Keto Double-Chocolate Chip Protein Muffins

fullsizerender-43Double-Chocolate Chip Protein Muffins

Serves: 6


  • 1/2 cup(60g) almond flour
  • 1/3 cup(32g) cocoa powder
  • 1/4 cup(60g) vitafiber powder
  •  1/4 cup(35g) cellucor molten whey
  •  1 tbsp(8g) vital wheat gluten OR 1/4 tsp xanthan gum for G.F
  •  1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp(30g) butter softened
  • 2 tbsp(30g) mashed avocado OR mashed ripe banana
  • 1/2 tsp vanilla
  • 3oz(85ml) unsweetened vanilla almond milk
  • 2 1/2 tbsp(37g) 14% sour cream OR Fat-free Greek Yogurt
  • 3 1/2 tbsp splenda
  • 2 tbsp+1tsp truvia (or use desired sweetener to taste)
  • 1 1/2 tbsp(21g) sugar-free choc chips**NOTE-You can use more, this is just all I had!Directions:
  1. Pre-heat oven to 350*F
  2. In a large bowl, combine all dry ingredients except sweeteners.
  3. In another medium bowl, whip together the butter, sweeteners, vanilla and avocado(I just used a fork).
  4. Whisk the sour cream and the egg into the butter mixture.
  5. Next combine with wet and the dry ingredients and add in your almond milk.
  6. Stir just until smooth and well combined, adjust sweeter if needed.
  7. Use a muffin scooper to scoop the batter into 6 tins lined with wrappers sprayed with oil.
  8. Bake in pre-heated oven for 25-27min or until a toothpick just comes out clean.
  9. Cool on a wire-rack before eating (Or be impatient like me and eat them straight out of the oven…lol)
  10. (These are also great the next day!)


Per Muffin: 12F/5C(NET)/9P & 13g Fibre

*Note macros will be altered if using lower-fat or gluten-free options.

Follow: @sammysamgirl for more!

Leave a Reply