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    Home » Muffins & Scones » Chocolate Protein Muffins

    Published: Jan 1, 2023 by Carolyn

    Chocolate Protein Muffins

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.3K shares
    Jump to Recipe Print Recipe

    Start your day off right with these easy protein muffins. Packed with fiber, healthy fats, and 12g of protein per serving. And plenty of chocolatey goodness too!

    Top down image of keto protein muffins on a grey plate, with a blue striped napkin and strawberries.

    If you follow me regularly, you know I have a deep and abiding love for keto muffins. I love creating the recipes and I love eating the results!

    And these chocolate protein muffins are easily among my new favorites. They are fluffy and moist, with a rich chocolate flavor. And the added protein gives me the boost I need to tackle a tough workout or a long run.

    It’s a healthy keto breakfast or snack that tastes like a cupcake. How can you say no to that?

    Keto protein muffins in a white ceramic muffin pan.

    Why you need to try them

    These muffins are perfect for people looking to get more protein into their keto diet. The keto diet has evolved over the past few years and it’s no longer ALL about the fat. And it’s not a one-size-fits-all approach.

    Many people, especially women, find they do better with a little less fat and a little more protein. As we age, our bodies process protein less efficiently, so we need more of it to maintain muscle mass.

    But sometimes a high protein meal like meat feels like too much work or just too heavy. So protein snacks that are easy to grab can fill that void. You can make a big batch of these keto protein muffins and sock them in the fridge or freezer.

    They have 12g of protein per muffin, only 1.6g net carbs, and no added sugar. Oh and did I mention that they’re fudgy and delicious? That certainly doesn’t hurt either!

    Three keto protein muffins on a gray plate over a blue striped napkin.

    Ingredients you need:

    • Nut butter: I used pecan butter for this recipe but you can really use any nut or seed butter you like best.
    • Sweetener: I like Swerve Brown for these protein muffins, as it deepens the flavor. But they don’t rely on a specific sweetener for consistency so you should be able to use your favorite. Do keep in mind that allulose may make them extra soft.
    • Chocolate collagen protein: You can’t have protein muffins without protein! I found that collagen protein worked best for consistency and also provides a better protein content. Whey protein works as well but they tend to be more dry. See the expert tips section for more information.
    • Cocoa powder: Dutched cocoa powder gives these muffins a rich, deep chocolate flavor.
    • Sugar free chocolate chips: I used the dark chocolate chips from ChocZero.
    • Kitchen staples: Vanilla, eggs, baking powder, salt

    Step by Step Directions

    A collage of 4 images showing how to make Chocolate Protein Muffins.

    1. Combine the wet ingredients: Place the nut butter in a large bowl and stir well to mix in the oils. Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs until smooth.

    2. Add the dry ingredients: Add the collagen, cocoa powder, baking powder, and salt and stir until well combined. Stir in the chocolate chips.

    3. Bake the muffins: Divide the mixture evenly among parchment or silicone-lined muffin cups. Bake in a 350ºF oven for 18 to 25 minutes, or until the muffins have risen and are just firm to the touch on top.

    A protein muffin broken open on a white plate with a cup of coffee.

    Expert Tips

    I used pecan butter for this recipe only because I had some to use up. But really any nut or seed butter will work in these protein muffins. Consider almond butter, sunflower seed butter, or even peanut butter (yum!). The carb count may change somewhat depending on what you use.

    I highly recommend collagen protein powder (aka collagen peptides) for these muffins. It combines really well with the nut butter and makes them both moist and fluffy.

    I’ve tried whey protein but it’s not quite the same and they dry out more easily. If you do decide to go with another kind of protein, you may need to add a little liquid to thin out the batter and make it scoopable. 2 to 4 tablespoons of water or coffee should suffice. Make sure to remove them from the oven the moment they seem firm to the touch so that you don’t over bake them!

    Frequently Asked Questions

    How do you incorporate protein powder into baking?

    Protein powder is actually very useful in keto baking, as it helps the consistency of many cakes and muffin recipes. It mimics the protein in gluten, so the baked goods rise better and become more fluffy. Check out my Keto Cake Recipes to see how it works.

    How many carbs are in a chocolate muffin?

