These muffins are so good that even my kids love them! They are keto-friendly and gluten free. I found the original recipe here https://peaceloveandlowcarb.com/keto-chocolate-muffins/ on a sidenote: I will always share my original recipe sources unless it is completely original. I think it’s common for bloggers to plagiarize other bloggers but I don’t roll that way.
I just changed the recipe a bit to suit our needs but the basic recipe rocks. The muffins are flour free and packed with protein, nutrients and fiber but have a taste and texture almost identical to chocolate cake!
- 1 1/2 cup natural creamy peanut butter
- 2/3 cup natural low-cal sweetener (like monk fruit or erythritol)
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons peanut butter powder
- 3 large eggs
- 4 tablespoons melted salted butter
- 3 tablespoons water
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Melt the peanut butter and butter together till soft in a microwavable bowl. Add the rest of the ingredients and blend till well mixed. Spoon into greased muffin tin and bake at 350 for 12-15 minutes. Be careful not to overbake!! It will dry them out.
You can add in low carb chocolate chips but they don’t need them.
These muffins are delicious dipped into coffee or fairlife filtered milk!! And they are so good even your kids will eat them up!