Keto Chocolate Peanut Butter Muffins
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit and select a muffin/cupcake tray. Add the ground almonds, coconut flour, baking soda, cinnamon, cocoa powder, erythritol and salt to a large mixing bowl. Stir together well to combine. You may use an alternative low carb sweetener if desired, adjusting quantities to taste.
Step 2
Add the lemon juice, almond milk, melted butter, and vanilla extract to the bowl with the dry ingredients. Melt the peanut butter briefly in a microwave or on the stove to soften a little. Add the softened peanut butter to the bowl. Beat everything together well to combine. The mixture will be thick and dry at this stage.
Step 3
Crack the eggs into a separate bowl. Whisk the eggs together well to combine. Beat the eggs for a minute or two until light and frothy.
Step 4
Add the beaten egg mixture to the flour mixture. Beat everything together until smooth and well combined. You should have a thick muffin batter.
Step 5
Arrange 9 muffin cases in a muffin/cupcake tray. Divide the muffin batter equally between the 9 cupcake cases. Transfer the tray to the oven and bake for 20-22 minutes or until the muffins are cooked through and golden brown all over. Set the cakes aside to cool down a little before serving.
Ingredients
- Raw egg – 3 medium
- Almond milk – 3 tbsp
- Lemon juice – 2 tsp
- Almonds, raw – 1.75 cup, ground
- Vanilla extract – 1 tsp
- Baking soda – 1 tsp
- Cinnamon – 1 tsp
- Cocoa Powder Dry Unsweetened – 0.25 cup
- Breakfast Butter Melted – 0.25 cup
- Erythritol – 0.25 cup
- Peanut butter, unsalted – 0.33 cup
- Coconut flour – 0.33 cup
- Salt, sea salt – 0.13 tsp