Keto Double Chocolate Peanut Butter Swirl Muffins

These muffins combine the rich decadence of chocolate with the creamy, nutty flavor of peanut butter in a keto-friendly, low-carb package. Using almond and coconut flours, they stay moist and tender while keeping carbs minimal. The peanut butter swirl adds visual appeal and bursts of flavor in every bite.

Perfect for breakfast, snack time, or dessert, these muffins are both satisfying and diet-friendly. They’re naturally sweetened with erythritol or allulose, so there’s no sugar spike, making them ideal for ketogenic eating.

They’re easy to make in a single bowl, and the swirl is as simple as dropping dollops of peanut butter into the batter and lightly swirling with a knife. Each muffin is perfectly portioned for convenience, making them great for meal prep or on-the-go snacks.

These muffins are versatile. You can top them with sugar-free chocolate chips, sprinkle a few chopped peanuts, or drizzle more peanut butter on top for added indulgence while keeping net carbs low.

Finally, they bake up beautifully with a rich chocolate aroma that fills the kitchen. Moist, fluffy, and bursting with peanut butter goodness, they’re a keto treat that feels indulgent without knocking you out of ketosis.

Ingredients (12 muffins)

Dry Ingredients

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1/2 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup keto-friendly sweetener (erythritol or allulose)

Wet Ingredients

• 3 large eggs

• 1/4 cup unsweetened almond milk

• 1/4 cup melted coconut oil or butter

• 1 tsp vanilla extract

Peanut Butter Swirl

• 1/3 cup natural peanut butter (no sugar added)

• 1–2 tbsp erythritol or allulose (optional, to sweeten peanut butter)

Optional Toppings

• 2 tbsp sugar-free chocolate chips

• Chopped peanuts

Instructions

1. Preheat oven:
   Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.

2. Mix dry ingredients:
   In a large bowl, combine almond flour, coconut flour, cocoa powder, baking powder, salt, and sweetener.

3. Mix wet ingredients:
   In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla.

4. Combine:
   Gradually add dry ingredients to wet ingredients and mix until a thick, smooth batter forms.

5. Prepare peanut butter swirl:
   If desired, mix peanut butter with sweetener for a sweeter swirl. Drop small spoonfuls of peanut butter on top of each muffin and use a knife to gently swirl it into the chocolate batter.

6. Add optional toppings:
   Sprinkle sugar-free chocolate chips or chopped peanuts on top.

7. Bake:
   Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and serve:
   Let muffins cool 5–10 minutes before removing from the tin. Store in an airtight container.

Nutrition Estimate (per muffin)

• Calories: ~220

• Protein: ~8 g

• Fat: ~20 g

• Total Carbs: ~6 g

• Fiber: ~3 g

• Net Carbs: ~3 g