4 Ingredient Keto Cottage Cheese Muffins
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These cottage cheese muffins are high protein, low carb and keto-friendly. The muffins need just 4 ingredients and are an easy one bowl recipe. No blender or mixer needed. You can also customize the muffins with various mix-ins.
These savory muffins are soft and moist. You can enjoy them as is or you can add various mix-ins like chopped spinach, peppers, or shredded cheese for even more flavor.
Ingredients
- Cottage cheese
- Eggs
- Baking powder
- Almond flour
Cottage cheese: I made these with 4% cottage cheese.
Eggs: Eggs act as a binding agent and help create the structure for these muffins.
Baking powder: I recommend using aluminum free baking powder to prevent any potential metallic aftertaste. Baking powder helps the muffins rise and makes them fluffier.
Almond flour: Make sure to use superfine almond flour which has a finer texture. Regular almond flour or almond meal will not work well.
How to Make Cottage Cheese Muffins
- The ingredients are all added to a large mixing bowl and mixed together with a whisk.
- Use an ice cream scoop to scoop the batter into your prepared muffin pan.
- Bake until golden and done.
Expert Tips
- The cottage cheese melts as the muffins bake so you don’t need to blend it beforehand. It adds a slightly cheesy flavor to the muffins. You can add more cheese flavor by adding shredded cheese like cheddar or parmesan.
- The muffins can be enjoyed as they are or you can add various mix-ins for more flavor. Chopped cooked bacon, spinach, bell peppers are all good options. Just avoid mix-ins that will add too much moisture to the muffin batter.
More Cottage Cheese Recipes
- 4 Ingredient Keto Cottage Cheese Bread
- 2 Ingredient Cottage Cheese Pizza Crust
- 2 Ingredient Cottage Cheese Bagels
4 Ingredient Keto Cottage Cheese Muffins
These savory muffins are high protein, low carb and keto-friendly. They are an easy one-bowl recipe. No special tools needed, not even a mixer or a blender! Just mix all the ingredients with a whisk, scoop into your muffin pan and bake.
Ingredients
- 2 cups (176g) blanched superfine almond flour
- 1 tbsp (13g) aluminum-free baking powder
- 1 cup (244g) small curds cottage cheese, 4%, see note before starting
- 4 large eggs, approx 202 grams without shells
Instructions
- Preheat the oven to 350°F (175°C). Grease 10 cavities of a standard muffin pan with cooking oil spray. Alternatively, you can also line the pan with muffin/cupcake liners.
- Add almond flour, baking powder, cottage cheese and eggs to a large mixing bowl. Whisk until the batter is evenly mixed and the eggs and almond flour have been fully incorporated. There should not be any streaks of unmixed egg whites or yolks.
- Use an ice cream scoop with a release mechanism or a large cookie scoop to scoop the batter into your prepared muffin pan (about 1/4 cup of batter per muffin).
- Bake muffins for about 18-20 minutes or until they are dark golden brown on top and fully cooked. A toothpick inserted should come out clean. Let muffins cool slightly before removing them from the pan.
- Muffins are best enjoyed warm. Store any uneaten muffins in an airtight container in the fridge or freezer.
Notes
- Cottage cheese note: This recipe works best with a high protein cottage cheese that contains 13 or 14 grams of protein per 1/2 cup (110g) serving. I tested with Good Culture brand* and Amazon Grocery brand.* Avoid brands like Knudsen which don't contain as much protein.
- I used Amazon Fresh superfine almond flour.*
- I used Whole Foods 365 aluminum free baking powder.* Some other brands that make aluminum free baking powder are Argo and Bob's Red Mill.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1muffin, Calories: 166kcal, Carbohydrates: 4g, Protein: 9g, Fat: 12g, Saturated Fat: 2g, Sodium: 209mg, Fiber: 2g, Sugar: 2g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
I need to experiment to get a better texture that is typical with these almond flour muffins. Otherwise they’re quite nice, and I put frozen blueberries into them.
We’re glad you enjoyed this recipe!
I tried these muffins. I added extra cheese and home-made pesto into the mix and they were delicious moist and crunchy on the outside. Well with a go thank you for sharing.
Yum, that sounds great! We’re so glad you enjoyed this recipe!
These are delicious. My husband and I think they taste similar to cornbread. We will be trying other variations!
We’re so glad you both enjoyed this recipe!
Very good! Shared with two who agreed. Love the simplicity.
Thank you! We’re so glad you enjoyed this recipe!
This is yummy, easy & a good source of protein.
I added Green Garlic Chives & Spinach, coarsely granulated Garlic, Salt & Black Pepper as well as grated cheese. Came out great other then the baking powder which is a kill. I will try omitting it next time.
Yum! We’re so glad you enjoyed this recipe!
Love
Thank you!
I love these little muffins!
I’m so glad you like them!
This recipe sounds easy & delish. I am allergic to nuts. What flour is best to replace the almond flour?
Thanks, Diane S.
Sorry, we haven’t tested this recipe with another flour!
Hi, I haven’t tried this yet but what about 1 cup of coconut flour or 2 cups of sunflower seed flour? Coconut flour isn’t one for one and super absorbent.
Let us know if you try that with this recipe!