Can I use frozen rhubarb instead of fresh?

Absolutely. Just thaw the frozen rhubarb in a colander and drain off any extra liquid. This step is crucial to prevent soggy muffins. Whether you use fresh or frozen, these cottage cheese rhubarb muffins bake up beautifully.

How do I know when the muffins are done?

Bake for about 25 minutes. Insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, you’re golden. The tops should also be lightly browned and springy.

How long do these muffins stay fresh?

At room temperature, they last up to 2 days in an airtight container. For longer shelf life, refrigerate for up to a week. You can also freeze them for 2 months and reheat as needed.

Are these muffins considered low-carb or gluten-free?

Yes! These are naturally gluten-free muffins thanks to the almond flour base. They're also perfect low-carb muffins if you're watching your sugar and carb intake—especially with monk fruit as the sweetener.And yes—these cottage cheese rhubarb muffins are high-protein and low in sugar, just like my cottage cheese oat muffins that help power busy mornings.

Cottage Cheese Rhubarb Muffins That Killed My Sugar Cravings

Name: Keto Cottage Cheese Rhubarb Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Modern Cuisine
Ingredients: 2 ½ cups finely ground almond flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 2 cups finely chopped rhubarb (fresh or frozen and drained); 3 large eggs; 1 teaspoon freshly grated ginger; ½ cup monk fruit sweetener; ½ cup cottage cheese or plain Greek yogurt

Ingredients

Scale

2 ½ cups finely ground almond flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 cups finely chopped rhubarb (fresh or frozen and drained)

3 large eggs

1 teaspoon freshly grated ginger

½ cup monk fruit sweetener

½ cup cottage cheese or plain Greek yogurt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with liners or grease well.

2. In a large bowl, whisk together almond flour, baking powder, and cinnamon. Stir in chopped rhubarb until well coated.

3. In a separate bowl, whisk together eggs, grated ginger, monk fruit sweetener, and cottage cheese until smooth.

4. Pour the wet ingredients into the dry mixture. Stir gently until just combined—do not overmix.

5. Divide batter evenly among the muffin cups, filling each about ¾ full.

6. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

7. Let muffins cool in the pan for at least 15–20 minutes before removing. Transfer to a wire rack to cool completely.

8. Enjoy fresh or store in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.

Notes

You can substitute cottage cheese with plain Greek yogurt.

For a nutty crunch, add chopped walnuts or pecans.

Use frozen rhubarb if needed—just thaw and drain well.

To store: Refrigerate for up to a week or freeze for up to 2 months.

Author: Ryan Cole
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast and Brunch
Method: Baking
Cuisine: Modern Cuisine
Diet: Low Calorie

Nutrition

Serving Size: 1 muffin
Calories: 308
Sugar: 2g
Sodium: 53mg
Fat: 26g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 6g
Protein: 13g
Cholesterol: 42mg