These Low Carb Coconut and Chocolate Chip Protein Muffins are fluffy and decadent, while being healthy for you! Sugar free and gluten free, your household will love these muffins. Only 3 net carbs per serving. Perfect for Low Carb and Keto diets.
Here's What You Need For Low Carb Coconut and Chocolate Chip Protein Muffins:
Ingredients:
- 1/2 cup almond flour
- 1 tsp baking powder
- 2 scoops (64 g) vanilla protein powder of choice (we use Quest)
- 1/2 tsp Himalayan pink salt
- 3/4 cup full fat yogurt or low carb yogurt of choice (we used Kite Hill)
- 1/4 cup coconut oil
- 2 whole eggs
- 1 tsp vanilla extract
- 1 tsp coconut flavored liquid sugar free sweetener (we use SweetLeaf sweet drops)
- 1/3 cup sugar free chocolate chips (we use Lily’s Sweets)
- 1/4 cup or 30 g unsweetened coconut chips
- Oil spray to line muffin tin with (we use Chosen Foods Avocado Oil Spray)
Need Low Carb Baking Supplies? We’ve linked our favorites listed in this recipe right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale.
Here's How To Make Low Carb Coconut and Chocolate Chip Protein Muffins:
Preheat your oven to 350°F. Line a muffin tin with 6 muffin liners, then spray them with oil. These muffins are sticky, so really go ahead and coat the liners. In a small bowl, mix together the protein powder, almond flour, salt and baking powder.
In a large bowl, add in your yogurt, melted coconut oil, vanilla extract and coconut liquid stevia. Mix well.
Next, add in your eggs. Mix well.
Slowly add your dry ingredients to the wet ingredients, mixing well.
Once everything is mixed very well, fold in your chocolate chips and coconut chips, reserving some of both for the top of your muffins.
Spoon the batter evenly into the muffin liners. You can fill them about 3/4 of the way full.
Now place the remaining chocolate chips and coconut chips on top of your muffins.
Bake for 15-20 minutes. When your toothpick comes out clean, your muffins are done. Or maybe even a little before that. If you notice your coconut chips browning too much (some of ours did), you could even cover the tops of your muffins with aluminum foil. The muffins themselves won’t brown evenly, so don’t use that as a guide to tell if they are done. When they are done, let the muffins cool on a wire rack for about 10-15 minutes.
Now, just serve and enjoy!
We love making these and eating them for breakfast or a snack. They are perfectly sweet and such a lovely flavor. They will help you hit your macros too! If you like this recipe, share it with your friends! If you’re looking for something to make for dinner tonight, here’s a link to our Low Carb Beef Stroganoff recipe!
Until next time,
Briana & Chamere
These Low Carb Coconut and Chocolate Chip Protein Muffins are fluffy and decadent, while being healthy for you! Sugar free and gluten free, your household will love these muffins. Only 3 net carbs per serving. Perfect for Low Carb and Keto diets.
- 1/2 cup almond flour
- 1 tsp baking powder
- 2 scoops vanilla protein powder of choice 64g
- 1/2 tsp himalayan pink salt
- 3/4 cup full fat yogurt or low carb yogurt of choice
- 1/4 cup coconut oil
- 2 whole eggs
- 1 tsp vanilla extract
- 1 tsp coconut flavored liquid sugar free sweetener
- 1/3 cup sugar free chocolate chips
- 1/4 cup unsweetened coconut chips 30g
- oil spray of choice
-
Preheat your oven to 350°F. Line a muffin tin with 6 muffin liners, then spray them with oil. These muffins are sticky, so really go ahead and coat the liners.
-
In a small bowl, mix together the protein powder, almond flour, salt and baking powder.
-
In a large bowl, add in your yogurt, melted coconut oil, vanilla extract and coconut liquid stevia. Mix well.
-
Next, add in your eggs. Mix well.
-
Slowly add your dry ingredients to the wet ingredients, mixing well.
-
Once everything is mixed very well, fold in your chocolate chips and coconut chips, reserving some of both for the top of your muffins.
-
Spoon the batter evenly into the muffin liners. You can fill them about 3/4 of the way full.
-
Now place the remaining chocolate chips and coconut chips on top of your muffins.
-
Bake for 15-20 minutes. When your toothpick comes out clean, your muffins are done. Or maybe even a little before that. If you notice your coconut chips browning too much (some of ours did), you could even cover the tops of your muffins with aluminum foil. The muffins themselves won’t brown evenly, so don’t use that as a guide to tell if they are done.
-
When they are done, let the muffins cool on a wire rack for about 10-15 minutes.
-
Now, just serve and enjoy!
Macros: We calculate our macros using a tool called MyFitnessPal. Your macros will vary depending on the brands you use.
Makes 6 servings, 232 calories per serving, 3 grams of net carbs (3 grams of fiber), 19 grams of fat, 12 grams of protein.
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