Description
Delicious low-carb muffins packed with fiber, perfect for a nutritious snack or breakfast.
Ingredients
Scale
- 1 cup cottage cheese, rinsed and drained well
- 1 1/2 cups blanched almond flour
- 1 1/2 cups flax seed meal
- 1 cup finely grated Parmesan (see notes)
- 2 1/2 tablespoons baking powder
- 2 teaspoons Spike Seasoning
- 8 eggs, beaten so they’re well combined
- 1/2 cup thinly sliced green onion
Instructions
- Preheat oven to 375F/190C and spray Silicone Baking Cups with non-stick spray.
- Dump the cottage cheese into a colander with small holes that’s placed in the sink, rinse with cold water, and let the cottage cheese drain well.
- Put the almond flour, flaxseed meal, freshly grated Parmesan, baking powder, and Spike Seasoning into a bowl, then mix well with a large spoon until ingredients are evenly combined.
- Beat eggs until they’re well combined.
- Thinly slice the green onions.
- Mix the drained cottage cheese and green onion into the beaten eggs.
- Combine the egg mixture with the dry ingredients (the batter will be stiff, keep mixing until it’s all combined).
- Divide the batter into 12 muffin cups, starting with 1/3 cup batter each and then adding a little more if you have extra batter.
- Bake for 25-27 minutes, or until the top is lightly browned and feels firm.
- You can eat the muffins right away, or store them in the fridge or freezer to re-heat later.
Notes
- Freshly grated Parmesan works best for flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Snacks
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 150mg