Keto Peanut Butter Muffins: Delicious and Easy Recipes

For those following a ketogenic diet, finding satisfying and convenient snacks or breakfast options can sometimes be a challenge. Keto peanut butter muffins offer a delicious and easy solution. These muffins are not only simple to make but also provide a good balance of fats, protein, and minimal carbohydrates, making them an ideal choice for those adhering to a keto lifestyle.

Why Keto Peanut Butter Muffins?

Keto peanut butter muffins are a great way to meal prep and get some quick food while heading out the door. These muffins are versatile and can be adapted to suit different preferences and dietary needs.

Basic Keto Peanut Butter Muffin Recipe

This recipe is incredibly simple, requiring only a few ingredients.

Ingredients:

• Peanut butter
• Eggs
• Sweetener (such as monk fruit or erythritol)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Grease a muffin tin or use muffin liners.
3. In a large bowl, mix all ingredients until smooth.
4. Divide the batter evenly among the muffin wells.
5. Bake for 11-25 minutes, or until a toothpick inserted comes out clean.

Flourless Keto Peanut Butter Muffins

These easy muffins are just 3 ingredients! They don't contain any flour but they taste like muffins made with flour.

Ingredients

• Peanut butter
• Eggs
• Sweetener

Instructions

1. Preheat oven to 350°F.
2. Line 12 cavities of a mini muffin pan with mini muffin liners.
3. In a large bowl, add all ingredients.
4. Whisk until batter is completely smooth.
5. Fill muffin cups about 3/4 full.
6. Bake for about 11-13 minutes or until muffins are done. Toothpick inserted should come out clean and if you press the surface of the muffins, they should bounce back rather than sink in.

Keto Peanut Butter Chocolate Chip Muffins

For chocolate lovers, adding chocolate chips to peanut butter muffins is a must.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Dry ingredients (except cacao nibs): almond flour, sweetener
• Peanut butter
• Almond milk
• Eggs
• Sugar-free chocolate chips or cacao nibs

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Combine all dry ingredients (except cacao nibs) in a large mixing bowl and stir.
3. Add the peanut butter and almond milk and stir to combine.
4. Add in 1 egg at a time, stirring until each is fully combined.
5. Spray a muffin tin with cooking oil spray and evenly distribute the batter to make 6 large muffins.
6. Bake for 20-30 minutes and let them cool completely.

Keto PB&J Muffins

Recreate your favorite childhood sandwich with these Keto PB&J Muffins! Made with almond flour, sugar-free peanut butter, and a swirl of keto-friendly jam, these muffins offer a satisfying balance of sweet and nutty flavors.

Ingredients

• Almond flour
• Sugar-free peanut butter
• Keto-friendly jam
• Raspberries
• Sweetener
• Protein powder
• Almond milk
• Eggs
• Vanilla extract
• Baking powder
• Salt

Instructions

1. Preheat oven to 325F and line a standard muffin tin with 12 silicone or parchment liners.
2. In a large microwave safe bowl, melt the peanut butter and butter together in 30 second increments, stirring until smooth. Alternatively, you can place the bowl over a pan of barely simmering water.
3. Whisk in the sweetener until well combined. Then whisk in the eggs and vanilla extract until smooth.
4. All at once, add the almond flour, sweetener, protein powder, baking powder, and salt. Stir until well combined (the batter will be very thick).
5. Add the almond milk, a little at a time, until the batter things out to a spreadable consistency.
6. Divide about half of the batter between prepared baking cups. Add about 1 teaspoon of the raspberry mixture and swirl in with a knife. Add the remaining batter to the muffin cups and more raspberry mixture on top. Swirl in with a knife.
7. Bake 20 to 25 minutes, until the muffins are golden brown and set on the top.
8. Remove and let cool in the pan.

