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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Made these using almond butter. Fantastic!
Any replacements to seed or nut butters? My Cardiac program says no to any type of fat!
Not for this recipe, no.
Hi Carolyn,
The recipe mentions oil, but it’s not listed in the ingredients How much oil should be added?
I think you misunderstand… you are stirring in the oils from the nut butter if it has separated. There’s no other oil added.
Wonderful! I HATE almond flour baked goods so when I saw this had none I had to try. This is a recipe I make almost EVERY WEEK!
These truly seem ‘too good to be true’! Everyone that has tried them (and I make them often), cannot believe they are gluten free and sugar free!
Came out beautifully. Richly chocolate and very brownie like. I used peanut butter and had a very thick dough. I added 4 TBL water, one tablespoon at a time, till batter could be scooped. It was the consistency of a thick caramel. I only got 9 muffins using an ice cream scoop. After I put the muffin pan into the oven, I turned around and there were the chocolate chips on the counter!
Oh well, Next Time! Muffins popped right out of silicon liners which do not need to be sprayed. Absolutely delicious but the chocolate chips would have taken them to the next level. I will toast some walnuts next time to add to the batter and even top muffins with a few crystals of finishing sea salt. This recipe is a godsend for me as I hate the mealy texture of almond flour which is such a keto bummer. I will try almond butter next time to see how different the texture of the batter is. Thanks Carolyn for another fabulous easy recipe
I LOVE these muffins and all the protein. And I LOVE your website because when I want to use ‘collagen’ or grass-fed bovine ‘gelatin’ for recipes your search engine tells me which recipes contain them! Thank you for this!!!
I made these and they are insanely delicious!!!! Wow!!! This recipe is definitely a keeper!!! I used walnut butter in mine.
Nice to have a muffin without flour, (even almond flour), very chocolate, my morning collagen, and ready to go if necessary! Shared with the neighbors, and they also said they were very good. Ready to make again today! ❤️ Thanks as always, Carolyn
I used peanut butter and they turned out great! Added only about 1 tablespoon of warm water. These will be on high rotation! Your recipes are all so good!
Can’t wait to try these! I have unflavored collagen peptides in my pantry (not chocolate flavored) and I wonder if I should add more cocoa powder to make up the difference? Thanks!
I love your content and the chicken enchilada skillet meal from your Easy Keto Dinners book made my week. Amazing.
Add another tbsp of cocoa and sweetener as well.
Glad to find this comment because I have unflavored collegen, but I do have chocolate whey protein powder. Hmmm, should I take a chance and experiment with that?
Never mind my comment about substituting protein powder instead of collagen. I found an article that said protein powder absorbs more liquid than collegen which actually keeps the intem from becoming gummy. So I will follow your suggestion to use my unflavored collegen but maybe a bit extra cocoa powder and sweetener.
I have made these chocolate muffins many times. a they are so choclity good. I use almond butter most of the time. I always add less sweetener than called for, but that is me.
Oh my! In 10 years of eating low carb and keto, these are the absolute best muffins I’ve ever made! I re-read the recipe 3 times to make sure I wasn’t missing the flour, but pretty much followed the recipe. I used salted caramel collagen and almond butter because that’s what I had on hand. I also slightly overcooked them (got sidetracked), but they taste phenomenal! Will definitely be making these againand again.
Great to hear!
My lady, this recipe is a WINNA!!!❤️❤️❤️🧁🧁🧁🧁🧁🍩🍩🍩🍫
These muffins taste just like a brownie(I used dark cocoa powder and dark chocolate chips), and are utterly DELISH!!!
Thanks! <3
I love this recipe and usually make it weekly. I use peanut butter, and sometimes find that it is quite thick. My solution was to add about 1/4 cup of pumpkin puree. Seems to do the trick for me. Thank you Caroly for a wonderful recipe. p.s. I don’t add the chips.
Great idea!