But the reality is that chocolate, with all its antioxidant properties, has a good solid place in a healthful diet and you should take every advantage of that fact. Swap out all the sugar and carbs, and chocolate is actually quite a sensible breakfast after all. These chocolate peanut butter swirl muffins certainly taste sinful, but coming in at less than 5 grams net carbs and under 300 calories each, they fit right into your healthy diet.
Chocolate peanut butter swirl muffins
Nutritional counts (serves 12):
Food energy: 275kcal; Total fat: 23.34g; Calories from fat: 210; Cholesterol: 68mg; Carbohydrate: 18.17g (10 g carbs from erythritol); Total dietary fiber: 3.48g; Protein: 10.76g; Sodium: 283mg
Ingredients:
- 2 cups almond flour
- 1/2 cup Swerve Sweetener or other granulated erythritol
- 1/3 cup cocoa powder
- 1/3 cup unflavored whey protein powder
- 2 teaspoons baking powder
- 1 teaspoon instant coffee granules (optional but helps boost chocolate flavor)
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
- 1/2 cup butter, melted
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
Instructions:
Preheat oven to 325 degrees F and line a muffin tin with paper liners (I recommend parchment liners for easy release).
In a large bowl, whisk together almond flour, sweetener, cocoa powder, whey protein powder, baking powder, instant coffee and salt, breaking up any clumps with the back of a fork.
Add eggs, butter, almond milk and vanilla extract and stir until well combined.
In a small microwave-safe bowl, heat peanut butter on high in 30 second increments until melted and smooth.
Divide half of the muffin batter between the prepared muffin cups. Spoon about a teaspoon of peanut butter over each and swirl with a knife. Top with remaining batter and remaining peanut butter and swirl with a knife.
Bake 20 to 24 minutes, until set and a tester inserted in the center comes out clean.
Let cool in pan.
