These were REALLY easy to make and SOOOO yummy... maybe I've just been void of carbs so long, but these were SO good and SO what I needed to satisfy my sweet craving. I found a recipe online for low carb "Healthier" chocolate peanut butter muffins that used almond flour and cocoa nibs... but I had a friend who tried using cocoa nibs and she was less than pleased. So, I tweaked the recipe a little. The recipe calls them breakfast muffins, but they were more of a dessert to me.
Peanut butter chocolate chip muffins
1 cup almond flour
1/2 cup erythritol
1 tsp baking powder
1 pinch salt
1/3 cup peanut butter
1/3 cup almond milk
2 large eggs
1/2 cup sugar-free/low carb chocolate chips
- Preheat oven to 350°F
- Combine almond flour, erythritol, baking powder, and salt.
- Stir in peanut butter, milk, and eggs to combine.
- Fold in chocolate chips.
- Spoon in to greased muffin tins. (I used cupcake papers the first time and they stick to the paper really bad, so I wouldn't suggest it.
- Bake for 20 minutes or until a toothpick inserted comes out clean.