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Indulge in guilt-free delights with our gluten-free Keto Peanut Butter and Jelly Muffins. Enjoy moist, fluffy goodness filled with sugar-free mixed berry jam, topped with a decadent swirl of peanut butter frosting. Elevate your keto baking experience with this low-carb treat.
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Keto Peanut Butter and Jelly Muffins - Discover the Low-Carb Secret!
Ah, the classic combo of peanut butter and jelly – a childhood staple that brings back fond memories for many. But wait, is it keto-friendly? The straightforward answer might seem like a resounding no, especially considering the high carb content in traditional versions. A standard serving of store-bought peanut butter can contain about 5 net carbs per 2 tablespoons, while regular jelly may pack a whopping 19 grams of carbs per tablespoon!
For those strictly following the keto lifestyle, where the daily carb intake often hovers around 20 grams or less, a mere tablespoon of each could easily surpass their entire daily carb allowance. Even for those on a more lenient low-carb approach like myself, dedicating almost half of the daily carb quota to a childhood favorite doesn't seem like a feasible trade-off.
But, fear not! The keto twist lies in crafting homemade versions or selecting store-bought options with no added sugar. Crafting your peanut butter at home can slash its carb count by almost half, with homemade peanut butter boasting less than 3 net carbs per serving. Pair it with a delightful Sugar-free Mixed Berry Jam, clocking in at less than 2 net carbs per tablespoon, and you've got a keto-friendly rendition of the classic.
So, the answer shifts from a hard no to a resounding yes when you take matters into your own hands and whip up a low-carb version. And let me tell you, the excitement doesn't stop there! Inspired by this revelation, I decided to create Keto Peanut Butter and Jelly Muffins – a delightful twist on a childhood favorite. The result? Muffins that left both me and the PB&J enthusiast, my hubby, thoroughly impressed.
These muffins were a hit, so much so that I had to share the joy with neighbors to prevent us from devouring the entire batch ourselves. Now, the neighbors eagerly inquire about the next batch, a testament to the deliciousness of these keto-friendly treats!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Keto Peanut Butter and Jelly Muffins Ingredients
These are the ingredients necessary to make Keto Peanut Butter and Jelly Muffins.
- Wholesome Yum Almond Flour - I use this flour in all of my recipes that use almond flour because I prefer the texture it provides.
- Wholesome Yum Coconut Flour - I prefer the texture and flavor that this flour provides to my baked goods.
- Sugar-Free Peanut Butter - This recipe was designed using this homemade peanut butter so I highly suggest using it.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Peanut Butter and Jelly Muffins Instructions
This is a basic breakdown of the steps involved in making Keto Peanut Butter and Jelly Muffins. You will find the full directions in the recipe card at the bottom of the post.
Fold wet ingredients into dry and mix until just combined.
Fill muffin liners 3/4 of the way full.
Scoop out the center of each muffin. Spoon the jam into the muffins.
Pipe or spread the frosting onto the muffins and top with crushed peanuts.
Helpful Hint: 💡: When scooping out the center of the muffins to make room for the jam, try using a small cookie scoop. This tool makes it easy to create a neat and even well in each muffin, ensuring the perfect space for the delicious filling.
🍽Equipment
This is the equipment you will need to make Keto Peanut Butter and Jelly Muffins.
- Standard muffin pan
- Stand Mixer
- Hand mixer
- Large Mixing Bowl
- Measuring cups and spoons set
- Rubber spatula
- Small Cookie Scoop
- Piping bag and tips
Storage
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. However, keep in mind that the frosting may be best when kept refrigerated.
- Refrigerator: For longer freshness, store the muffins with frosting in the refrigerator. Place them in an airtight container, and they should stay fresh for up to a week.
- Freezing: If you want to extend the shelf life, you can freeze the unfrosted muffins. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2-3 months.
Note: If you've already frosted the muffins, freezing is still possible, but the texture of the frosting may change slightly upon thawing. It's recommended to freeze the muffins without frosting and add the frosting after thawing for the best results.
💭Top tip
For a professional-looking finish, use a piping bag to apply the frosting onto the muffins. It allows for precise and decorative frosting application, giving your keto peanut butter and jelly muffins an elegant appearance.
FAQ about Keto Peanut Butter and Jelly Muffins
The combination of almond and coconut flour provides the best texture. Using only coconut flour may result in a denser muffin. If you need a substitute for almond flour, sunflower flour or other nut flours could work, but they might alter the flavor.
Yes, store-bought sugar-free jelly can be used. Ensure it aligns with your dietary preferences and has minimal additives. Alternatively, you can make your own sugar-free jam with a different fruit at home.
Certainly! You can experiment with almond butter, cashew butter, or any other nut butter of your choice to create different flavor variations.
Related Recipes
Looking for other recipes like this? Try these:
- Keto Pumpkin Cream Cheese Muffins
- Keto Cornbread Muffins with Maple Butter
- Almond Flour Blackberry Muffins
- Keto Raspberry Muffins
- Keto Muffins with Lemon & Blueberries
- Keto Pecan Pie Muffins
Keto Peanut Butter & Jelly Muffins
Equipment
Ingredients
For the muffins
- 3 cups Wholesome Yum Almond Flour
- 1/3 cup Wholesome Yum Coconut Flour
- 1 tbsp gluten-free baking powder
- 1/2 tsp xanthan gum
- 6 large eggs
- 1/2 cup unsalted butter melted
- 1/2 cup canned coconut milk
- 1 tbsp apple cider vinegar
- 2 tsp real vanilla extract
- 2 tbsp sugar-free peanut butter
- 3/4 cup Besti Monk fruit and Allulose Sweetener
- 1/4 tsp pink salt
For the frosting
- 8 ounces cream cheese (room temperature)
- 2/3 cup sugar-free peanut butter
- 2/3 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 tsp real vanilla extract
- 1/2 cup heavy cream
For the filling and topping
- 3/4 cup sugar-free mixed berry jelly
- 1/4 cup crushed peanuts
Instructions
To make the muffins
- Preheat the oven to 350 degrees F and line 2 muffin tin with 18 muffin liners.
- Beat the eggs in a stand mixer (or with a hand mixer).
- Add the melted butter, peanut butter, vanilla, apple cider vinegar, and unsweetened coconut milk to the eggs and blend well.
- In a large bowl, sift the almond flour, coconut flour, salt, and powdered sweetener.
- Add baking powder, xanthan gum, and salt to the dry ingredients and mix in well.
- Fold wet ingredients into dry and mix until just combined. Do NOT overmix.
- Fill muffin liners 3/4 of the way full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool completely (about an hour) before removing them from the muffin tin.
To make the frosting
- Place all of the ingredients in a large bowl.
- Use a stand or hand mixer to completely blend everything together evenly.
To assemble the muffins
- Using a small cookie scoop, melon baller, or spoon to scoop out the center of each muffin.
- Spoon 1 tablespoon of the jam into the muffins.
- Pipe or spread the frosting onto the muffins and top with crushed peanuts.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food Safely
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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