Protein Muffins Low Carb
These Keto Low-Carb Protein Muffins are fluffy, moist chocolate muffins packed with 10 grams of proteins, no sugar or gluten, and guarantee to keep you full for hours.
I love to bake my low-carb breakfast, and since I work out every morning, I love adding proteins to my post-workout meal. I usually have my keto protein shake or a stack of my low-carb protein pancakes. But today, I was craving my keto chocolate muffin recipe, and I thought, how can I make high protein keto muffins?
So I decided to play in the kitchen and experiment with my favorite high-protein, low-carb ingredients: peanut butter, Nu Zest Chocolate Protein Powder, eggs, etc. The result is a fluffy, pure chocolate dream, and I can confidently claim that this is the beginning of a long list of low-carb protein muffin recipes! I am thinking about twisting my keto blueberry muffins into protein ones next time.
Why You Will Love These Protein Muffins (Low Carb)
- Quick and easy to bake
- Low-calories with only 145 kcal per serve
- 10 grams protein each
- Dairy-free option
Ingredients and Substitution
- Chocolate Protein Powder – I am using chocolate pea isolate protein powder from NuZest. It’s a plant-based protein powder made in my country, and it’s wholesome and made with just 5 ingredients, no additives, or preservative. It’s sugar-free, low-carb, and taste amazing. You can also use whey protein powder, but you can’t use collagen protein powder for this recipe. Collagen powder won’t add texture in the muffins and it won’t firm up as well.
- Unsweetened Cocoa Powder – To enhance the chocolate flavor of the muffins.
- Erythritol – Feel free to use more if your protein powder is not very sweet in flavor, or decrease if you like the muffin less sweet. Watch out, if you decrease the sweetener, it might be bitter!
- Almond Flour for texture, it makes the protein muffins moist and fluffy.
- Baking Powder to rise the muffins.
- Salt to balance the chocolate flavor.
- Vanilla Extract for a sweet flavor.
- Large Eggs – The size of eggs matters, if too small the batter end up super dry and thick.
- Sugar-Free Chocolate Chips – Optional but it add a delicious sweet chocolate flavor, feel free to use milk chocolate or dark chocolate flavor depending on your taste.
- Plain Greek Yogurt – I love using Greek yogurt in baking, like in my Greek yogurt brownies. This is a crucial ingredient to add proteins and moisture to these keto protein muffins. Plus, it’s low in carbs.
- Natural Peanut Butter – with no added oil or added sugar. This boosts proteins, adds a lovely chocolate peanut butter flavor to the muffin, and it’s low-carb. Read more about how to make healthy homemade peanut butter if you need it.
- Unsweetened Almond Milk or coconut milk if you prefer.
Making Protein Muffins
- In a mixing bowl, whisk the wet ingredients: large eggs, yogurt, natural peanut butter, vanilla extract, unsweetened almond milk. It should be smooth with no lumps.
- Whisk in the remaining dry ingredients: chocolate protein powder, cocoa powder, sugar-free sweetener, and salt. The batter should be quick and thick but not dry.
- Fold in the chocolate chips and stir with a spatula to evenly incorporate.
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with 11 muffin paper liners and grease them with cooking oil spray. Fill each muffin liner with about 1/4 cup of protein muffin batter.
Bake the muffins for 25 to 30 minutes until they are set on top, and a toothpick inserted in the center comes out clean.
Remove them from the oven and cool down for 5 minutes in the muffin tin. Then, transfer to a cooling rack.
Expert Tips To Bake The Best Low-Carb Protein Muffins
- Use pure protein powder – your blend should have a maximum of five ingredients: the source of the protein powder like pea protein isolate or whey protein then a sweetener, some natural flavor, and if chocolate powder, unsweetened cocoa is added too. You shouldn’t see a long list of ingredients in your protein powder or it means it’s not clean and it will certainly impact the protein muffin texture.
- Don’t use collagen powder – collagen powder is not protein powder. They are two different ingredients. Protein powder firms up baked goods. It absorbs liquids and acts a bit like flour, such as in my keto protein bars. On the other hand, collagen powder has no impact on baking texture, except by adding a slight chew, but it will clearly not replace protein powder in these low-carb muffins.
- Check baking time often – Protein powder muffins, like my keto protein cookies, bake super fast. Always watch them closely, inserting a pick in the center to check if they are set. If baked too long, they get dry.
- Don’t swap almond flour for coconut flour. Keto baking with protein powder is tricky because low-carb protein powders absorb lots of liquid. If you add a little too much, you end up with dry muffins. So if you use coconut flour, which is the trickiest low-carb flour to bake with because it’s also so liquid absorbent, then you multiply the risks to end up with super dry protein muffins. So if you are a beginner at baking low-carb protein muffins, stick to almond flour; it adds moisture and it’s more forgiving.
More Low-Carb Muffin Recipes
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Protein Muffins Low Carb
Preparation:Under 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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