Peanut Butter Chocolate Chip Muffins

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

Ingredients:

• 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)

Instructions:

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

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