Chocolate Peanut Butter Muffins

Ingredients

• Psyllium husk powder
• Coconut flour
• Almond flour
• Monkfruit/erythritol (use 2 Cups if using allulose)
• Salt
• Baking soda
• Unsweetened cocoa powder
• Eggs, room temp
• Coconut oil or avocado oil
• Sour cream
• Coffee room temp or unsweetened almond milk
• Sugar-free peanut butter
• Vanilla extract

Instructions

1. Preheat the oven to 425F and line a muffin tin with parchment or silicone liners (you will be making 18 muffins).
2. In a medium bowl whisk together the dry ingredients.
3. In a small bowl whisk the eggs and oil together until well mixed (no large egg lumps). I like to use an immersion blender/hand mixer with a whisk attachment to make it easier but it is not necessary.
4. Then whisk in the extract and coffee. Finally whisk in the sour cream. Once smooth and well mixed pour this into the dry mixture bowl.
5. Use a nonstick spatula/spoon to mix well. Then mix in the peanut butter. I like to measure the peanut butter and then microwave it for 30-40 seconds to make mixing it easier.
6. Scoop the batter out into 18 liners evenly. If you change the number of muffins and make less or more, they will not look the same as mine and the macros will be different. I recommend making 18 like the recipe states.
7. Bake the muffins for 8 mins at 425F then reduce the temp to 350F for 18 mins.
8. Allow the muffins to cool for 5 mins in the muffin pan before removing and allowing them to cool fully on a rack.

Low Carb Peanut Butter Muffins with Cream Cheese Filling

Low carb peanut butter muffins with cream cheese filling are a bit of keto heaven!

Ingredients

• Eggs
• Peanut butter
• Vanilla
• Sweetener
• Almond flour
• Coconut flour
• Baking powder
• Salt
• Almond milk
• Cream cheese
• Powdered sweetener
• Chopped peanuts (optional)

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. Place eggs, peanut butter, vanilla, and sweetener in a large bowl and mix well with a hand or standing mixer.
3. In another large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
4. Pour the wet ingredients into the bowl of dry ingredients and stir to combine completely.
5. Add in the ½ cup almond milk to create a muffin batter consistency.
6. Make the filling by stirring together the cream cheese, 2 tablespoons of peanut butter, and 2 tablespoons of powdered sweetener.
7. Place about 2 tablespoons of batter in each muffin cup in a prepared tin with liners. Then put one tablespoon of cream cheese filling in each. Next, put about two tablespoons more of batter on each, or until it's evenly distributed.
8. Optional: Sprinkle chopped peanuts on the top of each muffin.
9. Bake at 325 degrees Fahrenheit for 25-30 minutes.

Flourless Keto Peanut Butter Muffins with Collagen Protein

Ingredients

• Peanut butter
• Coconut oil
• Sweetener
• Vanilla extract
• Eggs
• Collagen peptides
• Baking powder
• Salt
• Chocolate chips

Instructions

1. Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment paper liners.
2. Place the peanut butter and coconut oil in a large microwave safe bowl, and microwave until they are melted and can be stirred together. Alternatively, you can melt them in a pan over low heat.
3. Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs.
4. Add the collagen, baking powder, and salt and stir until well combined.
5. Stir in the chocolate chips.
6. Divide the mixture evenly among the prepared muffin cups and bake 18 to 25 minutes, or until the muffins have risen, are golden brown, and firm to the touch on top.
7. Remove and let cool in the pan.

Important Considerations

• Medical Supervision: Medical ketogenic diets should only be used under medical supervision.
• Net Carbs: If you are on a keto diet, please remember to look at net carbs and not just total carbs.
• Nutritional Information: To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.

Tips and Variations

• Sweeteners: Experiment with different keto-friendly sweeteners to find your preferred level of sweetness.
• Nut Butters: Any nut butter should work well in these keto muffins. If it has a lot of separated oil, make sure to mix it in well before proceeding.
• Protein Powder: I do recommend including protein powder in these muffins for a better texture. You can use whey, egg white, or plant based protein powders.
• Add-ins: Consider adding nuts, seeds, or sugar-free chocolate chips for added flavor and texture.
• Storage: These muffins freeze very well so go ahead and make a big batch. Let the muffins cool completely and then place in an airtight container or freezer bag. They will last up to 4 months.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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