Can I use ricotta cheese instead of cottage cheese?

Yes, but ricotta has a thicker texture and slightly higher carb count. If you're sticking strictly to keto, full-fat cottage cheese is the better option. It makes the muffins softer and lighter.

Are these muffins freezer-friendly?

Absolutely! These Keto Cinnamon Pecan Cottage Cheese Muffins freeze well. Let them cool completely, then store in a zip-top bag. Reheat straight from the freezer for a quick breakfast or snack.

How many net carbs are in each muffin?

Each muffin has about 2–3 grams of net carbs, depending on the brand of almond flour and sweetener you use. They're great for staying within your daily carb limit.

Can I make them without nuts?

Yes! Just leave out the pecans. For a nut-free version, try using sunflower seed flour instead of almond flour. The texture will still be great and the flavor will be slightly nuttier.

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

Name: Keto Cinnamon Pecan Cottage Cheese Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 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

Ingredients

Scale

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

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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