Zaneta Baran

Do you fancy something sweet? Maybe muffins? Do you like peanut butter? You don’t have that much time? You don’t have that many products in the kitchen? I think you have found a great recipe for a quick dessert! Peanut butter muffins in just 25 minutes! I am also pretty sure you have all the necessary ingredients in your kitchen – keto, low carb, peanut butter muffins from 4 ingredients only.

SUBSCRIBE TO RECIPES NEWSLETTER!

Would you like to get information when new recipe is available?
Subscribe to the newsletter and be up to date!

How to make keto low carb peanut butter muffins from 4 ingredients only?

Preparation and cooking time: around 25 minutes

Servings: 5-6 muffins

Ingredients

• 4 tablespoons of unsweetened peanut butter
• 2 eggs
• 2 teaspoons of baking powder or 1/2 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• 2 tablespoons of coco syrup or any other sweetener (optional, however I highly recommend it, use sweetener for keto diet if you are not sure about brand of your coco syrup)
• 2 tablespoons of coconut sugar (optional, skip for keto diet)
• 2 tablespoons of chia seeds (optional)

Instructions

1. Mix the peanut butter, vanilla extract, chia seeds, eggs, coco syrup and coco sugar( if you are using) in the bowl until they become smooth in texture.
2. Line muffin tray with baking paper.
3. Fill muffin tray with 2 tablespoons of the mixture.
4. Sprinkle chia seeds on the top.
5. Bake for around 20 minutes.
6. Let it chill for 2 minutes and serve!

Notes

Keep muffins at room temperature.

You can add toppings by mixing 2 tablespoons of unsweetened cacao and 4 tablespoons of coconut oil.

I highly recommend using chia seeds, it makes the cookies crunchy and gives out so many health benefits.

You should get around 5-6 muffins, however, feel free to experiment. Currently, I am using only 1 tablespoon of mixture and am making smaller muffins.

Feel free to add any other topping, maybe some nuts or sesame seeds?

Would you like to make muffins with chocolate toppings? Check out the pictures below. It was the first time I have done muffins and decided to add a topping. To be honest, it is a trick. I don’t have an oven, so I use a little toaster oven thing, however, it always burns my baking goods as it is little and there is no way to change the temperature. In this case, I always add some toppings to burnt tops. Well, you need to work with what you have 🙂

Facts about baking soda and baking powder

Whilst doing this recipe for the second time, I made a huge mistake. My muffins came up with a metallic taste and they were horrible! Even my boyfriend hated it so much, so it had to be really bad 🙂 I was so surprised as I made this recipe already once before and that time the taste was great. I started doing some research to understand what had happened. Let me share with you some basic facts about baking soda and baking powder so you can avoid the same mistakes I made. Information taken from WhatSarahBakes.com.

Baking soda

• Baking soda needs acid to neutralise metallic tastes like lemon juice, yoghurt, vinegar, honey, cocoa, brown sugar and so on.
• Baking soda reacts when mixed with an acid, it’s important to get the cake batter into the oven straight away. This is why sometimes you cannot prepare batters ahead of time to bake later, as the baking soda has already done a lot of the reacting process.
• Baking soda is strong, about 3-4 times stronger than baking powder.
• You should use 1/4 teaspoon baking soda to 125g (1 cup) flour, however it also depends on how much acid is in your recipe and what texture you would like.
• Too much baking soda in a recipe and not enough acid will still result in a soapy, metallic taste in the baked good.
• Always use baking soda with an acidic ingredient for optimal taste and rise.
• Only use a small amount.

Baking powder

• Baking powder is a mixture of baking soda (base) and cream of tartar (acid), therefore it is already neutralised.
• In just 1 teaspoon of baking powder there is 1/4 teaspoon of baking soda.
• Baking powder will begin reacting when it is wet but will do most of the reacting once it is heated.
• Baking powder already contains an acid, it is more often used when a recipe does not call for an additional acidic ingredient.
• You should use 1 teaspoon of baking powder to 125g (1 cup) of flour.

Wrap up about baking soda and baking powder

• Baking powder has an acid, baking soda needs an acid.
• Use 1/4 teaspoon of baking soda to 1 cup flour.
• Use 1 teaspoon of baking powder to 1 cup flour.
• Baking soda makes things ‘spread’ and baking powder makes things ‘puff”.

What mistake did I do in my second try of this recipe?

First of all, I used too much baking soda and I left the mixture for a while before putting into the oven, because I was too busy. Don’t make my mistake! Notice, this recipe doesn’t use any acid, so I highly recommend using baking powder or just a little bit of baking soda.

Recipe

Other recipes with peanut butter

DID YOU MAKE THIS RECIPE AND SHARE ON IG?

Tag @zanetabarancom or @fit.by.ze on Instagram and hashtag it #zanetabarancomrecipe and #fitbyzepeanutbuttermuffins

I WOULD LOVE TO SHARE YOUR PICTURE HERE!

PIN ME!

Editor – Natasha Jay O’Neil, please contact Natasha directly for queries related to her services.