Peanut Butter Keto Chocolate Chip Muffins

Course: Snack

Cuisine: American

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: muffins

Calories: 131

Author: Lisa MarcAurele

Delicious low carb gluten free mini chocolate chip peanut butter muffins in perfect bite size portions. So good, they are hard to resist!

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US Customary - Metric

Ingredients

▢ 1 cup peanut flour
▢ 1 ½ teaspoons baking powder
▢ ¼ teaspoon salt
▢ ⅓ cup peanut butter
▢ 2 tablespoons butter or coconut oil for dairy-free
▢ ⅓ cup Lakanto Golden Monk Fruit Granular Sweetener or other brown sugar replacement
▢ 1 large egg
▢ ⅓ cup almond milk or coconut milk
▢ ¼ cup sugar free chocolate chips

Instructions

Preheat oven to 350°F. Line mini muffin pan with baking cups or grease.
Combine peanut flour, baking powder and salt in small bowl.
In large mixing bowl, beat together peanut butter, butter and sweetener until creamy.
Beat in egg and low carb milk until smooth.
Stir dry mixture into wet mixture until blended. Add chocolate chips.
Spoon batter into prepared muffin cups (I used a cookie scoop).
Bake for 10-12 minutes.
Cool on wire rack for 5 minutes, then remove each cupcake to cool completely on rack.

Notes

Nutritional data does not include erythritol. There are about 3.4g erythritol in each muffin.

Nutrition

Additional Info

Net Carbs: 4.3 g | % Carbs: 12.5 % | % Protein: 23.5 % | % Fat: 64 % | SmartPoints: 5

Values

Array
(
    [serving_size] => 2
    [calories] => 131
    [carbohydrates] => 6.7
    [protein] => 8.1
    [fat] => 9.8
    [saturated_fat] => 4.3
    [cholesterol] => 21
    [sodium] => 104
    [fiber] => 2.4
    [sugar] => 1.6
    [serving_unit] => muffins
)

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