Kirbie's Cravings

Keto Peanut Butter Muffins

These peanut butter muffins are flourless, low carb, and keto-friendly. This is an easy, one-bowl recipe that is ready in less than 30 minutes from start to finish. The mini muffins make a great snack or breakfast.
photo of a stack of three muffins

These muffins are so easy to make and they taste great. It takes only about 5 minutes to prepare the batter. Even though there is no flour in the batter, the muffins bake up like traditional muffins and have a similar texture. They aren’t too sweet, so they are perfect for an afternoon snack or maybe even breakfast.


One of the reasons this recipe is so easy is because of the simple ingredient list. All you need are:

  • Peanut Butter
  • Eggs
  • Baking Powder
  • Erythritol
  • Sugar-Free Chocolate Chips


I used erythritol granular to make these muffins. You can also replace with other similar sugar substitutes, like Swerve, but make sure they are also granular.

Sugar-Free Chocolate Chips

Even though it looks like I used mini chocolate chips, I actually used regular-sized ones. The chocolate does sink into the batter a little when it bakes, so it’s better to use regular-sized ones. I found the mini version sunk in too much. My favorite is Lily’s semi-sweet chocolate chips.

Texture of the Muffins

Even though the muffins have no flour, they have a similar texture and appearance as traditional muffins made with flour. They have a tighter crumb, like most muffins, but are still fluffy and moist.
overhead photo of a muffins with one sliced in half

How to Make Keto Peanut Butter Muffins

  • All the ingredients except the chocolate chips are whisked together in a bowl until the batter is completely smooth and no egg streaks remain.
  • Half of the chocolate chips are stirred into the batter.
  • The batter is then added to a mini muffin pan lined with muffin liners. I definitely recommend adding the liners, otherwise the muffins are difficult to remove if baked directly into the pan.
  • The remaining chocolate chips are placed on top of each muffin. The batter should be thick enough that the chocolate chips shouldn’t sink down. Adding them to the top will keep them near the surface as they bake.
  • Bake for about 12 minutes in an oven preheated to 350F . The muffins are ready to be enjoyed once cooled.

photo of keto muffins on a baking rack

Keto Peanut Butter Muffins

Servings: 18 mini muffins
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Breakfast
Cuisine: American
These easy muffins make a great snack or breakfast. It's an easy one bowl recipe that is ready in less than 30 minutes from start to finish.
5 from 3 votes


  • 1/4 cup creamy unsweetened peanut butter
  • 1/2 tsp baking powder
  • 2 large eggs
  • 3 tbsp erythritol granular
  • 1/4 cup sugar free chocolate chips


  • Preheat oven to 350°F. Line your mini muffin tin with muffin liners.
  • In a large mixing bowl, add all ingredients except chocolate. Mix with a whisk until batter is smooth and no egg streaks remain. Stir in half of the chocolate.
  • Fill cupcake liners 2/3 full with batter. Sprinkle a few chocolate chips onto each muffin. The batter should be thick enough so that the chocolate does not sink down. Do not push the chocolate chips down as they will sink in a little when the muffins are baking.
  • Bake for about 12 minutes until muffin tops look completely cooked and a toothpick inserted comes out clean.


  • The muffins are not overly sweet. If you prefer sweeter, cupcake-like muffins you can add more sweetener to the batter.
  • If you plan on omitting the chocolate, definitely add more sweetener as the chocolate contributes to the sweetness of the muffins.
  • I used this Wilton mini muffin pan* and these mini muffin cups*.
  • I used Lily's semi-sweet chocolate chips* and erythritol granular*.
  • Mini muffin tins come in a few different sizes. My cooking directions were based on the usage of the Wilton mini muffin pan. If your mini muffin molds are slightly bigger or smaller, you will have to adjust the cooking time accordingly.
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
  • The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.


Serving: 1muffin, Calories: 38kcal, Carbohydrates: 2g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Sodium: 7mg, Fiber: 1g, Sugar: 1g, NET CARBS: 1

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

12 comments on “Keto Peanut Butter Muffins”

  1. I am glad to find a recipe no flour thank you have made these yet because I need more ingredients soon these will be my go to enjoyment

  2. its so weird. its legit like a muffin! its not all eggy but its tender and crumby! i added a tbs of cocoa powder to mine instead of chocolate chips. very delicious! my husband had no idea they had no flour in them!

  3. I was excited to find Muffins that were simple to make and taste great! I have been making these for about 5 months now to have a simple breakfast or snake when needed, and these are perfect! They take very minimal prep time and ready to eat when done baking! I love this recipe!

  4. What a wonderfully delicious and simple recipe, thank you! I scaled up the recipe to make 12 cupcakes and used almond butter instead of peanut butter. I also used freeze dried strawberries instead of chocolate chips, and increased the sweetener to make them more “cupcake” like. Oh, and I also separated the eggs and whipped the whites to stiff peaks, but I’m not sure that was required. This was lovely with a keto chocolate Swiss Meringue Buttercream, and went down a treat. I will definitely make this often, it is so versatile and forgiving 🙂
    PS. They are not eggy at all!

  5. Are these eggy? Do they even remotely taste like egg or have that egg texture?

  6. Perfect morsel to have with coffee!