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.
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I was looking for a low carb breakfast alternative to eggs and almond flour muffins are always my go-to. I found this recipe and made them this afternoon. They are awesome! I was pleasantly surprised at how fluffy they are and how quick and easy they are to make! I love that it’s a one bowl, I-don’t-have-to-use-my-mixer kind of a recipe! I do think that next time I might go rogue and use coconut sugar instead of erythritol.
That’s great to hear! Thanks for letting us know you enjoyed the recipe <3
These are the most amazing muffins I’ve ever baked! I’m totally in love.
I subbed almond milk for heavy whipping cream, and went with sugar free chocolate chips, although these would be great even without the chips. Definitely satisfy my peanut butter cravings:)
Can you use cream instead of almond milk?
I’m sure that’d be fine 🙂
Hi am I able to use coconut flour?
You won’t be able to completely substitute almond flour for coconut flour. Coconut flour soaks up much more liquid and you will end up with a very dry end result.
What a great recipe ! Me and my wife added a tbs of pure cocao powder instead of the chocolate chips and it was super delicious!