Keto Double chocolate peanut butter swirl muffins

1. Preheat and Prepare Muffin Cups: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, cocoa powder, low-carb sweetener, baking powder, baking soda, and a pinch of salt. Ensure the dry ingredients are well combined.
3. Blend Wet Ingredients: In another bowl, beat the eggs and then add almond milk, melted coconut oil, and vanilla extract. Mix until the wet ingredients are thoroughly combined.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients, stirring until just combined. Be cautious not to overmix, as this can affect the texture of the muffins.
5. Create Peanut Butter Swirl: In a small bowl, warm the sugar-free peanut butter until it’s easily pourable. Drop spoonfuls of peanut butter onto the muffin batter in each cup, and use a toothpick or skewer to create a swirl effect.
6. Bake: Divide the batter evenly among the muffin cups and bake for approximately 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.

Nutritional Facts:

For one muffin, this Keto Double Chocolate Peanut Butter Swirl Muffin might contain:

• Calories: 150-180 calories
• Fat: 13-15 grams
• Protein: 5-7 grams
• Carbohydrates: 4-6 grams (net carbs)
• Fiber: 2-3 grams
• Sugar: 1-2 grams