Low Carb Keto Cottage Cheese Blueberry Muffins Recipe
These Low Carb Keto Cottage Cheese Breakfast Muffins are a great way to start the day. Adding cottage cheese gives them a wonderful tang that complements the buttery batter with the sweet burst of blueberries. It also helps increase the protein content of these easy keto breakfast muffins. Just 4 g net carbs for a quick breakfast on the go!
Cottage Cheese Muffins
Cottage cheese is getting all the fame these days all over social media, but as a recipe developer on a low-carb diet and then keto diet, and a nutritional therapy practitioner, I’ve known about the powerful protein punch of cottage cheese.
I’ve been creating cottage cheese recipes for years in savory and sweet low carb recipes, like my Low Carb Spinach pie and my high-protein snack chocolate smoothie.
This low carb muffin recipe includes whole eggs and cottage cheese to increase the protein per serving! These delicious muffins are perfect to pop into your lunchbox for tasty snacks anytime of the day.
Super simple ingredients for this easy recipe too! Complete recipe, full instructions, nutritional information and complete printable recipe are located at the very bottom of this blog post in the recipe card.
Eggs, cottage cheese, almond flour but nut free option is below, coconut flour, butter, vanilla extract, baking powder, your favorite low carb sweetener, unsweetened almond milk or heavy cream, fresh berries.
These low carb muffins can be made ahead on the weekend for easy breakfasts on busy weekday mornings so the whole family can grab one and go!
Store-Bought Cottage Cheese Options
The first step for any baked keto low-carb breakfast or sweet treat is choosing your cottage cheese.
Whole milk full-fat cottage cheese is best if you truly want a soft texture, but low fat will work, if you prefer.
I do not recommend fat-free cottage cheese as often it includes many unhealthy ingredients and added sugars to make it taste good.
The specific brands I like are the Green Valley Lactose Free Cottage cheese since my daughter and I have a lactose intolerance, this works better for us without stomach issues.
The Good Culture brand is also great if you don’t have a lactose intolerance.
Can I change the low carb Sweetener used?
Low Carb sweeteners are really a personal preference when it comes to low carb baking.
We all won’t agree on the best one for us and our taste buds so you have a great opportunity to experiment!
Trying different sweeteners as well as trying a different flour for baking can make a huge difference in how much you like a particular recipe.
Of course, you can swap out any sweetener in any of my recipes using my Natural Sugar Free Sweetener Guide & Conversion Chart.
Can I Swap the Cottage Cheese?
If you’re just not a fan of cottage cheese, you can swap it out with ricotta cheese.
Can I make these low-carb muffins nut free?
Yes, it’s very easy to make these low carb muffins nut free. Simply swap out the almond flour for sunflower seed flour using the same amount will yield the same great texture and results!
Can I make this healthy breakfast dairy free?
Yes you can make these keto muffins dairy free by swapping out the butter for olive oil and replacing the cottage cheese with coconut yogurt or almond milk yogurt.
More High-Protein Breakfast Recipes
Pepperoni Pizza Keto Egg Muffins
Keto Chocolate Scrambled Egg Pudding
Low Carb Keto Cottage Cheese Muffin Recipe
Low Carb High Protein Keto Cottage Cheese Blueberry Muffins
Ingredients
- 3 large eggs
- 1/4 cup cottage cheese
- 1/4 cup unsalted butter melted and cooled to room temperature
- 2 teaspoon vanilla extract sugar free
- 1.25 cup almond flour or sunflower seed flour for nut free
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 cup Swerve granular
- 2 tablespoon unsweetened almond milk unsweetened
- 1/3 cup blueberries fresh
Instructions
- Preheat the oven to 350F / 180C and line a muffin pan with paper liners. Spray the muffin cups with non-stick spray for best results or use a silicone muffin pan.
- Whisk the eggs with an electric mixer in a large bowl until pale and fluffy – about 2 minutes.
- Add the cottage cheese, melted butter and vanilla extract and whisk until combined.
- In a clean large mixing bowl, stir together the dry ingredients (almond flour, coconut flour, baking powder and Swerve). Add the dry ingredients to the wet egg mixture and blend until smooth.
- Loosen the batter with almond milk if really firm – this depends on your cottage cheese brand. I added 2 tablespoon almond milk.
- Fold in fresh berries with a spatula. Fill the muffin batter into the paper cups in muffin tin and smooth the tops. Optional: add a few extra fresh blueberries on top.
- Bake for 25 – 30 minutes until golden brown on top and you can insert and remove a toothpick with just a few crumbs sticking. Try not to over bake as they will firm up once cooled.
- Storage: Airtight container for 2 days in the fridge or freezer for 2 months.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I needed to add salt otherwise the flavour would have been very lacking. Otherwise this is a great recipe and easy to modify for the flours and milk types.
Just made these for my late breakfast/brunch, really tasty and filling. I did them in the oven and for once they do actually look exactly like your picture 😊
Needed a recipe for this and knew you would have it. These are yummy.
Thanks Kate!
Hi,
is this 9 grams of carbs per muffin?
Yes with 10 grams protein.The recipe makes 6 large muffins but you could make them smaller and get 8 instead to reduce carbs.
Just made this, using coconut oil instead of butter. fantastic!
Hi,
Can you please tell me why it’s necessary to use both almond flour an coconut flour.
Thanks,
Stephanie
Coconut flour gives this a bit more structure then using just almond flour alone.
Hi, just wondering how much almond flour to use as seems to be a typo 1.3 cups? thanks
1 cup and 1/3 cup, not a typo.
Made these this morning. They were wonderful and came out perfect.
These were good, but definitely needed a little salt. They stuck in my metal pans using cooking spray so next time I’ll use paper liners. I liked them but my husband gave them a 5/10 compared to non-keto, and he will eat anything I put in front of him.
I wonder if different brands of cottage cheese vary in salt content? I think mine needed salt as well. I will add a bit more extract next time as I like a stronger vanilla taste. The texture was great and I love the added protein in these
Came out great! With Good Culture cottage cheese, I needed 3-4 T almond milk. Also added several drops stevia to point up sweetness and a little almond extract (1/4t—ish) because it’s yummy! I had very delicate huge fresh blueberries and since folding in would have mashed them, I studded the tops instead. Somehow this recipe made a full dozen muffins (3/4 full wells)!!
Easy to make and very delicious. Thank you for this recipe!
Thank you!
I make a batch of these muffins every week. I like the addition of the cottage cheese for the protein. I use frozen blueberries. They’re delicious!
Thanks so much!
Could you omit the swerve ? This looks amazing , just trying to cut back on “sweet”
Is it 1.3 cups of almond flour or 1/3 cup?
1 cup plus 1/3 cup