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!
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?
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!
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
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.
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
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.
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.
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.
Chocolate Protein Muffin Recipe
Equipment
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
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
Georgia says
Girl these were insane. Well done!
Kristina says
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!
Carolyn says
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.
Connie says
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!
Carolyn says
I don’t own one so I really can’t say… guess you need to experiment!
Vicky Price says
I want to make these but only have Vanilla collagen powder on hand. Do you think that will change the flavor too much?
Carolyn says
No, but don’t add any more vanilla.
Kim says
could I sub egg white protein for the collegen?
Carolyn says
Please read the expert tips section… What I say about whey protein will apply to egg white protein.
Mandy says
Cant wait to try these. Is the serving size 6 or 12 for this recipe?
Carolyn says
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!
Virginia C says
This recipe is very tasty. Toasting the nuts brings a deeper flavor.
Cheryl R Taylor says
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.
Kate says
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 .
Carolyn says
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!
Nicole says
What? Tell me more please! How do you do that?
Carolyn says
Watch this video! https://youtu.be/Cdei8tZ5-Yc