Take A Low Carb Break!
Eggs are great, but everyone gets tired of them at some point. Don’t let that happen to you! Make sure you have a good variety of keto recipes for breakfast so that you never get tired of eggs.
Muffins are a great way to meal prep and get some quick food in you while heading out the door. While we never really meal prep ourselves, we always enjoy having a batch of food available for us. It’s nice to get a break from cooking once in a while.
These Peanut Butter Chocolate Chip Muffins were a big hit among our friends when we were testing recipes so we didn’t actually get to eat these every morning like we planned on! They were amazing on their own but we imagine we’d enjoy them with butter and sugar-free maple syrup like we do most breakfasts that aren’t eggs – like Blueberry Pancakes and Currant Flaxseed Muffins.
We call them chocolate chip muffins because you can totally make them with your favorite brand of sugar-free chocolate chips (ours is Lily’s!) or do as we did and add in cacao nibs instead. On their own, cacao nibs are bitter for most tastes. Lots of people love them though! True chocoholics will appreciate their pure, chocolate-y goodness. They’re naturally sugar-free making them a great addition to keto desserts when you want to avoid chemicals and artificial stuff. Plus, when you add cacao nibs to something super sweet like ice cream or muffins, you can’t taste bitter and only get a good hint of chocolate! Anthony’s Goods makes an awesome, organic bag of cacao nibs that’ll last you a while. They’re always fresh and super crunchy. Make sure to get a good whiff when you first open up the bag – it’s absolute heaven!
This recipe makes 6 muffins, enough for the 3 days we plan to use them in our 14-Day Keto Meal Plan. Feel free to double up the recipe and make a bigger batch for the entire week if you love them as much as we do. Here’s how we make them:
| Servings: muffins |
- 1 cup almond flour
- 1/2 cup So Nourished erythritol sweetener
- 1 tsp baking powder
- 1 pinch salt
- 1/3 cup peanut butter
- 1/3 cup almond milk
- 2 large eggs
- 1/2 cup cacao nibs (or sugar-free chocolate chips)
- Preheat the oven to 350°F and combine all dry ingredients (except cacao nibs) in a large mixing bowl and stir.
- Add the peanut butter and almond milk and stir to combine.
- Add in 1 egg at a time, stirring until each is fully combined.
- Fold in the cacao nibs or sugar-free chocolate chips.
- Spray a muffin tin with cooking oil spray and even distribute the batter to make 6 large muffins.
- Bake for 20-30 minutes and let them cool completely. Enjoy with some butter or a drizzle of sugar-free maple syrup.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfasts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Breakfast in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- EPIC Keto Krate Haul! - February 13, 2020
- 30+ Low Carb Snacks (Keto Snacks) with Little to No Prep - January 1, 2019
- Keto Browned Butter Pumpkin Spice Latte [VIDEO] - November 13, 2018
Would it be possible to make these without almond milk? Almond flour appears to be fine but almond milk triggers a light allergy reaction.
How odd! Feel free to use any other nut milk, coconut milk or just water 🙂
I made these today and they are delicious! I had to cook maybe 5 minutes longer than the suggested 15 min. Also, when I plugged into MFP, the numbers were way off from your. I’m curious what SF chocolate chips you used (going off the 14 day free meal plan).
Because of my tins, I made 9 muffins with these macros for one: 16 F, 14 C, 7 P.
Hi Keri! We usually use Lily’s sugar-free chocolate chips. Otherwise, we also recommend cocoa nibs, which are completely sugar and sweetener-free. Are you calculating net carbs (subtracting fiber and sugar alcohols)?
Hi,
The app suggests that 1 muffin is 1 serving but here it is 2 muffins as 1 serving. Can you let me know which is correct? I love these muffins, and with a bit of maple syrup – delicious breakfast for a super picky eater:)
Hi Leona, the suggested serving size is 2 muffins, the macros per muffin are 265 calories, 20.5 g of fat, 7.5 g of protein and 2 net carbs. I’ve updated the recipe (here and in the app) to make it clearer 🙂 Thanks!
So I made this earlier today and I was feeling very lazy. Instead of pouring the batter in muffin tins I dumped it in a bread pan and cooked it for nearly a half hour. It turned out AMAZING! Honestly, as individual muffins it’d be awesome but now I can just take a slice anytime in a day with less storage space! Wonderful recipe!!
Sounds great! Enjoy 🙂
Hi, the last time I made these they seemed quite heavy not sure why, any ideas? When I make whey protein pancakes I use coconut flour I know there are no protein powder in these but wondered if it would have a similar effect.
