Chocolate peanut butter muffins are a yummy low-cal treat

Mar 19, 2015 at 11:40 a.m. ET

Chocolate for breakfast is the ultimate indulgence. You feel sinful just thinking about it. And chocolate and peanut butter together? Forget about it! That would be too much like eating a peanut butter cup and you wouldn't dare stoop so low. You have your standards, after all.

But the reality is that chocolate, with all its antioxidant properties, has a good solid place in a healthful diet and you should take every advantage of that fact. Swap out all the sugar and carbs, and chocolate is actually quite a sensible breakfast after all. These chocolate peanut butter swirl muffins certainly taste sinful, but coming in at less than 5 grams net carbs and under 300 calories each, they fit right into your healthy diet.

Chocolate peanut butter swirl muffins

Nutritional counts (serves 12):

Food energy: 275kcal; Total fat: 23.34g; Calories from fat: 210; Cholesterol: 68mg; Carbohydrate: 18.17g (10 g carbs from erythritol); Total dietary fiber: 3.48g; Protein: 10.76g; Sodium: 283mg

Ingredients:

  • 2 cups almond flour
  • 1/2 cup Swerve Sweetener or other granulated erythritol
  • 1/3 cup cocoa powder
  • 1/3 cup unflavored whey protein powder
  • 2 teaspoons baking powder
  • 1 teaspoon instant coffee granules (optional but helps boost chocolate flavor)
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1/2 cup butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter

Instructions:

  1. Preheat oven to 325 degrees F and line a muffin tin with paper liners (I recommend parchment liners for easy release).
  2. In a large bowl, whisk together almond flour, sweetener, cocoa powder, whey protein powder, baking powder, instant coffee and salt, breaking up any clumps with the back of a fork.
  3. Add eggs, butter, almond milk and vanilla extract and stir until well combined.
  4. In a small microwave-safe bowl, heat peanut butter on high in 30 second increments until melted and smooth.
  5. Divide half of the muffin batter between the prepared muffin cups. Spoon about a teaspoon of peanut butter over each and swirl with a knife. Top with remaining batter and remaining peanut butter and swirl with a knife.
  6. Bake 20 to 24 minutes, until set and a tester inserted in the center comes out clean.
  7. Let cool in pan.

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