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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
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.
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.
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