Keto Peanut Butter Chocolate Chip Muffins Low Carb
Get ready for the BEST keto chocolate chip peanut butter muffins.
EASY keto low carb recipe for the most amazing muffins.
Tasty and delish keto peanut butter chocolate chip muffins everyone will love even if they don’t follow a ketogenic diet / lifestyle including the kids.
These low carb muffins are so moist and delicious they taste like they just came from the bakery.
No need to buy store bought keto snacks or keto desserts when you can make homemade chocolate chip peanut butter muffins.
These make great keto desserts, keto snacks, keto breakfast muffin or sweet little treat.
Make ahead and freeze for a quick grab and go freezer meal for breakfast or snacks.
Mix up this low carb recipe in under 10 minutes.
Gluten free, sugar free peanut butter muffins you will want to make today.
Check out the BEST low carb chocolate chip peanut butter muffins!
❤️ Check out these other ❤️
Keto Chocolate Peanut Butter Recipes
Keto Chocolate Peanut Butter Cheesecake Fat Bombs
Keto Chocolate Peanut Butter Cookies
Keto Chocolate Chip Peanut Butter Dip
Keto Chocolate Peanut Butter Fat Bombs
Keto Chocolate Chip Peanut Butter Fudge
Keto Chocolate Peanut Butter Cups
How To Make Keto Peanut Butter Chocolate Chip Muffins
Pre heat oven to 350F
Combine eggs, peanut butter, and erythritol in a bowl.
Blend with an electric mixer.
Add the almond flour and baking powder – stir to combine
Fold in the chocolate chips.
Divide the mixture into a muffin pan and bake for 25 minutes at 350F.
Take out of the oven and leave to cool for about 30 minutes before unmolding
Serve and Enjoy
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Keto Peanut Butter Chocolate Chip Muffins
- 3 Eggs
- 1/3 cup Sugar-Free Peanut Butter
- 1/4 cup Erythritol
- 3 tablespoon Sugar-Free Chocolate Chips
- 1.25 cup Almond Flour
- 1 teaspoon Baking Powder
- Pre heat oven to 350F
- Combine eggs, peanut butter, and erythritol in a bowl.
- Blend with an electric mixer.
- Add the almond flour and baking powder, stir to combine
- Fold in the chocolate chips.
- Divide the mixture into a muffin pan and bake for 25 minutes at 350F.
- Take out of the oven and leave to cool for about 30 minutes before unmolding.
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