Recipe: Delicious Low carb peanut butter protein muffins

Low carb peanut butter protein muffins. Final Notes for These Low Carb Pumpkin Protein Muffins. In the recipe notes below, I dropped a link to my Amazon product list where you'll find silicone I followed the recipe exactly for the muffins. F Low Carb Protein Powder Recipes

Our breakfast egg muffin recipes are low carb and high in protein. These muffins don't last long in my house. This low carb muffin recipe round-up is for all of you low-carbers who are tired of eating chicken and eggs. You could cook Low carb peanut butter protein muffins using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Low carb peanut butter protein muffins

1. It's 1/4 cup of splenda.
2. It's 4 of eggs.
3. Prepare 1 tsp of cinnamon.
4. It's 1/2 cup of creamy peanut butter.
5. You need 1 1/3 cup of almond flour.
6. It's 1 1/2 scoops of vanilla protein powder (or cupcake batter flavored).
7. It's 1/2 cup of heavy or lite cream.
8. It's 1 tsp of baking powder.
9. It's of Dark chocolate chips to put on top.

There's nothing like a low carb pastry-like treat when you haven't Furthermore, you can always add nuts, seeds, flax meal, protein powder and/or extracts to give them a flavor or nutritional boost! Keto and low carb protein muffins are made with almond flour. Wonderfully fluffy, the best thing about them is how very filling they are! Sour cream works too, but it has less protein.

Low carb peanut butter protein muffins instructions

1. Set oven to 400°. Mix all wet ingredients together.
2. Add dry ingredients and mix too well blended.
3. Grease a 12 count muffin tin. Pour batter equally into each spot. Bake for 18-20 min. They freeze well if you want to! They keep for 3-4 days out of the fridge in a closed container.

Sweetener: I use stevia in these protein. The cacao powder can be substituted with unsweetened cocoa powder of course. And for a more traditional yet decadent low carb chocolate pudding check out my friend Anissa's pudding recipe. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Do you have any suggestions for lower carb/gluten free?