Keto Peanut Butter & Jelly Stuffed Muffins
These low carb peanut butter and jelly muffins are a nostalgic treat that's totally keto friendly. Perfect for breakfast or snacking any time of day.
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
Equipment
- muffin tin
Instructions
- 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.
- Preheat your oven to 350F and line 10 cups of a muffin tin with parchment liners.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 223kcalCarbohydrates: 5gProtein: 8gFat: 19g
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