Peanut Butter Chocolate Chip Muffins

... those little treats we make ourselves when we need a little extra fat.


  • 1 Cup almond flour (Kirkland brand from Costco)
  • ½ Cup Erythritol
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1/3 C creamy peanut butter (I use Skippy Creamy, regular)
  • 1/3 Cup unsweetened vanilla almond milk (any)
  • 1/4 tsp pure vanilla extract
  • 2 large eggs
  • ½ Cup sugar-free dark chocolate chips (Lily’s dark chocolate chips sweetened with Stevia)


  1. Combine all DRY ingredients (except chocolate chips) in a large mixing bowl and stir.
  2. Add in the peanut butter, almond milk, and vanilla. Mix till fully combined.
  3. Add in 1 egg at a time, incorporating fully.
  4. Fold in the sugar-free chocolate chips.
  5. Spray muffin tin or use muffin liners and add fill to ~ ¾ full with batter.
  6. Bake for ~ 15-18 minutes at 350°F; or until toothpick inserted in the center comes out clean.

**I like to spread some butter on top for added fat.
This recipe makes ~24 mini muffins

Nutrition Facts

Serving size: 1 mini muffin

~76 calories
~1.5 gm Net Carb
~2.75gm protein

  • Recipe by: Tara Finnerty RDN, CSP, CD
  • Website
Social Media Sharing

Contact us

We look forward to helping you experience the incredible benefits of living a Fat-Fueled life. Reach out using the methods below!

1415 E 2100 S
Salt Lake City, UT