These high-protein cottage cheese lemon muffins are so tasty you'll forget they're healthy, low in carbs and high in protein!

These high-protein cottage cheese muffins are deliciously moist, light, airy and burst with bright lemony flavor, thanks to fresh lemon zest and juice. To keep these muffins refined sugar-free, we use monk fruit with erythritol as an alternative sweetener, but you could use another sweetener of choice.

And since they're packed with protein, they'll help keep you fueled between meals or until your next meal. Quality protein sources include low-fat cottage cheese, which produces moist muffins, and vanilla whey protein powder, which creates a light and fluffy texture.

These high-protein cottage cheese muffins are an ideal breakfast, post-workout treat, afternoon snack or dessert.

Key Ingredients

Almond flour: Be sure to use blanched, super-fine almond flour in this recipe.

Low-fat cottage cheese: We use a low-fat cottage cheese (2% milkfat) in these muffins to increase the level of protein and produce deliciously moist muffins. Our favorite brand of cottage cheese is Good Culture.

Sugar-free sweetener: We use Lakanto monk fruit with erythritol as an alternative sweetener, but you can use another sweetener of choice. Other sugar-free options could include erythritol, allulose, etc. Just be sure to check out this sweetener conversion chart.

Low-carb vanilla whey protein powder: We use low-carb vanilla whey protein powder to increase the protein in these muffins. Our favorite vanilla protein power is Quest Vanilla Milkshake, but you can use another brand of choice.

Lemon zest and juice: You'll need a fresh lemon for lemon zest and juice. Lemon zest and lemon juice create a perfect lemony flavor.

How to Make

STEP 1: Pre-heat oven to 350 degrees F and line a muffin tin with paper liners or lightly grease it.

STEP 2: In a food processor, pulse cottage cheese until smooth. In a large bowl, combine the cottage cheese, eggs, lemon juice, lemon zest and sugar alternative. Mix until well combined.

STEP 3: In a separate bowl, whisk together the almond flour, vanilla whey protein powder, baking powder and salt.

STEP 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the muffins light and airy.

STEP 5: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

STEP 6: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cool, store in an airtight container.

Tips for Success

• Use fresh lemons: Freshly squeezed lemon juice and zest give the best flavor. Avoid bottled lemon juice if possible.
• Use room-temperature eggs: For best results, use room-temperature eggs. To quickly get eggs to room temperature, run under warm water for a few minutes.
• Don’t overmix: To keep the muffins light and airy, mix the batter just until the ingredients are combined.
• Check for doneness at 15 minutes: Since every oven heats differently, we recommend checking for doneness at 15 minutes. Insert a wooden or medal pick into the center and if it comes out clean or with just a few crumbs, it’s done.
• Cover with tinfoil if needed: If muffin tops are turning overly brown in oven, lightly cover with tinfoil until done baking.
• Storage: Store muffins in an air-tight container after cooling (as they harden quickly) for up to 3 days. Or refrigerate muffins in covered container for up to a week. They also freeze well.

How to Store

Store muffins in an air-tight container after cooling (as they harden quickly) for up to 3 days. Or refrigerate muffins in covered container for up to a week. You may also freeze for up to 3 months.

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If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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