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.
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!)
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 ¼ 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 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
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.
Kelly says
SOOOOO delicious! It is hard to believe there is no flour in these! My husband is skeptical at best of my “low carb/diabetic” foods and he couldn’t get enough of these! Thank you for sharing all your wonderful recipes!!
Carolyn says
Yay!!!
Jackie says
Could you substitute whipped egg whites for collagen powder and fold in at the end before putting in muffin tin?
Thank you.
Carolyn says
I have no idea since I didn’t make mine that way. You are certainly free to try!
Heather says
I made these this evening and after forcing myself to wait for them to cool tried one and man oh man are they good. My chocolate chips melted and became chocolate swirls but we’re still a delicious chocolatey peanut butter delight. Please make more protein powder muffins. The texture is so much nicer than it is with almond flour.
Alice says
These are fantastic! I ran out of the Perfect Keto Peanut Butter collegian so I used the vanilla. Delicious! Can’t wait to try it with the peanut butter flavor.
Sarah says
Thank you! Thank you! Thank you! These muffins have the texture of conventional muffins! Sometimes the grittiness/graininess of nut flours takes away from my enjoyment of keto baked goods… but just knowing that I could make this on a day I don’t want one of the almond flour items is fantastic! I love that you’re always coming up with amazing recipes that make this keto lifestyle one without sacrifice!
Jill Cusack says
The taste is good but wow, wow, wow! It is not often that I run into a problem with your recipes, however, this recipe had to be the single, most expensive recipe that I ever attempted.
I live in B.C. Canada & getting the identical products that you’ve used is VERY expensive, to begin with. I tried to remake a second batch upon discovering that my first batch could have been used as weapons they were so hard & impenetrable.
I’m sure it’s something “I” have done wrong. I just noticed in RE-READING all your information that the peanut butter is to be nuked until it’s in liquid form, otherwise, add more oil or liquid. Is that right? Man, am I showing my age ………… oie!
Carolyn says
So you didn’t follow the directions then?
Libby says
These muffins are fantastic! To anyone who is hesitant to buy the collagen peptides, I would say it’s worth it just to make this recipe (and your baked oatmeal recipe!) over and over again. Definitely the best keto muffins I’ve ever had!
Thank you for all your hard work!
AmyJo says
Really enjoyed these muffins. I am saving the recipe because it will be in my regular rotation.
I don’t know how to thank you for all the great recipes I regularly make form your blog.
Carolyn says
The 5 star review is a wonderful thank you! 😉
Joceltn says
Is there a way of making these a bit more moist? Love the taste, but l found heavy and dense. Thank you!!
Carolyn says
If these were dry, they may have gotten over-baked. Because the recipe produces muffins that are anything but dry if you use collagen.
CathieD says
I was pretty sure I had messed up the recipe when I began scooping the batter into the muffin cups however, after 25 minutes of baking they were firm to the touch and nicely browned.. letting them cool was so hard but it payed off as they were very good and so peanut buttery.
They did seem to be a bit oily to the touch once removed from the liners but that was the only reason I didn’t give them a 5/5. I will give them another try in a couple of weeks and see if I get the same thing.
Carolyn says
I am guessing the oiliness came from your brand of peanut butter… which one was it?
Linda says
They are wonderful. Thank you for another great recipe.
Jessica says
Oh my I’m gonna try this with my perfect keto peanutbutter collagen powder. Do you think maybe cut sweetener in half with already sweetened collagen?
Carolyn says
I’d cut more to 3/4 of the amount…
Ann says
Hi,
I understand the need to experiment to continue to get great results from recipes, but too many expensive and unusual ingredients like collagen make recipes prohibitively expensive for most of us who don’t get freebies from companies to use their products.
Carolyn says
I also have a billion other muffin recipes to choose from if this one doesn’t suit you.
Kathy says
These are amazing!!! Thank you!!
Ellen Lender says
Well not sure what happened. These were horrible. I melted the butter and peanut butter as instructed. Added golden lakanto monkfruit sweetener And the batter instantly was almost so thick I couldn’t stir it. It went downhill from there. So dense and sticky i could hardly get it off the spoon into the miffin cups. Results were not good. Is the sweetener really that big of a problem? I used smuckers peanut butter (no sugar). I love peanut butter and these sounded wonderful i really want them to turn out. Any suggestions? I really dislike swerve and it’s cooling sensation. Thanks.
Carolyn says
So that’s very strange but clearly something is amiss. I don’t use Smuckers but I wonder if for that one, it would be best to leave in some of the oil… did you drain it? Was the butter and PB mixture nice and liquidy before you added the sweetener or was it thick?
I took a look at the ingredients in the Lakanto Brown and it contains glycerin… perhaps that’s part of the issue too. Maybe try just their granular.
This recipe is already getting rave reviews, both here and on social media. So I can’t fathom the exact issue since no one else has said this happened to them.
Clara says
These peanut butter muffins look amazing! Would it ruin the recipe if instead of using coconut oil, I used avocado oil?
Love all your recipes!
Carolyn says
I think that would be fine.
Jane says
Hi Carolyn:
I love your recipes and have never tried Collagen before.
I wonder if you have other recipes that use this product?
Thanks …
Carolyn says
I certainly do! https://alldayidreamaboutfood.com/perfect-keto-snickerdoodles/
https://alldayidreamaboutfood.com/low-carb-granola-bars/
https://alldayidreamaboutfood.com/sugar-free-hot-chocolate-mix/
https://alldayidreamaboutfood.com/low-carb-peanut-butter-fudge/
There’s more! Just type “collagen” into the search box.
Lorraine Rowe says
Outstanding … as usual, from Carolyn Ketchum. Texturally these are chewy but not gummy and absolutely no graininess. I used chocolate flavored collagen peptides with no other changes. Neither my husband nor I found them too sweet. These will be a nice alternative to our usual nut flour based muffins.
Carolyn says
Wonderful!!!
Liz Rogoff says
I’m astonished by this recipe! I was skeptical but made this afternoon with the vanilla collagen I use, used monkfruit allulose and crunchy pb. This baked beautifully in height, color and tenderness and taste! and it’s absolutely fantastic!
Thank you so much! & I agree with your husband.
Liz Rogoff says
PS: what else can you bake with the collagen? Can’t wait to see what else you come up with!
Linda says
I was wondering about the same thing of the collagen protein powder. Could you use plain unflavored isolate protein powder?
Carolyn says
Please read the blog post.
Tony says
Is the collagen protein powder nesseary?
Carolyn says
Yup. Please read the blog post.