Chocolate Peanut Butter Muffins

About

These delicious Keto muffins are a great way to satisfy your sweet cravings – guilt-free! Our low carb muffins are prepared with ground almonds, coconut flour, unsweetened cocoa powder, low carb sweetener, ground cinnamon, a hint of vanilla, smooth peanut butter, and other Keto baking staples. These muffins are a great option for the whole family to share and can be enjoyed as a snack, dessert or sweet breakfast treat!

Can I Make These Dairy-Free?

We have used melted butter as the main source of fats in our Keto muffins. If you would like to make the recipe dairy-free, you can swap this directly for melted coconut oil. Please be sure to adjust your macros to account for any changes made to the original recipe.

Can I Use a Different Nut Butter?

We have used smooth peanut butter to add both flavor and fats to our low carb muffin recipe. When selecting a Keto-friendly peanut butter, opt for a natural brand, free from added sugars. If you would rather not use peanut butter, you can swap this for an alternative low carb nut butter. Almond butter would make a great substitute in this recipe.

Ingredients

3 medium raw egg
3 tablespoon almond milk
2 teaspoon lemon juice
1 ¾ cup, ground almonds, raw
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
¼ cup cocoa powder dry unsweetened
¼ cup breakfast butter melted
¼ cup erythritol
⅓ cup peanut butter, unsalted
⅓ cup coconut flour
⅛ teaspoon salt, sea salt

Instructions

Preheat the oven to 350 degrees Fahrenheit and select a muffin/cupcake tray. Add the ground almonds, coconut flour, baking soda, cinnamon, cocoa powder, erythritol and salt to a large mixing bowl. Stir together well to combine. You may use an alternative low carb sweetener if desired, adjusting quantities to taste.
Add the lemon juice, almond milk, melted butter, and vanilla extract to the bowl with the dry ingredients. Melt the peanut butter briefly in a microwave or on the stove to soften a little. Add the softened peanut butter to the bowl. Beat everything together well to combine. The mixture will be thick and dry at this stage.
Crack the eggs into a separate bowl. Whisk the eggs together well to combine. Beat the eggs for a minute or two until light and frothy.
Add the beaten egg mixture to the flour mixture. Beat everything together until smooth and well combined. You should have a thick muffin batter.
Arrange 9 muffin cases in a muffin/cupcake tray. Divide the muffin batter equally between the 9 cupcake cases. Transfer the tray to the oven and bake for 20-22 minutes or until the muffins are cooked through and golden brown all over. Set the cakes aside to cool down a little before serving.