20–24 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Helpful Tip: These muffins taste even better the next day as the cinnamon flavor develops. Store them in the refrigerator for up to 5 days or freeze for longer storage.
