Ready for the BEST keto fathead dough recipe?
Try these keto chocolate peanut butter fathead dough muffins.
Combine your 2 favorite things – chocolate and peanut butter for the most amazing low carb muffins.
Make homemade low carb fathead dough chocolate muffins topped with peanut butter frosting – icing.
Enjoy these muffins for yummy keto desserts, keto snacks, keto sweet treats for those mid afternoon cravings.
No need to buy store bought keto snacks or keto desserts when you can make DIY low carb fathead dough chocolate muffins.
Easy, simple and quick ketogenic diet recipe for these NO FAIL fathead dough muffins.
Mix up the BEST low carb keto fathead dough peanut butter chocolate muffins.
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How To Make Keto Fathead Dough Chocolate Peanut Butter Muffins
Combine the mozzarella and cream cheese in a heat-proof bowl.
Microwave in 30-second intervals until fully melted.
Whisk in the egg into the cheese mixture.
Blend in the almond flour, cocoa powder, brown erythritol, and baking powder into the cheese mixture.
Pour batter into a muffin pan and bake for 30 minutes at 325F.
Meanwhile, combine cream cheese, peanut butter, and butter in a bowl.
Microwave for 30-60 seconds or until melted.
Whisk in erythritol and vanilla extract.
Allow the muffins to cool and top with icing using a pastry bag.
Serve
Enjoy
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IngredientsFor the Muffins
- 1 cup Almond Flour
- ¼ cup Cocoa Powder
- ½ cup Brown Erythritol
- 1 tbsp Baking Powder
- 6 oz Shredded Mozzarella
- 4 oz Cream Cheese
- 1 Egg
For the Icing:
- 1/4 cup Powdered Erythritol
- 2 tbsp Butter, softened
- 2 tbsp Sugar-Free Peanut Butter
- 2 tbsp Cream Cheese, softened
- ¼ tsp Vanilla Extract
Instructions
- Combine the mozzarella and cream cheese in a heat-proof bowl. Microwave in 30-second intervals until fully melted.
- Whisk in the egg into the cheese mixture.
- Blend in the almond flour, cocoa powder, brown erythritol, and baking powder into the cheese mixture.
- Pour batter into a muffin pan and bake for 30 minutes at 325F.
- Meanwhile, combine cream cheese, peanut butter, and butter in a bowl. Microwave for 30-60 seconds or until melted. Whisk in erythritol and vanilla extract.
- Allow the muffins to cool and top with icing using a pastry bag.
Recipe Notes
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 6
Nutritional Information:
Energy – 299 kcal
Protein – 13 g
Fat – 26 g
Carbohydrates – 6 g
Fiber – 2 g
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