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Keto Protein Muffins - Easy, Satisfying, and Great for On-the-Go

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (super-fine works best)
  • Unflavored or vanilla whey protein isolate (or collagen peptides)
  • Psyllium husk powder (or ground flaxseed for texture)
  • Baking powder
  • Granular erythritol or allulose (or your preferred keto sweetener)
  • Sea salt
  • Ground cinnamon (optional but recommended)
  • Eggs
  • Unsweetened almond milk (or unsweetened coconut milk)
  • Melted coconut oil or melted butter
  • Vanilla extract
  • Optional add-ins: sugar-free chocolate chips, chopped walnuts or pecans, blueberries (use sparingly), unsweetened shredded coconut

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or use a silicone pan. Lightly grease the liners if you want extra insurance against sticking.
  2. Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 1/2 cup whey protein isolate, 1 tablespoon psyllium husk powder, 2 teaspoons baking powder, 1/2 cup sweetener, 1/2 teaspoon sea salt, and 1 teaspoon cinnamon. Break up any clumps for an even batter.
  3. Whisk wet ingredients: In a separate bowl, whisk 3 large eggs, 1 cup unsweetened almond milk, 1/3 cup melted coconut oil or butter, and 1 teaspoon vanilla extract until smooth.
  4. Combine gently: Pour the wet mixture into the dry bowl. Stir with a spatula until just combined. The batter should be thick but scoopable. If it’s too thick (like cookie dough), add 1–2 more tablespoons of almond milk.
  5. Fold in add-ins: If using chocolate chips, nuts, or berries, fold in up to 1/2 cup total. Keep berries minimal to manage carbs and moisture.
  6. Fill the cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Smooth the tops lightly with a spoon if needed.
  7. Bake: Bake for 18–22 minutes, or until the tops are set and a toothpick comes out mostly clean with a few moist crumbs. Avoid overbaking to keep them tender.
  8. Cool completely: Let the muffins cool in the pan for 10 minutes, then transfer to a rack. Cool fully before storing so condensation doesn’t make them soggy.
  9. Taste and adjust: Try one once cooled. If you prefer sweeter muffins next time, increase the sweetener by 1–2 tablespoons. For more lift, add another 1/2 teaspoon of baking powder.