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    Home » Muffins & Scones » Keto Peanut Butter Muffins

    Published: Jan 18, 2022 by Carolyn

    Keto Peanut Butter Muffins

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.8K shares
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    These flourless keto peanut butter muffins are packed with protein to fuel you through your healthy day. An easy recipe that makes a fabulous on-the-go keto breakfast.

    Keto peanut butter muffins on a white platter.

    I love keto muffins and I am pretty sure I post a new muffin recipe at least once a month. They’re so easy and ideal for quick healthy breakfasts or keto snacks. And they freeze like a dream.

    I also love experimenting with keto ingredients and finding new ways to do things. So these keto peanut butter muffins are entirely flourless. No almond flour, coconut flour, or peanut flour at all.

    Instead, I made them with collagen protein powder. And my husband declared that they were some of the best keto muffins I’d ever made! Crazy, right? But it works!

    Three keto peanut butter muffins in blue liners on a white platter, in front of a vase with flowers and another plate of muffins.

    Baking with collagen

    In most instances, I don’t recommend using collagen protein in keto baking. I usually use whey protein or egg white protein in keto cakes and muffins because it provides a lighter, fluffier consistency.

    I have found that, when baking with almond flour, collagen usually makes the baked goods gummy and hard to cook through.

    It makes sense when you think about it. Collagen is one of the building blocks of the human body, and of all animal bodies. It’s in our skin, hair, joints, and connective tissues, and it provides structure, elasticity, and moisture.

    In the same manner, collagen protein powder (aka collagen peptides) tends to hold on to moisture, so it can keep muffins and cakes from baking properly.

    But I used it very differently in these keto peanut butter muffins. I skipped the flours altogether, didn’t add any additional liquids, and used collagen and peanut butter for structure.

    And I was delighted with the results!

    Close up shot of a keto peanut butter muffin broken open to show the inside with chocolate chips.

    Collagen peptides vs. hydrolyzed collagen

    So what’s the difference between collagen peptides, hydrolyzed collagen, and collagen powder? If you’re confused by all these different terms, you’re not alone!

    Every brand and recipe refers to collagen in various ways, but the truth is that it’s all one and the same. They all contain collagen that has undergone hydrolysis, in order to break the bigger amino acid chains into a more digestible form.

    Okay but with so many brands of collagen out there, which ones do you choose?

    All I can tell you is that I love Perfect Keto. It’s a little pricier than some but it has incredibly clean ingredients from grassfed animals. It also has some delicious flavoured varieties and I can’t get enough of the salted caramel.

    For 20% of all Perfect Keto products, use ALLDAYIDREAM20

    (I am an affiliate and make a small commission on each sale but I truly love their collagen!)

    Three keto peanut butter muffins in blue liners on a white plate.

    How to make keto peanut butter muffins

    These muffins are delicious and easy to make. Here are my best tips for getting it right:

    1. Line the muffin pan: I always recommend silicone or parchment liners, as keto baked goods can stick more than the conventional kind.
    2. Melt the peanut butter: You want it to be easy to whisk in with the other ingredients so it needs to be almost liquid before you proceed.
    3. Whisk in the sweetener: Break up any clumps in the sweetener and try to get it well dissolved into the peanut butter. Then add the eggs and vanilla.
    4. Stir in the dry ingredients: Add the collagen, baking powder, and a bit of salt and whisk until well combined. The batter should be somewhat on the thin side but will thicken up as it sits.
    5. Stir in the chocolate chips: I always like to save a few chips for the top of each muffin.
    6. Bake until golden: The best way to test doneness in keto muffins is the touch test. Simply touch the top of one muffin and if it feels firm, it’s done. Don’t over-bake.

    Frequently Asked Questions

    This is an unusual keto muffin recipe so I know there will be a lot of questions. I will do my best to answer them here!

    Can I make these with a different kind of protein powder?

    Other protein powders work very differently than collagen. I once tried egg white protein in a muffin like this and they were very dry. So I really can’t guarantee this recipe with a different kind of protein powder.

    If you do try, I recommend adding some additional coconut oil or butter (about ¼ cup) and adding more liquid if necessary. Make sure you don’t over-bake them.

    I am allergic to peanuts, can I use almond butter?

    Yes, any nut butter should work well. If it has a lot of separated oil, make sure to mix it in well before proceeding.

    What about using flavoured collagen powder?

    That could be absolutely delicious. The salted caramel or peanut butter flavors from Perfect Keto would be great in these muffins. Do keep in mind that flavoured collagen usually contains sweetener so you may want to cut back on the added sweetener.

    Can I use a different sweetener?

