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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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.
Hi there, I’d love to make these and wonder if I can safely substitute the collagen powder with whey powder please. Thank you for your great recipes 🙂
Please read the blog post as I already discuss this. Thanks!
Wow, I just made this tonight. I didn’t have any peanut butter on hand so I used half hazelnut butter and half almond butter, and roughly chopped 90% dark chocolate bar. These came out amazing!!! The texture is just perfect. I actually prefer this collagen based recipe over the almond flour ones that I’ve tried before. This will definitely be a staple in our household now. Thank you so much for this and I’m looking forward to more similar recipes!!! ????
We love these – I make them as the recipe posts or sometimes I use Chocolate collagen and we have chocolate peanut butter muffins.
Delicious and so easy!
One of my favorite muffins
I have some perfect keto strawberry collagen powder to use up. I’m going to try it sometime this week in Hope’s of getting something like a pb&j flavor.
Update I made them with the strawberry collagen and they were fantastic! Literally VERY close to tasting like a peanut butter and strawberry jelly sandwich!
Very cool!
Absolutely amazing. I only had Splenda brown sugar blend. So a little higher in carbs.
How about marine collagen can I use it or is it a different type of collagen? They look yummy I love anything peanut butter!
I wish I could say for sure. I haven’t tried it… I say go for it!
Oh my goodness, these are so yummy!! The only change I made was using chunky peanut butter instead of creamy (the only kind I had on hand) which made the batter a little thicker. I will definitely be making this again soon. Thank you so much for this recipe!
Carolyn, we love your muffins, especially the Peanut Butter and Jam muffins. My Pinterest link now brings me to these Peanut Butter muffins. I’ve searched all over for the old recipe. Is it possible to get that recipe or a link to it. I would copy it to my files so that I have it for the future. I bought peanut flour specifically for that recipe. Thanks so much!
Deb
Email me at alldayidreamaboutfood@gmail.com and I can send it to you. I am cleaning out old recipes that have duplicates.
The texture on these is phenomenal! Can’t wait to try more of your collagen muffin recipes.
What brand of pb do you use? I used the Smuckers creamy, but it separates a lot in the jar, and I wasn’t too impressed with the flavor. I will use a different brand next time, because I WILL be making these again.
I love love love the dark roasted no stir from Santa Cruz. It’s hands down the best natural peanut butter I’ve tried. https://amzn.to/3zmRPpe
I’m so mad at myself. I just made the muffins and they are in the oven. I realized I forgot to add baking powder!! I know they won’t rise, but will I just get a peanut butter rock or what?
They may still rise a little with the eggs and collagen… They wont’ be perfect but should still be tasty!