Keto Chocolate Chip Muffins with Peanut Butter

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Additional Info

Net Carbs: 4.3 g | % Carbs: 12.5 % | % Protein: 23.5 % | % Fat: 64 % | SmartPoints: 5


    [serving_size] => 2
    [calories] => 131
    [carbohydrates] => 6.7
    [protein] => 8.1
    [fat] => 9.8
    [saturated_fat] => 4.3
    [cholesterol] => 21
    [sodium] => 104
    [fiber] => 2.4
    [sugar] => 1.6
    [serving_unit] => muffins

Jump to Recipe

These bite-sized keto chocolate chip muffins with peanut butter will remind you of a soft-baked cookie! They’re low in carbs, easy to make, and absolutely delicious.

keto chocolate chip muffins

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Does anyone else think that muffins are just a sneaky way to eat dessert for breakfast? 

No matter what time of day, these bite-sized keto chocolate chip muffins are the perfect way to satisfy your sweet tooth! They’re great for breakfast, a tasty snack, or a satisfying dessert.

The texture reminds me of a soft-baked chocolate chip cookie. They taste so indulgent, but are actually low in calories and carbs. And the mini size makes portion control easy.

Plus, they’re so simple to make! Just combine the dry ingredients, then the wet ingredients, mix it all together, and bake.

When you want a little treat that’s great for any time of day, give these mini muffins a try!

How to make keto chocolate chip muffins

This recipe is as easy as mixing together the ingredients and baking! And they only take about 10 minutes to prep and 12 minutes to bake. 

First, we’ll start with the batter:

mixing dry and wet ingredients
  1. In a small bowl, combine the peanut flour, baking powder, and salt.
  2. In a large mixing bowl, beat together the peanut butter, butter, and sweetener until the mixture is creamy.
  3. Add the egg and low carb milk to the wet ingredient mixture, then beat until smooth.
  4. Add the dry ingredients to the wet mixture and stir until well combined. 
  5. Fold in the chocolate chips.
finishing batter

Now we’re ready to bake the muffins:

  1. Spoon the batter into a mini muffin pan that’s either greased or lined with baking cups. I used a cookie scoop to easily transfer the batter to the muffin tin.
  2. Place the mini muffins in the oven and bake at 350°F for 10-12 minutes.
  3. Remove from the oven and set the tray on a wire rack to cool for about 5 minutes.
  4. Remove each cupcake and allow to cool completely on the rack.

That’s it! Your low carb chocolate chip muffins are ready to enjoy.

muffins after baking

Cooking Time

I recommend keeping a close eye on your muffins to make sure they don’t overcook.

I actually like mine just slightly under-baked. This makes them very moist and flavorful, and the centers are still a bit gooey. The texture reminds me of a soft-baked chocolate chip cookie!

I’ve found that 10 minutes is the right amount of time to bake them for me. But feel free to experiment to find your perfect texture!

If you want to make these into larger muffins, you will need to adjust the baking time. I would recommend adding another 5 minutes or so if you’re using a regular sized muffin tin.

peanut butter chocolate chip muffins

Cooking with Peanut Flour

Do you like to bake with low carb peanut flour?

It’s lower in fat and higher in protein than other nut flours. It also adds a delicious peanut taste to your recipes!

I love the flavor you get by using peanut flour with peanut butter in these chocolate chip muffins. After all, chocolate and peanut butter are a classic combination.

However, if you don’t have peanut flour, you could substitute almond flour instead. If you have a peanut allergy or don’t like to use peanut products, you can also use almond butter in place of the peanut butter.

low-carb chocolate chip muffins

How many muffins can you have?

I must warn you that these little muffins can be addictive. They’re just so yummy!

I try to limit myself to two at a time. A serving of two mini muffins is 130 calories and 4.3 net carbs, which comes from 6.7 grams of total carbs minus 2.4 grams of fiber. And two muffins is the perfect number to satisfy my sweet tooth.

To keep from eating too many, I suggest storing these delicious bites somewhere out of sight. Otherwise, you may find yourself grabbing another one every time you pass through the kitchen.

Yes, I speak from experience!

mini chocolate chip muffins on plate

Other Recipes To Try

Looking for more keto friendly recipes with peanut butter to indulge your sweet tooth? Check out a few of these favorites:

Low-Carb Chocolate Chip Muffins Recipe

The next time you want a sweet bite that’s great for any time of day, try these peanut butter chocolate chip muffins! 

If you enjoy them in the morning, it will seriously feel like you’re eating cookies for breakfast. But with only 4.3 net carbs per two muffins, why not?

And they’re so easy to make, you may just find yourself baking this recipe over and over again!


keto chocolate chip muffins

Peanut Butter Keto Chocolate Chip Muffins

Delicious low carb gluten free mini chocolate chip peanut butter muffins in perfect bite size portions. So good, they are hard to resist!

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Snack

Cuisine: American

Print Pin Review Recipe


  • Preheat oven to 350°F. Line mini muffin pan with baking cups or grease.

  • Combine peanut flour, baking powder and salt in small bowl.

  • In large mixing bowl, beat together peanut butter, butter and sweetener until creamy.

  • Beat in egg and low carb milk until smooth.

  • Stir dry mixture into wet mixture until blended. Add chocolate chips.

  • Spoon batter into prepared muffin cups (I used a cookie scoop).

  • Bake for 10-12 minutes.

  • Cool on wire rack for 5 minutes, then remove each cupcake to cool completely on rack.


Nutritional data does not include erythritol. There are about 3.4g erythritol in each muffin.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

low carb yum 5-ingredient keto


Serving: 2muffins | Calories: 131kcal | Carbohydrates: 6.7g | Protein: 8.1g | Fat: 9.8g | Saturated Fat: 4.3g | Cholesterol: 21mg | Sodium: 104mg | Fiber: 2.4g | Sugar: 1.6g

Additional Info

Net Carbs: 4.3 g | % Carbs: 12.5 % | % Protein: 23.5 % | % Fat: 64 % | SmartPoints: 5


    [serving_size] => 2
    [calories] => 131
    [carbohydrates] => 6.7
    [protein] => 8.1
    [fat] => 9.8
    [saturated_fat] => 4.3
    [cholesterol] => 21
    [sodium] => 104
    [fiber] => 2.4
    [sugar] => 1.6
    [serving_unit] => muffins


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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to along with a link back to the original content.

First Published: January 7, 2016… Last Updated: August 5, 2020

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