Low carb peanut butter muffins with cream cheese filling are a bit of keto heaven! A perfect gluten-free breakfast with a cup of coffee, or with a salad for a sugar-free lunch.
Did you know there are six cities in the U.S. named Peanut: Peanut, California; Lower Peanut, Pennsylvania; Upper Peanut, Pennsylvania; Peanut, Pennsylvania, Peanut, Tennessee; and Peanut West Virginia? Obviously, there are other people in this world who love the delightful peanut as much as me. Peanuts or peanut butter, along with chocolate, are my most common cravings!
I love to have muffins on hand, often in the freezer, for a breakfast or snack emergency. Therefore, it’s fun to try all sorts of flavors and pairings to find people’s favorites. I couldn’t go long without coming up with low carb peanut butter muffins because, in my family at least, they’re a definite crowd-pleaser! Add a cream cheese filling to the mix, and they’re darn near irresistible!
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Without peanut butter I might starve.
Inspiration for the best muffins
One of our favorite places to visit, especially in fall when the aspen trees are in full brilliant yellow, is the Baldpate Inn. Located just outside of Estes Park, Colorado, it’s a must-see for history buffs and curiosity seekers. It’s one of my favorite restaurants around Estes Park. The Baldpate Inn opened up in 1917 and boasted fabulous amenities like hot running water, indoor plumbing, and electric lights!
If you travel to Estes Park or Rocky Mountain National Park take time to check out the Baldpate. It’s packed with history and fun characters, even Teddy Roosevelt visited there! My kids absolutely love the key room and can spend a ton of time just looking at all the fascinating keys! Visit and you’ll learn more about it.
Muffins from the Baldpate Inn
What does this have to do with low carb peanut butter muffins? Well, today the Inn serves a soup and salad buffet in the historic dining room overlooking the gorgeous scenery of Rocky Mountain National Park. Our family loves the experience, and the homemade soups, salads, pies, and MUFFINS that accompany the views.
Food so often brings back memories and places, doesn’t it? The Baldpate Inn varies its muffin selection, and the inspiration for many of my low carb muffin recipes come from there. Orange zucchini, banana butterscotch, mango, onion garlic, and so many more. Can you guess what my favorite muffin was? You guessed it! Peanut butter!
To make low carb peanut butter muffins you’ll need :
- large and medium-sized bowls
- standing or hand mixer
- a spatula
- measuring spoons and cups
- parchment paper or muffin liners
- muffin tin
How to make low carb peanut butter muffins
To begin, get out a muffin tin, medium bowl, and all the items needed to make the muffins. First, crack the eggs into the bowl. Second, add in the peanut butter, vanilla, and sweetener and mix well with a hand or standing mixer for about two minutes or until completely smooth.
Next, take a larger bowl and whisk together the almond flour, coconut flour, baking powder, and salt. Then pour the wet ingredients into the bowl of dry ingredients and mix it together completely. In addition, add in the 1/2 cup almond milk to create more of a muffin batter consistency.
The muffin filling
The filling is pretty simple to make. Begin by stirring together the cream cheese, 2 tablespoons of peanut butter, and 2 tablespoons of powdered sweetener. Keep mixing until it’s completely smooth.
First, put the lined muffin tin in front of you with a decent about of working space. Second, place about 2 tablespoons of batter in each muffin cup. Then carefully put about one tablespoon of cream cheese filling in each. Now, put about two tablespoons more of batter on each, or until it’s evenly distributed.
Have you heard chefs say to decorate your baked goods with the flavors of the pie, tart or whatever you’re making? That way people know what to expect and anticipate when biting into the dish. Therefore, if you like, sprinkle chopped peanuts on the top of each muffin for crunch and effect. Lastly, bake them at 325 degrees Fahrenheit for 25-30 minutes or until done.
To me, peanut butter is the breakfast of champions!
What’s your favorite low carb breakfast?
Do you prefer a bacon and eggs kind of breakfast, a smoothie, or sweet bread or muffin? To be honest, I love all of them but have to mix them up. If I eat one all the time, like anything, I get completely burnt out.
What are your favorite kinds of muffins? Often it depends on the season, but what muffins do you crave we could make low carb? I’d love to try some new flavors!
I hope you enjoy these amazing peanut butter muffins. Happy baking!
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Low Carb Peanut Butter Muffins
- 1/2 cup unsweetened peanut butter
- 4 eggs
- 1 tsp vanilla
- 1/2 cup sweetener (I use Swerve Confectioner's)
- 2 cups finely ground almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 cup unsweetened almond milk
- 1/2 cup chopped peanuts for topping (opt.)
Cream Cheese Filling:
- 3 oz cream cheese
- 2 tbsp peanut butter
- 2 tbsp powdered sweetener (Swerve Confectioner's)
- Place eggs, peanut butter, vanilla, and sweetener in a large bowl and mix well with a hand or standing mixer.
- In another large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Pour the wet ingredients into the bowl of dry ingredients and stir to combine completely. Add in the 1/2 cup almond milk to create a muffin batter consistency.
- Make the filling by stirring together the cream cheese, 2 tablespoons of peanut butter, and 2 tablespoons of powdered sweetener.
- Place about 2 tablespoons of batter in each muffin cup in a prepared tin with liners. Then put one tablespoon of cream cheese filling in each. Next, put about two tablespoons more of batter on each, or until it's evenly distributed.
- Optional: Sprinkle chopped peanuts on the top of each muffin.
- Bake at 325 degrees Fahrenheit for 25-30 minutes.
|Amount Per Serving: 1 muffin|
|Total Fat 21 g|
|Saturated Fat 4 g|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 70 mg|
|Sodium 107 mg|
|Potassium 109 mg|
|Total Carbohydrate 6 g|
|Dietary Fiber 4 g|
|Sugars 2 g|
|Protein 10 g|