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Keto Protein Chocolate Muffin
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5 from 1 vote

Keto Protein Chocolate Muffins

Deliciously Nutritious: Satisfy your sweet tooth with Keto Protein Chocolate Muffins, high in protein and low in carbs. A healthy choice that doesn't compromise on taste!
Prep Time20 minutes
Cook Time7 minutes
Cooling Time10 minutes
Total Time37 minutes
Course: Snack
Cuisine: American
Keyword: Chocolate, Keto, Low Carb, muffin
Servings: 6 Muffins

Nutrition

Serving: 2Muffins | Calories: 248kcal | Carbohydrates: 5.4g | Protein: 13.3g | Fat: 19.2g | Fiber: 1.2g
Author: Anjali Anand

Equipment

  • 1 Air Fryer
  • 6 Cup Cake Silicone Moulds
  • 2 Bowls
  • 1 whisk
  • 1 spatula

Ingredients

  • 3 nos Eggs
  • 2 tbsp Coconut Flour
  • 1/2 Scoop Whey Protein Isolate Cookie or Chocolate Flavour
  • ¼ Cup Fresh Cream
  • 2 tsp Ghee
  • 1/2 Tbsp Stevia
  • 1 tbsp Erythritol
  • 1/2 tsp Baking Powder
  • 1 tbsp Cocoa Powder unsweetened
  • 1 tsp Vanilla Essence
  • 10 nos Badam/ Almonds
  • 4 nos Walnuts
  • Salt a pinch

Instructions

  • Pre heat the air fryer for 2 minutes at 180 degree Celsius.
  • In a bowl, mix the Coconut Flour, Whey Protein and Cocoa, Baking powder and Salt together. Sift through so there are no clumps.
  • In another bowl, break the eggs and whisk them well.
  • To this egg, add the cream, ghee and vanilla essence. Mix well so the liquids are all incorporated.
  • Gently mix in the dry ingredients into the wet mixture and gently fold the mixture.
  • Chop the nuts and mix them in at this stage.
  • Let this stand for 10 minutes. It will thicken.
  • Scoop this mixture into the 6 silicone cup cake moulds.
  • Transfer these to the airfryer and bake it for 7 minutes at 180 deg Celsius. It may differ slightly with different brands.
  • To check if done, insert a toothpick or knife in the middle. If it comes out clean, it is done. If you see something sticking to it, allow it to cook for 1-2 more minutes at lower temperature.
  • Remove from tray and cool for 10 minutes.
  • Serve

Notes

  1. This is Air Fryer method. 
  2. For OTG/OVEN, you can bake it at 180 deg C for 12-15 minutes.
  3. If the batter is very runny, add 1-2 tsp of coconut flour.
  4. If you are using unflavoured Whey Protein Isolate, you will need to increase the sweetener and Cocoa powder.
  5. I have used Silicone moulds for ease. If you have tin moulds, line them with cupcake liners or grease them with oil/butter or ghee. 
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