High Protein Low Carb Chocolate Chip Muffin Bars
A delicious high protein low carb muffin bar loaded with chocolate chips and so healthy you can indulge without any guilt at all!
This low carb muffin recipe can be made in just a few minutes, it’s super easy, quick and extra healthy due to the high fibre content.
Sometimes, I don’t feel like being healthy! So, I like to trick my brain into thinking I’m having a sweet treat which is naughty, but actually, I’m still eating a healthy snack. Chocolate never feels healthy does it? But with this awesome chocolate muffin bar recipe you can feel naughty and still be totally healthy.
The whole recipe can be made in the blender, left to bake and then stored in the fridge. The cooked muffins store well for about 3 days. They taste sweet and chocolatey, with a heavy fudge texture. Personally, I like my muffins chilled. You can eat them warm and top with home made jelly and sweet cream for a truly indulging snack.
Nutrition Tips – Low Carb Muffin Bar With Chocolate Chips
I’ve included a natural fibre supplement in the recipe, and extra protein. Fibre and protein both help to stabilise blood sugars because they both slow the digestion of foods through the intestinal tract. As a bonus, protein and fibre also keep you full for hours!
It’s possible to use these muffins as a post workout snack if you need extra protein in your nutrition plan. Each bar will provide almost 14 grams of protein!
Due to the natural ingredients in the muffin recipe, you’ll also get extra potassium and calcium, while also being reduced cholesterol and sodium. These are all great for a healthy heart!
The muffin bars are also ultra low in calories when compared to store bought Chocolate muffin bars! It’s especially important for woman entering the 40’s to keep an eye on calorie intake. As the female body goes through a natural transformation with peri-menopause (yes, I’m there with you!) we need to watch our calorie intake due to fluctuating hormone levels, which can result in weight gain. So lady’s, feel free to indulge in these chocolate chip muffin bars because they won’t leave you with belly bloat or weight gain!
Chocolate Chip Muffin Bar Recipe Variations
As you can see from the picture I made muffin bars and a chocolate chip bread loaf. The cooking time is a little longer for the loaf, but I enjoyed the slices more actually. I made the loaf simply because I ran out of muffin trays!
If you don’t have psyllium husk, you can use extra chia seed powder to get the right consistency. You can also make your muffin bars lower in calories by omitting the chocolate chips if you’re watching your weight. Or you can add extra chocolate chips if you’re trying to bulk up.
You can swap the almond milk for cows milk if you want to add more protein to the muffin bars for post workout snacks.
If you’re not concerned about eating low carb snacks, you can add fruit while mixing up the ingredients in the blender. I think blueberry or banana would be delicious!
Best Baking Methods For Low Carb Muffins
I use silicone bakeware so I don’t need to add extra fat for cooking. I’m in my 40’s remember! Burning off all those extra calories can be difficult! Using silicone bakeware also saves time on cleaning.
If you’re using traditional bakeware add extra calories and fats to the nutrition. Each teaspoon of fat (butter, lard or oil) contains about 5 grams of fat and 45 calories.
When the outside of the muffins look cooked, use a sharp knife to check the centre. If the dough in the centre isn’t yet cooked, turn the heat down and leave the muffin bars a little longer. Be sure that it is dough, because you may see melted chocolate chips on the knife. Yum!
High Protein Low Carb Chocolate Chip Muffin Bars
Yield 18 Bars
Try these easy and healthy high protein, low carb chocolate chips muffin bars for a sweet snack. Perfect for a post workout snack, a healthy breakfast on the run, or a sugar free afternoon sweet treat!
The muffin bars are high in fibre, low in sugar, gluten free and have added protein. These healthy chocolate chips muffins can also be made into a chocolate bread loaf and topped with your favourite low carb jelly.
- 2 Cups Almond Meal
- 2 Cups Whey Protein Powder (Unsweetened)
- 4 Eggs
- 4 TBSP Chia Seed Powder
- 1 TBSP Psyllium Husk
- 1 Cup Almond Milk (Unsweetened)
- 3/4 Cup Low Fat Yoghurt (plain or greek, unsweetened)
- 1 TBSP Vanilla Essence
- 1 Cup Swerve Sweetener (or Natvia)
- 1/2 Cup Unsweetened Cocoa Powder
- 50 g 90% Cocoa Unsweetened Chocolate (I use Lindt 90% cocoa)
- 1 Tsp Baking Powder
- Preheat the oven to 180c or 360f
- Put the chocolate into the blender and wiz for a couple of seconds to make chocolate chips. Alternatively you can break up the chocolate for larger chunky chocolate chips.
- Set the chocolate chips aside.
- Put all remaining ingredients into the blender and blend on medium until well combined.
- Pour the batter into silicone muffin bar moulds. You can also use cup cake moulds or a bread tin for a cake or chocolate bread.
- Bake on the top shelf of the oven for 35-40 minutes or until a knife comes out clean.
- Cool on a wire rack for a crispy muffin edge.
- Store in the refrigerator for up to 3 days
Most of the carbohydrates in this recipe come from the fibre in chia seed powder and psyllium husk.
The human digestive system cannot digest fibre therefore we cannot absorb the carbohydrate or calories derived from fibre.
Be sure to choose unsweetened ingredients as food manufacturers sometimes add sugar!
Courses Breakfast, Snack
Serving Size 1 Muffin
Amount Per Serving
% Daily Value
Total Fat 10.5 g
Saturated Fat 2.3 g
Cholesterol 68 mg
Sodium 65 mg
Total Carbohydrates 7.1 g
Dietary Fiber 4.2 g
Sugars 1.9 g
Protein 13.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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