My Keto Peanut Butter Choc Chip Muffins are so amazingly delicious! A quick and easy recipe that everyone will enjoy.
Yesterday I just felt like making something super quick and easy to have in the fridge for that little hit of sweet.
My keto muffin recipe is an easy staple recipe that I am always changing up to satisfy whatever craving I might have.
With basic ingredients that everyone can source from their local supermarket and flavour however you feel.
Keto Peanut Butter Muffin Ingredients and Substitutes
As I mentioned these sugar free muffins are pretty much a recipe that you can make with what you have in the pantry today. No real special ingredients needed.
Butter – for dairy free substitute ghee or dairy free butter.
Sweetener – I use a 50/50 mix of Sukrin Melis and Monk Fruit sweetener in my muffins. Any low carb sweetener can be used to sweeten the muffins but preferably not a liquid sweetener.
Sour cream – this can be substituted with coconut yoghurt or avocado for a dairy free version.
Vanilla Extract – use an extract or vanilla bean rather than an essence or a paste.
Baking powder – I use Lotus Pantry Baking Powder It is my preferred baking powder in all my baking as it works to rise baked goods in both a cold and heated state. You can however use any baking powder in this recipe.
Lilys Sugar Free Choc Chips – Lily’s chocolates are sweetened with stevia rather than sugar. As these for us in Australia are hard to find you can use any sugar free dark chocolate. Just check the nutritional panel for the carbohydrate content as some dark chocolate is higher in carbs.
Peanut Butter – I use a roasted peanut butter, Mayvers brand. I prefer this sugar free peanut butter over all of them.
How to make Keto Peanut Butter Muffins
These low carb peanut butter muffins truly are so simple.
I have included both a conventional method of mixing and a Thermomix® method in the recipe card. To be honest this recipe can easily be mixed in a bowl with a spatula before baking in the oven.
All my keto baked recipes are cooked in a fan-forced oven.
Love this recipe and want more like it?
- Walnut Cinnamon Bun Keto Muffins
- Raspberry & Chocolate Keto Muffins
- Red Velvet Zucchini Muffins | Keto
- Keto Peanut Butter Cups | Sugar Free Recipe
- Peanut Butter Cup Keto Cheesecake
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Keto Peanut Butter Choc Chip Muffins
Ingredients
- 50 g (3.5 tbsp) butter melted
- 50 g (0.25 cups) sweetener
- 150 g (1.5 cups) almond meal
- 3 large (3 large) eggs
- 50 g (3.5 tbsp) sour cream
- 1 teaspoon (1 teaspoon) vanilla extract
- 2 teaspoons (2 teaspoons) baking powder
- 50 g (3.5 tbsp) sugar free choc chips
- 6 teaspoons (6 teaspoons) roasted peanut butter no sugar added
Instructions
CONVENTIONAL METHOD
- Preheat oven to 180℃. Line a 12-hole muffin tin with muffin parchment liners.
- Mix all ingredients except choc chips in a stand mixer until combined. Fold through choc chips.
- Spoon mix into prepared muffin liners. Add 1/2 tsp peanut butter to the top of each muffin. Swirl through with the end of spoon.
- Bake 15 minutes or until cooked through. Cool on wire tray until cool. Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month.
THERMAL METHOD
- Preheat oven to 180℃. Line a 12 hole muffin tin with muffin parchment liners.
- Melt butter 2 minutes/90℃/speed 1.
- Add all the ingredients, except choc chips and peanut butter. Mix 1 minute/speed 3.
- Fold through choc chips. Follow from Step 3 above.
Notes
Freeze in airtight container for up to 1 month. INGREDIENTS AND SUBSTITUTES
Lilys Choc Chips are available on iHerb. Otherwise use chopped 85% dark chocolate. Almond meal can be replaced with a 50/50 mix of pepita meal/sunflower seed flour for a nut free version. Substitute ghee and coconut yoghurt for dairy free version. Can be filled with flavours, nuts, seeds or fruit as you like. BAKING
I used 12 medium sized muffin liners for this recipe. It can be made in larger liners or as a cake or loaf, just increase cooking time accordingly. The oven temp used is fan forced
Your Own Notes
Nutrition
5 responses to “Keto Peanut Butter Muffins | Sugar Free”
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I’m very guilty of taking advantage of great recipes I find online and not coming back to comment on them. I’ve made a resolution to leave more ratings and comments in future. It’s only fair! A way of saying thanks for all the recipe designing and testing that you do.
I’ve just cooked these muffins – in fact I’m doing a search for lots of muffin recipes and testing them. They’re so easy to put into a picnic or work lunch bag.
These turned out very well and I love the combination of chocolate and peanut butter. I didn’t have any choc chips as I haven’t found any sugar free chocolate chips here in central Mexico – I could get them from Amazon but they’d be melted into a mass by the time they arrived – so I cut up a Lindt 90% bar. I also replaced the almond meal with almond flour as it was the only thing I had in the cupboard.
Yummy!-
Yummo! It is good to hear it all worked out in the end.
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My net carb count came out to 7 per myfitness pal……
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Not sure what it is calculating Dianne. The nutritional calculator on the website is global nutritional program that is used by bloggers. It could depend on brands of chocolate or peanut butter etc calculated.
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I have these in my oven now and the smell is incredible. They look amazing and if they taste half as good as they look we are in for a real treat. The hardest part is waiting to try them once they have cooled down …
Well I couldn’t wait and just sampled a warm one.
Wow they are definitely worth making and delicious.
Who doesn’t like chocolate and peanut butter and together in a muffin is magical.
Thanks for another great recipe Megan
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