Happy Christmas Holidays dear friends!
This is going to be my last post before the Christmas break as I decided to take a little time off from social media to enjoy the holiday time at home with my family!
Today I am bringing you a slightly tweaked version of my Cottage Cheese Bake (here’s the original version) – I used desiccated coconut instead of coconut flour, added berries and baked it in muffin forms! These turned out just as great as the original version with the exception that they are even more portable in muffin form and the berries add a lovely sourness/sweetness! This recipe is sugar-free, gluten-free and Keto Diet compliant as they are very low carbohydrate. They make the perfect healthy breakfast or snack option! And with the addition of berries, they really taste like dessert!
- - 2 packs/500 grams of soft cottage cheese (I use a 20% full fat one)
- - 3 eggs
- - 6 tbsp of desiccated coconut (finer variety)
- - 1 tsp of vanilla extract
- - 1 tsp of baking soda
- - 1/2 cup of frozen or fresh berries
- - oil or butter for greasing
- Preheat the oven to 200 degrees Celcius/392 degrees Fahrenheit.
- Mix all ingredients in a bowl.
- Grease the muffin forms with some oil or butter (I use olive oil).
- Transfer about 3 heaped teaspoons of the mixture to each muffin form.
- Bake at 200 degrees for about 35 minutes or until the muffins have a slightly golden crust.
- Let the muffins cool for about 10 minutes before taking them out of the muffin forms.
- - I used silicone muffin trays for baking the muffins but you can use regular tin muffin sheets or individual muffin forms. If using the regular tin forms I would advise to grease them well before placing the mixture in them or lining them with baking paper beforehand.
- - The muffins will deflate after you take them out of the oven, that is normal (they have the structure of souffle more than of traditional muffins made with flour).