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Chocolate peanut butter muffins are a yummy low-cal treat

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.


t 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

tNutritional counts (serves 12):

tFood 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


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



  1. Preheat oven to 325 degrees F and line a muffin tin with paper liners (I recommend parchment liners for easy release).
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  3. 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.
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  5. Add eggs, butter, almond milk and vanilla extract and stir until well combined.
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  7. In a small microwave-safe bowl, heat peanut butter on high in 30 second increments until melted and smooth.
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  9. 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.
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  11. Bake 20 to 24 minutes, until set and a tester inserted in the center comes out clean.
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  13. Let cool in pan.
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