Completely Keto Peanut Butter Fudge Muffins

In a cozy little café nestled in the heart of a bustling neighborhood, known for its quirky shops and friendly faces, an inventive baker decided to add a touch of indulgence to the morning routine: Completely Keto Peanut Butter Fudge Muffins.

It was on a crisp, golden morning when the aroma of freshly brewed coffee filled the air that the baker, armed with her passion for keto baking and a love for rich, comforting flavors, introduced her latest creation. With each ingredient, from the creamy peanut butter to the Swerve Brown Sweetener, she poured her heart into the batter, promising a treat that was as nourishing as it was delightful.

As the first batch of muffins emerged from the oven, golden and tempting, the café filled with an intoxicating scent, luring in patrons with the promise of a perfect keto-friendly treat. Topped with a drizzle of Completely Keto Creamy Caramel PB and Fudge Sauce and a sprinkle of chopped peanuts and Lilly’s Chocolate Chips, each muffin was not just a breakfast option; it was a celebration of flavor, a sweet start to the day, and a testament to the joy of baking with imagination and care.

Completely Keto Peanut Butter Fudge Muffins

Course: Breakfast, Dessert

Cuisine: American

Keyword: keto peanut butter fudge muffins, peanut butter fudge muffins

Prep Time: 1 hour

Servings: 16 people

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Ingredients

• 2/3 cup Extra virgin olive oil
• 2 Tbsp baking powder
• 4 eggs seperated
• 1/2 tsp baking soda
• 16 oz Swerve Brown Sweetener
• 2/3 cup Completely Keto Homemade Peanut Butter or any keto approved peanut butter
• 20 oz water divided
• 32 oz almond flour

Topping

• Completely Keto Creamy Caramel PB and Fudge Sauce
• peanuts chopped, for garnish
• Lilly’s Chocolate Chips for garnish

Instructions

1. Preheat oven to 350 degrees.

2. Put the baking soda, baking powder, almond flour, swerve, peanut butter, EVOO, egg yolks and half of the water in a bowl by a mixer. Mix it well and pour in the rest of the water.

3. In another bowl beat the egg whites and add another half cup of swerve. Combine the two mixes by folding together.

4. Line a muffin pan with muffins papers in each cup and divide the batter into the holes. Bake until you could stick something in and it will come out clean when removed.

5. Remove from the oven and allow to cool. Pour the fudge over each muffin and garnish with chopped peanuts and chocolate chips.

Recipe Notes