Keto Chocolate Peanut Butter Muffins Recipe

Breakfast
Desserts
Gluten Free
Paleo
Quick Easy
Snacks
Vegetarian
4.5/5
(2773 reviews)
Keto Chocolate Peanut Butter Muffins
Zylo Recipes

Description

Imagine sinking your teeth into a warm, tender muffin, its crumb soft and yielding. This is a treat designed to satisfy your sweet tooth without any guilt. These muffins boast a rich, chocolatey flavor, thanks to the generous addition of unsweetened cocoa powder.

The deep, dark cocoa notes are beautifully complemented by the subtle sweetness and warm aroma of vanilla. Ground almonds and coconut flour create a delicately textured base, providing a satisfying chewiness that sets these muffins apart. Each bite is a delightful experience, as the moistness from melted butter envelops your palate.

The gentle nutty taste of the almond flour blends seamlessly with the other flavors, creating a harmonious balance. The addition of peanut butter introduces a creamy, decadent element, adding depth and complexity to the overall taste profile. Its savory-sweet notes dance on your tongue, making each muffin utterly irresistible.

The peanut butter also contributes to the muffin's moistness, ensuring a soft and tender crumb that stays fresh for days. These muffins are incredibly versatile, suitable for any occasion. Enjoy one as a quick and satisfying snack between meals, a comforting dessert after dinner, or even as a sweet and fulfilling breakfast treat alongside your morning coffee.

Their rich flavor and satisfying texture make them a perfect pick-me-up any time of day. Feel free to experiment with different nut butters, like almond butter, for a slightly different flavor profile. Or, if you prefer, substitute coconut oil for the butter to add a subtle tropical note.

Whatever your preference, these muffins are sure to become a staple in your kitchen, offering a delicious and convenient way to enjoy a guilt-free indulgence. They're simple to make, satisfying to eat, and perfect for sharing (or not! ).

Preparation Time

Prep Time
20 min
Cook Time
25 min
Total Time
45 min

Nutrition Information

Per 1 piece serving
C
Calories
280 Kcal

C
Carbs
7 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
8 g

C
Fats
25 g
Saturated Fats 12 g
Unsaturated Fats 10 g

Cholestrol 50 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Raw egg
    Raw egg
    3 medium
    2.
    Almond milk
    Almond milk
    3 tbsp
    3.
    Lemon juice
    Lemon juice
    2 tsp
    4.
    Almonds, raw
    Almonds, raw
    1.75 cup, ground
    5.
    Vanilla extract
    Vanilla extract
    1 tsp
    6.
    Baking soda
    Baking soda
    1 tsp
    7.
    Cinnamon
    Cinnamon
    1 tsp
    8.
    Cocoa Powder Dry Unsweetened
    Cocoa Powder Dry Unsweetened
    0.25 cup
    9.
    Breakfast Butter Melted
    Breakfast Butter Melted
    0.25 cup
    10.
    Erythritol
    Erythritol
    0.25 cup
    11.
    Peanut butter, unsalted
    Peanut butter, unsalted
    0.33 cup
    12.
    Coconut flour
    Coconut flour
    0.33 cup
    13.
    Salt, sea salt
    Salt, sea salt
    0.13 tsp

Instructions

    1.
    Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). In a large mixing bowl, combine ground almonds, coconut flour, baking soda, cinnamon, cocoa powder, erythritol, and salt. Mix well to ensure even distribution.
    2.
    In the same bowl, add lemon juice, almond milk, melted butter, and vanilla extract. Soften the peanut butter in the microwave or on the stovetop and add it to the bowl. Beat all ingredients together until well combined. The mixture will be thick.
    3.
    In a separate bowl, crack the eggs and whisk them together until light and frothy.
    4.
    Add the beaten egg mixture to the flour mixture. Beat everything together until smooth and well combined, forming a thick muffin batter.
    5.
    Line a muffin/cupcake tray with 9 muffin cases. Divide the batter evenly among the cases. Bake for 20-22 minutes, or until the muffins are cooked through and golden brown. Let cool slightly before serving.