The Best KETO Cheddar Chive Cottage Cheese Muffins in 30 Minutes or Less!

Cheddar Chive Cottage Cheese Muffins Recipe | High-Protein, Low Carb Keto Savory Muffins

Welcome to SiLLibake! Today, we’re whipping up a batch of these low carb, keto Cheddar Chive Cottage Cheese Muffins that are fluffy, savory, and packed with protein and fiber with the addition of flax. Perfect for breakfast, a snack, or as a side dish to your favorite meal, these muffins are bursting with cheesy goodness and fresh chive flavor. Plus, they’re easy to make and customizable to suit your dietary preferences!

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Macros (Approximate): 1 Muffin
Calories: 154 | Protein: 9.5 g | Fat: 11.7 g | Carbs: 3.6 g

Cheddar Chive Cottage Cheese Muffins

4 eggs
1/4 cup milk, (60 g) (soy or dairy)
1 cup cottage cheese (225g) (I used 2% lactose-free)
1 tsp olive oil
1 1/4 cups almond flour (120g) (or oat flour, you can substitute with AP or whole wheat, use 1 1/4 cup)
¼ cup (30g) ground flax
2 teaspoon baking powder
¼ tsp ground turmeric (optional)
1 tsp salt
¼ tsp pepper
1 cup (115g) cheddar, shredded (2/3 for batter, 1/3 cup to sprinkle on top)
¼ cup (10-12g) chives, finely chopped

Directions:
Preheat your oven to 350°F (180°C). Toast your almond flour for 7-8 min, until slightly golden brown. Transfer to bowl and allow to cool.
Increase oven temperature to 400°F (200°C)

Whisk eggs, milk, cottage cheese, and olive oil in a bowl until well combined. Next add your turmeric, salt, pepper, baking powder, whisk very well. Now whisk in your chives.

Next, add your almond flour and ground flax. Using a spoon or spatula mix dry ingredients into wet ingredients. Now, fold in 2/3 cup of the cheddar.

Spoon batter into muffin cups and sprinkle the remaining cheddar on top.

Bake for 20-25 minutes until golden and set.

Once cooled, refrigerate for up to 5 days or freeze up to 3 months.
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