Chocolate Chip Peanut Butter Muffins

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Chocolate chips & Peanut butter might just be the best combination in the world.

Seriously what would go better with a hot cup of coffee than chocolate chip peanut butter muffins?

They are good anytime. Breakfast? Yes. Dessert? Definitely. Even a our newly picky teen likes them and that is quite an endorsement because all of a sudden that girl doesn’t like food that she has loved for her entire life.

They’re easy to make.  Just mix and bake, and you have like a Reece’s PB cup but in a muffin. (Bran is rolling her eyes because she is a peanut butter cup connoisseur.) But I think they are like her favorite treat in muffin form.

The whole family will love this treat.

The easiest way to stay Keto is:  Always have good food available.

I love food. 

I have been doing this Keto thing for about 4 years now, and it never ceases to amaze me how much really great Keto friendly food there is – all the kinds of things that I love to eat anyway.

We like muffins around here:

And I am sure that there will be more soon.  I know because I am the one who gets to decide.

Sugar Free Chocolate Chips

Obviously chocolate chips are a tremendously important ingredient in chocolate chip peanut butter muffins.

You have a few choices of chocolate that are “sugar free” and some are much better than others.

Hershey’s makes sugar free chocolate chips but I would not recommend them because they are sweetened with maltitol which not only causes about half the insulin response of regular sugar, but also has a laxative effect – it actually says the laxative part right on the label.

We use Lily’s chocolate chips because they are sweetened with stevia.  They taste like chocolate chips should taste, they’re very Keto friendly, and they are well tolerated, even by sensitive bellies.

Another other great stevia sweetened choice is LUV Mini Keto Chocolate Chips.

And Peoples Keto Sugar Free Large Chocolate Chips are also quite good.  They are vegan and non-GMO if that is important to you, but they are a little more pricey.

If you would like to know more about which Keto friendly sweeteners are best for you, we have more info in our sweeteners post.

Recipes Tip: Muffin Tins

You will see a lot of muffin recipes that say “grease  the muffin tin.” I think that should be a last resort – like if you really just need some Chocolate Chip Peanut Butter Muffins right now and the store that sells muffin liners is closed.

I use muffin liners for the same reason that I use parchment whenever I make cookies – There is no sticking and minimal clean-up.

If you bake your muffins in a metal muffin tin, they will stick, and be a gia-normous pain in the posterior to clean.

Another good option is a silicone muffin pan. 

We have a fancy molded silicone pan that we use sometimes and I think it may be impossible to stick a muffin to that pan. Plus it is easy to clean with the sink sprayer. Or try to jam it in the dishwasher like ahem…some people do around here.

Serving Suggestions

I like to eat muffins hot right out of the oven.  Break them in half and butter um up a bit.

I would definitely recommend you eat at least one of them this way – I mean really there needs to be some perks to being the cook.

These Chocolate Chip Peanut Butter Muffins are great once they have cooled too.

So if you would like to take them to an event like a pot luck or  a grab-n-go breakfast they are great for that.

And, you can reheat by putting them in the microwave for 15-30 seconds.


The Chocolate PB muffins will keep in an air tight at regular room temp for two or three days. 

Unlike other low carb muffins that have cream cheese in them and need to be refrigerated, these keep well at room temp.

You can also freeze them. 

As with other bread, you will want to tightly wrap each muffin in plastic wrap or put them in a zip-lock and ensure that the air is squeezed out of the bag before freezing. Sounds like a pain to me but people always ask about this sort of thing.

More Low Carb Recipes to Love:

chocolate chip peanut butter muffins recipe keto low carb gluten free dessert

Low Carb Chocolate Chip Peanut Butter Muffins

Super Easy Reeces kind of muffins the whole family will just love.
4.58 from 14 votes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 137 kcal


muffin tin.
Mixing Bowl



  • Preheat oven to 350°F
  • Combine all the dry ingredients (except chocolate chips) in a large mixing bowl and stir.
  • Add in the peanut butter and almond milk and mix thoroughly
  • Add eggs and again mix thoroughly
  • put muffin liners in a 12 well muffin tin. (you could also grease the muffin tin instead of using muffin liners if you are brave)
  • Bake for about 15 minutes at 350°F.


Calories: 137kcalCarbohydrates: 6gProtein: 5gFat: 11gSodium: 56mgFiber: 2gNet Carbs: 4gFat Ratio per Serving: 72.26%Protein Ratio per Serving: 14.6%Carb Ratio per Serving: 11.68%
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

We try to get the nutrition info just right on all of our recipes, but if you think that something doesn’t look right you won’t hurt our feelings if you do your own calculations.

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Cheers Keto On & Enjoy!


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Recipe Rating


  1. Hi Kate! Thanks for taking the time to comment. I am so happy that you liked these muffins! I was rather impressed too when my sweet husband developed these. I am usually the baker around here but he hit a home run right off the bat with them. Cheers to you and your good health, Brenna

  2. 5 stars
    Oh, and I should also say that if you love muffins, silicone muffin pans are 100% worth it. I didn’t even grease them, and they popped out perfectly.

  3. 5 stars
    These were so good! My husband said he couldn’t even tell they were low carb. They didn’t have the weird texture almond flour sometimes does, although we did use a different brand this time so maybe that helped. I’m going to make them again tomorrow and add raspberries instead of chocolate.

  4. Hi Chris! I use my toaster oven a lot too. Mine has a convection feature that makes everything bake a little faster. My oven also has convection but you are right…it’s not as fast. I would keep it at 350F but check it at the 12 minute mark to make sure they aren’t browning too fast. A lower temp might make them sink…

  5. Any recommendations for temp and time in a toaster oven? I have tried several other recipes that have not cooked properly I am assuming due to the oven being so much smaller.

  6. Hey Kathy!!!!

    Well…if that isn’t a great endorsement then I don’t what is. Thank you so much for commenting and I am so glad that you found a recipe that you like! I am also a treat loving woman and I completely understand. I keep trying though. I don’t want to push my luck but check out the almond bark if you like dark chocolate. Tiny pieces of this chocolaty treat saves me more often than I like to admit. Making your own instead of buying it will save a ton of cash. Cheers!

  7. I’ve been keto since mid July. I have always been a sweet treat loving woman, which is why I put on the pounds over the years. I have dropped close to 30 pounds since July 15th , which is great, but I still need to have “sweet” treats to keep me happy. I have been highly disappointed in most of the keto treats I have tried making. There is one recipe that I found and tweaked and I usually have one of those every morning with my coffee. But there have been so many recipes that I have made and tried, and ended up throwing the rest away. And the ingredients for keto baking is expensive, so I hate doing that. Yesterday I had your Nov. 17th edition of Keto news in my email and I saw the recipe for your keto Chocolate Chip Peanut Butter Muffins. I made them last night and just had to come back and let you know that I love them!! Thank you so much for developing a great Keto treat. recipe. I will be making these often! ?