Preheat and Prepare Muffin Cups: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
Mix Dry Ingredients: In a large bowl, whisk together almond flour, cocoa powder, low-carb sweetener, baking powder, baking soda, and a pinch of salt. Ensure the dry ingredients are well combined.
Blend Wet Ingredients: In another bowl, beat the eggs and then add almond milk, melted coconut oil, and vanilla extract. Mix until the wet ingredients are thoroughly combined.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients, stirring until just combined. Be cautious not to overmix, as this can affect the texture of the muffins.
Create Peanut Butter Swirl: In a small bowl, warm the sugar-free peanut butter until it’s easily pourable. Drop spoonfuls of peanut butter onto the muffin batter in each cup, and use a toothpick or skewer to create a swirl effect.
Bake: Divide the batter evenly among the muffin cups and bake for approximately 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Nutritional Facts:
For one muffin, this Keto Double Chocolate Peanut Butter Swirl Muffin might contain:
Calories: 150-180 calories
Fat: 13-15 grams
Protein: 5-7 grams
Carbohydrates: 4-6 grams (net carbs)
Fiber: 2-3 grams
Sugar: 1-2 grams
