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.
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!
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!
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.
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(I am an affiliate and make a small commission on each sale but I truly love their collagen!)
How to make keto peanut butter muffins
These muffins are delicious and easy to make. Here are my best tips for getting it right:
- Line the muffin pan: I always recommend silicone or parchment liners, as keto baked goods can stick more than the conventional kind.
- 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.
- 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.
- 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.
- Stir in the chocolate chips: I always like to save a few chips for the top of each muffin.
- 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!
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 1/4 cup) and adding more liquid if necessary. Make sure you don’t over-bake them.
Yes, any nut butter should work well. If it has a lot of separated oil, make sure to mix it in well before proceeding.
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.
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!
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.
Keto Peanut Butter Muffins Recipe
Ingredients
- 1 cup (258 g) peanut butter, (creamy, no sugar added)
- 1 tbsp coconut oil, or butter
- 1/2 cup (91 g) Swerve Brown, See notes
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup (45 g) collagen protein powder
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 1/3 cup (78.86 g) sugar-free chocolate chips
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
Nutrition
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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I wanna make these muffins, but I do not have collagen powder. What can I substitute for that thank you.
There is no substitute for it in this recipe.
I used “simple truth” creamy almond butter and because im missing blueberries, I used 1.5 tsp of blueberry emulsion by lorann. Added in some pecan pieces and voila shear perfection. This recipe is amazing. Thank you so much.
I used Tru-Nut peanut protein powder which may have been slightly overkill in terms of peanut flavor, but the texture was perfect.
Good to know!
LOVE this recipe.
First, I love peanut butter – so happy for a flourless treat as I am gluten-intolerant.
And, as a diabetic, it doesn’t spike my blood sugar.
AND it is full of protein, so I eat them for breakfast or as a treat.
I’ve been making them once a week for the last four weeks – great morning breakfast with coffee or afternoon treat with tea.
Thank you, thank you for this recipe!!
This is the second time making these, they are scrumptious My kids love them too!
I bake cheese in my oven and they were just a tad bit too done, but they were still moist and enjoyable. I will definitely be making these again!
Carolyn,,, these are amazing. I made them with allulose/monk fruit/molasses home-made brown sugar. I will be making them again
Yummy and easy!
I made this with powdered monk fruit, no fillers. I wasn’t sure if it would be too dry, so I added about a tsp of inulin. They didn’t rise very much, but weren’t dry at all and came out delicious. I will cut back on the monk fruit next time (I used about 1/2 tsp), as they were too sweet for my preference, but the texture was really good. Even my 17 year old, fairly picky eater, liked them. I will definitely make them again and try adding some cocoa.
I have not baked with collagen before, but these are fantastic! Give them a try! Thanks for sharing this!
Wow! Easy and delicious. My new favorite!
this sounds like it would be delicious! I was wondering if anyone has tried subbing some of the peanut butter with something else, maybe applesauce?
I’m still trying to lose weight so this would be too high calorie for me as is, so I’m wondering if somebody has found a sub that would make it more weight loss friendly. not to start a debate here or anything, but high fat just doesn’t work well for me for weight loss 🙂
Sorry, no. Only a nut butter will do.
WOW, I’ve tried other protein powder recipes and they always turn out dense and dry but not these!! These were fluffy, moist and had great texture! I used Vital Proteins chocolate collagen protein powder and they were fantastic! Thank you for the great recipe!
Did you use the same amount of swerve brown or did you adjust the sweetener?
I just made these again (I freeze them and take them to work for my daily breakfast). This time I made my own walnut butter and used that to further reduce the carb count and add some omega 3, plus added some pepitas for gut health. I love your recipes so much, Carolyn. Thank you yet again.
I make these weekly
I bake & freeze batches of these for my breakfasts (at work). Only substitute the coconut oil for olive oil. They taste amazing, freeze and defrost well and genuinely keeps me full until lunchtime (with my cup of tea).
Thanks, Carolyn, where would I be without you?
Annie Dietitian