Aunt Rocky’s PBJ Muffins (Peanut Butter, LCHF)

Preheat oven to 350ºF. Place 12 silicone muffin cups on a baking sheet, or line 12 cavities in a muffin pan. Set aside.

In a medium bowl, whisk all dry ingredients well: almond flour, flax meal, sweeteners, baking powder, salt, glucomannan. Set aside.

In a large mixing bowl, melt coconut oil completely (about 45 seconds in microwave). Using a hand mixer, beat in eggs until well blended. Add peanut butter, almond milk, and vanilla extract. Mix until very smooth on medium speed.

Pour dry ingredients into wet ingredients and mix well. Let stand 5 minutes to thicken.

Scoop 1/4 cup batter into each muffin cup. (The cups will be nearly full.)

Place the sugar free jam in a small bowl, and microwave for 10 seconds to soften a little. Stir to smooth. Drop 1 teaspoon of jam onto the center of each muffin. Use a knife or skewer to swirl the jam around just a bit.

Bake 25 minutes, or until toothpick inserted in center of muffin comes out clean. Muffins will puff a bit, then settle as they cool. Let cool in cups for about 5 minutes to firm up. Turn out onto cooling rack to continue cooling.

Store covered on the counter for a day or two, or in the refrigerator for up to a week. Muffins may be frozen, and defrosted on the counter.

Variation: Omit jam, add some sugar free chocolate chip, or frost with a favorite low carb frosting.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer.): Calories 137, Total Fat 14 g, Saturated Fat 6 g, Sodium 236 mg, Potassium 98 mg, Total Carbohydrate 11 g, Dietary Fiber 8 g, Net Carbs 3 g, Sugars 1 g, Protein 6 g. Macros: 78% fat, 15% protein, 7% carbs.

© February 24, 2017 Roxana Lopez for Aunt Rocky’s