How do you incorporate protein powder into baking?

The key is balance. Start with no more than ½ cup of protein powder per recipe and increase your wet ingredients like eggs, nut butter, or yogurt to prevent dryness. In these Chocolate Protein Muffins , collagen protein works best because it blends smoothly and adds richness. Avoid overmixing and always test bake time, as protein can make goods cook faster than flour-based recipes.

How many carbs are in a chocolate muffin?

Typical bakery-style chocolate muffins have 30–50 grams of carbs or more. But these Chocolate Protein Muffins are keto-friendly with just 4g of net carbs per serving , thanks to low-carb ingredients like Swerve and nut butter. That’s a huge win for anyone trying to manage blood sugar or reduce processed carbs.

How do I increase my protein on keto?

Start by making smart swaps like using protein powder in muffins, smoothies, and pancakes. I rotate between these muffins, Cottage Cheese Pancakes , and savory dishes like egg bakes or tuna salad. Aim to get at least 20–30g of protein per meal to stay full and support muscle.

Chocolate Protein Muffins: Rich Flavor Meets Keto-Friendly Fuel

Name: Chocolate Protein Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 muffins
Cuisine: American
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 unsweetened cocoa powder; 2 tsp baking powder; 1/4 tsp salt; 1/3 cup (60 g) sugar-free dark chocolate chips

Description

These chocolate protein muffins are rich, keto-friendly, and easy to bake. Packed with collagen protein, they’re perfect for breakfast, meal prep, or a guilt-free treat.

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 unsweetened cocoa powder

2 tsp baking powder

1/4 tsp salt

1/3 cup (60 g) sugar-free dark chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.

2. In a bowl, whisk together pecan butter, Swerve, vanilla, and eggs.

3. Add chocolate collagen, cocoa powder, baking powder, and salt. Stir to combine.

4. Fold in chocolate chips, reserving some for topping if desired.

5. Divide batter into muffin cups, filling ¾ full.

6. Bake for 16–18 minutes, until a toothpick comes out with moist crumbs.

7. Cool in pan for 5 mins, then transfer to wire rack.

8. Store in an airtight container or freeze for later.

Notes

For a nut-free version, use sunflower seed butter.

To boost moisture, add a tablespoon of Greek yogurt or sour cream.

You can substitute collagen with whey, but expect a drier result.

Freeze in batches and microwave for 15 seconds to enjoy warm.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American