Gluten Free Peanut Butter Blossoms are a tasty peanut butter cookie with a chocolate center that are always a hit.
Keto Peanut Butter No Bake Cookies are sweet, creamy, and crunchy for a delicious and satisfying dessert!
This is a low carb breakfast recipe or keto dessert recipe that is super easy and simple - no fail!
Ingredients of Low carb peanut butter protein muffins
- Prepare 1/4 cup of splenda.
- Prepare 4 of eggs.
- Prepare 1 tsp of cinnamon.
- You need 1/2 cup of creamy peanut butter.
- You need 1 1/3 cup of almond flour.
- Prepare 1 1/2 scoops of vanilla protein powder (or cupcake batter flavored).
- You need 1/2 cup of heavy or lite cream.
- You need 1 tsp of baking powder.
- It's of Dark chocolate chips to put on top.
Low carb peanut butter protein muffins instructions
- Set oven to 400°. Mix all wet ingredients together.
- Add dry ingredients and mix too well blended.
- Grease a 12 count muffin tin. Pour batter equally into each spot. Bake for 18-20 min. They freeze well if you want to! They keep for 3-4 days out of the fridge in a closed container.
Unlike other low carb muffins that have cream cheese in them and need to be refrigerated, these keep well at room temp. As with other bread, you will want to tightly wrap each muffin in plastic wrap or put them in a zip-lock and ensure that the air is squeezed out of the bag before freezing. Make a batch of these keto peanut butter chocolate chip muffins and have a low carb breakfast ready in a pinch! Loaded with chocolate chips and completely grain-free, these protein-packed snacks are naturally vegan, gluten free, paleo, low carb, sugar free and dairy free! Then turned out fluffy, moist and so yummy.
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