Cranberry Pecan Cottage Cheese Breakfast Muffins (Edit recipe)

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These cranberry cottage cheese breakfast muffins are lightly sweet, soft, and grounded in that familiar morning-muffin way that actually works for breakfast. They give you a gentle sweetness without tipping into dessert.

These cottage cheese breakfast muffins are made with cottage cheese for protein and moisture, real cranberries for brightness, and pecans for warmth and texture.

If you like a sweet start to the day but still want something filling enough, these high protein breakfast muffins are for you.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 10

Ingredients

.5 cup Cottage Cheese, full-fat
1 Egg, large
1 Tbsp Butter, Unsalted
.25 tsp Lemon Zest
.5 Tbsp Lemon Juice
1 tsp Vanilla Extract, (sugar free)
2.5 Tbsp Granular Sugar Substitute - Swerve
.75 cup Almond Flour
.5 tsp Baking Powder
.25 cup Cranberries, Fresh
2 Tbsp Pecans
.125 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F (180C). If using a silicone muffin pan, no greasing is needed. If using a metal pan, lightly grease or line it.
Add the cottage cheese, egg, melted butter, vanilla extract, lemon zest, and lemon juice to a blender or food processor and blend until completely smooth.
Add the almond flour, sweetener, baking powder, salt to the blender and blend briefly until just combined. Do not overblend.
Fold in the cranberries and chopped pecans by hand so they stay intact and evenly distributed.
Portion the batter evenly into the muffin pan using a medium cookie scoop to keep the muffins uniform.
Bake for 12-15 minutes, until the muffins are set, lightly golden on top, and the centers reach about 190F (88C).
Let the muffins cool in the pan for about 5 minutes, then gently remove and cool completely before serving.

Notes

This batter should be thick but easy to scoop, not pourable. If the batter feels too thick, stir in 1-2 teaspoons of cottage cheese to loosen it slightly. If the batter feels too thin, add 1 tablespoon of almond flour at a time until it thickens. For longer storage, freeze the muffins in a single layer, then transfer to a freezer-safe bag or container. They keep well for up to 2 months. Reheat gently in the microwave for 10-20 seconds. If you want an easy breakfast rotation for the whole week, Fuel is my set of 50 high-protein keto breakfasts.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	190
Fat:	7 g
Carbohydrates:	30 g
Protein:	4 g
Cholesterol:	5 g
Sodium:	64 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.