Bakery-Style Low-Carb Chocolate Protein Muffins (With Icelandic Yogurt!)

If you’re looking for a rich, chocolatey muffin that satisfies your cravings and supports your health goals, you’re in the right place! These Low-Carb Protein Chocolate Muffins are soft, moist, and perfectly domed—just like your favorite bakery muffin, but without the sugar crash.

Packed with wholesome ingredients like almond flour, Icelandic yogurt, and unflavored collagen, each muffin boasts about 9g of protein and just 3g net carbs. Whether you enjoy them for breakfast, post-workout fuel, or a guilt-free dessert, these muffins hit the spot every time.

💪 Why You’ll Love These Muffins:

• High-Protein – Boosted with collagen and yogurt for lasting energy

• Low in Net Carbs – Just 3g per muffin

• Gluten-Free & Sugar-Free – Sweetened naturally with monk fruit

• Big Bakery-Style Tops – Thanks to a two-stage baking method

• Ready in Under 30 Minutes!

  
  

Bakery-Style Low-Carb Chocolate Protein Muffins

🧁 Low-Carb Chocolate Muffins with Icelandic Yogurt

Makes 6 large bakery-style muffins

Ingredients:

• 1 cup almond flour

• 5 tbsp oat fiber (for added texture)

• 1/4 cup unsweetened cocoa powder

• 2 scoops Hot Cocoa Collagen (great for structure)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 2 large eggs

• 1/2 cup Icelandic plain yogurt (adds moisture & protein)

• 1/4 cup melted butter (or coconut oil)

• 1/4 cup granular monk fruit sweetener

• 2 tsp vanilla extract

• 2 tbsp unsweetened almond milk (adjust as needed for consistency)

• 1/4 cup sugar-free chocolate chips (optional but highly recommended!)

Instructions:

1. Preheat oven to 375°F (190°C). Line a 6-cup muffin tin with parchment liners or grease well.

2. In a large bowl, whisk together: almond flour, oat fiber, cocoa powder, collagen, baking powder, baking soda, and salt.

3. In a separate bowl, mix together: eggs, Icelandic yogurt, melted butter, sweetener, vanilla, and almond milk.

4. Add the wet ingredients to the dry and mix until just combined. Fold in chocolate chips if using.

5. Let the batter rest for 5–10 minutes to hydrate the oat fiber and improve rise.

6. Divide batter between 6 muffin cups, filling each nearly to the top.

7. Bake at 375°F for 5 minutes, then reduce to 350°F (175°C) and bake another 18–22 minutes, or until a toothpick comes out clean.

8. Cool completely before serving. Muffins will firm up as they cool.
   

🧠 Nutrition (Per Muffin):

• Calories: ~220

• Protein: ~9g

• Fat: ~18g

• Total Carbs: ~8g

• Fiber: ~5g

• Net Carbs: ~3g

Note: Values may vary slightly based on brands and optional add-ins.

👩‍🍳 Pro Tips:

• Want a dome top? Don’t skip the high-heat step!

• For extra indulgence, sprinkle a few chocolate chips on top before baking.

• These muffins freeze beautifully—store in a freezer-safe container for up to 3 months.
  

💬 Let’s Bake Together!

Did you make these muffins? Tag me on Instagram @DebsNourishedKitchen or comment below and let me know how they turned out! I love seeing your healthy creations.