Enjoy these cottage cheese chocolate chip muffins for a low carb and high protein breakfast or sweet treat. Baked with coconut flour and protein powder, they are a moist and fluffy low carb and gluten free treat.
These muffins smell delicious when baking and are very flavorsome. Their texture is good enough to fool anyone who doesn't eat low carb too!
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
Jump to:
Why Add Cottage Cheese to Muffins?
Adding cottage cheese to muffins has several benefits:
- Moisture: Cottage cheese keeps muffins moist and soft without the need for extra fats like oils or butter.
- Protein Boost: It’s a great source of protein, making the muffins more filling and nutritious.
- Creamy Texture: Blended cottage cheese creates a smoother, creamier batter for soft, fluffy muffins.
- Subtle Flavor: Its mild flavor complements both sweet and savory muffins without overpowering other ingredients.
Ingredients
Grab your ingredients and get baking.
- Cottage Cheese - Provides a creamy texture and adds moisture to the muffins, while also being a great source of protein and calcium. It helps keep the muffins soft without the need for much fat.
- Coconut Flour - A low-carb, gluten-free flour alternative that is high in fiber and absorbs a lot of liquid. It helps keep the muffins light and fluffy.
- Protein Powder - Boosts the protein content and adds structure to the muffins. You can omit this if you wish.
- Sweetener - We use monk fruit but any other sweetener can be used.
- Melted Butter - Adds richness and moisture to the muffins, giving them a tender crumb and subtle buttery flavor.
- Eggs - Acts as a binder and is a source of protein.
- Baking powder and baking soda - together they help the muffins rise.
- Salt - A pinch of salt enhances the flavors of all the ingredients, balancing sweetness and providing depth to the taste.
- Vanilla Extract - Adds a warm, sweet aroma and enhances the overall flavor of the muffins.
- Chocolate Chips - use unsweetened chocolate chips.
How to Make Cottage Cheese Chocolate Chip Muffins
This is an easy muffin to make but keep an eye on the baking times as ovens can vary. My first batch were overcooked by about 2 minutes!
Blend the cottage cheese until smooth.
Mix all wet ingredients.
Mix dry ingredients and add to wet ingredients.
Stir in chocolate chips.
Pour into muffin liners and bake.
Cool and enjoy.
Recipe Tips
- Blending the cottage cheese results in a smoother batter and a more consistent texture in the muffins. This is particularly useful if you want to avoid any curd-like lumps.
- Experiment with different protein powder flavors like chocolate, vanilla, or even cinnamon to create exciting variations of the muffins.
- Since coconut flour absorbs a lot of liquid, let the batter sit for about 5 minutes before baking. This helps the muffins set better and avoids a crumbly texture.
- Since every oven is different, start checking for doneness after 20 minutes by inserting a toothpick into the center of a muffin. If it comes out clean, they’re done!
Storage
Place the cooled muffins in an airtight container or wrap them individually in plastic wrap. Store them in the fridge and they should last up to 5 days.
Can You Freeze These Muffins?
Once the muffins have completely cooled, wrap each muffin tightly in plastic wrap or place them in a zip-top freezer bag. Alternatively, you can store them in an airtight container. They can be frozen up to 3 months.
To thaw, transfer the muffins to the fridge overnight or leave them at room temperature for a few hours. You can also microwave them for about 30 seconds to quickly defrost and warm them up.
More Keto Cottage Cheese Desserts
Enjoy that tub of cottage cheese with these other low carb dessert recipes:
Cottage Cheese Chocolate Chip Muffins
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
Wet Ingredients
- ½ cup cottage cheese
- 4 large eggs
- 2 tablespoons melted butter
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
Dry Ingredients
- ⅓ cup coconut flour
- 1 oz vanilla protein powder
- ¼ cup monk fruit sweetener
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Chocolate Chips
- ¼ cup chocolate chips
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with 8 paper liners.
- Place the cottage cheese in a blender until smooth.
- In a large bowl, whisk the eggs until they’re fluffy.
- Add the cottage cheese, melted butter, sweetener and vanilla extract. Mix until well combined.
- In another bowl, add the dry ingredients and whisk to combine.
- Add the dry ingredients to the wet ingredients and mix well.
- Let the batter sit for a few minutes so the coconut flour can absorb moisture.
- Stir in the chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
Leave a Reply