Low carb peanut butter protein muffins. The recipe is sugar free, low carb, gluten free and Keto. So good, they are hard to resist! I've included an option to use coconut oil.
It tastes delicious, the texture is simply amazing and the way it sticks to the roof of your mouth before it melts is wonderful. Packed with fiber and protein, they make a yummy, filling breakfast or snack. They even have kale, zucchini, and lots of healthy fats tucked inside—and. You can cook Low carb peanut butter protein muffins using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Low carb peanut butter protein muffins
- You need 1/4 cup of splenda.
- Prepare 4 of eggs.
- You need 1 tsp of cinnamon.
- It’s 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.
- It’s 1 tsp of baking powder.
- Prepare of Dark chocolate chips to put on top.
Add all ingredients to a mixing bowl. But now with understanding on what certain chemicals do to our cells and brain, I have no problem The other reason I love these, besides the amazing flavor, is that they don't have all the chemicals the "low carb" versions have. This information is for educational purposes only and is not intended.
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.