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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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June 4, 2015

Peanut Butter & Jam Muffins

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Why spread your keto muffins with peanut butter when you can bake it right in? And with a spectacular sugar-free jam filling too.

Low Carb Peanut Butter & Jam Muffins

Sometimes you gotta cut to the chase. Skip the middleman. Go straight to the source. You know what I mean? You dig? Sometimes you just need to simplify the system. For example, getting breakfast for my kids each morning. There are three of them and they are only just beginning to be able to get their own breakfast without creating an unholy mess. I intensely dislike following them around, wiping up trails of crumbs and spilled drinks, so I often take over and make breakfast for them. I become the middleman. This really isn’t a good thing and as they get older, I need to curb my impulse to do it all for them. And of course this goes for many things in their young lives. I need to give them the chance to try it themselves, no matter how poorly. I need to let them fail in order to succeed. I know this on a deep, deep level and I truly believe it. But sometimes I really stink at it.

Low Carb Grain-Free Peanut Butter Muffins stuffed with sugar-free Raspberry Chia Seed Jam

Muffins, or often muffin tops, are a particular breakfast favourite in our house. I usually have a freezer full of them. It’s standard fare to serve that smeared with some peanut butter. It’s a pretty simple breakfast, right? Kids can do that, easily. Or so you’d think. It’s amazing how they gouge the peanut butter out so that it ends up all over the handle of the knife. Or the way the muffin breaks into crumbs under the pressure they use to spread it. And sometimes watching them take it to the table, watching the peanut butter-laden muffin teeter precariously on the edge of the plate, makes me cover my eyes in fear. If they ask for jam on top of it all, I want to run and hide.

Sugar-Free Peanut Butter & Jam Muffins

Well, I may have discovered the perfect solution to my problems. Peanut butter flavoured muffins with a dollop of jam right in the middle. Bam. Kid grabs themselves a muffin, bites right in, all the magical breakfast flavours are there. And these were such a hit with my kids, they loved the jam in the middle.

The only problem is that this gets me right back to where I was before. They don’t learn anything from having it all ready to go like that. No knife skills, no clean up skills, no responsibility for the mess they made. And none of that young sense of independence that every child has to cultivate. Oops. Oh well, I can do a balance, right? One day have them do it all themselves, the next day give them the pre-made breakfast to save my sanity a little?

Low carb peanut butter muffins stuffed with delicious sugar-free raspberry chia seed jam. Perhaps the best keto breakfast you'll ever have.

Low Carb Peanut Butter & Jam Muffins
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Peanut Butter & Jam Muffins

Why spread your low carb muffins with peanut butter when you can bake it right in? And with a spectacular sugar-free jam filling too.
Course Breakfast
Cuisine American
Keyword keto peanut butter muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 186kcal

Ingredients

  • 1 cup almond flour
  • 3/4 cup peanut flour
  • 1/2 cup Swerve Sweetener
  • 1/3 cup unflavoured whey protein powder
  • 1 tbsp baking powder
  • 3 large eggs
  • 1/2 cup peanut butter melted
  • 1/4 cup butter melted
  • 3/4 cup unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 1/2 recipe homemade raspberry chia seed jam

Instructions

  • Preheat oven to 325F and line a standard muffin tin with 12 paper liners (I recommend parchment liners for easy release).
  • In a large bowl, whisk together almond flour, peanut flour, sweetener, whey protein and baking powder. Add eggs, melted peanut butter, melted butter, almond milk and vanilla extract and stir until well combined.
  • Divide about 2/3 of the batter between prepared baking cups. Using a spoon, create a well in the center of each, pushing the batter slightly up the sides of the cups.
  • Dollop about 2 or 3 tbsp jam into the well, then top each muffin with the remaining batter to cover.
  • Bake 20 to 25 minutes, until golden brown and set on the top. Remove and let cool at least 15 minutes.

Nutrition

Serving: 1muffin | Calories: 186kcal | Carbohydrates: 8.6g | Protein: 9.7g | Fat: 12.6g | Fiber: 3.7g
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Filed Under: Uncategorized Tagged With: peanut butter, peanut flour, raspberries

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. nicalene says

    June 4, 2015 at 5:34 am

    How can the peanut butter and jam muffins be low carb when they have 47 mg of carbs per muffin

    Reply
    • Carolyn says

      June 4, 2015 at 8:08 am

      You are reading the wrong number. The 47mg goes with cholesterol. The 8.70g goes with the carbs. But if it were 47mg, it would be fantastic because mg are a much smaller unit of measurement than grams. They are thousandths of a gram.

