Sugar Free Peanut Butter and Jam Muffins

A sweet classic of peanut butter and jam turned into Keto-friendly, low carb dessert combination! These muffins are a yummy addition to this week’s meal prep and are a healthy option for dessert or snack time. Using a few of our favourite pantry items like; Good Dee’s Muffin Mix and Fatso High Performance Peanut Butter, we dreamed up these sugar free, low carb muffins to enjoy by yourself or with your family and friends! Let’s get baking!

Servings: 12 | Prep time: 30 minutes | Total time: 45 minutes

Ingredients:

Muffin Base

• 1 bag of Good Dee’s Muffin Mix
• 3 eggs
• ⅓ cup Lee’s Good Fat Blend - 50/50 blend
• 2 tbsp Fatso High Performance Peanut Butter (Classic)
• 1 tbsp vanilla extract

Jam Topping

• 50g strawberries (sliced thin)
• 2 tbsp butter
• 1 tbsp granular sweetener

Directions:

Muffins

1. Whisk together Muffin Base wet ingredients including peanut butter
2. Add in Good Dee’s Muffin Mix to wet ingredients and stir until blended together
3. Pour mixture into lined muffin tins and bake for 20-25 minutes until golden brown
4. Let cool before adding jam topping

Jam Topping

1. Heat a skillet on medium heat, melt butter and add granular sweetener
2. Stir until granular sweetener is mostly dissolved
3. Add strawberries to the skillet and turn heat to low, stirring continuously 
4. Once strawberries have softened and consistency has thickened, remove to let the jam cool slightly before topping the muffins with the mixture (jam takes approximately 15 minutes to melt down) 

Macros:

Servings: 12 | Calories: 165 | Net Carb: 3g | Total Fat: 14g | Total Carb: 4g | Fiber: 1g | Protein: 5g

Nutritional and macronutrient information may vary slightly depending on brands/ingredients used. 

Tips: 

• These can store for about 2-3 days in the fridge in a sealed container
• Let jam thicken before topping the muffins to avoid spillage
• Let the muffins cool as well to avoid reheating the jam topping