Start your day off right with these easy protein muffins. Packed with fiber, healthy fats, and 12g of protein per serving. And plenty of chocolatey goodness too!
If you follow me regularly, you know I have a deep and abiding love for keto muffins. I love creating the recipes and I love eating the results!
And these chocolate protein muffins are easily among my new favorites. They are fluffy and moist, with a rich chocolate flavor. And the added protein gives me the boost I need to tackle a tough workout or a long run.
It’s a healthy keto breakfast or snack that tastes like a cupcake. How can you say no to that?
Why you need to try them
These muffins are perfect for people looking to get more protein into their keto diet. The keto diet has evolved over the past few years and it’s no longer ALL about the fat. And it’s not a one-size-fits-all approach.
Many people, especially women, find they do better with a little less fat and a little more protein. As we age, our bodies process protein less efficiently, so we need more of it to maintain muscle mass.
But sometimes a high protein meal like meat feels like too much work or just too heavy. So protein snacks that are easy to grab can fill that void. You can make a big batch of these keto protein muffins and sock them in the fridge or freezer.
They have 12g of protein per muffin, only 1.6g net carbs, and no added sugar. Oh and did I mention that they’re fudgy and delicious? That certainly doesn’t hurt either!
Ingredients you need:
- Nut butter: I used pecan butter for this recipe but you can really use any nut or seed butter you like best.
- Sweetener: I like Swerve Brown for these protein muffins, as it deepens the flavor. But they don’t rely on a specific sweetener for consistency so you should be able to use your favorite. Do keep in mind that allulose may make them extra soft.
- Chocolate collagen protein: You can’t have protein muffins without protein! I found that collagen protein worked best for consistency and also provides a better protein content. Whey protein works as well but they tend to be more dry. See the expert tips section for more information.
- Cocoa powder: Dutched cocoa powder gives these muffins a rich, deep chocolate flavor.
- Sugar free chocolate chips: I used the dark chocolate chips from ChocZero.
- Kitchen staples: Vanilla, eggs, baking powder, salt
Step by Step Directions
1. Combine the wet ingredients: Place the nut butter in a large bowl and stir well to mix in the oils. Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs until smooth.
2. Add the dry ingredients: Add the collagen, cocoa powder, baking powder, and salt and stir until well combined. Stir in the chocolate chips.
3. Bake the muffins: Divide the mixture evenly among parchment or silicone-lined muffin cups. Bake in a 350ºF oven for 18 to 25 minutes, or until the muffins have risen and are just firm to the touch on top.
Expert Tips
I used pecan butter for this recipe only because I had some to use up. But really any nut or seed butter will work in these protein muffins. Consider almond butter, sunflower seed butter, or even peanut butter (yum!). The carb count may change somewhat depending on what you use.
I highly recommend collagen protein powder (aka collagen peptides) for these muffins. It combines really well with the nut butter and makes them both moist and fluffy.
I’ve tried whey protein but it’s not quite the same and they dry out more easily. If you do decide to go with another kind of protein, you may need to add a little liquid to thin out the batter and make it scoopable. 2 to 4 tablespoons of water or coffee should suffice. Make sure to remove them from the oven the moment they seem firm to the touch so that you don’t over bake them!
Frequently Asked Questions
Protein powder is actually very useful in keto baking, as it helps the consistency of many cakes and muffin recipes. It mimics the protein in gluten, so the baked goods rise better and become more fluffy. Check out my Keto Cake Recipes to see how it works.
Conventional chocolate muffins can have upwards of 30g of carbs per serving. Yikes, that’s a blood sugar spike waiting to happen. However, these Chocolate Protein Muffins have 5.2g of carbs and 3.6g of fiber, so they have only 1.6g net carbs per serving.
Animal protein such as fish, meat, poultry, and eggs is the most bio-available source of protein for the keto diet. So that should be the focus of much of your meals. However, easy snacks that contain added protein can help too. These protein muffins make a fabulous grab-and-go breakfast or snack.
Chocolate Protein Muffin Recipe
Equipment
Ingredients
- 1 cup pecan butter (or any nut/seed butter)
- ½ cup Swerve Brown
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup chocolate collagen protein
- 3 tablespoon cocoa powder
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips, sugar-free
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment paper liners.
- Place the nut butter in a large bowl and stir well to mix in the oils. If it is very stiff, you can microwave it or heat it gently in a pan until it is more liquid.
- Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs until smooth.
- Add the collagen, cocoa powder, baking powder, and salt and stir until well combined. Stir in the chocolate chips.
- Divide the mixture evenly among the prepared muffin cups and bake 18 to 25 minutes, or until the muffins have risen and are just firm to the touch on top.
- Remove and let cool in the pan.