    Conventional chocolate muffins can have upwards of 30g of carbs per serving. Yikes, that’s a blood sugar spike waiting to happen. However, these Chocolate Protein Muffins have 5.2g of carbs and 3.6g of fiber, so they have only 1.6g net carbs per serving.

    How do I increase my protein on keto?


    Animal protein such as fish, meat, poultry, and eggs is the most bio-available source of protein for the keto diet. So that should be the focus of much of your meals. However, easy snacks that contain added protein can help too. These protein muffins make a fabulous grab-and-go breakfast or snack.

    Close up shot of Chocolate Protein Muffins cooling on a baking rack.

    Related recipes

    • Keto Peanut Butter Muffins
    • Coffee Protein Shake
    • Chocolate Protein Pancakes
    • Keto Blueberry Muffins
    • Keto Flourless Chocolate Cake
    Three keto protein muffins on a gray plate over a blue striped napkin.

    Chocolate Protein Muffin Recipe

    Start your day off right with these easy protein muffins. Packed with fiber, healthy fats, and 12g of protein per serving. And plenty of chocolatey goodness too!
    4.92 from 47 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: protein muffins
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 muffins
    Calories: 181kcal

    Equipment

    • 1 standard muffin pan

    Ingredients

    • 1 cup pecan butter (or any nut/seed butter)
    • ½ cup Swerve Brown
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • ½ cup chocolate collagen protein
    • 3 tablespoon cocoa powder
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ⅓ cup dark chocolate chips, sugar-free
    US Customary – Metric

    Instructions

    • Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment paper liners.
    • Place the nut butter in a large bowl and stir well to mix in the oils. If it is very stiff, you can microwave it or heat it gently in a pan until it is more liquid.
    • Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs until smooth.
    • Add the collagen, cocoa powder, 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 and are just firm to the touch on top.
    • Remove and let cool in the pan.

    Video

    Notes

    Storage information: Store the muffins in a covered container on the counter for up to 5 days or in the fridge for up to 8 days. You can also freeze them for 3 to 6 months. 
    Nutrition Facts
    Chocolate Protein Muffin Recipe
    Amount Per Serving (1 muffin)
    Calories 181 Calories from Fat 122
    % Daily Value*
    Fat 13.6g21%
    Carbohydrates 5.2g2%
    Fiber 3.6g14%
    Protein 12g24%
    * Percent Daily Values are based on a 2000 calorie diet.

    3.3K shares

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    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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      Recipe Rating




    1. Miri says

      August 24, 2023 at 11:49 am

      5 stars
      I eat these muffins every morning. The have the highest amount of protein in one muffin that I have found so far. I use homemade pecan butter, add some sour cream (to make them more tender) and unsweetened coconut (for a german chocolate muffin). With my additions they have 220 calories, 15g fat, 13g protein, 6g carbs, 5 g fiber, 1g net carbs (per Carb Manager). Would love more muffins with this amount of protein! Thanks for all of your hard work. Your keto recipes are definitely my favorite.

      Reply
    2. Valerie says

      July 21, 2023 at 8:09 am

      Love these and make them frequently. I’m currently somewhere where I can’t get good, sugar-free collagen protein. Could I use unflavoured and simply add more chocolate powder and sweetner? I brought sugar-free chips with me as I know they are tough, if not impossible, to find here.

      Many thanks – we enjoy so many of the recipes you share with us.

      Valerie

      Reply
      • Carolyn says

        July 21, 2023 at 10:03 pm

        Yes, use another tbsp of cocoa powder and another tbsp of sweetener. You may also need some more liquid to offset the dryness of these.

        Reply
        • Valerie says

          July 21, 2023 at 10:18 pm

          Thanks! Cranking up the oven right now to give it a go!

          Cheers!

          Reply
    3. Shannon N. says

      June 24, 2023 at 6:29 pm

      5 stars
      Love these protein muffins. They come together in under 5 minutes and taste delicious! I make a batch every week. Thanks again for another wonderful recipe.

      Reply
    4. Catherine Young says

      June 14, 2023 at 3:04 pm

      5 stars
      I absolutely love these muffins. I have made them for several different occasions. I share your recipes all the time. I have recently purchased a lemon collagen powder. I’m not the best baker outside of following others recipes. Could this recipe be made without the cocoa/ chocolate ingredients? Or do you have another protein muffin recipe that is similar? Thank you in advance!

