Low carb peanut butter protein muffins
Low carb peanut butter protein muffins

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, low carb peanut butter protein muffins. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Low carb peanut butter protein muffins is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Low carb peanut butter protein muffins is something which I have loved my whole life. They are fine and they look fantastic.

These peanut butter muffins are flourless, low carb, and keto-friendly. The mini muffins make a great snack or breakfast. To begin, get out a muffin tin, medium bowl, and all the items needed to make the muffins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook low carb peanut butter protein muffins using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Low carb peanut butter protein muffins:
  1. Make ready 1/4 cup splenda
  2. Make ready 4 eggs
  3. Take 1 tsp cinnamon
  4. Get 1/2 cup creamy peanut butter
  5. Make ready 1 1/3 cup almond flour
  6. Make ready 1 1/2 scoops vanilla protein powder (or cupcake batter flavored)
  7. Prepare 1/2 cup heavy or lite cream
  8. Make ready 1 tsp baking powder
  9. Take Dark chocolate chips to put on top

Unlike other low carb muffins that have cream cheese in them and need to be refrigerated, these keep well at room temp. As with other bread, you will want to tightly wrap each muffin in plastic wrap or put them in a zip-lock and ensure that the air is squeezed out of the bag before freezing. How To Store Low Carb Protein Muffins. You can store low carb protein muffins on the counter for a few days, or increase their shelf life in the fridge.

Steps to make Low carb peanut butter protein muffins:
  1. Set oven to 400°. Mix all wet ingredients together
  2. Add dry ingredients and mix too well blended
  3. 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

Go ahead and stick 'em in the freezer once they've cooled to room temperature. Low carb, chocolate protein muffins - a great Paleo snack or grab-n-go breakfast. Kid friendly, low in sugar and taste like cake! These muffins don't last long in my house. But then again, we are all equally in love with peanut butter.

So that’s going to wrap this up for this exceptional food low carb peanut butter protein muffins recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!