These muffins are not only delightful to the senses, but they also pack a nutritional punch, making them a stellar choice for anyone following a ketogenic lifestyle.
Ingredients
Scale:
2 cups almond flour
1/2 cup granulated erythritol (or preferred sweetener)
1 tablespoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cottage cheese
3 large eggs
1 teaspoon vanilla extract
1/2 cup pecans (chopped)
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, combine the almond flour, erythritol, ground cinnamon, baking powder, and salt. Whisk until well mixed.
In another bowl, blend together the cottage cheese, eggs, and vanilla extract until smooth.
Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the chopped pecans. This adds a delightful crunch to your muffins.
Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
