High Protein Keto Cottage Cheese English Muffins For Two
Soft bite. Fully cooked middle. These cottage cheese English muffins are for anyone who’s tired of keto bread that looks done, then turns into a jelly middle the second you slice it. They’re high protein, low carb English muffins with a bread-like feel that actually cooks through.
The difference is the method. The batter thickens first, baking powder goes in last, and the keto English muffins steam-set on very low heat so the center finishes without the edges turning dry.
PREP TIME
5 minutes
COOK TIME
10 minutes
INGREDIENTS
9
Serves: 2
Ingredients
- .333 cup.333 cup.333 cup Cottage Cheese, full-fat
- 111 Egg, large
- 2 Tbsp2 Tbsp2 Tbsp Unflavored Whey Protein
- 2 Tbsp2 Tbsp2 Tbsp Almond Flour
- 1 tsp1 tsp1 tsp Psyllium Husk, Whole
- .125 tsp.125 tsp.125 tsp Salt
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 1 tsp1 tsp1 tsp Baking Powder
- 2 tsp2 tsp2 tsp Butter, Unsalted, (for frying)
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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
- Add the cottage cheese and egg to a blender. Blend until you have a smooth, creamy batter with no cottage cheese curds left.
- Add the almond flour, whey protein isolate, whole psyllium husk, apple cider vinegar, and salt. Blend again until smooth.
- Let the batter sit for 2 minutes. It should thicken slightly.
- Add the baking powder and blend again. Let the batter sit 3 to 5 minutes. Tiny bubbles on the surface usually means better rise. If it still looks thin and pourable, blend in extra almond flour (1 teaspoon at a time) until it looks like thick batter you can scoop, not pour.
- While the batter thickens, place greased English muffin rings (or silicone egg rings) in a nonstick skillet. Set the heat to low. This only works if the heat is gentle, not fast.
- Spoon or use a cookie scoop to put the batter into the rings. Do not overfill. Stop at about halfway up the ring because the muffins rise and spread as they cook.
- Pour about 1 tablespoon water into the skillet outside the rings. Cover immediately with a lid and do not lift it for the first 4 minutes. Cook on low until the tops look matte (not shiny) and the center is set, about 6 to 7 minutes. Best doneness check is 165F in the center.
- Flip each muffin carefully and cook 2 to 3 minutes more to set the second side. Then remove from the pan.
- Let the muffins cool at least 5 minutes before slicing. That cooling time is part of the setting process.
Notes
Keep the heat very low. Fast heat sets the outside before the center cooks. Add the water and cover right away. Do not lift the lid for the first 4 minutes. Batter should be scoopable, not pourable. If it looks thin, blend in almond flour 1 teaspoon at a time. Center still soft: lower the heat and cook longer with the lid on. Not much rise: rest the batter 3 to 5 minutes after adding baking powder.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Gluten Free Grain Free Keto Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 142 |
| Fat: | 8 g |
| Carbohydrates: | 5 g |
| Protein: | 16 g |
| Cholesterol: | 44 g |
| Sodium: | 302 mg |
| Fiber: | 2 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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