Keto Peanut Butter Muffins with Chocolate Frosting

Keto Peanut Butter Muffins with Chocolate Frosting

I had friends that I met on my keto trip to Greece come to visit us in Maui. Vito is a chef so he cooked for us but I wanted to have a delicious dessert for them to enjoy after his meal. I make my keto peanut butter cupcakes and they absolutely loved them!

HOW TO MAKE KETO PEANUT BUTTER CUPCAKES

To make my keto peanut butter cupcakes, I used peanut butter Equip Prime Protein powder!

I love Equip Prime Protein powder so much, I even pack a bag and an immersion blender with me when I travel! I am in LOVE with it!

It works great for making recipes like my protein-packed keto peanut butter cupcakes. I used the peanut butter Equip. The peanut butter Prime Protein powder is an all-natural, comes from 100% grass-fed beef protein powder with only only 3 ingredients: beef, peanut butter flour powder, salt, and stevia. No fillers, no additives, no chemicals and it is so delicious!

CLICK HERE TO STOCK UP ON EQUIP PRIME PROTEIN!  Use code MARIA to save!

PrintKeto Peanut Butter Muffins with Chocolate FrostingCourse Bread, Breakfast, Dairy Free, Dessert, SnackCuisine AmericanServings 12 servingsCalories 239Author Maria EmmerichIngredients3/4 cup natural creamy peanut butter1 tablespoon butter melted, or coconut oil½ cup Swerve Brown or equivalent3 large eggs1 cup Peanut Butter Equip Protein Powder use code MARIA to save2 teaspoon baking powder¼ teaspoon Redmond Real salt1 teaspoon vanilla extractCHOCOLATE FROSTING:1/2 cup butter softened (or butter flavored coconut oil if dairy free)3/4 cup Natural Sweetener1/3 cup unsweetened cocoa powder (or Chocolate Equip Prime Protein)2 tablespoons heavy cream room temp (or coconut milk if dairy free)1 teaspoon vanilla extractInstructionsPreheat the oven to 350 degrees F and line a 12 well muffin pan with cupcake paper liners.Place the peanut butter, butter and natural sweetener in a large bowl and use a hand mixer to combine well. Add the eggs and mix until well combined. Add the protein powder, baking powder, and salt and stir until well combined. Add the vanilla and stir well. Divide the mixture evenly into the muffin cups. Place in the oven to bake for 16-20 minutes or until baked through.Meanwhile make the frosting by placing the butter in a large bowl (or stand mixer) and beat on high until light and fluffy. Add the natural sweetener and cocoa powder and mix well. Add the heavy cream and vanilla and mix until well combined. Taste and adjust sweetness to your liking. Once the muffins are completely cool, frost with the chocolate frosting. Store extras in an airtight container in the fridge for up to 6 days.VideoNutritionCalories: 239 | Fat: 19g | Protein: 11g | Carbohydrates: 5g | Fiber: 2g | P:E Ratio: 0.5TESTIMONY OF THE DAY

During the middle of Covid I said enough was enough and that I was going to get a handle on my weight! My sons were being picked on about how fat their mom was. I had a good cry and told myself it’s time to make a change.

My starting weight was embarrassingly to say 465. I am now down to 262!

I still have a ways to go but what a difference it is!! I have way more energy!

Thanks for all the fun recipes and ways to make me feel like I’m not missing out!!! Thank you immensely! I hope you have a Merry Christmas/ Happy holidays!!” – Heidi

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School! Click HERE to check out my supplement plans!

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