Keto Cinnamon Pecan Cottage Cheese Muffins (A Cozy Low-Carb Favorite)

If you’re looking for a low-carb breakfast that actually tastes like a treat, these Keto Cinnamon Pecan Cottage Cheese Muffins are exactly what you need. They’re packed with protein, naturally gluten-free, and incredibly easy to make. With cozy cinnamon flavor, a hint of vanilla, and the satisfying crunch of chopped pecans, these muffins have become a go-to in our kitchen. Whether you’re meal-prepping for the week or just want something warm and comforting with your coffee, you’ll love how simple—and delicious—this recipe is. Let’s dive into what makes these keto muffins a must-bake for any low-carb home cook.

Why You’ll Love These Cinnamon Pecan Cottage Cheese Muffins

These muffins check every box: easy, tasty, low in carbs, and full of protein. Whether you’re following keto or just cutting back on sugar, you’ll love what this recipe brings to the table.

Here’s why they’re worth making:

• Moist and fluffy – Thanks to cottage cheese, these muffins stay soft and tender. No dry or eggy texture here.
• Low carb, high protein – Each muffin is packed with good fats and protein to keep you full longer.
• Family-friendly – The cinnamon and chopped pecans add that bakery-style feel. My kids love them!
• Quick to prep – Just 10 minutes of mixing, then into the oven. Great for busy mornings.
• Perfect for meal prep – Store in the fridge or freezer, and reheat when you need a quick bite.

And the flavor? So comforting. That warm cinnamon mixed with nutty pecans feels like a cozy breakfast from your favorite café—except it’s totally keto-friendly.

What You’ll Need to Make Keto Cinnamon Pecan Cottage Cheese Muffins

The best part about these keto cinnamon pecan cottage cheese muffins is that they use simple, everyday ingredients. If you’re used to low-carb baking, chances are you’ve got these already.

Let’s break down what makes each item special:

• Cottage Cheese: This might surprise you, but it’s the secret to the moist texture and added protein. It melts into the batter and helps the muffins stay soft without any heaviness.
• Almond Flour: A keto pantry staple that gives your muffins a tender crumb and nutty flavor. Plus, it’s gluten-free and full of healthy fats.
• Erythritol: The go-to sweetener for many on keto. It adds just enough sweetness without spiking blood sugar.
• Eggs: They act as the binder, giving structure and helping the muffins rise.
• Chopped Pecans: For texture and crunch in every bite. Toast them beforehand for extra flavor.
• Cinnamon and Vanilla: These two work together to make each muffin taste like a warm hug on a chilly morning.

If you’re already a fan of recipes like my pumpkin spice cottage cheese muffins or cottage cheese almond bagels, then you’ll love how familiar and cozy these flavors are.

Nutritional benefits that support your keto goals

Beyond the flavor, these muffins support your low-carb lifestyle in real ways. With no refined flour or sugar, they keep you in ketosis without sacrificing taste.

Here’s why they’re great for your goals:

• High in protein – Cottage cheese and eggs give you lasting energy and support muscle repair.
• Low in net carbs – Almond flour and erythritol mean fewer spikes in blood sugar and longer-lasting fullness.
• Healthy fats – From pecans and almond flour, helping you feel satisfied.
• Good fiber – Supports digestion and keeps cravings in check.

If you’re doing weekly meal prep, I also recommend adding these flourless carrot bread slices to your lineup. They offer a veggie-forward option that pairs perfectly with these muffins for a balanced breakfast board.

How to Make Keto Cinnamon Pecan Cottage Cheese Muffins (Step-by-Step)

These muffins are quick, simple, and perfect for beginners. Follow the steps below and you’ll have a batch of warm Keto Cinnamon Pecan Cottage Cheese Muffins ready in no time.

Step 1: Preheat the oven

Set your oven to 350°F (175°C).
Line a muffin tin with paper liners or lightly grease each cup.

Step 2: Mix cottage cheese and eggs

In a large bowl, add:

• 1 cup cottage cheese
• 3 large eggs

Whisk them together until smooth. This helps make your muffins soft and fluffy.

Step 3: Add the dry ingredients

To the same bowl, add:

• 1 cup almond flour
• 2 tablespoons erythritol (or your favorite keto sweetener)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• A pinch of salt

Mix everything until just combined. Don’t overmix—the batter should be thick but smooth.

Step 4: Fold in the pecans

Add ½ cup chopped pecans.
Gently stir them in so they’re spread evenly throughout the batter.

Step 5: Fill the muffin cups

Scoop the batter into the muffin tin.
Fill each cup about ¾ full.

Step 6: Bake

Place the tray in the oven and bake for 20–25 minutes.
You’ll know they’re ready when the tops are golden and a toothpick comes out clean.

Step 7: Cool

Let the muffins sit in the pan for about 5 minutes.
Then transfer them to a wire rack to cool completely.

That’s it! You just made a batch of delicious, low-carb Keto Cinnamon Pecan Cottage Cheese Muffins. These are perfect for breakfast or a quick snack.

Keto Cinnamon Pecan Cottage Cheese Muffins

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These keto cinnamon pecan cottage cheese muffins are soft, high in protein, and naturally low in carbs. A perfect easy breakfast or snack!

