Published:
Dec 5th 2021
by 
Last updated: Jun 8th 2025
These Keto Chocolate Muffins are moist, rich, and packed with protein—perfect for a guilt-free indulgence that keeps your carbs in check. Whether you need a quick breakfast, snack on the go, or a post-workout treat, these muffins are low-carb, high-flavor, and totally satisfying.
Pro Tip They’re sweet without sugar, rich without flour, and incredibly easy to make. Each muffin delivers chocolaty goodness with a protein boost, making it ideal for keto, low-carb, and high-protein diets.
- Whip egg whites to stiff peaks for a light, fluffy muffin texture.
- Fold gently—overmixing deflates the batter and reduces rise.
- Test for doneness with a toothpick at the 20-minute mark.
- Enjoy warm with a smear of nut butter or coconut cream.
- Serve with black coffee for a satisfying low-carb breakfast.
- Add a dollop of keto whipped cream and berries for dessert.
- Swap Erythritol for monk fruit or stevia blend.
- Use coconut cream for a dairy-free option.
- Add chopped walnuts or pecans for texture.
- Short-Term: Store in an airtight container at room temp for 2 days or in the fridge for up to 5 days.
- Long-Term: Freeze muffins in a sealed bag for up to 2 months. Thaw and warm gently in the microwave or oven.
- Chocolate Protein Powder – Provides structure, richness, and protein.
- Erythritol – A keto-friendly sweetener with zero net carbs.
- Almond Flour – Adds moisture and keeps it low-carb.
- Unsweetened Cocoa Powder – Deep chocolate flavor without sugar.
- Baking Powder & Salt – Help the muffins rise and balance sweetness.
- Heavy Cream – Adds creaminess and fat content.
- Eggs (Separated) – Yolks enrich the batter; whipped whites provide lift.
- Chocolate Chips – Sugar-free chips make it extra indulgent.
How to Make Keto Chocolate Muffins
Preheat your oven to 350°F and prep a muffin pan with liners or non-stick spray. In a large bowl, mix the dry ingredients: chocolate protein powder, erythritol, almond flour, cocoa powder, baking powder, and salt.
In another bowl, blend heavy cream and egg yolks until combined. Slowly add the dry mix to the wet ingredients, mixing until smooth.
In a separate bowl, whip egg whites until stiff peaks form. Gently fold in the batter in thirds, taking care not to deflate the egg whites. Fold in chocolate chips at the end.
Divide the batter into 12 muffin cups. Bake for 20 minutes and test with a toothpick. If needed, bake for 5–10 more minutes. Let cool before serving.
Can I use whey protein instead?
Yes—just make sure it’s bake-friendly and unsweetened.
Why separate the eggs?
Whipping egg whites adds air, making the muffins rise and stay fluffy.
Time & Serves
Ingredients
160 grams Chocolate Protein Powder - bakable
60 grams Erythritol - granulated
60 grams Almond flour
50 grams Unsweetened cocoa powder
1 tablespoon Baking powder
1/2 teaspoon Salt
150 ml Heavy cream
4 Eggs - whites & yolks separated
60 grams Chocolate chips
Instructions
Preheat oven to 350 °F, place a rack in the center of the oven and prepare a muffin pan with non-stick spray, silicone, or paper cups.
Mix protein powder, erythritol, almond flour, cocoa powder, baking powder, and salt in one large bowl to create your dry mix.
Using a stand mixer or hand mixer, blend the heavy cream and egg yolks on medium-low speed until combined.
Slowly add the dry mix to the creamed yolks and mix quickly until the mixture becomes a smooth batter, then set aside.
Whip the egg whites until they make firm white peaks using the whisk attachment for the stand mixer or hand mixer.
Scoop ⅓ portion of the batter into the whipped egg whites and gently fold to combine, making sure to keep the thick whipped consistency as much as possible.
Continue folding the batter in ⅓ portions until the batter and whipped egg whites are fully incorporated. DO NOT OVER MIX!!! Fold in the chocolate chips at the very end.
Scoop the mixture into the muffin cups in equal portions. Bake for 20 minutes, then use a toothpick to test if the muffins are cooked on the inside. If not, bake for another 10 minutes and try again.
Remove from the oven, let cool and enjoy!
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment