Description
These Air Fryer Vanilla Cheesecake Muffins are creamy, fluffy, and low-carb! Made with cottage cheese, almond flour, and vanilla for a guilt-free high-protein treat.
Ingredients
1 cup cottage cheese
2 large eggs
½ cup almond flour
2–3 tbsp erythritol or your preferred sweetener
1 tsp vanilla extract
(Optional) 1 tbsp lemon zest for brightness
(Optional) 2 tbsp cream cheese for richer texture
Instructions
1. Preheat your air fryer to 320°F (160°C) and lightly grease silicone muffin cups.
2. Add cottage cheese, eggs, almond flour, erythritol, and vanilla extract to a blender or food processor.
3. Blend until completely smooth and creamy.
4. Pour the batter evenly into the muffin cups, filling about ¾ full.
5. Place muffins in the air fryer basket, ensuring space between each cup.
6. Air fry for 10–12 minutes, or until the tops are golden and a toothpick comes out clean.
7. Cool the muffins completely, then refrigerate for 30 minutes for the best cheesecake texture.
8. Serve chilled, topped with berries or a dusting of cinnamon.
Notes
For extra indulgence, drizzle with melted dark chocolate or top with sugar-free whipped cream.
Store muffins in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each muffin individually and store up to 2 months. Thaw overnight before serving.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg