An easy and high protein take on the classic cinnamon roll recipe. This recipe doesn’t require yeast or waiting for the dough to rise. Also, it’s made with keto flour, almond flour, and cassava making it a low carb alternative to traditional cinnamon rolls. The result is a butter bread-like batter with a gooey cinnamon sugar filling. The secret ingredient is using cottage cheese in the batter. It adds even more protein while creating a creamy dough that’s sure to satisfy.
Cottage cheese is one of those ingredients that I never really cooked with until recently but I’m a true convert. It’s packed with protein and calcium. It also has so many health benefits including: helps build muscles, blood sugar regulation, and can help with bone health. I love finding ways to sneak it into recipes and this recipe is great because you won’t even know it’s there.
I used pure whey protein for these muffins. Whey protein is a go to if you want to build and maintain muscles. It also has so many other benefits including: increasing satiety, improves performance, prevents osteoporosis, and helps manage diabetes. Any time I make sweets I try to find ways to sneak it into the recipe.
If you can’t tell I love protein muffins and if you’re looking for another go to recipe check out my banana bread muffins.
What you’ll need:
- Vanilla whey protein
- Keto flour (could also use gluten free flour)
- Cassava flour (Could substitute for almond flour)
- Almond flour
- Stevia
- Baking Powder
- Cottage Cheese
- Egg whites (Could also use whole eggs)
- Soy Milk
- Vanilla Extract
- Cinnamon
- Monk Fruit Sweetener
- Olive oil ( could substitute for butter and omit butter flavor)
- Butter Flavor
- Author: Summer Montgomery
- Cook Time: 25 minutes
- Prep Time: 10 minutes
- Total Time: 35 minutes
- Servings: 10 Muffins
Ingredients
- 3/4 cup whey vanilla protein powder
- 1/2 cup Keto Flour
- ½ cup cassava flour
- ½ cup almond flour
- ⅛ tsp Stevia
- 2 tsp Baking Powder
- ¾ cup cottage cheese
- ¼ cup + 2 TBSP egg whites
- ½ cup soy milk
- 1 tsp Vanilla Extract
- Cinnamon Swirl
- 1 TBSP cinnamon
- 4 TBSP monk fruit sweetener
- 2 TBSP olive oil or butter
- 1 tsp Butter flavor
Instructions
Preheat oven to 350 F
Combine all the dry ingredients in a large mixing bowl. In a blender blend together all the wet ingredients. Mix into the bowl with dry ingredients. Stir well.
In a small bowl combine all the ingredients for the cinnamon swirl layer.
Spoon the ½ the batter into a silicone muffin pan. Layer the cinnamon swirl on top of the batter then cover the cinnamon swirl layer with remaining batter. The batter will make about 12 muffins.
Bake for 15-20 minutes.
Serve and enjoy!
Store in the refrigerator
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