Published: Jan 1, 2023 · Modified: Jun 22, 2024 by Carolyn

Chocolate Protein Muffins

Name: Chocolate Protein Muffin Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup pecan butter ((or any nut/seed butter)); 1/2 cup Swerve Brown; 1 tsp vanilla extract; 3 large eggs; 1/2 cup chocolate collagen protein; 3 tbsp cocoa powder; 2 tsp baking powder; 1/4 tsp salt; 1/3 cup dark chocolate chips, sugar-free

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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

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! #proteinrecipes #highprotein #lowcarbrecipes

4.93 from 84 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: protein muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 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.

NOTE! Many readers have tried this recipe with peanut butter and found that it can make the batter very thick. I am not quite sure why it does this, but you simply need to add more liquid (try ¼ cup to ⅓ cup warm water) and perhaps another tablespoon of oil.

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.

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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Comments

4.93 from 84 votes (23 ratings without comment)