Low Carb Chocolate Chip Peanut Butter Mini Muffins
Servings: 28 mini muffins
Calories:
Ingredients
- 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)
Instructions
- 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.