Keto Peanut Butter & Jam Muffins
These delicious Keto Peanut Butter & Jam Muffins are perfect for a low-carb breakfast or snack. Featuring a vibrant raspberry swirl and a rich peanut butter base, they are easy to make and satisfy your sweet cravings guilt-free.
Equipment
- Muffin Tin
- Small Saucepan
- Large mixing bowl
- Whisk
- Silicone or Parchment Liners
Ingredients
For the Raspberry Swirl
- 3/4 cup raspberries fresh or frozen
- 2 tablespoons powdered sweetener
- 1 tablespoon water
- 1 teaspoon grass-fed gelatin
For the Muffins
- 2/3 cup melted peanut butter
- 2 tablespoons melted butter
- 1/2 cup brown sugar replacement like erythritol or monk fruit
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/3 cup unflavored whey protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt only if using unsalted peanut butter
- 1/2 cup unsweetened almond milk or a mix of half water, half cream for extra richness
Instructions
For the Raspberry Swirl:
- In a small saucepan, gently combine raspberries, sweetener, and water. Cook over medium-low heat until it simmers and the berries soften enough to mash easily with a fork, about 5 minutes.
- Sprinkle gelatin over the mixture and whisk quickly until fully dissolved. Set aside to cool.
For the Muffins:
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with silicone or parchment liners.
- In a large, microwave-safe bowl, melt the peanut butter and butter together. Microwave in 30-second bursts, stirring until smooth, or melt over a pan of gently simmering water.
- Whisk in the brown sugar replacement until well blended. Then, add the eggs and vanilla extract, whisking until the mixture is smooth.
- Add the almond flour, protein powder, baking powder, and salt to the wet ingredients. Stir well until combined; the batter will be quite thick. Gradually add the almond milk, a little at a time, until the batter thins to a spreadable consistency.
- Spoon about half of the muffin batter into the prepared muffin cups. Add about 1 teaspoon of the cooled raspberry swirl to each cup and gently swirl with a knife.
- Top with the remaining batter, then add another dollop of raspberry swirl to each muffin and swirl again with a knife for a beautiful pattern.
- Bake for 20-25 minutes, or until the muffins are golden brown and firm to the touch. Let them cool in the pan before enjoying.
Notes
These muffins are a fantastic low-carb treat! You can adjust the sweetness of the raspberry swirl to your liking.
Nutrition Information (per muffin):
Calories: 204 kcal
Total Carbs: 7.7g
Net Carbs: 5g
Fats: 15.3g
Protein: 10.7g
Calories: 204 kcal
Total Carbs: 7.7g
Net Carbs: 5g
Fats: 15.3g
Protein: 10.7g
