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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, low carb peanut butter protein muffins. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Low carb peanut butter protein muffins is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Low carb peanut butter protein muffins is something that I’ve loved my whole life. They are nice and they look wonderful.

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

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

Instructions to make Low carb peanut butter protein muffins:
  1. Set oven to 400Ā°. 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.

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