      Reply
  2. Lin says

    June 4, 2015 at 5:56 am

    I’m excited to try the chia seed jam as well as the muffins.
    I’m guessing I could make batches of the jam with various kinds of fruit, such as the strawberries that are currently in season and then freeze them for later use?
    I love your recipes and have one question. When you call for Swerve, or other ethryritol sweeteners in recipes, should I assume you are talking about the powered form, the crystal form, or doesn’t it matter which form I use if it isn’t specified?

    Reply
    • Carolyn says

      June 4, 2015 at 8:09 am

      If I don’t specify, then it’s the normal granulated. If I say powdered or confectioner’s, then it’s the powdered. And yes, any berry will do, although blueberries need a little mashing sometimes.

      Reply
  3. janet says

    June 4, 2015 at 8:34 am

    Mmm! Sounds delish, peanut butter and jam is my favorite thing to have on your blender pancakes : )

    Reply
    • Carolyn says

      June 4, 2015 at 10:26 am

      These are a little more portable! 😉

      Reply
  4. Melissa says

    June 4, 2015 at 4:44 pm

    These look amazing!!! Going to pin them NOW! I can relate to your situation with your kiddos! Like folding the laundry…they are terrible when they first start, but man can my 17 year old SON fold laundry now…haha! I think he’s happy he’s moved on to more manly things like working in the field, but at least I know he will be able to do laundry well when he leaves for college!! Haha! Can’t wait to try these glorious muffins!

    Reply
  5. Nora says

    June 5, 2015 at 4:10 pm

    I get nervous using artificial sweeteners. What do you like about Swerve? Also, what is the sugar content? I love your food!

    Reply
    • Carolyn says

      June 5, 2015 at 4:31 pm

      Swerve (and erythritol) are not artificial at all. It’s a naturally occurring substance and what I love about it is that it doesn’t affect my blood sugar at all. 🙂

      Reply
  6. Lynette says

    June 5, 2015 at 7:29 pm

    These look delicious! I don’t have peanut flour. Could I just grind up some roasted, unsalted peanuts?

    Reply
    • Carolyn says

      June 6, 2015 at 7:44 am

      I am very doubtful you could get them ground up enough. I’d suggest just using all almond flour.

      Reply
  7. Amanda says

    June 5, 2015 at 10:46 pm

    These muffins look yummy!

    Reply
  8. Carrie says

    June 7, 2015 at 5:42 pm

    I just sampled one – it’s wonderful!!

    Reply
  9. Melinda says

    September 19, 2016 at 9:45 am

    I made these this weekend (except with store-bought sugar-free jam), and they are sooooooo good!!! Even my husband and (picky) 2-year old, who do not usually care for the low-carb stuff I make, enjoyed them. These will be a regular feature in our house now. Thanks for all the great recipes!

    Reply
  10. Margaret Dickerson says

    January 12, 2017 at 10:11 pm

    Can I use PB2 instead of peanut flour?

    Reply
    • Carolyn says

      January 13, 2017 at 8:15 am

      Yes, you should be able to.

      Reply
  11. Lisa says

    February 12, 2019 at 2:15 pm

    5 stars
    Absolutely delicious!

    Reply
  12. Elaine says

    February 12, 2019 at 3:04 pm

    I to picked up some sunflower flour…could I sub that for the peanut flour?

    Reply
    • Carolyn says

      February 12, 2019 at 5:34 pm

      Yes but it turns greenish when combined with baking powder or baking soda so use a tbsp of acid (lemon juice or vinegar) to offset the reaction.

      Reply
  13. Joan says

    March 18, 2019 at 11:12 am

    This looks like a great recipe! Do you have a recipe for the jam? I do not see it here. Thanks for all you do for us diabetic low carb, high fat eaters. I love all you do.

    Reply
    • Carolyn says

      March 18, 2019 at 12:17 pm

      Yes, it’s right here. My links became unlinked when I switched recipe plug ins a while ago! https://alldayidreamaboutfood.com/raspberry-chia-seed-jam-and-a-chia-giveaway/

      Reply
  14. Wendy says

    May 20, 2020 at 12:24 am

    Do you think or have you tried subbing the 1/3 cup unflavoured whey protein powder for egg white protein? I see it as a possible sub in lots of recipes and I’m wondering if it would work here. I’d rather not buy another product if possible.

    Reply
    • Carolyn says

      May 20, 2020 at 7:22 am

      Yes, you could easily make that sub.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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