These mini muffins have become my favorite snack to make on weekends and have on hand for weekday snacking. These are one of my favorite recipes and peanut butter and chocolate happens to be my absolute favorite! I adapted this recipe from several other low-carb versions I’ve tried. I like to make recipes that are portable and can be made in advance for a busy week. These are great to bring to work or to keep on hand for a delicious keto snack when you’re on the go. They travel well and last for a week or longer.

 

I would highly recommend getting the cookie scoop and silicone mini muffin trays for this recipe. These tools make prep super easy. I hope you enjoy these as much as I do. Drop a comment below and let me know what you think!

You can buy some of the recipe ingredients through the links below: Powdered Peanut Butter, Lily’s Chocolate Chips, Ghee (Clarified Butter), Vanilla Stevia, zSweet Sweetener

Nutritional Info: 68 calories per muffin, 6g fat, 6g carbohydrates (4g NET CARBS), 2g fiber, 3g protein

 

 

mini ketogenic muffins
Mini Keto Peanut Butter Muffins
Votes: 1
Rating: 5
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Rate this recipe!
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Delicious sugar-free, gluten-free and low carb mini peanut butter muffins
Mini Keto Peanut Butter Muffins
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Delicious sugar-free, gluten-free and low carb mini peanut butter muffins
Servings Prep Time Cook Time
48muffins 10minutes 12minutes
Servings Prep Time
48muffins 10minutes
Cook Time
12minutes
68 calories per muffin, 6g fat, 6g carbohydrates (4g NET CARBS), 2g fiber, 3g protein
Ingredients
Servings: muffins
Units:
Ingredients
Servings: muffins
Units:
68 calories per muffin, 6g fat, 6g carbohydrates (4g NET CARBS), 2g fiber, 3g protein
Instructions
  1. Preheat oven to 350 degrees
  2. Cream butter and sweetener together very well
  3. Slowly beat eggs into butter mixture
  4. Combine all of the dry ingredients in a separate bowl
  5. Combine wet and dry ingredients and mix well
  6. Stir in the chocolate chips
  7. Use a moistened cookie scoop to scoop equal portions of batter into the silicone muffin trays
  8. Place into a 350 degree preheated oven for approximately 12 minutes (check periodically for doneness)
  9. Let muffins cool for 20 minutes or so before serving
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