BEST KETO CHOCOLATE PEANUT BUTTER KETO MUFFINS🧁 | SOFT & MOIST LOW CARB MUFFINS || LCHF Recipe🧁❤️

Hello everyone! Welcome back to Shivani's LCHF Kitchen. If you love chocolate and peanut butter, then today's recipe is going to become one of your favorites. Today, I'm sharing these soft, moist, rich, and delicious Double Chocolate Peanut Butter Keto Muffins. They're completely low carb, gluten-free, sugar-free, and made with wholesome ingredients. They are perfect for breakfast, tea time, post-workout, or whenever you're craving something sweet without breaking your low-carb lifestyle. The best part? They're super easy to make and come together in just a few simple steps. So, let's get started! Ingredients For this recipe, you'll need: 3 eggs 50 grams melted butter (optional, but it makes the muffins extra moist) 2 tablespoons peanut butter 2 tablespoons unsweetened cocoa powder Sweetener according to your taste 150 grams almond flour 125 grams Greek yogurt or hung curd 50 grams chopped dark chocolate (90–100% cocoa recommended) Baking powder-1 tsp For the topping: About 1 teaspoon peanut butter for each muffin (optional) Method First, take a large mixing bowl. Crack in the 3 eggs. Now add the melted butter. This step is optional, but it gives the muffins a softer texture and richer flavor. Next, add the peanut butter, followed by the unsweetened cocoa powder. Now add your favorite low-carb sweetener. Adjust the quantity according to your taste. Whisk everything together until smooth. Now add the almond flour, baking powder, and baking soda. Then add the Greek yogurt or hung curd. Mix everything gently until you get a smooth, thick batter. Finally, add the chopped dark chocolate. Don't overmix—just fold it in gently. Your batter is now ready. Now take a muffin tray. Using a spoon or ice cream scoop, divide the batter evenly into the muffin cups. add a small spoon of peanut butter n top of each muffin. Using a toothpick, gently swirl the peanut butter to create a beautiful marble pattern. Preheat your oven to 180°C. Bake the muffins for about 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let them cool for 10 to 15 minutes before removing them from the tray. And just look at these muffins... Serving Suggestion Enjoy these muffins with a cup of coffee, herbal tea, or as a healthy snack during the day. You can also store them in an airtight container in the refrigerator Approximate Macros (Per Muffin – Makes 9 Muffins) Calories: ~250 kcal Protein: ~8 g Fat: ~22 g Total Carbs: ~7 g Fiber: ~4 g Net Carbs: ~3 g Macros are approximate and may vary depending on the brands of ingredients used. If you make this recipe, don't forget to share your feedback in the comments. I absolutely love hearing from you! Thank you so much for watching. Bye ❤️ !