High Protein Keto Muffins
This recipe is designed to teach everyone how to make high protein keto muffins
Servings 10 muffins
Ingredients
- 240 grams (1 cup) full fat cottage cheese
- 84 grams (3/4 cup) coconut flour
- 56 grams (1/2 cup) granulated monk fruit sweetener
- 11 grams (2 1/2 tsp) baking powder
- 1/2 tsp ground cinnamon or seasoning of choice, optional
- 3 large room temperature eggs
- 10 grams (2 tsp) vanilla extract
- 89 grams blueberries or add-ins of choice, optional if using frozen berries do not thaw before using
Instructions
- Preheat the oven to 350 degrees. Lightly grease or line 10 silicone muffin cups. Place the cottage cheese in a small blender. Blend for 20 seconds until smooth. Set aside. Sift the dry ingredients into a large mixing bowl until combined and no lumps.
- Add the blended cottage cheese to the dry ingredients. Add the eggs and extract. Stir until everything is combined and a thick batter forms. Scrape down the sides of the bowl and push the batter to the center of the bowl. Gradually fold the add-ins into the batter until evenly distributed throughout the batter.
- Scoop the batter out 3 TBS at a time into each prepared muffin cup. Use fingers or back of spoon and spread the batter evenly throughout the prepared muffin cups. Bake in the preheated oven for 25 to 30 minutes or until golden and a tester comes out clean.
- Remove the muffins from the oven. Allow to cool in the pan at least 20 minutes until firm. Once firm, remove muffins from the muffin cups and transfer to a wire rack. Eat warm or at room temperature.
