Low Carb Muffins
Submitted by artuck
Airy low-carb muffins made with soy flour, cottage cheese, and beaten egg whites. Just 2g carbs per muffin for keto-friendly breakfast.
YIELD
1 dozenPREP
10 minCOOK
30 minREADY
45 minThese muffins are magic for anyone watching carbs. Instead of wheat flour, you’ll use soy flour and cottage cheese for protein and structure, then fold that mixture into stiffly beaten egg whites. The whites make these muffins puff up light and airy like little souffles.
They’re not sweet (artificial sweetener provides just a hint), making them perfect vehicles for butter, cream cheese, or sugar-free jam. At just 2 grams of carbs per muffin, you can actually have breakfast bread on a keto diet.
They’re best eaten the same day while they’re at peak fluffiness.
Pro Tips
- Separate eggs carefully (even a speck of yolk will prevent whites from whipping properly)
- Beat whites just to stiff peaks (overbeating makes them dry and they won’t fold in smoothly)
- Fold the yolk mixture into whites gently to preserve all those air bubbles
- Fill muffin cups only ⅔ full since these puff up dramatically in the oven
- Serve warm with butter or cream cheese for best flavor and texture
Ingredients
Directions
Preaheat oven to 350℉ (180℃). Coat muffin cups with a little vegetable oil.
Separate the eggs very carefully, allowing no egg yolk to mix with the whites.
Beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue beating just until stiff peaks form.
Combine egg yolks, cottage cheese, soy flour, and sweetener. Fold this mixture carefully into the egg whites.
Fill each muffin cup ⅔ full of batter. Bake the muffins for about 30 minutes, until the are golden brown and spring
Comments
