High-Protein Keto Almond Flour Muffins with Eggs & Chia
Megan Perry
Keto Muffins
Low-carb, protein-packed muffins—perfect for keto breakfasts or snacks.
Nutrition (per serving)
I love these muffins because they’re the kind of weekday shortcut that actually tastes like you cared. They’re dense, moist, and studded with chia and chopped walnuts for crunch, and a scoop of unflavored whey gives them a real protein boost—perfect when you need something quick after a workout or as a grab-and-go breakfast.
They’re simple to make: whisk dry ingredients, fold in the creamy wet mix, scoop into a muffin tin, and bake. The result is a batch of 12 satisfying, low-carb muffins that keep well in the fridge and warm up beautifully.
Ingredients
- Almond flour:3 cups
- Unflavored whey protein isolate:1 cup
- Baking powder:2 tsp
- Salt:1/2 tsp
- Erythritol (or preferred keto sweetener):2 tbsp
- Eggs:4 pieces
- Cream cheese, softened:4 oz
- Unsalted butter, melted:6 tbsp
- Heavy cream:1/4 cup
- Vanilla extract:2 tsp
- Chia seeds:2 tbsp
- Chopped walnuts (optional):1/2 cup
Instructions
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Preheat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.
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In a large bowl whisk together almond flour, whey protein, baking powder, salt, and erythritol until evenly combined.
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In a separate bowl beat the eggs lightly, then add softened cream cheese, melted butter, heavy cream, and vanilla. Whisk until smooth and homogenous.
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Fold the wet mixture into the dry ingredients until just combined. Stir in chia seeds and chopped walnuts, keeping the batter slightly thick but scoopable.
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Portion the batter into the muffin tin, filling each cup about 3/4 full. Smooth tops with a spoon.
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Bake for 20–22 minutes, or until the tops are golden and a toothpick comes out with a few moist crumbs. Avoid overbaking to keep them tender.
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Let muffins cool in the tin 10 minutes, then transfer to a wire rack to cool completely. Store in the fridge up to 5 days or freeze for longer.
Tips & Notes
- If batter seems too thick, add 1–2 tbsp additional heavy cream to reach a scoopable texture.
- For extra protein but less dairy, swap cream cheese for 1/2 cup Greek yogurt (full fat) and reduce heavy cream by 1 tbsp.
