27+ Irresistible Keto Almond Flour Peanut Butter Recipes You’ll Love

If you’re following a keto lifestyle, you know how important it is to find delicious, low-carb recipes that satisfy your cravings without compromising your goals.

Almond flour and peanut butter are two of the most versatile and keto-friendly ingredients that pair perfectly to create an endless variety of snacks, desserts, and even savory treats.

From rich peanut butter cookies to indulgent fat bombs, almond flour helps keep these recipes low in carbs while adding a delicious nutty flavor and texture.

In this blog post, we’ve compiled 27+ keto almond flour peanut butter recipes to inspire your next baking adventure.

Whether you’re craving a warm mug cake, crispy waffles, or a refreshing ice cream, these recipes are sure to become your new go-to keto treats.

Get ready to explore simple, wholesome, and satisfying ways to enjoy peanut butter and almond flour while sticking to your keto lifestyle.

27+ Irresistible Keto Almond Flour Peanut Butter Recipes You’ll Love

Almond flour and peanut butter are a match made in keto heaven, offering a low-carb, high-fat combination that helps you stay satisfied while keeping your carb intake in check.

From indulgent desserts like peanut butter cupcakes and fat bombs to breakfast options like waffles and pancakes, these 27+ recipes are proof that you don’t have to sacrifice flavor when living a keto lifestyle.

With these keto-friendly almond flour peanut butter recipes, you’ll always have a delicious, guilt-free treat on hand, whether it’s for an afternoon snack, a dessert after dinner, or even a quick breakfast.

The possibilities are endless, and the best part is that they’re all simple to prepare and full of healthy fats and protein.

So, get ready to dive into this collection of mouthwatering recipes that make sticking to your keto diet easier and tastier than ever.

Keto Almond Flour Peanut Butter Cookies

These soft, chewy cookies are a keto-friendly treat that’s quick to make and irresistibly delicious. Packed with protein, healthy fats, and low-carb almond flour, they are perfect for satisfying your sweet tooth while staying on track.

Ingredients:

• 1 cup almond flour
• 1/2 cup natural peanut butter (no added sugar)
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, erythritol, and baking powder.
3. In a separate bowl, mix the peanut butter, egg, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet ingredients to form a dough.
5. Scoop tablespoon-sized portions of dough onto the baking sheet. Flatten each scoop with a fork to create a crisscross pattern.
6. Bake for 10–12 minutes or until the edges are golden.
7. Let the cookies cool completely before serving to allow them to firm up.

These cookies are perfect for an afternoon snack or a post-dinner dessert. Their simplicity and delightful peanut butter flavor make them a staple in any keto baker’s recipe collection.

Keto Almond Flour Peanut Butter Pancakes

Start your day right with these fluffy, protein-packed keto pancakes. Almond flour and peanut butter come together to create a satisfying, low-carb breakfast that feels indulgent but keeps you on track.

Ingredients:

• 1 cup almond flour
• 2 tbsp peanut butter (smooth or chunky, unsweetened)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt
• Keto-friendly syrup or additional peanut butter for serving (optional)

Instructions:

1. In a mixing bowl, whisk together almond flour, baking powder, and salt.
2. In a separate bowl, mix the eggs, almond milk, peanut butter, and vanilla extract until smooth.
3. Gradually add the dry ingredients to the wet mixture, stirring until combined. The batter should be slightly thick but pourable.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
6. Serve warm with keto syrup or a drizzle of peanut butter for extra flavor.

These pancakes are the perfect blend of nutty goodness and fluffy texture. They’re easy to whip up and can be enjoyed by the whole family, whether they’re keto or not.

Keto Almond Flour Peanut Butter Fat Bombs

When you need a quick energy boost or a creamy, satisfying snack, these fat bombs deliver. With only a few ingredients, they are a great way to curb cravings and keep your macros in check.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup natural peanut butter
• 2 tbsp coconut oil, melted
• 2 tbsp erythritol (powdered, for smoother texture)
• 1/4 tsp vanilla extract
• Pinch of salt (optional)

Instructions:

1. In a medium bowl, mix almond flour, peanut butter, coconut oil, erythritol, vanilla extract, and salt until fully combined.
2. Roll the mixture into small balls, about 1 inch in diameter.
3. Place the balls on a parchment-lined tray or plate and refrigerate for at least 30 minutes to firm up.
4. Store in an airtight container in the refrigerator for up to a week.

