Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick cooking spray to prevent sticking.

In a large mixing bowl, combine 1 cup of cottage cheese and 4 large eggs. Mix until well blended.

Stir in ½ cup of almond flour and ¼ cup of coconut flour.

Add ¼ cup of melted butter or coconut oil to the mixture.

Incorporate 1 teaspoon of baking powder and ¼ teaspoon of salt.

Optionally, add ½ teaspoon of vanilla extract for additional flavor. Stir until all ingredients are well combined.

In a small bowl, mix 2 tablespoons of ground cinnamon with 2 tablespoons of powdered erythritol.

Melt 1 tablespoon of butter and set it aside.

Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

Drizzle a small amount of melted butter over the top of each muffin. Sprinkle a generous amount of the cinnamon and erythritol mixture on top of each muffin.

Use a toothpick or a knife to gently swirl the cinnamon mixture into the batter.

If desired, sprinkle 1 tablespoon of chopped pecans or walnuts over the top of each muffin.

Optionally, sprinkle 1 tablespoon of additional erythritol over the top of the muffins.

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.