Peanut Butter & Jam Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Keto-friendly muffins combining peanut butter with a raspberry jam filling and made with almond flour. Sweet and indulgent while keeping carbs low. A nostalgic PB&J reimagined for low-carb baking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup raspberries (fresh or frozen)
- 2 tbsp powdered sweetener
- 1 tbsp water
- 1 tsp grass-fed gelatin
- 2/3 cup peanut butter (melted)
- 2 tbsp butter (melted)
- 1/2 cup brown sugar replacement
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/3 cup unflavored whey protein powder
- 2 tsp baking powder
- 1/2 tsp salt ((if your peanut butter is unsalted))
- 1/2 cup unsweetened almond milk ((or half water, half cream))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 79mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 235mg
- Calcium
- 85mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 79MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.