Pistachio Cranberry Cottage Cheese Muffins (Edit recipe)

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These high protein low carb pistachio cranberry cottage cheese muffins are rich, soft, sweet, and deeply satisfying in a bakery-style way that feels intentional, not heavy. Blended cottage cheese, real cranberries, and pistachios create a dense, tender crumb with subtle nuttiness and a bright tart finish. Instead of a light, airy muffin, you get a slightly denser texture that feels richer and more satisfying.

There’s no protein powder and no strange mix-ins here. Just real ingredients, and a high protein low carb cranberry muffin you’d choose because it actually tastes good.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 10

Ingredients

.5 cup Cottage Cheese, full-fat
1 Egg, large
1 Tbsp Butter, Unsalted
.25 cup Granular Sugar Substitute - Swerve
1 tsp Vanilla Extract, (sugar free)
.75 cup Almond Flour
.5 tsp Baking Powder
.25 cup Cranberries, Fresh
2 Tbsp Pistachios, Raw
.25 tsp Cinnamon, Ground
.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 mini muffin pan like mine, no greasing is needed. If using a standard metal muffin pan, lightly grease or line it.
Add the cottage cheese, egg, melted butter, sweetener, and vanilla extract to a blender or food processor and blend until completely smooth.
Add the almond flour, baking powder, salt, cinnamon, and pistachios to the blender and blend briefly until just combined. For a denser, bakery-style crumb, blend the pistachios as written. For more crunch and texture, you can crush the pistachios and fold them in later with the cranberries instead.
Fold in the cranberries by hand.
Portion the batter evenly into the muffin pan using a medium cookie scoop to keep the muffins uniform and the carbs consistent per serving.
Bake for 12–15 minutes, until the muffins are set, lightly golden brown on top, and the center reaches about 190–195°F (88–90°C).
Let the muffins cool in the pan for a few minutes before removing so they finish setting and release easily.

Notes

For more texture, pistachios can be finely chopped and folded in with the cranberries instead of being blended. Blending produces a smoother, bakery-style crumb. Batter should be thick but scoopable. If it feels overly thick, add a small spoonful of cottage cheese, if too loose, stir in a little extra almond flour. Avoid overbaking, as the edges will dry out before the centers fully set. Store in an airtight container in the refrigerator for up to 4 days. Freeze individually for longer storage and reheat gently in the microwave or at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	189
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.