Servings: 4 meals
Calories: 557kcal
Ingredients
For Muffins
- 1 cup blanched almond flour
- ½ cup unsweetened cacao powder
- ½ cup erythritol sweetener
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 large eggs
- 2 large egg whites separate yolks from egg whites and only use the whites
- ⅓ cup melted unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoon creamy unsalted peanut butter at room temperature the drippy kind
For Serving
- 2 cups fat-free Greek yogurt
- ½ cup blackberries
- ½ cup raspberries
Instructions
- Preheat oven to 350ºF and line 8 muffin tins with paper liners. Combine almond flour, cacao powder, erythritol, sea salt and baking powder in a medium mixing bowl and whisk to combine. In a separate medium mixing bowl, whisk together eggs, egg whites, melted butter, and vanilla extract. Gradually whisk dry ingredients into wet until batter is smooth.
- Divide batter between 8 muffin tins, filling ¾ of the way full. Spoon ½ teaspoon of peanut butter on the center of each muffin and use a toothpick to swirl. Bake for 25 minutes. Cool muffins at room temperature for 15 minutes.
- Place 2 muffins in the large compartment of 4 MPOF teal containers. Spoon ½ cup of yogurt into each small compartment and add berries.
Notes
** Macros below include the carbohydrates from the erythritol. Macros minus the carbs are as follows:
460 calories | 36g Fat | 22g Carbs | 25g Protein | 8g Fiber
Nutrition
Calories: 557kcal | Carbohydrates: 47g | Protein: 25g | Fat: 34g | Sodium: 495mg | Fiber: 10g
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