Servings: 10 muffins
Net Carbs: 1.7g
Soft, lightly sweet keto cranberry pecan muffins made with blended cottage cheese for protein and moisture. A balanced, satisfying breakfast muffin that’s sugar free, low carb, and naturally gluten free.
Equipment
Ingredients
- 1/2 cup full-fat cottage cheese
- 1 large egg
- 1 tablespoon butter, unsalted
- 1/4 teaspoon lemon zest
- 1/2 tablespoon lemon juice
- 1 teaspoon vanilla extract - sugar free
- 2.5 tablespoon Swerve (granulated)
- 3/4 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 cup cranberries
- 2 tablespoon pecans
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). If using a silicone muffin pan, no greasing is needed. If using a metal pan, lightly grease or line it.
- Add the cottage cheese, egg, melted butter, vanilla extract, lemon zest, and lemon juice to a blender or food processor and blend until completely smooth.1/2 cup full-fat cottage cheese, 1 large egg, 1 tablespoon butter, unsalted, 1/4 teaspoon lemon zest, 1/2 tablespoon lemon juice, 1 teaspoon vanilla extract - sugar free
- Add the almond flour, sweetener, baking powder, salt to the blender and blend briefly until just combined. Do not overblend.2.5 tablespoon Swerve (granulated), 3/4 cup almond flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt
- Fold in the cranberries and chopped pecans by hand so they stay intact and evenly distributed.1/4 cup cranberries, 2 tablespoon pecans
- Portion the batter evenly into the muffin pan using a medium cookie scoop to keep the muffins uniform.
- Bake for 12–15 minutes, until the muffins are set, lightly golden on top, and the centers reach about 190–195°F (88–90°C).
- Let the muffins cool in the pan for about 5 minutes, then gently remove and cool completely before serving.
Notes
- This batter should be thick but easy to scoop, not pourable. If the batter feels too thick, stir in 1–2 teaspoons of cottage cheese to loosen it slightly. If the batter feels too thin, add 1 tablespoon of almond flour at a time until it thickens.
- Bake just until the tops are set and lightly golden. Overbaking will dry them out, especially around the edges.
- Store the muffins in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the muffins in a single layer, then transfer to a freezer-safe bag or container. They keep well for up to 2 months. Reheat gently in the microwave for 10–20 seconds.
Nutrition Per 1 Serving
Serving: 1muffin | Calories: 89.3kcal | Carbohydrates: 2.9g | Net Carbs: 1.7g | Protein: 3.7g | Fat: 7.6g | Saturated Fat: 1.5g | Fiber: 1.2g | Sugar: 0.8g
Recipe Link:
https://coachrallyrus.com/keto-recipes/keto-cranberry-cottage-cheese-breakfast-muffins/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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