Keto Peanut Butter & Jelly Muffins
These gluten-free Keto Peanut Butter and Jelly Muffins are deliciously moist and fluffy, filled with mixed berry jam, and topped with a swirl of peanut butter frosting!
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
Calories: 350kcalCarbohydrates: 11gProtein: 11gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 96mgSodium: 207mgPotassium: 88mgFiber: 5gSugar: 5gVitamin A: 514IUVitamin C: 0.2mgCalcium: 81mgIron: 1mg
Tried this recipe?Let us know how it was!