Keto Vanilla Muffins With Collagen and Tahini-Matcha Swirl

Keto Vanilla Muffins With Collagen and Tahini-Matcha Swirl - K Nutri

Yield: 8-12 muffins

Prep Time: 5 Minutes, Cook Time: 18 minutes

Recipe Type: Easy, Ketogenic, Gluten-Free, Low-Carb, Vegetarian

Cuisine: American

Enjoy these low-carb, nutrition-packed muffins without guilt while incorporating more collagen in your diet. Packed with flavor, they are rich in heart-healthy unsaturated fats and perfect for breakfast or as a snack on the go. The tahini-matcha swirl adds a creamy twist to the delicate texture and the luscious frosting transforms the muffins into dessert.  


For the muffins:

2 large eggs, lightly beaten

1 teaspoon vanilla extract

3/4 cup sour cream

1/4 cup unsalted butter, softened at room temperature

1/2 cup monk fruit sweetener or another natural sweetener of choice

1 teaspoon arrowroot powder

2 cups almond flour

1/4 cup K Nutri Collagen Peptides

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda


For the tahini - matcha swirl:

1/2 cup tahini

2 scoops K Nutri Vanilla Whey Protein Powder

2 teaspoons matcha powder

2 tablespoons monk fruit sweetener or another sweetener of choice   

1/8 teaspoon salt


For the frosting:

4 oz cream cheese, softened at room temperature

1/4 cup butter, softened at room temperature

2 tablespoons sour cream

1/2 teaspoon vanilla extract



  1. Preheat the oven to 350°F/180°C/Gas Mark 4. Line a muffin pan with paper cups and set aside.
  2. In a large bowl, whisk together eggs, vanilla, sour cream, and butter. Add sweetener, arrowroot powder, almond flour, K Nutri collagen peptides, baking powder and baking soda and mix until smooth.
  3. Alternatively, place everything in food processor and pulse until fully combined.
  4. Spoon the batter into 8 large or 12 regular muffin cups, and, using a spoon, smooth the tops.
  5. In a small bowl, whisk together the tahini, K Nutri whey vanilla protein, matcha powder, sweetener, and salt. Place a teaspoon on top of each muffin. Using a chopstick, gently swirl the tahini mixture into the muffin batter.
  6. Bake for about 18 minutes, or until a cake tester or a toothpick, inserted in the center, comes out clean.
  7. Place the muffins on a wire rack to cool. In the meantime, in a medium bowl, whisk together the frosting ingredients until fluffy. 
  8. Spread the frosting onto the cooled muffins and serve. Store in an airtight container in the refrigerator for up to 5 days or freeze the muffins without frosting for up to 1 month. 

Nutrition Facts

Amount per Serving

Calories 205 | Total Carbohydrate 7.8g | Dietary Fiber 2.3g | Total Sugars 0.4g |Total Fat 25.2g| Protein 14.8g

While we strive to keep the nutritional information as accurate as possible, please feel free to make your own calculations with the actual products you use.


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