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 Harlan's Homemade Peanut Butter or any keto approved peanut butter
- 20 oz water divided
- 32 oz almond flour
Topping
- Harlan's Creamy Caramel PB and Fudge Sauce
- peanuts chopped, for garnish
- Lilly’s Chocolate Chips for garnish
Instructions
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Preheat oven to 350 degrees.
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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.
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In another bowl beat the egg whites and add another half cup of swerve. Combine the two mixes by folding together.
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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.
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Remove from the oven and allow to cool. Pour the fudge over each muffin and garnish with chopped peanuts and chocolate chips.
Recipe Notes
