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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.

    1.7K 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.

    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!
    5 from 13 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: protein muffins
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 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.

    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
    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.

    1.7K 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. Christine says

      January 22, 2023 at 10:47 pm

      5 stars
      This looks really good please send me the website thank you

      Reply
    2. Susan says

      January 22, 2023 at 2:25 pm

      These are great. I’ve used whey different flavours with sesame (tahini) paste baked for 20min and took them to work. No one knew they were not regular muffins. Thanks so much for this recipe ❤️

      Reply
      • Carolyn says

        January 22, 2023 at 3:05 pm

        Great to hear!

        Reply
    3. Julie says

      January 21, 2023 at 9:56 pm

      I have vital proteins collagen peptides chocolate. Would this work??

      Reply
    4. Connie says

      January 21, 2023 at 1:00 pm

      Would these recipes work if I substitute allulose? Eryththritol tears up my gut.

      Reply
      • Carolyn says

        January 22, 2023 at 9:27 am

        You can try it but it may bake a little differently. It tends to make thing brown VERY quickly.

        Reply
    5. Nicole says

      January 21, 2023 at 10:35 am

      If I have Unflavored collagen peptides, could I add extra cocoa powder to make up the difference?

      Reply
    6. Mori says

      January 16, 2023 at 8:29 am

      5 stars
      I’ve made these 3 times now and they are awesome. Perfect chocolate fix. I use the Perfect Keto Collagen Powder in chocolate but since I also have the vanilla, salted caramel, cinnamon and strawberry here, I’m wondering if I could try making other flavor muffins, too. Just not sure what I’d sub the cocoa powder with. Any thoughts? Thx so much again. This one’s a winner.

      Reply
    7. Diane K says

      January 15, 2023 at 7:48 am

      5 stars
      Yummy Alert!! I just want to say that everybody needs these chocolate protein muffins in their lives! They’re delicious, moist and chewy with a crispy crust and great crumb. And best part…no flour! Which most likely explains the moist and chewy part.

      And the aroma! The aroma of chocolate was wafting about as I was mixing the batter, and then filled the kitchen while they baked. If taste and aroma wasn’t enough to make me happy, these are less than 2 net carbs each. Pinch me.

      I used home made almond butter for this recipe and I only have unflavored collagen powder, not chocolate which was called for in the recipe, but Carolyn gave a workaround on her FB page, saying to add an extra Tbsp of cocoa, a little more sweetener (I added the same amount of the brown sugar) and because cocoa powder thickens the batter, add 2 Tbsp of water or cold coffee to thin it out. I used cold coffee. I happened to have chocolate extract in my spice cabinet and added a tsp of that, along with the vanilla called for in the recipe.

      The batter is really thick, so here’s a tip I’d like to offer. If you have a Danish Dough Whisk, use it. It makes mixing the batter so much easier. If you don’t have a one, you should fix that. They really come in handy, saves time and your arm and they truly work efficiently. That inexpensive, weird looking gizmo should be standard equipment in every baker’s kitchen.

      Reply
    8. Laura Bradham Frisch says

      January 13, 2023 at 10:40 am

      5 stars
      These muffins are da bomb diggity. Love the high protein and the flavor definitely fills my need for chocolate. Cannot recommend enough to people as they are easy to make and so soft and moist. I make these almost every week now per my husbands request.

      Only wish you had something like this in vanilla at my hobbies request.

      Reply
    9. Cara P says

      January 05, 2023 at 5:43 pm

      5 stars
      Full disclosure: I’m lazy. I didn’t want to fool with muffins, so I tripled the recipe and threw it in a 10×15 Pyrex. It turned out yummy, something akin to brownies. Next time I’m thinking of using almond butter and amaretto extract. I love this site. Thanks, Carolyn, for all your creativity. I benefit greatly from your experience.

      Reply
    10. Laura says

      January 05, 2023 at 10:04 am

      I made those the other day and have been having a muffin with my morning coffee! They are so good! Mine came out a bit dry but I may have overcooked a bit. I really am not a baker! Are there any other protein muffin recipes?! Love getting the extra protein in!!

      Reply
    11. Joan says

      January 01, 2023 at 2:26 pm

      5 stars
      Thank you for this recipe, will bake these the next cool day we have. I have chocolate collagen powder and was not pleased with the taste, it didn’t have enough chocolate taste for me, but I can use it up, adding the extra cocoa and chips!

      Reply
      • Carolyn says

        January 01, 2023 at 5:06 pm

        Perfect!

        Reply
      • Kari S. says

        January 04, 2023 at 3:57 pm

        5 stars
        Just made these and they are excellent! My favorite muffin recipe so far. Thank you!!

        Reply
        • Carolyn says

          January 05, 2023 at 8:42 am

          Happy to hear it!

          Reply
    12. Alice R says

      January 01, 2023 at 1:58 pm

      Can I use whey protein powder in place of the collagen powder? Not sure what the difference might be in the baking. Thanks for all your great recipes!

      Reply
    13. Jana says

      January 01, 2023 at 1:49 pm

      Hi, I live in South Africa and have trouble to access quality (or any for that matter) keto products. For instance, the whey powder here has a lot of carbs, and the collagen powder products are very costly. I’ve found egg white protein powder and wanted to know what you think about it? How can I send you a picture of the ingredients?

      Reply
      • Carolyn says

        January 01, 2023 at 5:12 pm

        It’s tough to make the translation for what other countries have available! Egg white protein powder will work BUT… I find it dries out the muffins more. So add it and then offset with some additional liquid and oil. You want the batter to be scoopable, but not fully pourable, if that makes sense.

        Reply
      • Carolyn says

        January 01, 2023 at 5:13 pm

        Oh… also, can you get gelatin? 1 tablespoon of gelatin will help too.

        Reply
    14. Karen Favorite says

      January 01, 2023 at 12:50 pm

      So, if you can use any nut butter, would the SF Nutella work? I was thinking if I used that, then I can use the unflavored collagen peptides without having to add additional cocoa powder.
      Do you think that would work?

      Reply
      • Carolyn says

        January 01, 2023 at 5:08 pm

        So I think you will still need the cocoa powder for structure, but the unflavored collagen should be fine.

        Reply
    15. Kathie Wiederspan says

      January 01, 2023 at 12:07 pm

      I only have unflavored protein powder on hand. How do I adjust this recipe to still get all the chocolatey goodness?

      Reply
      • Carolyn says

        January 01, 2023 at 5:09 pm

        Add one extra tablespoon of cocoa but you may need a bit of added oil to offset the dryness… no more than 1 tbsp, I think.

        Reply
    16. Sharon Zimberoff says

      January 01, 2023 at 11:36 am

      5 stars
      Carolyn, thanks for the yummy 😋 recipe. I have plenty of unflavored collagen protein powder on hand. Do I add more cocoa powder, or will that make the muffins too dry? Thank you 😊

      Reply
      • Lynn Sanders says

        January 01, 2023 at 11:46 am

        I have the same question!

        Reply
        • Carolyn says

          January 01, 2023 at 5:09 pm

          Answered her! 🙂

          Reply
      • Kathy-Jo says

        January 01, 2023 at 2:17 pm

        Wondering the same. I imagine we’d have to increase the sweetener too because the chocolate collogen powder is sweetened.

        Reply
      • Carolyn says

        January 01, 2023 at 5:09 pm

        Add one extra tablespoon of cocoa but you may need a bit of added oil to offset the dryness… no more than 1 tbsp, I think.

        Reply

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