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 (256 g) pecan butter, (or any nut/seed butter)
- 1/2 cup (91 g) Swerve Brown
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup (54 g) chocolate collagen protein
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 1/3 cup (60 g) 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
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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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!
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.
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!
I don’t own one so I really can’t say… guess you need to experiment!
I want to make these but only have Vanilla collagen powder on hand. Do you think that will change the flavor too much?
No, but don’t add any more vanilla.
could I sub egg white protein for the collegen?
Please read the expert tips section… What I say about whey protein will apply to egg white protein.
Cant wait to try these. Is the serving size 6 or 12 for this recipe?
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!
This recipe is very tasty. Toasting the nuts brings a deeper flavor.
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.
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 .
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!
What? Tell me more please! How do you do that?
Watch this video! https://youtu.be/Cdei8tZ5-Yc
I finally got to try these Chocolate Protein Muffins and I cannot express how delicious they are!!! I Did use Almond butter though they are easy, moist, and Amazing… Thank you so much for the recipe.
Warm out of the oven this was like the best ever. brownie. can’t wait to try it when it’s cooled down… I used unflavored collagen powder, an extra tablespoon of cocoa powder, and a 16th of a teaspoon of stevia powder in addition to the Swerve because I like the sweetness of chocolate. Thank you, Carolyn.!
Made a batch yesterday, they are awesome! I added some chopped pecans, as I used TJ Almond butter instead of pecan butter. A winner!
Do you know if these muffins freeze well? I try to freeze baked goods since I am the only one eating them. Thanks. Love your cookbooks and recipes.
Please read the recipe notes for storage information. 🙂
I use the MyFoodDiary App. And when I input all the ingredients the total carbs are 17.2g not 5.2g why such a difference?
Because it’s counting the erythritol, which shouldn’t be counted.
Love these, make them often. Fantastic recipe.
All Day I Dream About Food
I make these every 2 – 3 weeks! But I have a question hopefully you can help. I haven’t been into Keto/Low Carb baking very long so I just might not be understanding something but I see Swerve is changing their packaging. The nutrition information on the package also changed so now it shows it has carbs or am I getting something wrong? The new packaging on both the brown and the granulated have both gone up in carb count whereas before it was 4 g of carbs and 4 g of fiber so they zeroed out. I know you’ve been using swerve for a long time not sure if you work with someone in the company or not but thought maybe you could help.
Swerve always had carbs… it’s just that those carbs don’t impact blood sugar. And as I pointed out on Facebook for you… you need to look at serving size. It’s gone up to 2 teaspoons, so naturally the carbs have increased accordingly.
Thank-you for answering, I didn’t get a notification from FB that you had.
I realize the serving change but before the fiber was equal so cancelled out I didn’t realize they added cellulose now and they don’t put that in under sugar alcohols.
No… the added “carb” is actually the allulose which can also be subtracted. So it should still be 0 net carbs to count.
Thank-you very much!
Is there a way to make these protein muffins not Chocolate, maybe blueberry?
No, not this recipe.