Low-Carb High-Fiber Savory Muffins
Savory, low-carb muffins made with cottage cheese, almond flour, flax meal, and Parmesan for a high-fiber breakfast or snack.
Servings: 12 servings
Ingredients
- 1 cup cottage cheese rinsed and drained well
- 1.5 cups blanched almond flour
- 1.5 cups flax seed meal
- 1 cup Parmesan finely grated (see notes)
- 2.5 tbsp baking powder
- 2 tsp Spike Seasoning or another all-purpose seasoning blend
- 8 eggs beaten until well combined
- 0.5 cup green onion thinly sliced
Instructions
- Preheat the oven to 375°F (190°C). Prepare a jumbo silicone muffin tray or a muffin tin sprayed with non-stick spray.
- Place the cottage cheese in a colander with small holes, rinse under cold water, and let drain thoroughly.
- In a large bowl, combine the almond flour, flax seed meal, finely grated Parmesan, baking powder, and Spike Seasoning; stir until evenly mixed.
- In a separate bowl, beat the eggs until well combined, then mix in the drained cottage cheese and the thinly sliced green onions.
- Pour the wet mixture into the dry ingredients and stir with a spatula or spoon until a stiff, even batter forms.
- Divide the batter among 12 muffin cups, starting with about 1/3 cup each and adding a little more if any batter remains.
- Bake for 25–27 minutes, or until the tops are lightly browned and feel firm to the touch. Remove from oven and let cool slightly before removing from cups.
Equipment
- Mixing bowls
- Measuring cups and spoons
- whisk or fork
- rubber spatula or large spoon
- Colander
- jumbo silicone muffin cups or muffin tin
- Oven
Notes
- Use finely grated Parmesan for best texture.
- Drain cottage cheese well to avoid excess moisture.
- Spike Seasoning can be replaced with your preferred all-purpose seasoning.
- Jumbo silicone cups were used in the original recipe.