Low Carb Peanut Butter Muffins

Low Carb Peanut Butter Muffins

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!

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links. 

Low carb peanut butter muffins, the perfect keto breakfast or with a salad for lunch! Curb your craving and enjoy your low carb diet! #lowcarbmuffins #ketobreakfast

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

Without peanut butter I might starve.

Judy Blume

Author

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.

The Baldpate Inn in Estes Park, Colorado is a unique historical dining experience. The kids will love the key room! #estesparkrestaurants #coloradohistory

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!

Low carb peanut butter muffins are great for a keto breakfast or low carb lunch! Full of flavor and easy to fit into a low carb diet. Peanut butter and a cream cheese filling equals deliciousness! #peanutbutter #lowcarbmuffins

To make low carb peanut butter muffins you’ll need : 

Plates of low carb peanut butter muffins are a welcome keto breakfast or lunch treat! Filled with a silky peanut butter cream cheese filling, they may become a new obsession. #lowcarbrecipes #ketobreakfast

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.

Plate of low carb peanut butter muffins, perfect for a keto breakfast or lunch with a salad. #ketomuffins #lowcarbmuffins

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.

Assembly

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.

Pan of low carb peanut butter muffins #ketomuffins #lowcarbmuffins

To me, peanut butter is the breakfast of champions! 

Greg Louganis

Athlete

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!

Pin the recipe here!:

Plates of low carb peanut butter muffins are a welcome keto breakfast or lunch treat! Filled with a silky peanut butter cream cheese filling, they may become a new obsession. #lowcarbrecipes #ketobreakfast

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

Cinnamon rolls? Another low carb breakfast please!

Circle baking pan of six frosted keto cinnamon rolls

Printable Recipe

Low Carb Peanut Butter Muffins

These 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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: gluten-free, keto, low carb peanut butter muffins, peanut butter
Servings: 12
Calories: 245kcal
Author: Explorer Momma

Ingredients

  • 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)

Instructions

  • 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.

Notes

Nutrition Facts

Servings 12.0
Amount Per Serving: 1 muffin
calories 245
 
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
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
 
 
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Low Carb Breakfast Muffins: Cranberry Orange

Low Carb Breakfast Muffins: Cranberry Orange

What’s better on a crisp winter morning than a warm cranberry orange muffin with butter melting into it? Cranberry and orange are two flavors that signify winter and Christmas in particular for me. Make these low carb breakfast muffins, drizzle a little cream cheese frosting over the top, and you’ve won my heart.

I love muffins. What’s easier in the morning when you’re in a hurry than a grab and go keto breakfast muffin?

Some days you just don’t feel like cooking up a storm in the kitchen for every meal or don’t want to smell the house up with bacon and eggs.

Muffins are the perfect answer when I have to quickly run out the door in the morning, and cranberry orange is a great option for any time of year!

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.

Need a quick and easy low carb breakfast? Cranberry orange low carb breakfast muffins are perfect for grab and go or to linger over with your coffee. #lowcarbmuffins #ketomuffins

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

Kitchen items to make these low carb breakfast muffins:

Cranberry orange keto muffins. Gluten-free, sugar-free quick and easy breakfast. #lowcarbbreakfast #ketobreakfast

How to make cranberry orange low carb breakfast muffins

If you’ve read my other muffin recipes you’ll know I like to make a big batch of low carb breakfast muffins on Sunday and freeze the whole thing to have one every day for breakfast as long as they last.

The easy grab and go is great for my schedule, and there’s something rather fabulous about a fresh cranberry orange muffin with butter melting into it along with a steaming cup of coffee to start your day.

To begin, pull out a regular muffin tin and line it with 12 silicone baking cups or other liners. Silicone liners are fabulous because you can use them over and over again, and they make the muffins super-easy to get out once they’re baked. Preheat the oven to 325 degrees Fahrenheit.

Now, here’s where there are a couple of ways to do things.

Because it’s the one I use all the time and the simplest for me, I’m going to start with my preferred method. To begin, take out your blender. I use a high-speed Vitamix, but most any would most likely work for this.

Blender Muffin Method

Next, assemble all your ingredients together. Then, place the eggs, cream cheese, vanilla, sweetener, orange zest, and orange oil in the blender and blend on high speed for 30-40 seconds or until it’s all well combined without any white bits of cream cheese noticeable.

I like this way because it’s quick and easy, and I can get impatient when I forget to set out the cream cheese and eggs to warm up to room temperature. Because of this, I love the fact the high-speed blender doesn’t care if the ingredients are cold or warm and whips them into shape, and combines them perfectly together without any little cold bits.

