Peanut Butter & Jam Muffins

Keto peanut butter and jam muffins on a cooling rack on a white table, with fresh raspberries.

Recreate your favorite childhood sandwich with these Keto PB&J Muffins! Whether you're looking for a quick breakfast or a healthy snack, these muffins are both indulgent and keto-friendly.

Course Breakfast

Cuisine American

Keyword keto peanut butter muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 204kcal

Ingredients

Raspberry Swirl

3/4 cup raspberries fresh or frozen
2 tbsp powdered sweetener
1 tbsp water
1 tsp grass-fed gelatin

Muffins

2/3 cup peanut butter melted
2 tbsp butter melted
1/2 cup brown sugar replacement
3 large eggs
1 tsp vanilla extract
1 1/2 cups almond flour
1/3 cup unflavored whey protein powder
2 tsp baking powder
1/2 tsp salt (if your peanut butter is unsalted)
1/2 cup unsweetened almond milk (or half water, half cream)

US Customary - Metric

Instructions

Raspberry Swirl

In a small saucepan over medium low heat, combine the berries, sweetener, and water. Bring to a simmer and cook until the berries can easily be mashed with a fork, about 5 minutes.
Sprinkle the surface with the gelatin, whisking quickly to combine. Let cool.

Muffins

Preheat oven to 325F and line a standard muffin tin with 12 silicone or parchment liners.
In a large microwave safe bowl, melt the peanut butter and butter together in 30 second increments, stirring until smooth. Alternatively, you can place the bowl over a pan of barely simmering water.
Whisk in the sweetener until well combined. Then whisk in the eggs and vanilla extract until smooth.
All at once, add the almond flour, sweetener, protein powder, baking powder, and salt. Stir until well combined (the batter will be very thick). Add the almond milk, a little at a time, until the batter things out to a spreadable consistency.
Divide about half of the batter between prepared baking cups. Add about 1 teaspoon of the raspberry mixture and swirl in with a knife.
Add the remaining batter to the muffin cups and more raspberry mixture on top. Swirl in with a knife.
Bake 20 to 25 minutes, until the muffins are golden brown and set on the top. Remove and let cool in the pan.

Notes

Storage Information: Store the muffins in a covered container on the counter for 3 days or in the fridge for up to a week. They can also be frozen for several months.

Nutrition