Peanut Butter Almond Flour Muffins(Low carb/Sugar free/Gluten free/Low fat)


The biggest challenge about following a low carb diet, was to figure out what to have for breakfast. For a vegetarian, eggs are the obvious choice, but even when you try out different variations of eating eggs, it tends to grow old on you at some point, and you start wanting to eat some other thing like cereal, pancakes or muffins. These are most of the things that people tend to break their diet, even if once in a while. I am going to be posting some healthy alternatives to these tempting breakfast items, which would still help you stick to your diet, while indulging in something different for breakfast. If you start the day with something you love, it is guaranteed to continue throughout the day. 🙂

This particular recipe is packed with protein but low in carbs and sugar. It combines the goodness of two nuts in the form of peanut butter and almond flour. The protein content of the eggs is boosted up by the addition of whey protein powder and eggs. It is sweetened with a combination of sugar substitute and stevia extract. And although it doesn’t use butter, the muffins are kept tender and moist with cream cheese and milk/half and half.

The muffins can be refrigerated and also freeze well. Just pop one in the microwave and you have a warm muffin ready to go as a healthy, low carb diet friendly breakfast.


Makes 12 muffins
1 1/2 cups almond flour(not almond meal)
1/4 cup whey protein powder
1/4 cup sugar substitute(I used splenda)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 oz low fat cream cheese(I used Philadelphia 1/3 fat), softened
1/2 cup peanut butter(creamy/crunchy – your choice)
2 large eggs
1 cup almond milk/cow’s milk/half and half(I used half and half)
16 drops stevia extract
2 tsp vanilla extract
sliced almonds, for garnish


Preheat oven to 350 degrees F. Line a 12 cup muffin tin with paper muffin liners.

In a bowl, whisk the dry ingredients(almond flour, whey protein powder, splenda, baking powder, baking soda and salt) together.

In another bowl, beat the cream cheese until light and fluffy using an electric hand held mixer. Add the eggs and beat to incorporate. Add in the peanut butter and the stevia and vanilla extract and beat to combine. Now add in half of the dry mixture mixing to incorporate. Mixture will be thick. Add in the half and half/almond milk and beat again to loosen the mixture. Add the remaining dry mixture. Beat to combine.

Scoop the batter into the prepared muffin cups and sprinkle evenly with the almond flakes. Bake for 25-30 minutes until a cake tester comes out clean and the muffins are golden brown.


Verdict: These are by far the best muffins I have ever made – this includes muffins made with refined flour and sugar. They were super moist and delicious, with a hint of sweetness. The peanut butter flavor was mild as well and when eaten with sugar free jam, this muffin reminded me of a peanut butter and jelly sandwich. Yum!

Sending this to ‘Bake Fest – 21’, event series by Cook’s Joy. Also to ‘Lets cook with Nuts’ and ‘Whats with my cuppa’, event series by Nupur.

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