If you eat low carb but still want to enjoy a little sweet snack every once in a while, then these are the muffins for you!
These peanut butter chocolate chip muffins are great for your lunch box, or as just a grab-n-go snack. They aren’t sickeningly sweet, but sweet enough to call them a treat. But the best part is that they are small portions and low carb!! Can’t beat that with a stick!
I even added some cooked, chopped bacon to a few of them. Delicious! I didn’t add that to the recipe, just know it’s an option if you enjoy that sort of thing. It was a nice balance of sweet and savory. Almost like salted chocolate. Yummy!
PLEASE NOTE: If you remove the erythritol, these are 1 net carb (2 total) per muffin. I don’t count sugar alcohols, but some of you might. For those that do NOT count sugar alcohols, these are a nice treat. For those that DO count sugar alcohols, I have other low carb dessert recipes here.
- 1 cup natural peanut butter, no sugar added
- 3 large whole eggs
- 1/2 cup unsweetened almond milk
- 1/2 tsp. pure liquid stevia
- 1 tsp. pure vanilla extract
- 1/2 cup erythritol
- 1 tsp. baking powder
- 1/2 cup low carb chocolate chips (I used Lily's)
Preheat oven to 350 F.
Place all ingredients except the chocolate chips in a strong blender or food processor.
Blend until smooth.
Using a spoon, stir in the chocolate chips and then spoon the batter into paper-lined mini muffin tins.
Bake for 20-30 minutes or until cooked through.
Cool and serve.
Nutrition Data According To MyFitnessPal.com
(Data may not be totally accurate.)
I’m confused. The recipe would be 8 net carbs right? But if I take out the erythritol it’s only 1? Sorry- I’m new to all this but really want to,succeed.
Mandy – Most people don’t count sugar alcohols because the body doesn’t really digest them. It affects some people, others it doesn’t. So if you do count them, then yes, the carb count would be much higher. If you don’t, then it’s only 1 carb per muffin. Just depends on your approach to low carb eating.