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Low carb protein muffins are made with almond flour. The best thing about them is how wonderfully filling they are!
Servings 6 protein muffins
Preheat oven to 350 degrees F. Line a 6-cup muffin tin with liners and lightly spray them with oil.
In a large bowl, whisk the eggs, yogurt, melted butter, stevia and vanilla.
Mix in the almond flour, followed by the protein powder, and finally the baking powder. Whisk until very smooth.
Fold in the chocolate chips, reserving 24 chocolate chips to sprinkle on top of the muffins.
Spoon the batter into the prepared muffin cups, filling them almost full. Top each muffin with 4 chocolate chip.
Bake until a toothpick inserted in one of the muffins comes out clean, 17-19 minutes. They will not brown even when ready.
Cool 5 minutes in pan on a wire rack, then 10 more minutes directly on the rack.
Serving: 1muffin | Calories: 226kcal | Carbohydrates: 5g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Sodium: 128mg | Fiber: 1g | Sugar: 2g