Keto chaffle muffins! Yes, a low carb chaffle in muffin form!
Super YUMMY keto chocolate Snickers candy chaffle.
Low carb chocolate chaffle muffin filled with a satisfying Snickers filling.
No need for a chaffle waffle maker with these easy keto muffin recipe.
These keto Snickers muffins are so amazing and super delicious.
You won’t believe they are low carb, healthy, gluten free and sugar free.
Even if you have family members, friends or kids that don’t follow ketogenic diet / lifestyle they will love these.
If you are missing candy on your low carb diet then check out these Snickers chocolate muffins.
Homemade chocolate chaffle recipe that you will want to keep close by.
No need to buy keto desserts or keto snacks when you can make these low carb sweet treats.
Learn how to make keto chocolate chaffles with this quick and simple recipe.
Follow the step by step instructions for the BEST low carb keto chaffle Snickers candy muffins.
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How to make keto chocolate Snickers candy chaffle muffins
Preheat the oven to 350 degrees.
In a mixing bowl
combine all of the ingredients for the muffins
and blend on high
until completely combined.
Fill 8 cupcake liners in a cupcake pan almost completely full with the batter, and bake for 10-15 minutes until browned and completely cooked through.
Let the muffins cool completely.
In a saucepan on the stove over medium heat, add the butter until melted.
Whisk the heavy whipping cream and the brown sugar substitute into the butter in the saucepan until thoroughly combined.
Let the mixture cook down for about 15 minutes over medium-low heat mostly undisturbed until it turns into a thick caramel sauce.
Remove the pot from the heat, and whisk in ¼ cup of low carb peanut butter.
Let the filling mixture cool and continue to thicken.
Once cooled, put the filling into a piping bag or Ziploc bag with the corner cut out.
Cut a circle of cake out of the center of the top of each muffin.
Trim a bit of the top off of the piece of cake you cut out of each muffin, leaving a cap that can fit back onto the top of the muffin once it is filled.
Fill the center of each muffin with the prepared filling, and top with a few peanuts.
Place the cake cap back on top of each muffin
Serve
Enjoy
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IngredientsFor the muffins:
- 1 ½ C. Shredded mozzarella cheese
- 3 Eggs
- ¾ C. Almond flour
- 1 tsp. Baking powder
- ¼ C. Unsweetened cocoa powder
- ¼ C. Swerve confectioners sugar substitute
- ½ C. Lily’s baking chips
For the filling:
- 2 Tbsp. Butter unsalted
- 2 Tbsp. Swerve brown sugar substitute
- ¼ C. Heavy whipping cream
- ¼ C. Low carb peanut butter
- 1-2 Tbsp. Peanuts
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine all of the ingredients for the muffins, and blend on high until completely combined.
- Fill 8 cupcake liners in a cupcake pan almost completely full with the batter, and bake for 10-15 minutes until browned and completely cooked through.
- Let the muffins cool completely.
- In a saucepan on the stove over medium heat, add the butter until melted.
- Whisk the heavy whipping cream and the brown sugar substitute into the butter in the saucepan until thoroughly combined.
- Let the mixture cook down for about 15 minutes over medium-low heat mostly undisturbed until it turns into a thick caramel sauce.
- Remove the pot from the heat, and whisk in ¼ cup of low carb peanut butter.
- Let the filling mixture cool and continue to thicken.
- Once cooled, put the filling into a piping bag or Ziploc bag with the corner cut out.
- Cut a circle of cake out of the center of the top of each muffin.
- Trim a bit of the top off of the piece of cake you cut out of each muffin, leaving a cap that can fit back onto the top of the muffin once it is filled.
- Fill the center of each muffin with the prepared filling, and top with a few peanuts.
- Place the cake cap back on top of each muffin and serve.
Recipe Notes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8
Net Carbs: 6 net carbs per serving
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