Bites to Bytes

A blog of Jade's creations and projects

Protein Muffins: gluten free, keto, buttery

By Jade Wang - 17 Feb 2018

This post was originally published on my other food blog and the recipe requested by friends and family for the past couple years.

Gluten free, high protein, and has the carb-y mouthfeel of a real bread dinner roll.

I feel like the vast majority of culinary innovation in human history has been about making carbohydrates taste like protein, yet there is so precious little in the way of making protein taste like carbohydrates. So I experimented around a bit and came up with this. (Variants of this also include pancakes, English muffins, etc.)



  1. Spray a muffin tin with cooking spray (or grease it with butter) and let rest in freezer. Preheat oven to 350 F.

  2. Mix dry ingredients together in one bowl. Mix wet ingredients together in separate bowl using a mixer.

  3. Slowly add dry ingredients to wet ingredients while mixing.

  4. Remove muffin tin from freezer (you’ll see a thin film of solid grease on its surface), and fill the wells 1/2 - 2/3 full.

  5. Bake for 12 - 15 min. or until golden brown (see photo). Timing may depend on the idiosyncracies of your oven.

  6. Let cool on cooling rack.