Keto Cinnamon Pecan Cottage Cheese Muffins (Print version)
Tender keto muffins made with blended cottage cheese, almond flour, cinnamon, and toasted pecans.
# Ingredients:
For the muffins
01 -
3/4 cup (170 g) full-fat cottage cheese
02 -
3 large eggs
03 -
1/4 cup (55 g) unsalted butter, melted and cooled
04 -
1/3 cup (65 g) granulated monk fruit erythritol sweetener
05 -
1 teaspoon vanilla extract
06 -
1 1/2 cups (150 g) blanched almond flour
07 -
2 tablespoons (14 g) coconut flour
08 -
2 teaspoons baking powder
09 -
2 teaspoons ground cinnamon
10 -
1/4 teaspoon fine salt
11 -
3/4 cup (85 g) pecans, toasted and chopped, divided
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with parchment liners or grease it well.
02 -
Toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Cool slightly, then chop.
03 -
Blend the cottage cheese, eggs, melted butter, sweetener, and vanilla until completely smooth with no visible curds.
04 -
In a bowl, whisk almond flour, coconut flour, baking powder, cinnamon, and salt. Add the blended mixture and stir just until combined.
05 -
Fold in about 1/2 cup of the chopped pecans. Divide the batter among the muffin cups and sprinkle the remaining pecans on top.
06 -
Bake for 18-22 minutes, until the tops spring back and a toothpick comes out mostly clean. Cool in the pan for 10 minutes, then transfer to a rack.
# Good to know:
01 -
Cool at least 15 minutes before serving so the almond flour crumb can set.
02 -
Store refrigerated in an airtight container for up to 5 days.
03 -
Nutrition is an estimate per muffin.