Peanut butter, by nature, is quite heavy. These are hearty muffins 🙂
I plugged the chocolate Peanut Butter Muffins recipe into MyFitnessPal. I subbed 3 packets Stevia for the erythritol, I came up with 9.8 net carbs (20.5 carbs-10.7 fiber) for 2 muffins. Where would sugar alcohol come from? When I look at the recipe on the app, where do I look for the sugar alcohols?
Erythritol is a sugar alcohol, so all the grams of erythritol would be considered sugar alcohols. Most apps and nutrition labels will categorize sugar alcohols as carbs but they aren’t counted in the total carb count since they don’t affect blood sugar levels in most people.
Can I use swerve for a substitute?
Swerve is a brand name of erythritol. If you have Swerve, feel free to use it!
I did not add any extra sweetener and they still came out delicious. My 2 year old loved them as well.
Isn’t it great when the kids agree to eat something new? 🙂
I have these in the oven right now. They smell amazing. They are not cooking through though. I did the 15 minutes at 350 degrees. Then I added 3 more minutes, then 5 more minutes…still not cooked. Now I’ve lowered it to 300 degrees and I’ve got it in for 5 more minutes. It seems to have worked this time. These are huge, I can’t believe a serving is 2 muffins. That will be so filling.
Thanks for the feedback, Kim! I’m glad they worked out in the end 🙂 if more people comment it took a bit longer in the oven, we’ll go ahead and update the recipe based on that. Hope you enjoy the muffins!
I had a similar experience. After 15 minutes they were not done. We did 5 more minutes, and they didn’t seem much closer, so my son put them back in and set the timer for 10 more minutes. Then I read this post and worried that 10 more minutes might be too long, so I had him check them right away. It turns out we only used 7 or 8 of that last 10 minutes because they are done. They are cooling now. I can’t wait to try them.
Same here. 15 minutes was not nearly enough. I put them in for 5 minutes then checked. Not ready. In for another 5 minutes. Ready. I think because they are so big, they need longer in the oven. It was 30 minutes for my muffins to come out.
Hi Valerie, thanks for the feedback! I guess it depends on how big your muffin tins are. I’ll add a note to the recipe to start at 15 minutes but to check up on them as they bake if you’re using large muffin tins.
I made these today and they were awesome! Very filling too : )
Hi, thank you for the recipes. My husband just started keto diet and I want him to be able to enjoy food while on diet. I’m wondering if erythritol is more preferable for baking or we can use other sweetener brand? Because I made this today and I just couldn’t handle the bitterness and I was thinking maybe because I didn’t use erythritol, I used splenda instead.
Ah yes, stevia is quite bitter on its own and if you’re using too much of it. We prefer an erythritol stevia combo when baking so the bitterness is lessened. Most of the time, we just use erythritol; it’s our go-to. Here’s a link to an affordable, good quality brand: http://amzn.to/2n5G5Q3
Hope that helps!
Thank you so much 🙂
Hi!
I just made these and calculated the macros. They came out as 4.8g net carbs for one muffin (I made 6 as well). Did you count the carbs in cacao nibs? According to the picture on amazon they would be 6g net carbs for 28g, is that right?
Haven’t tasted them yet, have to let them cool!
We account for everything! Different brands will differ in their carb counts slightly or even what they report in the nutrition facts. It’s alright to be off slightly, we actually encourage everyone to calculate their own results since brands differ so much sometimes.
Folks sometimes forget to count the sugar alcohols, especially using an app like MFP because it normally doesn’t show it in calculations. Love your stuff.
somehow i got 7 instead of 6, so they’re not as big, but i’m definitely not complaining! mine came out quite moist and crumbly, but i have more of an almond meal, not quite the flour, so i was expecting that to happen. either way they are DELICIOUS! thankyou so much!
Glad to hear it! The 7th may be because of slightly different muffin pan sizes. Either way, enjoy it 🙂
How do you guys calculate the carbs? I looked at the ingredients I had (I used the ones you suggested) and got a little worried. Thanks!
We use MyFitnessPal to calculate the nutrition as closely as we can. We also count net carbs, which is the total minus the sugar alcohols and fiber. Hope that helps!
Oh wow, made these last night, didn’t have any chocolate chips but still tasted amazing
Great to hear! Feel free to substitute anything crunchy if you want – maybe walnuts? or slivered almond!
Hi guys,
Just wondering if you can clarify a measurement for me please i.e. is your cup measurement 200/250ml?
Cheers,
Kim
Our cup is a standard Us measuring cup so it’s about 236 ml. Hope that helps!
As much as I love eggs for breakfast, I do get sick of them! When this happens, I revert to a sweet, yet still satisfy breakfast. These muffins are a great option! Love peanut butter and chocolate together, such a classic combo!
Thanks, Bethany! We love pancakes as an egg stand-in 🙂