My Keto Peanut Butter Choc Chip Muffins are so amazingly delicious! A quick and easy recipe that everyone will enjoy.
Yesterday I just felt like making something super quick and easy to have in the fridge for that little hit of sweet.
My keto muffin recipe is an easy staple recipe that I am always changing up to satisfy whatever craving I might have.
With basic ingredients that everyone can source from their local supermarket and flavour however you feel.
Keto Peanut Butter Muffin Ingredients
As I mentioned these sugar free muffins are pretty much a recipe that you can make with what you have in the pantry today. No real special ingredients needed.
Butter – for dairy free substitute ghee or dairy free butter.
Sweetener – I use a 50/50 mix of Sukrin Melis and Monk Fruit sweetener in my muffins. Any low carb sweetener can be used to sweeten the muffins but preferably not a liquid sweetener.
Eggs – I use jumbo free range eggs.
Sour cream – this can be substituted with coconut yoghurt or avocado for a dairy free version.
Vanilla Extract – use an extract or vanilla bean rather than an essence or a paste.
Baking powder – I use Bob’s Red Mill Double Acting Baking Powder. It is my preferred baking powder in all my baking as it works to rise baked goods in both a cold and heated state. You can however use any baking powder in this recipe.
Lilys Sugar Free Choc Chips – Lily’s chocolates are sweetened with stevia rather than sugar. As these for us in Australia are hard to find you can use any sugar free dark chocolate. Just check the nutritional panel for the carbohydrate content as some dark chocolate is higher in carbs.
Peanut Butter – I use a roasted peanut butter, Mayvers brand. I prefer this sugar free peanut butter over all of them.
How to make Keto Peanut Butter Muffins
These truly are so simple. I have included both a conventional method of mixing and a Thermomix® method in the recipe card. To be honest this recipe can easily be mixed in a bowl with a spatula before baking in the oven.
All my keto baked recipes are cooked in a fan-forced oven.
Love this recipe and want more like it?
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- CONVENTIONAL METHOD
- Preheat oven to 180℃. Line a 12-hole muffin tin with muffin parchment liners.
- Mix all ingredients except choc chips in a stand mixer until combined. Fold through choc chips.
- Spoon mix into prepared muffin liners. Add 1/2 tsp peanut butter to the top of each muffin. Swirl through with the end of spoon.
- Bake 15 minutes or until cooked through. Cool on wire tray until cool. Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month.
- THERMOMIX® METHOD
- Preheat oven to 180℃. Line a 12 hole muffin tin with muffin parchment liners.
- Melt butter 2 minutes/90℃/speed 1.
- Add all ingredients, except choc chips and peanut butter. Mix 1 minute/speed 3.
- Fold through choc chips. Follow from Step 3 above.
Freeze in airtight container for up to 1 month.
Lilys Choc Chips are available on iHerb. Otherwise use chopped 85% dark chocolate.
I used 12 medium sized muffin liners for this recipe. It can be made in larger liners or as a cake or loaf, just increase cooking time accordingly.
Almond meal can be replaced with a 50/50 mix of pepita meal/sunflower seed flour for a nut free version.
Substitute ghee and coconut yoghurt for dairy free version.
Can be filled with flavours, nuts, seeds or fruit as you like.
For more keto recipes and meal plans check out our range in store>>