Video
Notes
Lisa says
These were fantastic; easily the best high-protein low-carb baked good I have made.
A question; if I wanted to sometimes make a non-chocolate version, could I sub out the cocoa powder for another flavor? I was thinking about 3tbsp bran and 1tbsp wheat gluten (and some added gingerbread spices). What are some subs for the 3-4 tbsp cocoa powder that you would recommend? Thanks!
Carolyn says
Sorry, sounds like you will need to experiment. But you can also follow my recipe for peanut butter protein muffins.
LORRY NORTON says
My hubby and I love this recipe! He really likes lemon. I made some lemon muffins the other day and they were so dry. Honestly, I don’t remember if it was your recipe or someone else’s. How could I adapt this recipe to lemon and still keep it moist?
Lorry Norton says
Wow! Just wow! I just made these today. I used a chocolate flavored vegan protein powder because that’s all I could find in my house. I was worried the muffins would be dry because of what Carolyn said. They definitely were NOT dry. I had to add some brewed coffee to the batter because it was super thick. I think I added around ½ a cup. The muffins were very moist. I only baked them 18 minutes, so I wonder if maybe they were just a tad under-baked? They weren’t gooey. They were almost like a lava cake, but not runny. I don’t know, but they are so good!
After I did all this I discovered a container of unflavored Collagen peptides in my cupboard. 🤣 Maybe next time.
Carolyn says
Well, it sounds like whatever you did worked so maybe don’t change it! 😉
Rebekah Phillips says
Can I use macadamia butter instead of pecan?
Carolyn says
I think so…
Carmel says
Delicious! I made these with peanut butter and as you mentioned, the batter was extremely thick – so I added 1/3 cup brewed coffee (instead of warm water) and they turned out amazing! Thanks for the great recipe!
Claudia says
These sound amazing! Unfortunately, what with the exchange rate and the crazy shipping costs, Canadians end up paying twice as much for Perfect Keto products. Would it be possible to use unflavoured collagen protein instead of chocolate collagen protein, and just doubling the amount of cocoa powder?
Michele Stevens says
We love these muffins! They are my husband’s favorite muffin.
I have only used peanut butter, so I add water and coconut oil.( as you suggested, although I didn’t see that right away!)
What a delicious muffin!
Ruth G. says
Thank you. I used Almond butter, equal parts semi sweet and milk chocolate chips ( to equal 1/3 cup dark chocolate). This is a perfect fit for my sweet tooth.
M Richter says
Easy to make and tastes great! Keeps me filled up which is important.
Melissa says
Has anyone tried these using either butter or coconut oil instead of a nut butter? Thanks!
Carolyn says
No, you won’t be able to do that. Butter and coconut oil are pure fat. Nut butter contains some nuts and so has some structure. You can use sunflower seed butter if you need to be nut free.
Kris says
This is my Favourite Recipe of yours. These muffins are decadent, delicious and easy!
Ruth Johnson says
Made these last night for a sisters breakfast today. My husband ate two then, declaring them the best cupcake he has ever had. I told him it was muffin not a cupcake. He awoke this morning telling me he dreamed of the “cupcake” and was ready for breakfast. I guess these will be made frequently in our household. Thank you again for another wonderful recipe.
Ruth
Chanda says
I’ve made these with peanut butter multiple times and they were great. I’ve also made these into cookies by scooping them onto a parchment-lined baking sheet and chilling the dough for 30 minutes before baking. 350 for 10-13 minutes and they were AMAZING!!!
Sylvia says
Since I live in Ontario, Canada I used plain collagen protein powder (organika) added 1 extra tablespoons of cocoa powder. I used almond butter and had to add 3 tsp of avocado oil and 1/4 cup of water. They are in the oven now.
Claudia says
How did they turn out, Sylvia? I should’ve tried asking you before posting the question to Carolyn, but I don’t know if anyone other than Carolyn gets an alert if their comments get a reply.
(By the way, I’m in the same boat as you. The Organika collagen protein, which is currently on sale at Costco, costs less than a fourth of the Perfect Keto!)
Diane LoSasso says
Please tell me how to sub unflavored collagen peptides for the chocolate peptides.
Carolyn says
Add another tbsp of cocoa powder, and another tbsp or two of sweetener. You may need a little more liquid to offset the dryness of the protein powder.
Claudia says
Thank you! This will teach me to read all the comments, before asking a question.
Miri says
Carolyn,
This is my favorite protein muffin recipe. I changed this up a little last week to make chocolate orange muffins. I added 2 T orange juice, some zest and 5 T homemade almond milk. Delicious!
I would love to merge the cottage cheese muffin recipe with this chocolate protein muffin for a delicious moist muffin. Any chance you might be experimenting with that?