If you’re on a keto journey, you’ll love these Keto Chocolate Chip Peanut Butter Muffins. These muffins are a perfect blend of creamy peanut butter and sugarfree chocolate chips, offering a delicious treat that won’t kick you out of ketosis.
They’re incredibly easy to make, requiring just a few simple ingredients that you likely already have in your pantry. Whether you need a quick breakfast option, a satisfying snack, or a portable treat for busy days, these muffins have got you covered. Not only are they low in carbs, but they’re also packed with healthy fats and protein, making them a nutritious choice to keep you energized throughout the day.
Keto Chocolate Chip Peanut Butter Muffins
I love having a quick grab and go breakfast in the morning. These Peanut Butter Chocolate Chip Keto Muffins make a perfect on the go meal. Pair it up with a cup of keto butter coffee you’ll find it can keep you full until lunch.
Ingredients for Chocolate Chip Peanut Butter Muffins
- Almond Flour – to keep this keto you will want to use almond flour or almond meal. There’s a bit of a difference between almond flour and meal. Almond meal tends to be a bit coarser but it is a bit lower in price than almond flour. If you want muffins with a lighter texture then choose blanched almond flour. If you don’t mind muffins that are a bit more dense then use almond meal in your recipe.
- Baking Powder – adding a bit of this will allow the mixture to rise when baked.
- Splenda or Swerve Sweetener – use a keto or low carb friendly sweetener. There are many low carb sweeteners out there. What you choose to use will be based on your personal choice. If you don’t mind the flavor (the slight cooling effect you get from sugar alcohols) then choose sweeteners such as Swerve or Monkfruit. If you want to avoid sugar alcohols then look to use other keto friendly sweeteners such as Splenda.
- Cinnamon – a touch of cinnamon adds a flavor boost. If you don’t want to use it then this ingredient can easily be left out.
- Eggs – use large eggs for this recipe.
- Heavy Cream – if you want to swap out the cream for something else low in carbs such as unsweetened coconut milk or almond milk.
- Smooth Peanut Butter – You can use any type of nut butter in this recipe. I like chunky peanut butter but you can use any type of peanut butter – smooth, crunchy or natural peanut butter, almond butter, cashew butter or just about any other nut butter that you enjoy. See below for some additional information about net carb count information.
- Sugar Free Chocolate Chips – Use your favorite brand. There’s often store brands available in your local grocery store. You might also find Lily’s chocolate chips in with baking ingredients or where the store might sell specialty diet products. A heaping tablespoon is only 3 net carbs.
Hershey’s also also makes sugarfree chocolate chips with similar stats. A tablespoon of these chips have about 2 net carbs per serving. You can sprinkle the chocolate chips on top of the muffins or mix them in.
Peanut Butter Info:
Keep an eye on the carb count in whatever nut butter you choose to use. Not all nuts have the same carb count. If you’d like to find out more about nuts and their carb counts then check out The Ultimate Guide To Low Carb Nuts for more information.
Adding crunchy peanut butter will leave crunchy bits of peanuts inside of the muffin as shown in the picture below.
When picking a nut butter you want one that does not have added sugar. Make sure to read the ingredients label. It should only have nuts, salt and perhaps some type of oil (depending upon the brand). Once you start reading labels you will be surprised to see that sugar is an ingredient that makes its way into this product.
How to make this Keto low carb muffin recipe
Preheat the oven to 400 degrees F.
Grease your muffin tin or line the pan with paper muffin liners.
In a medium bowl, combine the dry ingredients including the almond flour, baking powder, cinnamon (if using) and sweetener. Whisk to combine.
In a large bowl, combine the eggs, heavy cream and peanut butter. Beat until blended.
Add the dry ingredients into the wet ingredients. Stir until they are just mixed. Stir in the chocolate chips.
Divide the mixture evenly between 10 muffin cups. If desired, sprinkle a few additional chocolate chips
Bake for 20 minutes or until a toothpick inserted into the muffin comes out clean. Place the finished muffins on a wire rack and allow them to cool.
Peanut Butter and Jelly Muffins:
Skip the sugar free chocolate chips and add some sugarfree jam or jelly to the batter to make delicious keto peanut butter and jelly muffins.
Mix all the ingredients as instructed in the recipe directions leaving out the chocolate chips. Divide the batter between the muffin cups. Use a spoon and form a little well in the center of the muffin batter. In the center of the well add a teaspoon of jam or jelly. Follow the instructions for baking the muffins.
Use chunky peanut butter and it will leave crunchy peanut bits inside of the muffins.
Storing Keto Muffins
Store any leftover keto muffins in an airtight container in the refrigerator for up to 7 days for the best taste and texture.
These muffins can also be frozen. Place the cooled muffins into a freezer bag, push out all the extra air and seal the bag. I prefer to double bag the muffins to prevent them from getting freezer burn. Store in the freezer for 3 to 6 months.
To use, remove from the freezer and allow to thaw in the refrigerator or at room temperature. I like to bag 1 or 2 muffins and then add them to my lunch bag straight from the freezer. But the time lunch rolls around they have thawed and are ready to be eaten.
Looking for some other quick grab and go muffins? Check out some of these muffin recipes:
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Keto Chocolate Chip Peanut Butter Muffins Recipe
Equipment
- Mixing bowl
- Mixing spoon
- muffin pan
- Muffin Liners
Ingredients
- 1 1/2 cup Almond Flour
- 1/3 cup Splenda Swerve or other no calorie sweetener
- 1 teaspoon Baking powder
- 1/2 teaspoon ground cinnamon
- 1/3 cup Heavy Whipping Cream
- 3 eggs
- 3 tablespoons Sugarfree Chocolate Chips
- 1/4 cup peanut butter
- 1-2 tablespoons Sugarfree Chocolate Chips optional
Instructions
- Preheat the oven to 400 F. Grease your muffin tin or line it with paper liners.
- In a large bowl combine the dry ingredients (almond flour, baking powder, cinnamon, sweetener). Whisk until combined.
- In another bowl combine the eggs, cream and peanut butter and beat until blended.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Stir in the chocolate chips. Divide evenly between 10 muffin cups.
- Bake for 20 minutes or until a toothpick inserted comes out clean. Place finished muffins on a wire rack and allow to cool.
- Optional: If desired sprinkle a few chocolate chips on top of the muffin batter before baking.
Nutrition
On the keto diet? Here are some other easy recipes you may like:
Beef and Chorizo No Bean Chili
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Is that a mistake. Adding coriander seems odd.
Hi Edith,
Yes you are correct. It was a typo and should have said cream. Actually the whole recipe was being updated and that typo has now been fixed. The recipe should make sense now. Thanks for pointing this out!