Keto Cottage Cheese Muffins

The Keto Cottage Cheese Muffins are savory, moist, and satisfying baked treats perfect for a low-carb lifestyle, made with full-fat cottage cheese, eggs, almond flour, and shredded cheese for a rich, tangy flavor enhanced by herbs and spices like chives and garlic powder.

Course Breakfast, Brunch, Side Dish, Snack

Cuisine American, Keto, Low Carb

Keyword almond flour muffins, high protein snack, keto cottage cheese muffins, low carb breakfast, savory keto muffins

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 145kcal

Equipment

12-cup muffin tin
Paper liners or nonstick cooking spray
Mixing Bowls
Whisk
Spatula
measuring cups and spoons
Wire rack

Ingredients

For the savory keto muffin base

1 cup full-fat cottage cheese, drained of excess liquid
4 large eggs at room temperature if possible
1 cup fine blanched almond flour
1/4 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese divided, reserve 1/4 cup for topping
1 teaspoon baking powder aluminum free if possible
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper freshly ground if possible
2 tablespoons chopped fresh chives or use 2 teaspoons dried chives
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika or sweet paprika
2 tablespoons melted unsalted butter plus more for greasing if not using liners

Optional add-ins

1/4 cup cooked chopped bacon well drained and cooled
1/4 cup finely chopped fresh spinach squeezed very dry
1 tablespoon finely chopped pickled jalapeños patted dry for less moisture

Instructions

Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or generously grease each cup with butter or nonstick spray.
Place the cottage cheese in a fine mesh strainer or sieve and let it drain for several minutes, gently pressing with a spoon to remove excess liquid so the muffins bake up tender and not soggy.
In a large mixing bowl whisk the eggs until smooth, then whisk in the drained cottage cheese and melted butter until the mixture is well combined and slightly creamy.
In a separate bowl stir together the almond flour, Parmesan, 3/4 cup of the shredded cheddar, baking powder, salt, black pepper, chives, garlic powder, onion powder, and smoked paprika until everything is evenly distributed with no lumps of flour.
Add the dry ingredients to the wet ingredients and fold gently with a spatula just until a thick, scoopable batter forms, being careful not to overmix so the muffins stay light.
If using optional add-ins such as bacon, spinach, or jalapeños, fold them into the batter now, making sure any vegetables or peppers are very dry so they do not add extra moisture.
Divide the batter evenly among the prepared muffin cups, filling each about two thirds to three quarters full and smoothing the tops lightly with a spoon if needed.
Sprinkle the reserved 1/4 cup shredded cheddar evenly over the tops of the muffins to create a golden cheesy crust as they bake.
Bake the muffins on the center rack for 18 to 22 minutes, or until the tops are puffed and deep golden and a toothpick inserted in the center of a muffin comes out mostly clean with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool for at least another 10 minutes so they set fully and release easily from the liners.
Serve the muffins warm or at room temperature and store completely cooled leftovers in an airtight container in the refrigerator for up to five days or freeze for longer storage, reheating gently in a low oven for the best texture.

Notes

For the best texture in these keto cottage cheese muffins always drain the cottage cheese well, use fine blanched almond flour, and avoid overmixing the batter so the crumb stays light and tender instead of dense. Customize the flavor by changing up the cheeses or herbs and by folding in very dry low-moisture mix-ins such as crisp bacon, cooked sausage, or squeezed-dry spinach, and remember that strong cheeses like aged cheddar or Parmesan will give a more pronounced savory bite.

Nutrition