Keto Cottage Cheese Zucchini Muffins are a tasty, soft, and low-carb dish. This is the ideal healthy snack for breakfast, weekdays, lunch, dinner, or a light dessert. These muffins provide a crumb that stays soft for days. It combines the natural sweetness of zucchini with the smoothness of cottage cheese. These muffins are perfect for preparing a quick meal prep. We use some ingredients such as butter, olive oil, coconut flour, erythritol, almond milk, zucchini, cottage cheese, coconut oil, and almond flour. Keto Cottage Cheese Zucchini Muffins are simple to make, only requiring a mixing bowl and a muffin tray, and take less than 30 minutes to prepare and bake.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
STATISTICAL OVERVIEW:
- Course: Breakfast/Snack
- Prep time: 10 minutes
- No. of Calories: 160 kcal
- Cuisine: American
- Diet: Low Carb, Gluten-Free, Keto
- Cook time: 25 minutes
- Single portion size: 1 muffin
- Cooking mode: Oven-baked
- Total servings: 12 muffins
- Difficulty level: Easy
- Total time: 35 minutes
TOOLS:
- Spatula
- Electric mixer or whisk
- Muffin tin
- Grater
- Bowl
- Measuring spoons and cups
INGREDIENTS:
- 2 big eggs
- 1/2 tsp of salt
- 1 cup of almond flour
- Baking powder, 1 tsp
- One-fourth cup of coconut flour
- 1 tsp of cinnamon
- Baking soda, 1/2 tsp.
- 1 cup of grated zucchini
- Coconut oil or butter(melted), 3 tbsp
- 1/2 cup of cottage cheese
- Almond milk, unsweetened, 1/4 cup
- 1/2 tsp of vanilla extract
- 1/4 cup of preferred keto sweetener or erythritol
INGREDIENT NOTES AND THEIR KETO SUBSTITUTION:
ZUCCHINI:
We use zucchini to give hydration and fresh sweetness. You can drain out extra water to prevent soggy muffins.
COCONUT FLOUR:
It contains fiber and maintains moisture. Do not use more coconut flour than the recipe calls for, or the muffins will become dry.
ERYTHRITOL:
This is a low-carb sweetener that does not cause high blood sugar. Use monk fruit sweetener or stevia one-for-one as a replacement.
ALMOND MILK:
This milk maintains muffins’ juiciness without increasing carbs. For a variety, unsweetened plant-based milk choices are also good.
COTTAGE CHEESE:
We use this cheese to deliver moisture, nourishment, and a creamy texture. For a milk-free diet, you can use tender tofu or ricotta-style almond cheese instead.
COCONUT OIL OR BUTTER:
It is a healthy fat that improves texture. Ghee is another keto-friendly option.
ALMOND FLOUR:
It gives structure and protein while remaining low in carbs. For a variant, you can use finely ground hazelnut or pecan flour instead.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTIONS:
- Warm the empty oven to 350 degrees Fahrenheit (175°C).
- Cover a 12-cup muffin tray with liners made of paper.
- In a big vessel, mix salt, cinnamon, coconut flour, baking powder, almond flour, and baking soda.
- In a different stirring bowl, combine eggs, cottage cheese, almond milk, erythritol, vanilla extract, and melted butter till mixed.
- Stir the wet components into the mixture of dry ones till fully blended.
- Blend in the grated zucchini.
- Make sure that the mixture is equally spread.
- Distribute the batter equally among the twelve muffin cups.
- Insert it in the oven to bake for twenty-two to thirty-five minutes, or till a toothpick placed in the center comes out clear.
- Before placing them on a cooling rack to chill entirely, leave the muffins to cool in their tins for three to four minutes.
TIPS:
- If you want to retain the best results, keep muffins moist, store them in a closed vessel.
- To produce a warm snack, warm it up again in a microwave or toaster oven.
- For added crunch and healthy fats, stir in chopped walnuts or pecans.
- Drain excess water from the zucchini to avoid mushy muffins.
- If you like to keep the muffins soft, you can prevent mixing the batter too much.
SERVING SUGGESTIONS:
SNACKS:
- Cheese Crisps
- Almond Butter Balls
- Fat Bombs
BREAKFAST:
- Chia Seed Pudding
- Avocado Egg Boats
- Spinach & Cheese Frittata
DESSERT:
- Berry Parfait
- Lemon Mug Cake
- Chocolate Avocado Mousse
SIDES:
- Cucumber Salad
- Cauliflower Hash Browns
- Green Smoothie
STORAGE INFORMATION:
REFRIGERATION:
- Keep it in a closed vessel for five days. Place the muffins in the refrigerator to keep them fresh longer.
FREEZING:
- Store separately covered muffins for 50-60 days. Defrost it at a neutral temperature to remove the ice and warm it again in the microwave.
FAQs:
Can I sweeten them?
- Sure, you can adjust the amount of erythritol or liquid stevia to your liking.
How can we prepare non-dairy muffins?
- You can swap cottage cheese with tender tofu or almond-based ricotta, and substitute coconut oil for butter.
Will I store the baked muffins in the freezer?
- Yes, separately cover and freeze for up to 50-60 days.
May I substitute zucchini noodles or shredded carrots?
- We use shredded carrots, which helps to slightly raise carbs. You can omit zucchini noodles because they are highly moist.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL FACTS:
Sodium: 180 mg
No. of calories: 160 kcal
Proteins: 7 g
Fiber: 2 g
Net carbs: 3 g
Fats: 13 g
Sugar: 2 g
One single portion: 1 muffin
Total carbs: 5 g