    To be frank, I am not entirely sure, as I haven’t yet experimented using collagen and other sweeteners. Any erythritol based sweetener should be fine but I can’t be sure how allulose or BochaSweet will affect the results.

    If you try, please be sure to come back and tell me how it goes!

    Close up shot of a flourless keto peanut butter muffin on a white plate with a cup of coffee.

    Storage information

    Store these keto peanut butter muffins on the counter in an airtight container for up to four days, or in the fridge for a week.

    They can also be frozen for several months.

    Close up shot of a keto peanut butter muffin broken open to show the inside with chocolate chips.

    Keto Peanut Butter Muffins Recipe

    These flourless keto peanut butter muffins are packed with protein to fuel you through your healthy day. An easy recipe that makes a fabulous on-the-go keto breakfast. 
    4.96 from 41 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: keto peanut butter muffins
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Calories: 208kcal

    Ingredients

    • 1 cup peanut butter (creamy, no sugar added)
    • 1 tablespoon coconut oil or butter
    • ½ cup Swerve Brown See notes
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • ½ cup collagen protein powder
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ⅓ cup sugar-free chocolate chips
    US Customary – Metric

    Instructions

    • Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment paper liners.
    • Place the peanut butter and coconut oil in a large microwave safe bowl, and microwave until they are melted and can be stirred together. Alternatively, you can melt them in a pan over low heat.
    • Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs. Add the collagen, 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, are golden brown, and firm to the touch on top.
    • Remove and let cool in the pan.

    Notes

    If your collagen protein is flavoured and contains sweetener, you may want to cut back on the sweetener in this recipe.
    Nutrition Facts
    Keto Peanut Butter Muffins Recipe
    Amount Per Serving (1 muffin)
    Calories 208 Calories from Fat 119
    % Daily Value*
    Fat 13.2g20%
    Carbohydrates 7.4g2%
    Fiber 2.9g12%
    Protein 15g30%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Carrie says

      January 24, 2023 at 1:42 pm

      5 stars
      These are really wonderful and easy to make. I browned the butter and then added the peanut butter to the pan to melt and blend together. I also added 1 tsp of apple cider vinegar to the batter and then let it sit for 5 min to let the acv and baking powder do their thing. I find adding acv makes them less dense in their texture.

      Reply
      • Carolyn says

        January 24, 2023 at 5:48 pm

        Yum!

        Reply
    2. Becky says

      December 31, 2022 at 7:41 pm

      Sounds delicious! I want to try this but have a question. I use the vanilla perfect keto collagen. If I use that instead of getting unflavored, would I eliminate adding the vanilla extract?

      Reply
      • Carolyn says

        January 01, 2023 at 11:32 am

        Yes! It works just as well but added vanilla may overpower the PB flavor.

        Reply
    3. Carrie W. says

      December 20, 2022 at 2:05 pm

      5 stars
      Love these!! I stuck to the exact recipe and they turned out great. Flavorful, fluffy, and with the perfect muffin texture. They’re amazing reheated in the microwave for 20 seconds. Will definitely be making these again.

      Reply
    4. Connie Fowler says

      December 06, 2022 at 4:31 pm

      I made these yesterday. I am blown away that the texture is the BEST of any of the keto muffins I’ve made thus far. And the taste! Oh my gosh! These are amazing! Is there a way to convert other muffin recipes using this method (no flour, just collagen peptides)?

      Reply
    5. Jan Mills says

      December 05, 2022 at 12:58 pm

      5 stars
      Do you have an “actual” recipe book?

      Reply
      • Carolyn says

        December 05, 2022 at 7:22 pm

        Yes… i have a TON of cookbooks! https://alldayidreamaboutfood.com/keto-cookbooks/

        Reply
    6. sue may says

      November 29, 2022 at 12:18 pm

      Could I use white monk fruit “sugar” instead of the brown sugar swerve for these?

      Reply
      • Carolyn says

        November 29, 2022 at 1:21 pm

        Sure.

        Reply
    7. Elena says

      November 24, 2022 at 9:32 pm

      5 stars
      My muffins are very soft, moist and tasty. When I mixed all ingredients the butter was somewhat dense, so I added heavy cream until the butter consistency was “usual muffin butter”, baked about 25 minutes. The result is amazing! Thank you!

      Reply
    8. Jennifer Witt says

      November 14, 2022 at 8:50 pm

      The batter to mine came out thick and I cooked anyways. They came out very dense 🙁 what could I have done wrong.

      Reply
      • Carolyn says

        November 15, 2022 at 9:08 am

        What collagen powder did you use? You needed more liquid in some shape or form.

        Reply
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