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Lemon-Blueberry Cottage Cheese Muffins (No Flour, No Sugar)
Soft flourless cottage cheese muffins in two versions — lemon-blueberry and cottage-cheese-layered with Greek yogurt. Almond flour, coconut flour and erythritol keep them sugar-free.
20 min prep / 55 min total
248 kcal
12.1g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 3eggs
- 250 gcottage cheese
- 40 gerythritol or allulose
- 1 tspvanilla extract
- pinchsalt
- 60 mlmelted butter
- lemon zest
from one-third of a lemon
- 14 gcoconut flour
- 120 galmond flour
- 1 tspbaking powder
- ¼ tspbaking soda
- 110 gblueberries
- 30 gflaked almonds
- 170 gGreek yogurt
for variation 2
- 180 gcottage cheese
for variation 2 layer
- 1egg yolk
for variation 2 layer
Instructions
Whisk the eggs with cottage cheese, erythritol, vanilla, salt and melted butter, then stir in the lemon zest.
Fold in the coconut flour, almond flour, baking powder and baking soda, followed by the blueberries.
Fill oiled muffin tins, scatter flaked almonds on top and bake at 180°C (350°F) for 30– until golden.
For variation 2, blend the additional cottage cheese with egg yolk, powdered sweetener, remaining lemon zest, vanilla and coconut flour.
Spread the yogurt-based batter into the tins, spoon the cottage cheese layer on top, finish with slivered almonds and bake at 180°C (350°F) for 30–.
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