These chocolate peanut butter muffins are a keto cupcake version of Resses peanut butter cups. I used smooth peanut butter but you could also use crunchy. I made these for a Valentines Day treat but you could also make these to take with you to coffee shops so you have no cravings while your there!
You will need
- 1/4 cup Coconut flour
- 1/4 cup Butter unsalted, melted
- 1/4 cup Cocoa Powder unsweetened
- 3 large Eggs
- 1/4 cup Erythritol LC sweetener
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon Baking powder
- 1 teaspoon Vanilla essence
- 1/4 teaspoon Salt
- 6 teaspoons Peanut butter
- Dark Chocolate Lindt Chocolate cut into chunks
Method
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Pre-heat the oven to 200C/400F degrees.
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Blend the butter, eggs, erythritol, vanilla essence and heavy whipping cream.
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Add the coconut flour, cocoa powder, baking powder and salt. Whisk until the batter is smooth
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Pour the batter into cupcake cups.
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Gently place a teaspoon of the peanut butter into the middle of the cupcake mixture. Smooth any chocolate batter over the top of the peanut butter. Then sprinkle over the chucks of chocolate.
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Bake for 20 minutes until firm.
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Eat and enjoy!
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Omg they look to die for! Great post, it’d mean a lot if you could check my recent post out too! X
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