Keto Pumpkin Chocolate Peanut Butter Cottage Cheese Muffins

White plate of six keto chocolate muffins with peanuts and one muffin cut open to show rich interior.

Keto Pumpkin Chocolate Peanut Butter Cottage Cheese Muffins

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: muffins

Net Carbs: 2.8g

Rich, fudgy, and packed with cozy pumpkin flavor, these mini keto pumpkin chocolate peanut butter cottage cheese muffins are basically dessert-for-breakfast. They’re naturally gluten-free, sugar-free, and made with simple ingredients - no fancy tools, no messy bowls, just a blender and a muffin tin.

Equipment

Ingredients

1/2 cup full-fat cottage cheese
1/2 cup pumpkin puree
1/4 cup smooth peanut butter (natural, 100%, sugar free)
2 large eggs
1/3 cup Swerve (granulated)
3/4 cup almond flour
2 tablespoons cocoa powder - unsweetened
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
3 tablespoons Lily's Dark Chocolate Chips

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with parchment or use silicone liners.
In a blender or food processor, add all the wet ingredients: cottage cheese, pumpkin puree, peanut butter and eggs.
1/2 cup full-fat cottage cheese, 1/2 cup pumpkin puree, 1/4 cup smooth peanut butter (natural, 100%, sugar free), 2 large eggs
Blend until smooth and creamy.
Now add the dry ingredients: almond flour, sweetener, cocoa powder, baking powder, pumpkin pie spice, salt
1/3 cup Swerve (granulated), 3/4 cup almond flour, 2 tablespoons cocoa powder - unsweetened, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1/8 teaspoon salt
Blend again until it turns into smooth muffin batter. Fold in the chocolate chips.
3 tablespoons Lily's Dark Chocolate Chips
Use an ice cream scoop or spoon to fill your muffin tin (makes 12 mini muffins). Optional: swirl in a bit of peanut butter on top for that TikTok-worthy look.
Bake for 14–17 minutes. Mine were done at 16. A toothpick should come out with a few moist crumbs.
Let cool completely in the tin. These guys firm up as they cool.

Notes

Muffins won’t rise much. That’s normal! They stay dense and fudgy.
Use full-fat cottage cheese for the best texture and protein.
Don’t confuse pumpkin puree with pumpkin pie filling.
Skip chocolate chips to lower the carbs (but they’re so worth it).
If using allulose, muffins may brown faster — check at 14 mins.
Great with keto vanilla ice cream or almond milk latte.

Nutrition Per 1 Serving

Recipe Link:

https://coachrallyrus.com/keto-recipes/keto-pumpkin-chocolate-peanut-butter-cottage-cheese-muffins/

By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals

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