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keto peanut butter muffin on tray
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5 from 4 votes

Keto Peanut Butter Choc Chip Muffins

What do you do on a freezing cold day but bake some delicious comfort peanut butter and choc chip muffins. So good!
Prep Time5 mins
Cook Time15 mins
Course: Dessert
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 12 serves
Calories: 127kcal
Author: Megan Ellam




  • 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.


  • 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.


Store in fridge for up to 5 days.
Freeze in airtight container for up to 1 month.
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.
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


Serving: 1serve (1 muffin) | Calories: 127kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 51mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Calcium: 39mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 2g