Keto Peanut Butter Muffins with Chocolate Frosting
Ingredients
- 3/4 cup natural creamy peanut butter
- 1 tablespoon butter melted, or coconut oil
- ½ cup Swerve Brown or equivalent
- 3 large eggs
- 1 cup Peanut Butter Equip Protein Powder use code MARIA to save
- 2 teaspoon baking powder
- ¼ teaspoon Redmond Real salt
- 1 teaspoon vanilla extract
CHOCOLATE FROSTING:
- 1/2 cup butter softened (or butter flavored coconut oil if dairy free)
- 3/4 cup Natural Sweetener
- 1/3 cup unsweetened cocoa powder (or Chocolate Equip Prime Protein)
- 2 tablespoons heavy cream room temp (or coconut milk if dairy free)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F and line a 12 well muffin pan with cupcake paper liners.
- Place the peanut butter, butter and natural sweetener in a large bowl and use a hand mixer to combine well. Add the eggs and mix until well combined. Add the protein powder, baking powder, and salt and stir until well combined. Add the vanilla and stir well. Divide the mixture evenly into the muffin cups. Place in the oven to bake for 16-20 minutes or until baked through.
- Meanwhile make the frosting by placing the butter in a large bowl (or stand mixer) and beat on high until light and fluffy. Add the natural sweetener and cocoa powder and mix well. Add the heavy cream and vanilla and mix until well combined. Taste and adjust sweetness to your liking. Once the muffins are completely cool, frost with the chocolate frosting. Store extras in an airtight container in the fridge for up to 6 days.
Video
Notes
Cupcakes only (without frosting):
153 calories, 10.2g fat, 10.3g protein, 3.6g carbs, 1.3g fiber
Nutrition
Calories: 239 | Fat: 19g | Protein: 11g | Carbohydrates: 5g | Fiber: 2g | P:E Ratio: 0.5