Chocolate peanut butter keto muffins with chocolate icing

Ingredients for 8 Muffins

Ingredients List for Donuts
Dry
1/4 Cup Swerve Confectioners
12 g Crazy Richard's Pure PB Plus Performance Peanut Powder
40 g of Carbquick
8.5 g of Chocolate Cookies and Cream Lite Protein Powder (Designer Protein)
1/4 tsp Baking powder
1/4 tsp salt
1/8 tsp (.3 g) Xantham Gum

Wet
3 Eggs (Separated)
A few Squirts Liquid Stevia (or your equivalent preferred sweetener to equal)
-You should end up with the equivalent of about 1/2 cup sugar between stevia and swerve - how you get
there is your decision.
1.5 Tbsp Butter (I used I can't believe it's not butter - light)
12 g PB Fit Peanut Butter Powder - made to 2 tbsp of peanut butter (slowly add water to reconstitute)

Ingredients for Icing
5 g Unsweetened Cocoa Powder
1.5 Tbsp Heavy Whipping Cream (~22g)
Liquid Stevia to taste -
sprinkle Xantham Gum (Probably wasn't needed)

Directions

1. 1) Pre-heat oven to 375 F
2) Separate Eggs
3) Combine all wet ingredients except egg whites until smooth - (Set egg whites aside for whipping)
4) Mix all dry ingredients together in a separate bowl
4) Whip Egg Whites until firm stiff peaks form.
6) Gently fold in the rest of the wet ingredients to egg whites
7) Gently fold in dry ingredients
8) Lightly grease medium sized muffin pan
9) Distribute mix evenly to muffin pan (Mine made ~8 medium sized muffins)
10) Bake @ 375 for 13 minutes or until toothpick comes back clean.

2. -To prepare icing - combine ingredients - heat in microwave for ~15-30 seconds - stir until thickens.

August 08, 2017 12:41