These fat bombs are ideal for a pre- or post-workout snack, or even as a quick dessert. They’re packed with healthy fats and taste like a bite-sized indulgence.

Keto Almond Flour Peanut Butter Muffins

These moist and fluffy muffins are the perfect on-the-go breakfast or snack for anyone following a keto diet. Combining almond flour with peanut butter creates a satisfying texture, while the addition of a few other keto-friendly ingredients brings a natural sweetness.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup peanut butter (smooth, unsweetened)
• 3 large eggs
• 1/4 cup almond milk (unsweetened)
• 1/4 cup erythritol or another keto sweetener
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, peanut butter, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until everything is well combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 of the way.
6. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

These keto muffins are a fantastic option when you’re craving something sweet but still want to stay on track with your low-carb lifestyle. They’re easy to store and can be enjoyed throughout the week, making them a great batch bake.

Keto Almond Flour Peanut Butter Brownies

These decadent, fudgy brownies are an absolute treat for anyone on a keto diet. Almond flour and peanut butter create a rich, soft texture, while the sugar-free sweeteners keep the carbs low but the flavor high.

Ingredients:

• 1 cup almond flour
• 1/2 cup peanut butter (smooth, unsweetened)
• 1/2 cup unsweetened cocoa powder
• 3 large eggs
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In a separate bowl, whisk the eggs, peanut butter, almond milk, coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Spread the batter evenly in the prepared baking pan.
6. Bake for 20-25 minutes or until a toothpick comes out mostly clean (the brownies should be soft in the center).
7. Allow the brownies to cool completely in the pan before slicing them into squares.

These brownies are incredibly rich and full of flavor, with just the right amount of sweetness. A small portion is all you need to satisfy your chocolate cravings while keeping your carbs in check.

Keto Almond Flour Peanut Butter Energy Balls

These bite-sized energy balls are a quick, no-bake treat that’s perfect for a keto-friendly snack or as a pre-workout energy booster. Almond flour and peanut butter come together to form a delicious and filling snack, packed with healthy fats and protein.

Ingredients:

• 1 cup almond flour
• 1/2 cup peanut butter (unsweetened)
• 2 tbsp coconut flour
• 2 tbsp erythritol (or another sweetener)
• 1/2 tsp vanilla extract
• 1 tbsp chia seeds or flax seeds (optional for extra fiber)
• 1/4 cup unsweetened almond milk
• Pinch of salt

Instructions:

1. In a large mixing bowl, combine almond flour, coconut flour, erythritol, chia seeds, and salt.
2. Add the peanut butter, vanilla extract, and almond milk to the dry ingredients. Stir until a dough forms. If the dough is too dry, add a little more almond milk, a teaspoon at a time.
3. Roll the dough into small balls, about 1 inch in diameter.
4. Place the balls on a parchment-lined tray and refrigerate for 30 minutes to set.
5. Store the energy balls in an airtight container in the fridge for up to a week.

These energy balls are great for a quick snack or even as a post-workout recovery treat. They’re easy to make and pack a punch with protein, healthy fats, and fiber, making them a perfect addition to any keto lifestyle.

Keto Almond Flour Peanut Butter Smoothie

This creamy, satisfying keto smoothie is the perfect low-carb breakfast or post-workout snack. Combining almond flour and peanut butter creates a rich, nutty base, while keeping the net carbs low and the taste high.

Ingredients:

• 2 tbsp almond flour
• 2 tbsp peanut butter (unsweetened)
• 1 cup unsweetened almond milk
• 1/4 cup ice
• 1/2 tsp vanilla extract
• 1 tbsp chia seeds (optional for added fiber)
• 1-2 tbsp erythritol or preferred keto sweetener (optional)

Instructions:

1. In a blender, combine almond flour, peanut butter, almond milk, vanilla extract, and chia seeds (if using).
2. Add the ice and sweetener (if desired) to the blender.
3. Blend on high for about 30 seconds, or until smooth and creamy.
4. Pour into a glass and enjoy immediately.

This keto smoothie is an easy way to start your day with protein and healthy fats. It’s refreshing and filling, keeping you full for hours and offering a boost of energy without any added sugar or carbs.

