When my significant other started keto, he needed a low-carb, high-fiber snack to stay energized and manage his cholesterol. These Keto Cottage Cheese Muffins with Strawberries & Chocolate quickly became his favorite. Packed with protein, quick energy, and just the right amount of fiber, they offer a moist texture in every bite. The combination of juicy strawberries and rich dark chocolate creates a perfect flavor balance, making them an irresistible way to support heart health while sticking to keto!
See also: Your New Favorite Keto Waffle Recipe: Packed with Fiber!
Nutritional Content (per muffin, approximate) for Keto Cottage Cheese Muffins with Strawberries & Chocolate:
- Protein: 5.1g
- Sugars: 0.75g
- Net Carbs: 2.8g
- Fat: 12g
- Fiber: 3g
Tips for Perfect Muffins:
- Use room-temperature eggs for better blending and a smoother batter.
- Avoid overmixing the batter as it can lead to dense, heavy muffins. Gently fold the ingredients together.
- Check doneness by inserting a toothpick into the center—if it comes out clean, the muffins are done. Be careful not to overbake to keep them moist and tender.
These tips will help ensure your muffins turn out light, fluffy, and perfectly baked every time!
Keto Cottage Cheese Chocolate-Strawberry Muffins
Equipment
- Muffin tray
- Paper liners or cooking spray
- Mixing bowls (one for dry and one for wet ingredients)
- whisk
- spatula
- Measuring cups and spoons
- oven
- Toothpick (for testing doneness)
Ingredients
Dry Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons ground flaxseeds
- 1 teaspoon baking powder or 1/2 teaspoon baking powder + 1/4 teaspoon baking soda
- 1/4 cup erythritol or your preferred keto-friendly sweetener
- A pinch of salt
- 1/4 cup chocolate nibs optional
Wet Ingredients:
- 2 large eggs
- 1/4 cup almond milk unsweetened
- 1/4 cup melted butter
- 1/2 cup cottage cheese
- 1 teaspoon vanilla extract
- 1/2 cup frozen strawberries cut into small pieces
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tray with paper liners or grease it well.
Mix dry ingredients:
- In a large bowl, whisk together the almond flour, coconut flour, ground flaxseeds, baking powder (or baking powder + baking soda), erythritol, salt, and chocolate nibs.
Mix wet ingredients:
- In a separate bowl, beat the eggs, then add the almond milk, melted butter, cottage cheese, vanilla extract, and strawberries. Stir until combined.
Combine:
- Slowly fold the dry ingredients into the wet mixture until fully combined.
- Spoon the batter into the muffin tray, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool before serving.
Notes
Calories per Serving (per muffin):
- Approximately 150-160 calories per muffin (this is an estimate based on the ingredients).
Storage Tips:
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days.
- Refrigeration: To keep them fresh longer, store the muffins in the fridge in an airtight container for up to 5 days.
- Freezing: Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or microwave for 20-30 seconds.
These tips will help maintain the moist texture and delicious flavor of your muffins!
You might also like: Giving Your Keto Lifestyle a Boost in Fiber!
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