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!
Servings: 12 serves
Calories: 127kcal
Ingredients
- 50 g butter melted
- 50 g sweetener
- 150 g almond meal
- 3 large eggs
- 50 g sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 50 g sugar free choc chips
- 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
STORAGE
Store in fridge for up to 5 days.
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
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
Nutrition
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