Keto Almond Flour Peanut Butter Cake

A light yet decadent dessert, this keto-friendly peanut butter cake uses almond flour to create a soft, moist texture while keeping carbs low. It’s a delicious treat for any special occasion or just a comforting dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup peanut butter (unsweetened)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol (or another keto sweetener)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, peanut butter, almond milk, and vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients, stirring until fully combined.
5. Pour the batter into the prepared cake pan and spread it out evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before slicing and serving.

This peanut butter cake is the perfect balance of richness and fluffiness, ideal for anyone on a keto diet looking to indulge in a sweet treat. It pairs wonderfully with a cup of coffee or as a dessert after a meal.

Keto Almond Flour Peanut Butter Granola

This crunchy, sweet granola is perfect for adding a keto-friendly crunch to your yogurt or enjoying as a snack. Almond flour and peanut butter create the perfect base, while cinnamon and vanilla add a warm, comforting flavor.

Ingredients:

• 1 cup almond flour
• 1/2 cup peanut butter (unsweetened)
• 1/4 cup unsweetened shredded coconut
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, shredded coconut, erythritol, cinnamon, and salt.
3. In a separate bowl, melt the peanut butter and almond milk together in the microwave or on the stovetop until smooth. Add the vanilla extract and stir.
4. Pour the peanut butter mixture over the dry ingredients and stir until everything is well coated.
5. Spread the mixture evenly on the prepared baking sheet and bake for 15-20 minutes, stirring halfway through to ensure even baking.
6. Once the granola is golden brown, remove it from the oven and let it cool completely.
7. Store in an airtight container for up to a week.

This keto granola is a great option for anyone looking to add texture to their keto meals. Whether sprinkled over chia pudding, mixed into yogurt, or enjoyed on its own, it’s a crunchy, satisfying snack.

Keto Almond Flour Peanut Butter Cheesecake Bites

These mini keto-friendly cheesecake bites are a dream for anyone craving a creamy, indulgent dessert while staying low-carb. The peanut butter adds a nutty twist to the traditional cheesecake flavor, making it extra special.

Ingredients:

• 1 cup almond flour
• 1/4 cup peanut butter (unsweetened)
• 8 oz cream cheese (softened)
• 1/4 cup powdered erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/2 tsp lemon juice (optional for tanginess)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a mini muffin tin with paper liners.
2. In a mixing bowl, combine almond flour and peanut butter. Scoop a small amount into each muffin tin, pressing it down to form a crust.
3. Bake for 8-10 minutes until the crust is golden. Remove and let cool.
4. Meanwhile, in a separate bowl, beat the softened cream cheese, powdered erythritol, vanilla extract, and lemon juice (if using) until smooth.
5. Slowly add the heavy cream to the cream cheese mixture, continuing to beat until creamy and fluffy.
6. Spoon the cream cheese filling on top of the cooled almond flour crusts, smoothing it evenly.
7. Refrigerate for at least 2 hours to set.
8. Once set, serve chilled.

These cheesecake bites are a rich, satisfying treat that will keep your keto cravings at bay. The smooth, creamy filling pairs perfectly with the nutty almond flour peanut butter crust, creating a dessert that feels indulgent yet guilt-free.

Keto Almond Flour Peanut Butter Waffles

These crispy, golden waffles are perfect for a lazy weekend breakfast or brunch. They’re low-carb, high in healthy fats, and rich in flavor thanks to the combination of almond flour and peanut butter.

Ingredients:

• 1 cup almond flour
• 2 tbsp peanut butter (unsweetened)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Preheat your waffle iron and lightly grease it with butter or coconut oil.
2. In a bowl, whisk together the almond flour, baking powder, and salt.
3. In another bowl, mix the eggs, almond milk, peanut butter, and vanilla extract until smooth.
4. Slowly fold the wet ingredients into the dry ingredients, stirring until the batter is fully combined.
5. Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions, usually about 3-4 minutes.
6. Once the waffles are golden and crispy, serve with your favorite keto-friendly toppings, like sugar-free syrup or fresh berries.

These waffles have the perfect crispy exterior with a soft, fluffy interior. They’re satisfying and filling, offering a great way to start your day while sticking to your keto goals.

