Low Carb Peanut Butter Brownie Muffins | low carb, keto, LCHF, grain free, gluten free

Low Carb Peanut Butter Brownie Muffins

CM (my other half – affectionately referenced as “Cookie Monster”), came home yesterday, saw the Spiced Hazelnut Muffins with Orange Cream, took a huge bite and asked, “why isn’t this chocolate?” In his mind, every sugar free dessert should be a low carb peanut butter brownie based dessert.

Okay, good point. Mind you, he literally asks this about every recipe that I make, so I should really learn to just not have him try something unless chocolate is involved (he doesn’t really like non-chocolate dessert items). Live and learn.

So today, for him, I made this batch of chocolate hazelnut muffins with peanut butter cream. He said I should call them “brownie muffins,” and so they shall be named. 

Some notes on these low carb peanut butter brownie muffins:

  • Peanut butter and chocolate is clearly one of the best combinations out there, therefore, low carb peanut butter brownie muffins are kind of an automatic win.
  • If you wanted to bake these in a pan, instead of in muffin cups, to make regular low carb peanut butter brownies, increase the cooking time by about 5 minutes (but check them, as each oven is different).
  • You could easily sub the hazelnut flour (ground hazelnuts, really) for pretty much any other nut – pecans, walnuts, peanuts, almonds.
  • Baking these for slightly less time (maybe 2-3 minutes less) will yield a fudgier, denser middle. To get these results, check muffins after 15 minutes, and then every minute after, pulling them when the tops are juuuuuuuust starting to set up.
  • I have a theory that you could replace the coconut manna and cocoa powder with melted sugar free chocolate, but I haven’t gotten around to testing it yet. I’ll keep everyone fully updated.
  • You could also use full-fat coconut cream in place of the yogurt/skyr in the frosting – I’d use less than 1/4 cup, though. Start with 2 tbsp and mix thoroughly, then slowly add more in until you get the consistency you want.

Sugar Free Peanut Butter Brownie Muffins | low carb, keto, LCHF, grain free, gluten free

Sugar Free Peanut Butter Brownie Muffins

Yield: 6 muffins

Serving Size: 1 muffin

Calories per serving: 244

Fat per serving: 20.8g

Carbs per serving: 4g net

Protein per serving: 9.3g

Fiber per serving: 4.5g

Sugar Free Peanut Butter Brownie Muffins


    For the muffins:
  • 3/4 cup hazelnut flour (finely ground hazelnuts)
  • 1/4 cup coconut manna/butter
  • 1/4 cup cocoa powder
  • 4 large eggs
  • 1 tsp vanilla extract
  • 10 drops of liquid stevia
    For the peanut butter frosting:
  • 2 tbsp smooth peanut butter
  • 4 tbsp plain quark, skyr, or Greek-style yogurt
  • 1 tbsp hot water
  • 5 drops of liquid stevia


  1. Preheat the oven to 350. Grease a 6 wells of a muffin tin or use a silicon one. Either way is fine!
  2. Put the cup of hazelnuts in a food processor/blender and grind until fine.
  3. In a mixing bowl, add ground hazelnuts, cocoa powder, coconut butter, vanilla, and stevia. Mix until thoroughly combined.
  4. Add in eggs one at a time, completely mixing each in before adding the next.
  5. Distribute evenly into the muffin tin and bake for 20 minutes until a knife comes out clean when inserted in the middle.
  6. While the muffins are baking, blend peanut butter, hot water and stevia. Slowly mix in quark until a creamy frosting forms.
  7. Once muffins are pulled from the oven, let cool for 10 minutes before topping with the frosting!
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Sugar Free Peanut Butter Brownie Muffins | low carb, keto, LCHF, grain free, gluten free

Sugar Free Peanut Butter Brownie Muffins | low carb, keto, LCHF, grain free, gluten free

Sugar Free Peanut Butter Brownie Muffins | low carb, keto, LCHF, grain free, gluten free


  • monika January 28, 2016 at 2:07 pm

    Just found your blog and LOVE it.

    One small thing: the BEST BEST combination is chocolate and hazelnut. The Italians have it right. Second is peanut butter + chocolate 🙂

    Thanks for the recipes, the blog ,etc.!

    • Liz January 28, 2016 at 3:05 pm

      Haha, yes!!! You are totally right! Chocolate and hazelnut is soooo good!

    • Liz January 28, 2016 at 3:05 pm

      Thanks for commenting – I’m glad you like the blog! 😀

  • Laura March 1, 2016 at 8:51 pm

    Hello! I don’t buy coconut except for coconut flour, and I saw on a paleo site that any nut butter can replace coconut butter if you don’t/can’t use it. Is that true? It also said ghee could replace coconut butter if in baked goods. Let me know, I would love to eat this recipe!

    • Liz March 1, 2016 at 11:44 pm

      Hi again!! Yup, nut butters can certainly replace coconut butter!!

      Ghee can replace coconut oil, but probably not coconut butter in this, as the coconut butter provides some structure as well as fat.

      I hope this helped!

  • Susan Vincent March 13, 2016 at 5:57 pm

    How many eggs? It is not in the recipe I pinned. ?

    • Liz March 13, 2016 at 6:24 pm

      Hi Susan! Thanks for commenting – Good catch! It’s 4 eggs ?


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