Make easy cottage cheese muffins, high-protein, low-carb, and gluten-free. Ready in 30 minutes, perfect for breakfast.
Ingredients
- 4 whole eggs or 8 egg whites
- ½ cup homemade sugar-free applesauce if you don’t have any, use 1 grated apple
- ¾ cup full-fat cottage cheese approx. 200 g
- ½ cup almond flour or finely ground almonds
- ½ tsp baking powder
- 2 tbsp erythritol or your preferred sweetener (monk fruit)
- ¼ tsp vanilla extract optional
- 1 pinch ground cinnamon optional
- 1 tsp melted coconut oil optional, for greasing the pan
Instructions
Mix the dry ingredients: In a medium bowl, combine the almond flour, baking powder, erythritol, and ground cinnamon (if using). Whisk together to remove any lumps.
Mix the wet ingredients: In a separate bowl, blend or whisk the whole eggs (or egg whites), sugar-free applesauce, cottage cheese, and vanilla extract until smooth.
Combine and fill: Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly into a greased or lined muffin tin.
Bake: In a preheated oven, bake at 350°F (180°C) for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and store: Transfer the muffins to a wire rack to cool completely. Store them in the refrigerator; they actually taste even better and develop a firmer texture the next day.
Serve: Enjoy them as they are, or top them with a little extra spoonful of sugar-free applesauce. They are absolutely delicious.
