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Low Carb Chocolate Muffins

Low Carb Chocolate Muffins

Vicky Coates

These low carb chocolate muffins can be whipped up in minutes and are packed with added veggies  (courgette/ zucchini). They are perfectly moist, fluffy and oh so chocolatey. As well as being low carb they are also high in protein and low in sugar.

When I have limited time in the kitchen but fancy making a healthy snack for the week, muffins are definetly my go too! They don’t require many ingredients, very little prep and all you need to hand is a couple of bowls and a muffin tray and around 15-20 minutes bake time.

Theres 7g Protein packed in each little muffin with the addition of Quark (you can also use natural yoghurt), Collagen Peptides, eggs as well as the coconut flour.

Collagen is something I’ve only just tried in baking as I have previously tended to opt for regular protein powder.

So why use Collagen?! Collagen is a key structural protein that ensures the cohesion, elasticity and regeneration of all our connective tissues – as we age, our collagen levels start to drop. By supplementing your real food diet with collagen, you are supporting healthy hair, strong nails, plump skin, muscle repair, healthy joints and is especially useful in aiding recovery post exercise. What’s not to love?! I used Collagen Peptides by Hunter and Gather  if you fancy trying some out.

For me they are the perfect quick and easy pre workout Protein snack to grab on the go. They are particularly perfect if you are following a low carb diet and are also watching your sugar intake.

See Also

Here’s the recipe:

Low Carb Chocolate Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 25g (1/4 cup) coconut flour
  • ¾ tsp baking soda
  • 2 tbsp cocoa powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 large eggs
  • Tsp Low Sugar Fruit syrup or Maple syrup
  • 1 tsp vanilla extract
  • 1 medium courgette (zucchini), grated
  • 10g (2 Tbsp) Collagen Peptides (could sub with protein powder or extra coconut flour)
  • 85g (1/2 cup) Quark (or natural yoghurt)
  • Handful of Cocoa Nibs or chopped Chocolate for topping
  1. Preheat the oven to 180oc
  2. Line a 6 cup muffin tin with liners and spray the inside of the liners with cooking spray
  3. In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, collagen and nutmeg.
  4. In a separate bowl, combine the eggs, vanilla, yoghurt, and zucchini.
  5. Add the wet ingredients into the dry and stir until combined. Fold in the chocolate chips.
  6. Spoon the batter into the muffin tins and bake for 15-20 minutes or until a toothpick comes out clean.
  7. Remove from oven and let cool in the pan.
Nutrition Information
Serving size: 1 Calories: 80 Fat: 2.5g Carbohydrates: 6g Protein: 7.5g


Vicky xx

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