Keto Peanut Butter & Jelly Stuffed Muffins

These keto peanut butter and jelly stuffed muffins are everything you loved about PB&J as a kid, but in muffin form and without all the carbs.

Each muffin has a hidden pocket of sugar-free jam right in the center. When you bite into it, you get that classic combo of peanut butter and fruity jam that just works so well together.

The batter is made with almond flour and natural peanut butter, so these come out soft, moist, and full of flavor. Then there’s a simple peanut butter drizzle on top that makes them look and taste extra special.

They’re low carb, keto friendly, and totally satisfying. Great for breakfast, a snack, or even dessert.

If you’ve been missing PB&J on your keto journey, this recipe is going to make your day. Let me show you how to make them!

Why You’ll Love This Recipe

A Surprise Jam Center – Biting into a golden muffin and hitting that warm gooey jam filling in the middle is an experience that feels like a total treat.

Rich Peanut Butter Flavor in Every Bite – Between the batter and the drizzle on top you get a deep and satisfying peanut butter taste that really delivers.

Soft and Bakery-Style Texture – The almond flour and eggs create a tender and moist crumb that rivals any traditional muffin you would find at a bakery.

Recipe Ingredients

For the Jam Filling

• 1/4 cup Sugar-Free Raspberry or Strawberry Jam

For the Muffin Batter

• 1 1/2 cups Almond Flour
• 1/3 cup Granulated Erythritol
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 3 Large Eggs
• 1/2 cup Creamy Natural Peanut Butter, no sugar added
• 3 tbsp Melted Butter
• 1/4 cup Unsweetened Almond Milk
• 1 tsp Vanilla Extract

For the Peanut Butter Drizzle

• 2 tbsp Creamy Natural Peanut Butter, no sugar added
• 1 tbsp Coconut Oil, melted

How To Make

Step 1

Spoon 10 small dollops of sugar-free jam (about 1 teaspoon each) onto a parchment-lined plate. Freeze for at least 20 minutes until firm enough to handle.

Step 2

Preheat your oven to 350F and line 10 cups of a muffin tin with parchment liners.

Step 3

In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.

Step 4

In a separate bowl, stir together the eggs, peanut butter, melted butter, almond milk, and vanilla extract until smooth and well combined. Pour the wet mixture into the dry ingredients and stir until a thick, creamy batter forms.

Step 5

Spoon about 1 heaping tablespoon of batter into each muffin liner. Place one frozen jam dollop in the center of each, then cover with the remaining batter, making sure the jam is completely sealed inside.

Step 6

Bake for 20 to 22 minutes, until the muffins are golden brown on top and a toothpick inserted near the edge comes out clean. Let them cool in the tin for 10 minutes.

Step 7

Stir together the peanut butter and melted coconut oil until smooth and pourable. Drizzle over the cooled muffins in a zigzag pattern. Let the drizzle set for a few minutes before serving.

Tips

Freeze the Jam Dollops Until They’re Solid

Don’t rush the freezing step. If the jam is still soft when you try to place it in the batter, it will spread out and mix into the muffin instead of staying as a distinct filling in the center.

Give it a full 20 minutes in the freezer, and when you pick up a dollop it should feel firm like a little candy. If it smooshes between your fingers, it needs more time.

This is honestly the key to getting that nice pocket of jam in the middle when you bite into the muffin.

Stir the Natural Peanut Butter Before Measuring

Natural peanut butter separates in the jar, with the oil floating to the top and the thick paste sitting at the bottom. If you scoop from the bottom without stirring, you’ll get a dry, stiff measurement that won’t blend smoothly into the batter.

Give the whole jar a good stir first so the oil and paste are fully combined. Then measure out what you need. This makes the batter much easier to mix and gives the muffins a better texture.

Seal the Jam Completely

When you add the second layer of batter on top of the frozen jam, make sure it covers the jam entirely. Use the back of a spoon to gently spread the batter over and around the edges so no jam is peeking out.

If the jam is exposed, it will bubble up and leak out during baking. You’ll end up with sticky muffin tops and an empty center instead of a nice surprise filling.

More Recipes

• Keto Blueberry Muffins
• Keto Molten Peanut Butter Mug Cake
• Keto Peanut Butter Swirl Brownies
• Keto Chocolate Peanut Butter Cookies
• Low Carb 3-Ingredient Peanut Butter Cookies

Frequently Asked Questions

Why do I need to freeze the jam dollops before adding them?

Freezing the jam makes it firm enough to place inside the batter without it spreading everywhere. If you skip this step, the jam will mix into the batter and you won’t get that nice surprise filling in the center.

It only takes about 20 minutes in the freezer, so it’s a quick step that makes a big difference in how the muffins turn out.