Serving Yields: 24

Nutritional Facts per Serving

● Net Carbs: 4.3 g

● Total Fats: 9.8 g

● Protein: 8.1 g

● Calories: 131

Ingredients

● Peanut flour (1 cup)

● Baking powder (1.5 tsp.)

● Salt (.25 tsp.)

● Peanut butter (.33 cup)

● Butter or coconut oil for dairy-free (2 tbsp.)

● Golden low carb sweetener or other brown sugar replacement (.33 cup)

● Large egg (1)

● Almond milk or coconut milk (.33 cup)

● Sugar-free chocolate chips (.25 cup)

Preparation Method

  1. In advance, warm up the oven to reach 350° Fahrenheit.
  2. Prepare the (24- count) mini muffin pan with baking cups.
  3. Sift the salt with the peanut flour and baking powder.
  4. In another container, cream the peanut butter with the butter and sweetener until creamy.
  5. Fold in the whisked egg and milk until smooth.
  6. Combine everything until blended.
  7. Lastly, add in the chocolate chips.
  8. Scoop the batter into the prepared cups using a cookie scoop for convenience.
  9. Bake for 10-12 minutes.
  10. Set to the side and cool for about five minutes
  11. Notes: Nutritional data does not include erythritol. There is about 3.4g erythritol in each muffin.