Everybody loves peanut butter and everybody loves a warm muffin slathered in butter. The only thing better than each of those separately is a peanut butter muffin made with the Chocolate Peanut Butter Keto Brick!
1/2 Chocolate Peanut Butter Brick, melted
4 large eggs
1 tsp vanilla
1/2 cup sweetener
2 cups almond flour
1/4 cup coconut flour
2 tsp baking powder
1/2 cup unsweetened almond milk
Preheat oven and spray muffin pan/mold.
In a large bowl, place eggs, brick, vanilla, and sweetener. Mix until combined.
Add almond flour, coconut flour, and baking powder. Slowly whisk, adding milk in small amounts, until you get a muffin batter consistency.
Pour batter into muffin liners (if using a traditional pan) or straight into a silicone mold. Bake at 325 degrees Fahrenheit for 25-30 minutes or until toothpick comes out dry.
Optional: Sprinkle peanuts and chocolate chips on top of each muffin prior to baking.
Macros for each muffin without toppings:
5.6g total carbs
6.6g total carbs