These flourless keto muffins are made with macadamia nut butter and collagen protein for a rich and delicious treat. High in protein and healthy fats, they are a perfect keto snack recipe.
Ever since I posted my Keto Peanut Butter Muffins, I’ve been testing out other nut butters and variations. Readers rave about those muffins and have asked me to come up with more.
So here we are: behold the tender, sweet Keto Macadamia Nut Muffins. So easy to make, so full of flavor, and they have less than 3g total carbs per serving. You can’t beat that for ketolicious snacking.
Macadamias are perfect for keto diets
Many people refer to macadamia nuts as “Nature’s fat bomb”, and with good reason. They are very low in carbohydrates, coming in at only 4g per ounce, with 2.4g of fiber. But they also contain 21g of fat, most of which is unsaturated.
That high fat content gives them an almost buttery consistency, perfect for a satiating snack.
But macadamias are also great in keto baking. I have multiple recipes that feature these delicious nuts prominently, such as Keto White Chocolate Macadamia Nut Cookies, and Coconut Cheesecake with Macadamia Nut Crust.
And you’ve simply got to try my gooey Keto Macadamia Nut Pie!
Ingredients
- Macadamia nuts – you could also use pre-made macadamia nut butter, but it’s pretty expensive. You get more bang for your buck if you purchase macadamia nuts and grind them yourself.
- Swerve Brown – or another granular sweetener
- Vanilla extract
- Eggs
- Collagen protein powder – also known as collagen peptides or hydrolized collagen.
- Baking powder
- Salt
Feel free to add in some chocolate chips. I actually tried these first with white chocolate chips, but they melted away and disappeared during baking. I think dark chocolate would be better.
How to make macadamia nut muffins
- Make the macadamia nut butter: Add the nuts to a food processor or a high-powered blender and blend until they liquify into a butter. Macadamias are so high fat, you shouldn’t need any oil to help this process. Not all blenders are up to the challenge of grinding nuts, though!
- Whisk in the sweetener, vanilla, and eggs: Transfer the nut butter to a bowl and add sweetener and vanilla. I really like Swerve Brown here for the added flavor. Then whisk in the eggs until well combined.
- Stir in the collagen protein: This ingredient gives the muffins structure and an incredible texture. See the Frequently Asked Questions for trying these muffins with another kind of protein powder.
- Add some baking powder and salt: If you used a pre-made macadamia butter that already has salt, just add a pinch.
- Sprinkle with some additional chopped macadamias: It looks great and it gives a bit of contrasting crunch.
- Bake until puffed and golden brown: The tops of the muffins should be firm to the touch.
- Let cool completely in the pan.
Frequently Asked Questions
I did try whey protein in these flourless muffins as well, and it works but they aren’t quite as tender and moist. Because it’s is more dry, you need to watch the muffins carefully and not over-bake them. Check them frequently!
Egg white protein can make muffins like this a bit rubbery so I don’t recommend it. Other plant-based proteins might work but I haven’t tried them.
Yes, you can. Do keep in mind that different nuts have varying amounts of fat and oil compared to macadamias. So you may need to add some oil when grinding the nuts to a butter. Add about 1 tablespoon of avocado or olive oil and keep grinding until the nuts liquify. Add more oil only as necessary.
Absolutely! The salted caramel protein from Perfect Keto would be gorgeous in these muffins.
Macadamia nuts are expensive and I wanted to make this with a reasonable amount of nuts that didn’t break the bank. You could easily scale up the recipe if you want more muffins.
Store these muffins on the counter in a covered container for up to 4 days, or in the fridge for up to a week. You can also freeze them for several months.
More delicious muffin recipes
- Keto Pumpkin Muffins
- Bakery Style Keto Muffins
- Chocolate Cheesecake Muffins
- Keto Blueberry Muffins
- Cheddar Jalapeno Muffins
- Keto Coffee Cake Muffins
Keto Macadamia Nut Muffins
Ingredients
- 1 cup raw macadamia nuts
- ⅓ cup Swerve Brown
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup collagen protein powder
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup raw macadamia nuts coarsely chopped
Instructions
- Preheat the oven to 350°F and line a muffin pan with 9 silicone or parchment paper liners.
- Place the macadamia nuts in a food processor or high powered blender and process until they become smooth nut butter. You should end up with about ¾ cup macadamia nut butter.
- Transfer the macadamia nut butter to a bowl and whisk in the sweetener and vanilla extract until well combined. Then whisk in the eggs.
- Add the collagen protein powder, baking powder, and salt and stir until well mixed.
- Divide the mixture between the prepared muffin cups and sprinkle with the chopped macadamia nuts. Bake 18 to 25 minutes, until the muffins are puffed, golden brown, and firm to the touch on top.
- Remove and let cool completely in the pan.
Agnes says
Oh my goodness I am droooling. I’m a sucker for anything macadamian!!
Sarah says
this is the most delicious muffin that I have ever had! thank you for sharing!
Toni says
These are really amazing muffins! My kids couldn’t stop eating these!