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.

5-Minute Mascarpone Fruit Dip (Low-Carb & Sugar-Free)

Looking for a quick, no-fuss dessert or party-ready dip that tastes indulgent without the sugar? This 5-Minute Mascarpone Fruit Dip is creamy, dreamy, and incredibly easy to whip up. It’s made with just three main ingredients, is entirely sugar-free and low-carb, and pairs perfectly with fresh strawberries or your favorite low-glycemic fruits.

Whether you're hosting a backyard brunch, setting up a holiday snack board, or simply want something sweet to dip into during the week, this recipe has you covered. This 5-Minute Mascarpone Fruit Dip is a must-have for any low-carb kitchen. It’s one of those recipes that feels special and indulgent, yet takes less time to make than brewing a cup of coffee. Plus, it's endlessly adaptable and works for everything from baby showers to summer picnics.

So go ahead—grab a bowl of berries and dip into something delicious!

Why You'll Love This Dip

• ✅ Low-carb & sugar-free – Naturally sweetened and guilt-free

• ✅ Only 3 main ingredients – Nothing complicated or processed

• ✅ Ready in 5 minutes – No baking, no chilling required

• ✅ Creamy & versatile – Serve it as a dessert, appetizer, or elegant snack

• ✅ Crowd-pleaser – Tastes like a treat, fits your wellness goals
  

5-Minute Mascarpone Fruit Dip (Low-Carb & Sugar-Free)

5-Minute Mascarpone Fruit Dip (Serves: 12) Ingredients:

• 8 oz mascarpone cheese, softened

• 1/2 cup heavy whipping cream

• 2–3 tablespoons sweetener, to taste(I recommend allulose or monk fruit blend for a smooth finish)

Optional Add-Ins:

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon almond extract

• Citrus zest (lemon or orange) for a bright flavor

• Dash of cinnamon for a cozy twist

Instructions:

1. In a medium bowl, add softened mascarpone cheese and sweetener.

2. Pour in the heavy whipping cream and beat with a hand mixer (or whisk vigorously) until the mixture becomes light, fluffy, and smooth—about 1 to 2 minutes.

3. Taste and adjust sweetness if needed.

4. Serve immediately, or refrigerate for up to 2 days and stir before serving.

What to Serve It With

This fruit dip pairs beautifully with:

• 🍓 Fresh strawberries

• 🫐 Blueberries, raspberries, or blackberries

• 🍑 Sliced peaches or nectarines

• 🍏 Apple slices (tossed in lemon water to prevent browning)

• 🍪 Low-carb cookies, shortbread, or almond flour crackers

• 🧇 As a topping for waffles, pancakes, or even Greek yogurt

Make It Your Own

This recipe is a blank canvas—feel free to get creative!

• Make it chocolatey: Add 1–2 teaspoons of unsweetened cocoa powder

• Make it citrusy: Add a few teaspoons of lemon zest

• Make it spiced: A sprinkle of cinnamon or pumpkin spice goes a long way

Storage

This dip can be made in advance and stored in the fridge for 1–2 days. Just give it a stir before serving. It thickens slightly when chilled, but it’s still soft and scoopable! Nutritional Information: Calories ~110 kcal Fat ~11g Protein ~1g Net Carbs ~0.5g

Raspberry-Filled Low-Carb Sourdough Scones

Double the layers, double the flavor—with a nourishing twist! There’s something undeniably comforting about a warm, jam-filled scone fresh from the oven. And these Raspberry-Filled Low-Carb Sourdough Scones? They take that comfort to a whole new level. Picture this: two tender, buttery layers of almond flour scone dough, stacked with a vibrant ribbon of sugar-free raspberry jam baked right in between. Each bite delivers a perfect balance of sweet and tart, soft and golden—a true double-decker delight.

As always, I’ve given this classic a nourishing makeover. These scones are:

✔️ Low-Carb & Sugar-Free ✔️ Boosted with Collagen & Oat Fiber ✔️ Made with Real Sourdough Starter

I love using my traditional sourdough discard in low-carb recipes to add tang, texture, and depth. It brings a subtle, fermented flavor that perfectly complements the fruity filling. Plus, with the added protein from unflavored collagen peptides and the fiber from oat fiber, these scones aren’t just delicious—they’re functional fuel for your day.

Low-Carb Raspberry-Filled Sourdough Scones

Raspberry-Filled Low-Carb Sourdough Scones

Raspberry-Filled Low-Carb Sourdough Scones Recipe

Ingredients:

• 1 ½ cups almond flour

• ¼ cup monkfruit sweetener

• 3 Tbsp coconut flour

• 2 Tbsp oat fiber

• 2 Tbsp unflavored collagen peptides

• 2 tsp baking powder

• ⅛ tsp baking soda

• ¼ tsp salt

• 3 Tbsp cold butter, cubed

• 1 large egg

• 2 Tbsp heavy cream

• ½ tsp vanilla extract

• ⅓ cup regular sourdough starter (unfed/discard is fine)

• ½ to ¾ cup sugar-free raspberry jam

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the almond flour, sweetener, coconut flour, oat fiber, collagen, baking powder, baking soda, and salt.

3. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

4. In a separate bowl, whisk the egg, heavy cream, vanilla extract, and sourdough starter until well combined.

5. Add the wet ingredients to the dry and mix until a cohesive dough forms. Let the dough rest for 15 minutes.

6. Divide the dough into two equal portions. Shape each half into a 6-inch disc.

7. Place one disc on the prepared baking sheet. Spread the raspberry jam on top, leaving a ½-inch border around the edge.

8. Carefully place the second disc over the jam, pressing the edges slightly to seal.

9. Slice into 6–8 wedges without fully separating them.

10. Bake for 20–25 minutes, until golden brown and firm to the touch.

11. Let cool for at least 10 minutes before separating the wedges. Serve warm or at room temperature.
    

Nutritional Information for 8 Servings: Calories: 187 Total Fat: 14.3g Total Carbohydrates: 9.2g Dietary Fiber: 4.1g Net Carbs: 5.1g

Protein: 7.2g