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 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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Hi
I don’t have collegean powder. Can I make these without? Not sure if it will change the texture or taste.
Help! I wanted so badly to like these but have tried twice and both times resulted in flat, supre dry yet oddly rubber-y little pucks. I did cut the recipe in half both times so as not to waste expensive ingredients, so maybe I should have just done a full batch instead!
I used homemade peanut butter (just peanuts and salt, ultra-drippy), one egg and an egg white plus a touch extra oil for the half-batches, store-brand erythritol-based brown sugar substitute, and Amazon’s brand of plain collagen powder. My baking powder was fresh. My oven runs hot so I stopped at 17 minutes– the tops were just firm but not brown or rock-hard.
I did briefly blend everything in the food processor for a few seconds to avoid big undissolved chunks of collagen protein– could that have been it? Any other suggestions, please?! Thank you so much for helping me troubleshoot!
I really can’t say, since you changed the recipe so much. Sorry! Everyone else has had great luck with them.
These are fantastic! So quick and easy to make. Very filling but not heavy like muffins made with nut flours. Will be making these frequently!
Hello from Canada!
Holy Moly Carolyn!! this recipe is a game changer better than real muffins, dome tops and all. Even my none Keto family loves them!! 🙂
Made the peanut butter ones twice, then tried another nut butter ( sunflower ) I really wanted Almond butter but my local Health food store didn’t have . Made Faux apple pie muffins. Followed the recipe except for adding 1tsp apple pie spice and removed the chocolate chips Will need to adjust the sweetness but otherwise absolutely perfect
Received my almond butter from amazon, the possibilities are endless
I own a few of your cookbooks and it’s always the first place I look for delicious recipes
Thank you for all you do, I truly appreciate it.
So glad you like it!
These muffins were great; definitely the best low carb muffins I’ve tried. I’m wondering if you have made any other varieties using the collagen protein powder? It seems to give them such a great texture.
I have… and I will be posting soon!
Yes, please! I have been thinking of ways to make different varieties – but will leave it to the master!
can’t wait for more of this type recipe! 💜
I used Nutzo and chocolate-flavored collagen because they are what I had on hand, and they turned out delicious though not very peanutty (because Nutzo does not impart a peanut butter taste). They also looked pretty with a nicely domed top. The chocolate collagen powder made the muffins take on a chocolate brown color which was fine with me. I used silicone muffin liners for the first time, and found like Carolyn said, much less muffin stuck to the liner as compared to standard paper liners. I’m going to make these again but try homemade parchment liners because I want to bring these to a party to share. Thanks, Carolyn, for sharing your experience and knowledge.
I only have chocolate collagen, should be alright ? peanutbutter and chocolate go together, anyway gonna give it a try
I say have fun with it!
Making this recipe for the 4th time in the past 6 weeks. It is AMAZING! The muffins have a dense and chewy texture (think brownie) and if you’re a peanut butter fanatic like me – you will be in heaven! Love so many of your recipes…. this is my latest favorite. ♥️
Wow, impressive!
These muffins are now a staple in our house! I am currently leaving out the chocolate chips since we feed them to our 11 month old for breakfast. Everyone loves them, and they’re so easy to make!
A short story…
FIVE-STAR RATING ISN’T HIGH ENOUGH.
The end.
=)
Excellent!
DELICIOUS! Thank you so much Carolyn! I just made them and they are definitely beyond good. They are moist and scrumptious!
These are fabulous!!! Bravo and thank you for sharing the recipe!
Love these Carolyn! The texture is so good as well as the flavor. Hope you will experiment with chocolate soon. So often I find keto cupcakes dry.
Oh my, these are spot on. The texture is perfect. When I was baking them, I thought there was no way they were going to turn out. Was I surprised. I will be making these again and again. Thank you.
Ha, I was surprised too! 😉
These are fantastic…thank you so much for sharing your mad skills
These are perfect. Not too sweet and very satisfying. I made exactly as the recipe stated. Mine cooked in 22 minutes.