Low Carb Chocolate & Raspberry Muffins

These scrumptious Low Carb Chocolate & Raspberry Muffins are sure to be a hit with the family. Easy to make and super delicious!

By Luke Hopkins  , Print

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  • Prep 5 MINS
  • Cook 35 MINS
  • Yields 12 BIG Muffins


 1 pack of Protein Muffin Mix

 200g frozen raspberries

 3 whole extra large eggs

 200ml milk of choice (we used almond milk)

 100g PBCo. Sugar-Free Choc-Chips or dark chocolate pieces of choice

 100g cocoa powder

 200g zucchini, grated (you can't taste it, don't worry)

 100g light sour cream

 Optional - 1 TB sweetener of choice

 extra frozen raspberries (for decoration)



1Set your oven to 180 degrees celsius and preheat for 20 minutes

2Line a muffin tray with 12 cafe-style muffin wrappers


1Empty the packet of Protein Muffin Mix into a large mixing bowl and make a well in the center

2Add the chocolate chips and cocoa powder to the dry mix and stir to combine

3In another bowl, whisk together the eggs, milk and sour cream

4Pour the egg mixture into the dry mix, add the zucchini and raspberries, then gently fold to combine

5Portion the mixture evenly into the 12 cafe-style muffin wrappers

6Decorate with a few extra frozen raspberries


1Place in the preheated oven and bake for 30-35 minutes at 180 degrees or until a skewer comes out clean

2Let your muffins cool in the tin for 5 minutes then transfer to a cooling rack


1Once cooled completely, pop the muffins into a container with a tea towel over the top, and keep in the fridge for up to 5 days, or freeze for up to 3 months.

2Reheat muffins in the microwave and serve warm :)

Nutrition Facts

Serving size110g
Energy250 Cal (1,046 Kj)
Fat, total17.1g
- Saturated fat7.1g
Carbohydrate, total8g
- Sugar3.7g

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