Low Carb High Protein Keto Cottage Cheese Blueberry Muffins
These Low Carb High Protein Keto Cottage Cheese Blueberry Muffins are a great way to start the day. They’re also perfect to pop into your lunchbox for a healthy sweet Keto pick me up. Adding cottage cheese gives them a wonderful tang that complements the buttery batter and sweet burst of blueberries. It also helps burst the high protein content of these muffins.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6muffins
Calories 279kcal
Author Jo Harding
Ingredients
3largeeggs
1/4cupcottage cheese
1/4cupunsalted buttermelted and cooled to room temperature
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.