This post may contain affiliate links, which help keep this content free. (Full disclosure)
This post is sponsored by Vital Proteins. All opinions are my own and I only share products I personally love. Thanks for supporting the brands that make this site possible!
Before I went low carb/keto years ago, one of my favorite things in the world was a coffeehouse latte and a muffin for breakfast. In college, it was my favorite study snack – and no wonder I had no energy. Today’s double chocolate protein muffins recipe is inspired by those memories… made low carb, of course.
So much has changed since those days. But, even now – many years, two kids, and a business later – there’s something about enjoying a muffin with a steaming cup of keto coffee that’s just perfection. Except these days, it’s either keto blueberry muffins or low carb protein muffins.
I didn’t want to choose between chocolate protein muffins and chocolate chip protein muffins, so this recipe is both. Double chocolate protein muffins!
And I feel so much better eating them than I did after those coffeehouse ones.
Benefits of a Healthy Protein Muffin Recipe
If you’ve seen my protein cookie dough bites or peanut butter protein cookies, you know I’m a huge fan of using collagen protein powder in low carb recipes – and that Vital Proteins Collagen Peptides are my all-time favorite.
So, while some protein muffin recipes use whey protein powder, I’m using collagen peptides in these.
This double chocolate protein muffin recipe was just another excuse to sneak in more collagen. And more chocolate (obviously!). And feel good about it for breakfast. 😉
You’d never guess by the taste or appearance, but these low carb protein muffins are actually good for you! Without the sugar, without the carbs, and without the energy swings that you’d expect from traditional wheat-and-sugar muffins.
With only 5 grams net carbs and 10 grams of protein, this low carb high protein muffins recipe is a good balance between getting your protein in and being suitable for both low carb and keto lifestyles.
In fact, they are even paleo friendly if you use a suitable sweetener. I used erythritol, which is natural, but if you prefer something else for a paleo version and don’t mind natural sugar, try coconut sugar.
The collagen in these healthy protein muffins not only keeps you full, it’s also the most abundant protein found in the body. It’s crucial for so many aspects of health, from skin and hair to joints and digestion. Check my article for a full list of amazing collagen benefits, as well as references.
Aside from all the obvious reasons for including collagen in my double chocolate protein muffins, it also has a surprising advantage for the recipe itself. The collagen protein kind of acts as a stand-in for gluten. Gluten (also a protein!) would have been found in wheat muffins, and of course is absent in our low carb protein muffins. So, the collagen fills in instead, improving the texture.
How To Make Chocolate Protein Muffins
The process for how to make chocolate protein muffins is actually very similar to my keto blueberry muffins. Stir together the dry ingredients, add the wet, whisk it all together. Fold in the chocolate chips, scoop into muffin liners and bake.
One bowl. Easy, peasy.
Just a few tips in case you need ’em…
Make sure your baking powder is fresh.
As with all low carb baking, fresh baking powder is crucial. If it’s stale, the double chocolate protein muffins won’t rise.
Choose your favorite granulated sweetener.
I used erythritol. Don’t like it or have? No problem. Any granulated sweetener is fine.
However, don’t use a super concentrated sweetener (like pure stevia or pure monk fruit), or a liquid sweetener, because these will throw off the wet/dry ratio of the batter.
Check my low carb sweetener conversion chart if you want to use something other than erythritol.
Expect the batter to be thick.
The batter for these low carb protein muffins might be thicker than some other muffin recipes you’re used to.
Here is what it looks like, to give you a visual:
Add extra chocolate chips on top.
This isn’t required, but something to note. If you want chocolate chips on top, you need to put chocolate chips or my keto chocolate bar (chopped into small pieces) on top! I added them on top after filling the muffin cups for a nicer appearance.
Let the muffins cool if you can.
These chocolate protein powder muffins are very moist inside, almost like a cross between a muffin and a brownie. So, just like a good brownie, it’s best to let them cool before eating.
If you like warm muffins, like I do, simply reheat when ready to eat.
Eating your healthy protein muffins right away won’t be a total deal breaker, but the texture is just better if they cool first.
How To Store Low Carb Protein Muffins
You can store low carb protein muffins on the counter for a few days, or increase their shelf life in the fridge. They’ll last about 7 to 10 days in the fridge.
Can you freeze protein muffins?
Yes, you can! Go ahead and stick ’em in the freezer once they’ve cooled to room temperature.
They are best reheated afterward. Which is totally the best way to enjoy double chocolate protein muffins, anyway.
More Low Carb Recipes To Love
Low Carb Double Chocolate Protein Muffins Recipe
These low carb double chocolate protein muffins are easy to make, moist & delicious. This healthy protein muffin recipe needs just 10 minutes prep time!
Click on the underlined text below to buy ingredients!
Please ensure Safari reader mode is OFF to view ingredients.
- 2 cup Blanched almond flour
- 2/3 cup Erythritol (or any granulated sweetener)
- 1/2 cup Cocoa powder
- 1/4 cup Vital Proteins Collagen Peptides
- 1 1/2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 1/3 cup Coconut oil
- 1/2 cup Unsweetened almond milk
- 3 large Eggs
- 1/2 tsp Vanilla extract
- 3/4 cup Sugar-free dark chocolate chips
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
In a large bowl, stir together the almond flour, erythritol, cocoa powder, collagen peptides, baking powder and sea salt.
Stir in the melted coconut oil and almond milk. Whisk in the eggs and vanilla. Fold in the chocolate chips last. (If you'd like, you can reserve 1/4 cup of the chocolate chips to add on top.)
Scoop the batter evenly into the muffin cups, filling almost full. If you reserved some chocolate chips in the previous step, sprinkle them on top and press gently into the batter.
Bake for about 25 minutes, until the tops are golden and an inserted toothpick comes out clean.
Serving size: 1 muffin
Video Showing How To Make Low Carb Protein Muffins:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Low Carb Protein Muffins!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
Did you make this recipe?
Then, share a pic on Instagram. Tag @wholesomeyumblog or #wholesomeyum!
NEED LOW CARB ESSENTIALS?
Use the buttons below to buy low carb basics! Or, click here to shop all my pantry favorites!