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
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yum its no secret I love keto baked goods with college. these came out perfect.
Love your problem solving.
I’m egg-free, but this recipe looked so good that I had to give it a try even though I was very skeptical that it would turn out well without eggs. I used Bob’s Red Mill egg replacer and Vital Proteins unflavored collagen peptides. (I’m also not a fan of Swerve, so I used a mix of allulose and xylitol with a tiny bit of molasses—not Keto, I know, but it was less than a teaspoon.)
The batter was VERY thick. I added a little bit of almond milk in order to be able to stir it, but I probably should have added more.
Anyways, the muffins did not rise well but came out more of a brownie consistency with the flavor of the best peanut butter fudge I’ve ever had!! I’m planning on making them again but baking in a 9×9 to make PB brownies!
Wanted to comment in case anyone else finds themselves in the same boat.
I was wondering if you have tried the New Swerve Brown in these muffins ?
No but it should work fine.
Great thanks! What about the chocolate protein muffins? I received 3 bags of the new formula by mistake. I want to save my original Swerve for recipes that mandate the erythritol!
Great thanks! Do you feel the same about the chocolate protein muffins? I received 3 bags of the new formula and want to use it in any of your recipes where it will work. I want to save the ORIGINAL Swerve for recipes that NEED it.
I agree with your husbands comment. I made these today and they are delicious! I will definitely be making more of these.
I made these using the Organika collagen protein powder chocolate flavour and they did not rise. Just letting everyone know 😊
I have Casein Protein Powder , would that work?
I made 2/3 of the recipe into mini mufffins. I got 17 mini muffins. Delicious!
Hey Carolyn –
Am in the middle of making these and my batter is very thick… almost like a soft cookie dough. Ideas?
Add some liquid. Not too much… Your peanut butter must have been very thick. What collagen did you use?
This is a very tasty muffin. I used almond butter. I also had to add about 1/4 cup of almond milk because my batter was really thick – probably due to the collagen I used. They were moist and I love the amount of protein in these. Thank you
I was a bit skeptical given no almond or coconut flours but this worked. Next time I will increase the Swerve a bit. I don’t have a sweet tooth but they were barely sweet for my preference in a muffin. I drizzled a bit of Lokanto maple syrup to up the sweetness though so all was good. Thanks for so many amazing recipes!
Could you use the PB2 powder in place of peanut butter somehow? Trying to get the carb count even lower 😉
You could try reconstituting it with water. I am not sure it’s going to save you any carbs, though and the end result may be quite dry.
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.
Yum!
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?
Yes! It works just as well but added vanilla may overpower the PB flavor.
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.
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)?
Do you have an “actual” recipe book?
Yes… i have a TON of cookbooks! https://alldayidreamaboutfood.com/keto-cookbooks/
Could I use white monk fruit “sugar” instead of the brown sugar swerve for these?
Sure.
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!
The batter to mine came out thick and I cooked anyways. They came out very dense 🙁 what could I have done wrong.
What collagen powder did you use? You needed more liquid in some shape or form.