KETO PEANUT BUTTER CHIP MUFFINS

Recipe by: Jenn Jonkman of Hale Holistics

ABOUT THIS RECIPE

Try these keto peanut butter chip muffins on for size as a tasty snack for that addition to your morning breakfast, mid-day snack, or after work delight!

NUTRITION INFO

Total Servings12
Serving Size1 Muffin
Nutrition Per Serving
Calories276
Total Fat22.3g
Protein10.4g
Net Carbohydrates5.5g

INGREDIENTS

2 ½ cups almond flour
1 tbsp baking powder
1 tbsp vital wheat gluten
½ tsp salt
½ cup unsalted/unsweetened peanut butter , melted and cooled
⅔ cup Swerve
2 large eggs
1 cup water
1 tbsp vanilla extract
1 cups stevia chocolate chips

INSTRUCTIONS

Preheat oven to 425°F.

  1. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  2. Whisk together eggs, peanut butter, water and vanilla.
  3. In a medium bowl, or stand mixer add all dry ingredients except chips, stir until combined
  4. Add whisked wet ingredients stir until combined
  5. Add chips to the mix with a fewbowl scraping passes.
  6. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes.
  7. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes(mine took 15) or until a toothpick inserted into the center comes out clean.
  8. Let cool for about 5-10 minutes .

Leave a Comment