I am trying to decide if these are my all time favorite of my breakfast muffins🤔 I might have to have a second one for research purposes of course 😆 If you haven’t made these run to the kitchen and get on it this weekend!! They are FABULOUS!! And they freeze well! I like to microwave them for 30 seconds for a nice soft warm muffin! This muffin is perfect for the kids to grab and go too!! I can’t tell you how many times my Non-Keto friends eat 2+ because they can’t believe they are “keto/healthy”!

What’s your favorite muffin recipe you have tried of mine?

🍫 🍫 🍫

Reese’s Muffins

Makes 18 Muffins

1 Muffin:277 Calories, 25g Fats, 3g Net Carbs, 7g Protein

Start to table time: 40 mins

Filling:

6 oz cream cheese, SOFTENED

1⁄2 Cup peanut butter

1⁄4 Cup powdered erythritol

1 egg

1⁄2 tsp vanilla extract

Muffins:

1⁄2 Cup butter, melted

1 Cup powdered erythritol

1⁄4 Cup unsweetened almond milk

2 eggs

1 tsp vanilla extract

2/3 Cup sour cream

2 Cups almond flour

1⁄2 Cup unsweetened cocoa powder

1 1⁄2 tsp baking soda

1 tsp baking powder

1⁄2 tsp salt

1 Cup (160g) sugar free chocolate chips

Directions:

1. Preheat the oven to 350F. Line a muffin/cupcake tin with parchment liners.

2. In a large bowl beat the eggs with the erythritol on high with a

hand/stand mixer for about 1-2 min (or mix by hand with a whisk). Then

mix in the melted butter, sour cream, almond milk, and vanilla

extract. In a separate bowl mix together the dry ingredients EXCEPT

the chocolate chips.

3. Slowly combine the dry and wet ingredients a little at a time. Then

fold in the chocolate

chips. In another bowl mix together the cream cheese and peanut

butter. Once smooth mix in the egg and vanilla extract. Finally mix in

the sweetener. Pour 2 Tbsp of the batter into the 18 parchment liners

then top with 1 Tbsp of the peanut butter filling and top with the

remaining batter (1 Tbsp per liner).

4. Bake the muffins for 35 mins until a toothpick comes out clean. DO

NOT overbake. They continue to harden as they cool.

Tips:

1. For dairy free sub sour cream with mayo, coconut oil for butter,

and almond milk cream cheese for cream cheese.