• Total Time: 35 minutes
• Yield: 10 muffins 1x

Ingredients

Scale 1x2x3x

1 cup cottage cheese

3 large eggs

1 cup almond flour

2 tbsp erythritol or preferred keto sweetener

1 tsp cinnamon

1 tsp vanilla extract

1 tsp baking powder

½ cup chopped pecans

Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line or grease muffin tin.

2. Whisk cottage cheese and eggs until smooth.

3. Add almond flour, sweetener, cinnamon, vanilla, baking powder, and salt. Mix to combine.

4. Fold in chopped pecans.

5. Divide batter evenly among muffin cups.

6. Bake 20–25 minutes until golden and toothpick comes out clean.

7. Cool in pan 5 minutes, then transfer to rack to cool completely.

Notes

Store in fridge up to 5 days or freeze up to 2 months. Great with a pat of butter or served with coffee.

• Author: EmilyFrost
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 160
• Sugar: 1g
• Sodium: 180mg
• Fat: 13g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 55mg

Storing, Serving & Customizing Your Muffins

Keep them fresh with these storage tips

Once your Keto Cinnamon Pecan Cottage Cheese Muffins are baked and cooled, you’ll want to store them properly so they stay soft and moist. Good news: they hold up really well whether you’re making them for the week or freezing a batch for later.

Here’s how to keep them fresh:

• Refrigerate in an airtight container for up to 5 days. They’re great cold, but you can also reheat them in the microwave for about 10–15 seconds.
• Freeze by wrapping them individually or storing them in a zip-top freezer bag. Reheat straight from frozen in the microwave or warm them in the oven at 300°F for 5–8 minutes.

These muffins are a great grab-and-go breakfast, lunchbox treat, or after-gym snack. I like serving them with a side of Greek yogurt or alongside a hot drink. If you’re prepping brunch, try adding something savory like cottage cheese almond bagels for a well-rounded spread.

Easy ways to customize the recipe

The best part about these muffins? You can mix and match ingredients to make them your own. Here are a few simple swaps that still keep things keto and delicious:

• No pecans? Use chopped walnuts or slivered almonds instead.
• Want extra spice? Add nutmeg, cloves, or pumpkin pie spice for fall flavor.
• Need it nut-free? Use sunflower seed flour instead of almond flour, and skip the pecans.
• Craving chocolate? Stir in a few sugar-free chocolate chips for a sweet twist.

You can also play with the texture by blending the cottage cheese before adding it—this makes the muffins smoother and fluffier. This method works great for kids who might not love the texture of cottage cheese on its own.

For another fun variation, check out my pumpkin spice cottage cheese muffins. They’re perfect for fall and use the same easy method, just with pumpkin purée and a little spice.

Or if you’re feeling like dessert, my cottage cheese cookie dough bites make the perfect after-dinner snack that’s still keto-friendly.Storing, Serving & Customizing Your Muffins

Keep them fresh with these storage tips

Once your Keto Cinnamon Pecan Cottage Cheese Muffins are baked and cooled, you’ll want to store them properly so they stay soft and moist. Good news: they hold up really well whether you’re making them for the week or freezing a batch for later.

Here’s how to keep them fresh:

• Refrigerate in an airtight container for up to 5 days. They’re great cold, but you can also reheat them in the microwave for about 10–15 seconds.
• Freeze by wrapping them individually or storing them in a zip-top freezer bag. Reheat straight from frozen in the microwave or warm them in the oven at 300°F for 5–8 minutes.

These muffins are a great grab-and-go breakfast, lunchbox treat, or after-gym snack. I like serving them with a side of Greek yogurt or alongside a hot drink. If you’re prepping brunch, try adding something savory like cottage cheese almond bagels for a well-rounded spread.

Easy ways to customize the recipe

The best part about these muffins? You can mix and match ingredients to make them your own. Here are a few simple swaps that still keep things keto and delicious:

• No pecans? Use chopped walnuts or slivered almonds instead.
• Want extra spice? Add nutmeg, cloves, or pumpkin pie spice for fall flavor.
• Need it nut-free? Use sunflower seed flour instead of almond flour, and skip the pecans.
• Craving chocolate? Stir in a few sugar-free chocolate chips for a sweet twist.

You can also play with the texture by blending the cottage cheese before adding it—this makes the muffins smoother and fluffier. This method works great for kids who might not love the texture of cottage cheese on its own.

For another fun variation, check out my pumpkin spice cottage cheese muffins. They’re perfect for fall and use the same easy method, just with pumpkin purée and a little spice.

Or if you’re feeling like dessert, my cottage cheese cookie dough bites make the perfect after-dinner snack that’s still keto-friendly.

Frequently Asked Questions

Conclusion

These Keto Cinnamon Pecan Cottage Cheese Muffins are a must-have recipe if you’re following a low-carb or keto lifestyle. They’re soft, warm, and packed with cinnamon flavor—perfect for breakfast, a quick snack, or even dessert. The cottage cheese adds protein and moisture, while the chopped pecans give you just the right crunch in every bite.

What I love most about these muffins is how simple they are. With just one bowl, 10 minutes of prep, and a handful of keto-friendly ingredients, you can have a week’s worth of healthy muffins that taste like a treat. They’re great alone or served with something savory like cottage cheese almond bagels for a complete meal.

From freezer to table, they fit into your busy day—and into your keto goals—without any stress. Once you try them, they’ll become a go-to, just like they have in my home.

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