Cottage Cloud Swirl Muffins

These light, fluffy muffins have a creamy cheesecake-like swirl made with cottage cheese. They’re naturally low in carbs, sugar-free, and perfect for breakfast, snacks, or dessert.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Servings: 12 muffins

Ingredients

Muffin Batter

1 cup (225 g) low-fat cottage cheese, blended until smooth
3 large eggs
½ cup (120 g) plain non-fat Greek yogurt
½ cup (50 g) vanilla whey protein isolate
1 cup (100 g) almond flour
2 tbsp coconut flour
2 tsp baking powder
⅓ cup (65 g) granulated monk fruit or erythritol sweetener
1 tsp vanilla extract
½ tsp almond extract (optional)
¼ tsp salt

Creamy Swirl

4 oz (113 g) light cream cheese, softened
¼ cup (60 g) blended cottage cheese
1 tbsp vanilla whey protein isolate
2 tbsp powdered monk fruit sweetener
½ tsp vanilla extract

Optional Toppings

Sugar-free white chocolate chips
Fresh blueberries or raspberries (a few per muffin)
Sliced almonds
Cinnamon

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease it.
Blend the cottage cheese until smooth.
In a large bowl, whisk together the eggs, blended cottage cheese, Greek yogurt, vanilla, almond extract, and sweetener.
Stir in the almond flour, coconut flour, whey protein isolate, baking powder, and salt until just combined.
In a separate bowl, mix the cream cheese, blended cottage cheese, vanilla protein powder, sweetener, and vanilla until smooth.
Fill each muffin cup about ⅔ full with batter.
Add about 1 teaspoon of the cream cheese mixture to each muffin.
Use a toothpick or skewer to gently swirl the filling into the batter.
Add any optional toppings.
Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin portion comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.

Approximate Nutrition (Per Muffin)

Calories: 145
Protein: 13 g
Total Carbs: 5 g
Fiber: 2 g
Net Carbs: 3 g
Fat: 8 g