      Reply
    5. Marie says

      June 14, 2023 at 8:56 am

      I have unflavored protein powder and unflavored collagen. What ratio should I use if the two, plus more cocoa powder?

      Reply
      • Carolyn says

        June 29, 2023 at 6:27 pm

        What kind of protein powder is it?

        Reply
    6. Carole G. says

      June 13, 2023 at 8:06 am

      5 stars
      Absolutely THE BEST recipe. I make this regularly and it’s perfect every time. Thank you Carolyn! Also have all your cookbooks which are spot on. I’ve tried alot of keto recipes but your recipes are always consistently good.

      Reply
    7. Chuck says

      June 10, 2023 at 7:51 pm

      In the video you refer us to the written recipe if we are using plain collagen powder. Unfortunately, I can’t seem to find any reference to plain collagen in the article. You do talk about using whey protein instead, but that is not the same thing. Am I just blind, or is it not there?

      Reply
      • Carolyn says

        June 11, 2023 at 8:42 am

        Add one additional tablespoon of cocoa powder, a bit more sweetener, and an additional tablespoon of oil.

        Reply
    8. Georgia says

      May 28, 2023 at 10:27 pm

      5 stars
      Girl these were insane. Well done!

      Reply
    9. Kristina says

      May 22, 2023 at 2:59 pm

      I only have unflavored collagen. What could I sub for the chocolate flavoring? I’m assuming more cocoa powder would change the dry to wet ratios. Help!

      Reply
      • Carolyn says

        May 23, 2023 at 7:24 am

        Yes, add another tablespoon cocoa, another tablespoon sweetener, and additional water until the batter is liquid enough to spoon into the cups like mine is in the photos.

        Reply
    10. Connie says

      May 19, 2023 at 1:52 pm

      Do you think I could bake these in a ninja foodie XL? Might only have room for a muffin tin of 6. What temp and how long do you think? Thanks!

      Reply
      • Carolyn says

        May 19, 2023 at 6:08 pm

        I don’t own one so I really can’t say… guess you need to experiment!

        Reply
    11. Vicky Price says

      May 18, 2023 at 4:22 pm

      I want to make these but only have Vanilla collagen powder on hand. Do you think that will change the flavor too much?

      Reply
      • Carolyn says

        May 18, 2023 at 7:09 pm

        No, but don’t add any more vanilla.

        Reply
    12. Kim says

      May 18, 2023 at 2:17 pm

      could I sub egg white protein for the collegen?

      Reply
      • Carolyn says

        May 18, 2023 at 7:10 pm

        Please read the expert tips section… What I say about whey protein will apply to egg white protein.

        Reply
    13. Mandy says

      May 18, 2023 at 3:25 am

      Cant wait to try these. Is the serving size 6 or 12 for this recipe?

      Reply
      • Carolyn says

        May 18, 2023 at 8:16 am

        It makes 12 muffins, so 12 servings. Don’t be fooled by my pics of 6… I just happen to have two muffin tins that hold 6 each. They are easier to fit into photos!

        Reply
    14. Virginia C says

      May 16, 2023 at 4:22 am

      5 stars
      This recipe is very tasty. Toasting the nuts brings a deeper flavor.

      Reply
    15. Cheryl R Taylor says

      May 13, 2023 at 7:32 pm

      5 stars
      Make these twice, nope, 3x now! The 3rd time I made a double batch, used a large 9×12 for bars. OMG, they are fantastic bars as well as muffins.

      Reply
    16. Kate says

      May 07, 2023 at 2:52 pm

      1 star
      followed this recipe to a T and ended up with dry disgusting muffins after only 17 minutes of baking. kind of disappointed i wasted ingredients on this .

      Reply
      • Carolyn says

        May 07, 2023 at 4:49 pm

        So something went very wrong on your end but without more info I can’t say what. What I need to know is EXACTLY what brands of ingredients you used? Also, please don’t toss them. You can crumble them up and add some peanut butter or such and turn them into truffles!

        Reply
        • Nicole says

          May 17, 2023 at 9:38 pm

          What? Tell me more please! How do you do that?

          Reply
          • Carolyn says

            May 18, 2023 at 8:18 am

            Watch this video! https://youtu.be/Cdei8tZ5-Yc

            Reply
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