Easy Low Carb Keto Cottage Cheese Cornbread Muffins

4.50 from 2 votes

Prep Time 15

Cook Time 25

Total Time 1

Servings muffins

Calories 123kcal

Author Brenda Bennett | Sugar-Free Mom

4 eggs
1 cup cottage cheese
3/4 cup coconut flour
1/4 cup heavy cream
pinch salt
1 teaspoon baking soda
2-3 teaspoons sweet corn extract Just a slight corn taste with 2 tsp, my family wanted stronger corn taste so 3 tsp needed.
4 ounces sharp cheddar cheese shredded
1 tsp Monk Fruit liquid sweetener OPTIONAL

Preheat oven to 350 degrees F.
Place cupcake liners into a 12 capacity muffin pan and grease with avocado oil spray.
In a food processor blend eggs, cottage cheese and heavy cream.
Add the coconut flour, salt, baking soda, and corn extract together and process again.
Add cheddar cheese and pulse until combined.
Using a 1/4 cup add batter and place in mounds into each muffin cup. Bake 24-27 minutes until golden brown.
Store after they've cooled, in an airtight container in the fridge for up to 4 days. Also can be frozen for up to 3 months.

2 g Net carbs