Easy Low Carb Keto Cottage Cheese Cornbread Muffins

4 from 1 vote

Prep Time 15

Cook Time 25

Total Time 1

Servings muffins

Calories 123kcal

Author Brenda Bennett | Sugar-Free Mom

4 eggs
1 cup cottage cheese
3/4 cup coconut flour
1/4 cup heavy cream
pinch salt
1 teaspoon baking soda
2-3 teaspoons sweet corn extract Just a slight corn taste with 2 tsp, my family wanted stronger corn taste so 3 tsp needed.
4 ounces sharp cheddar cheese shredded
1 tsp Monk Fruit liquid sweetener OPTIONAL

Preheat oven to 350 degrees F.
Place cupcake liners into a 12 capacity muffin pan and grease with avocado oil spray.
In a food processor blend eggs, and cottage cheese.
Add the coconut flour, salt, baking soda, and corn extract together and process again.
Add cheddar cheese and pulse until combined.
Using a 1/4 cup add batter and place in mounds into each muffin cup. Bake 24-27 minutes until golden brown.
Store after they've cooled, in an airtight container in the fridge for up to 4 days. Also can be frozen for up to 3 months.

2 g Net carbs