Mixer Muffin Method

If you don’t have a blender or prefer a mixer, you can also combine these ingredients together in a standing or hand mixer. When you use the mixer, all the ingredients need to be room temperature or even a little warmer to combine properly.

But not to worry, it can be done easily if you plan and get your ingredients ready beforehand.

How to prepare the low carb batter

Take out a large bowl and whisk together the almond flour, coconut flour, baking powder, salt, and cinnamon. Then, pour the blended wet ingredients into the bowl of dry ingredients and stir to combine them completely with no lumps.

For the last ingredient, stir in the cranberries evenly with a spoon or spatula, and boom! Your batter is ready.

In order to get your muffins about the same size, I like to use an ice cream scoop to place the batter in the muffin cups.

Fill the muffin cups about two-thirds of the way full and bake them in a 325-degree oven (Fahrenheit) for 25 to 30 minutes. Keep an eye on them and pull them out when they start to brown and the center bounces back up when tapped.

Take the low carb breakfast muffins out of the oven and let them cool completely.

Low carb breakfast muffins overhead with cream cheese drizzle #ketomuffins #ketobreakfast

Cream Cheese Drizzle Frosting

Cream Cheese Drizzle Frosting is awesome on this low carb breakfast muffin recipe, especially if you get the orange flavoring in it with essential oils or orange zest. It’s also super-simple to make, which is always nice.

In a small bowl, combine the cream cheese, almond milk, sweetener, and orange oil or zest. Use a small whisk or fork completely bring the frosting together. If it seems too thick to drizzle, add a bit more almond milk.

Drizzle the frosting over the cooled (or mostly cooled) muffins, and serve!

Inside the cranberry orange low carb breakfast muffin #cranberrymuffin #lowcarbcranberry

In need of an amazing low carb cookie?

Low carb cinnamon pecan cookies. Gluten-free, sugar-free, cinnamon spice! The perfect pecan tea cookie. #lowcarbcookies #ketocookie

Printable Recipe

Low Carb Cranberry Orange Breakfast Muffins

There's just something about the flavors of cranberry and orange combined together in perfect low carb breakfast muffins! Perfect for Thanksgiving, Christmas, or all winter long!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Keto, Low Carb
Keyword: low carb breakfast muffins
Servings: 12
Calories: 115kcal
Author: Lauren Gonikishvili

Ingredients

  • 4 eggs large
  • 4 oz cream cheese
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • 4-5 drops orange essential oil
  • 1/2 cup sweetener Swerve or other equivalent
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup cranberries fresh or unsweetened dried

Orange Frosting

  • 2 oz cream cheese
  • 1 tbsp almond milk
  • 3 drops orange essential oil (use 1 tsp orange zest if not using essential oil)
  • 1 tbsp powdered sweetener Swerve

Instructions

  • Place eggs, cream cheese, vanilla, sweetener, orange zest, and orange oil in a blender and blend well.
  • In a large bowl whisk together almond flour, coconut flour, baking powder, salt, and cinnamon.
  • Pour the blended wet ingredients into the bowl of dry ingredients and stir to combine completely.
  • Mix in the cranberries evenly.
  • Turn on oven to 325 degrees Fahrenheit and line a regular sized muffin pan with silicone or other liners.
  • Using an ice cream scoop or spoon, evenly fill the muffin tins about 2/3 full and place in the oven to bake for 20-25 minutes.
  • To prepare the frosting, cream together the cream cheese, almond milk, and orange essential oil or zest.
  • Add more almond milk to thin if necessary or drizzle over cooled muffins.

Notes

Nutrition Facts

Servings 12.0
Amount Per Serving
calories 115
 
Total Fat 9 g  
Saturated Fat 4 g  
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 76 mg  
Sodium 204 mg  
Potassium 49 mg  
Total Carbohydrate 4 g  
Dietary Fiber 2 g  
Sugars 1 g
*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, you may figure your own with the specific ingredients you choose.

What’s your favorite low carb breakfast?

Are you a muffin person or a donut person? Or maybe more of a Danish fan? There are so many ways to make delicious low carb, sugar-free, gluten-free versions of my favorite baked goods, I no longer even miss the carbs. What’s your favorite grab and go breakfast? Or maybe, what do you miss that you would like to see in a low carb form?

I hope you enjoy the cranberry orange low carb breakfast muffins. If you make them I’d love to see a picture if you tag me on Instagram!

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

Thanks all!

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
 
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels. This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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