Here’s an adapted to low carb muffin recipe that I probably saw originally some years ago although I don’t recall where. It’s certainly not a new concept, but the approach may be a little different and I didn’t follow any other recipe in creating it.

I used LC Foods strawberry jam in my recipe, but when I figured the nutrition, I used Smucker’s Sugar Free Jam, which you car purchase at almost any grocery store. Of course, you can substitute your favorite flavor sugar free jam in the recipe.

1/4 cup Peanut Flour or Almond Flour
1/4 cup Whey Protein Powder or 2 tablespoons Coconut Flour
1/2 cup Carbquick
2 Eggs
1 1/2 tsp Baking Powder
1 teaspoon Cinnamon, ground
1/4 cup Coconut Oil
1 tsp Vanilla Extract (omit if using vanilla whey powder)
1/2 tbsp Heavy Whipping Cream
1/4 cup JIF creamy Peanut Butter
3 tbsp LC Strawberry Jam or low carb jam of your choice

Preheat oven to 360 degrees F. Prepare six muffin cups with baking spray.

Mix peanut flour, Carbquick and protein powder together with baking powder, and cinnamon. Beat eggs, whipping cream and vanilla extract together, then stir in coconut (or peanut) oil and mix into flours. Combine until moist, but don’t over mix. If the mixture is too dry, add a little water until it is a droppable consistency.

Using 1/2 of the batter, fill each muffin cup about 1/3 full. Spoon a half teaspoon of peanut butter (see photo) into the middle of each muffin and top with a teaspoon of strawberry jam. Divide the remainder of the batter equally over the top of the filling mixture.

About 1/2 teaspoon of peanut butter.
  

Drop peanut butter on top of muffin batter… then add jam and spoon more batter on top.

Bake for about 20 minutes until the muffin is golden brown. Cool and serve. Makes 6 muffins.

Nutrition Information:
Per muffin (made with Smucker’s Jam):
Calories 147, Net Carbs: 5.2 g, Protein: 7 g

Originally POSTED BY RENE AVERETT AT 11/18/2012 1:21 PM