2 Eggs

1 C. All-Natural Peanut Butter

2 T. Butter

1 C. Unsweetened Almond Milk

1 C. Swerve Brown

1 T. Vanilla

2 C. King Arthur’s Keto Wheat Flour

3 t. Baking Powder

½ t. Salt

2 C. Lily’s Dark Chocolate Chips

Easy Directions:

  1. Line a muffin tin with cupcake liners and set aside.
  2. In a large mixing bowl, blend together eggs, peanut butter, butter, almond milk, Swerve and vanilla. Fold in flour, baking powder and salt. Add in chocolate chips.
  3. Spoon batter into cupcake liners.
  4. Bake at 350 for 25-35 minutes.
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