Servings: 10 muffins
Net Carbs: 2g
Easy, bakery-style keto cottage cheese breakfast muffins made with blended cottage cheese, real cranberries, and pistachios. Lightly sweet, nut-forward, and satisfying without being heavy.
Equipment
Ingredients
- 1/2 cup full-fat cottage cheese
- 1 large egg
- 1 tablespoon butter, unsalted
- 1/4 cup Swerve (granulated)
- 1 teaspoon vanilla extract - sugar free
- 3/4 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 cup cranberries
- 2 tablespoons pistachios
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). If using a silicone mini muffin pan like mine, no greasing is needed. If using a standard metal muffin pan, lightly grease or line it.
- Add the cottage cheese, egg, melted butter, sweetener, and vanilla extract 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 cup Swerve (granulated), 1 teaspoon vanilla extract - sugar free
- Add the almond flour, baking powder, salt, cinnamon, and pistachios to the blender and blend briefly until just combined. For a denser, bakery-style crumb, blend the pistachios as written. For more crunch and texture, you can crush the pistachios and fold them in later with the cranberries instead.3/4 cup almond flour, 1/2 teaspoon baking powder, 2 tablespoons pistachios, 1/8 teaspoon salt, 1/4 teaspoon ground cinnamon
- Fold in the cranberries by hand.1/4 cup cranberries
- Portion the batter evenly into the muffin pan using a medium cookie scoop to keep the muffins uniform and the carbs consistent per serving.
- Bake for 12–15 minutes, until the muffins are set, lightly golden brown on top, and the center reaches about 190–195°F (88–90°C).
- Let the muffins cool in the pan for a few minutes before removing so they finish setting and release easily.
Notes
- For more texture, pistachios can be finely chopped and folded in with the cranberries instead of being blended. Blending produces a smoother, bakery-style crumb.
- Batter should be thick but scoopable. If it feels overly thick, add a small spoonful of cottage cheese, if too loose, stir in a little extra almond flour.
- Avoid overbaking, as the edges will dry out before the centers fully set.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze individually for longer storage and reheat gently in the microwave or at room temperature.
Nutrition Per 1 Serving
Serving: 1muffin | Calories: 92.4kcal | Carbohydrates: 3.4g | Net Carbs: 2g | Protein: 4.1g | Fat: 7.5g | Saturated Fat: 1.5g | Fiber: 1.4g | Sugar: 0.9g
Recipe Link:
https://coachrallyrus.com/keto-recipes/keto-cranberry-cottage-cheese-muffins-pistachios/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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