Keto Almond Flour Peanut Butter Fudge

This decadent, no-bake fudge is the perfect keto-friendly treat for satisfying a sweet tooth without any of the sugar. The peanut butter creates a creamy, rich base that pairs perfectly with the almond flour for a smooth texture.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup peanut butter (unsweetened)
• 1/4 cup coconut oil (melted)
• 2 tbsp erythritol (or your preferred keto sweetener)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Line a small baking dish with parchment paper.
2. In a bowl, melt the peanut butter and coconut oil together in the microwave or on the stovetop.
3. Add the almond flour, erythritol, vanilla extract, and salt to the melted peanut butter mixture. Stir until everything is combined into a smooth, thick mixture.
4. Pour the mixture into the prepared baking dish, smoothing it out evenly.
5. Refrigerate for at least 1-2 hours, or until the fudge has set and is firm.
6. Once set, cut into small squares and store in an airtight container in the fridge for up to a week.

This peanut butter fudge is incredibly rich and indulgent. It’s the perfect snack when you’re looking for something sweet that won’t throw you off your keto diet. Its creamy texture and nutty flavor are sure to satisfy your dessert cravings.

Keto Almond Flour Peanut Butter Chocolate Chip Cookies

These cookies are a perfect combination of rich peanut butter, almond flour, and a few sugar-free chocolate chips. With a chewy center and slightly crispy edges, these keto-friendly cookies are ideal for satisfying a sweet tooth.

Ingredients:

• 1 cup almond flour
• 1/2 cup peanut butter (unsweetened)
• 1/4 cup erythritol (or another keto sweetener)
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 cup sugar-free chocolate chips
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, erythritol, baking soda, and salt.
3. In a separate bowl, mix the peanut butter, egg, and vanilla extract until smooth.
4. Fold the dry ingredients into the wet mixture and stir until a dough forms.
5. Gently fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the baking sheet and slightly flatten each one.
7. Bake for 8–10 minutes or until the edges turn golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These peanut butter chocolate chip cookies are perfect for an afternoon snack or dessert. The sweet, nutty flavor pairs wonderfully with the chocolate chips, making them a delightful treat that stays within your keto macros.

Keto Almond Flour Peanut Butter Breakfast Bars

These keto breakfast bars are the perfect grab-and-go meal when you need something quick and filling. The combination of almond flour and peanut butter creates a satisfying, energy-boosting snack packed with protein and healthy fats.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup peanut butter (unsweetened)
• 1/4 cup coconut flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a small baking dish with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, peanut butter, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until everything is well combined.
5. Pour the batter into the prepared baking dish and spread it out evenly.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bars cool completely before cutting them into squares.

These breakfast bars are incredibly versatile. You can easily add in some nuts, seeds, or berries for extra texture and flavor. They’re an excellent way to fuel your morning while sticking to your keto diet.

Keto Almond Flour Peanut Butter Cupcakes

These light, fluffy cupcakes are perfect for a special occasion or an everyday treat. The almond flour and peanut butter base gives them a rich flavor, while a sugar-free frosting adds the finishing touch.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup peanut butter (unsweetened)
• 3 large eggs
• 1/4 cup erythritol (or another keto sweetener)
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt

For the frosting:

• 4 oz cream cheese (softened)
• 1/4 cup peanut butter (unsweetened)
• 2 tbsp erythritol (or another sweetener)
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, peanut butter, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon the batter into the cupcake liners, filling each about halfway.
6. Bake for 18-22 minutes or until a toothpick comes out clean.
7. While the cupcakes cool, prepare the frosting. In a bowl, combine softened cream cheese, peanut butter, erythritol, and vanilla extract. Whisk until smooth and creamy.
8. Frost the cooled cupcakes and enjoy!

These keto peanut butter cupcakes are a wonderful treat that won’t derail your low-carb lifestyle. The rich frosting and soft, moist cake make for a delectable dessert that’s sure to impress.

Keto Almond Flour Peanut Butter Pancakes

These keto pancakes are light, fluffy, and packed with protein, making them the perfect way to start your day on the right foot. The combination of almond flour and peanut butter gives them a rich, nutty flavor without the carbs.

Ingredients:

• 1 cup almond flour
• 2 tbsp peanut butter (unsweetened)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, baking powder, and salt.
2. In another bowl, whisk the eggs, almond milk, peanut butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until fully combined.
4. Heat a skillet over medium heat and lightly grease with butter or coconut oil.
5. Pour small portions of the batter onto the skillet and cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
6. Serve with your favorite keto-friendly toppings such as sugar-free syrup, berries, or a dollop of whipped cream.

These pancakes are perfect for a filling breakfast or brunch, offering a great way to enjoy a hearty, keto-friendly meal. They’re easy to make and will leave you satisfied without the carb overload of traditional pancakes.

Keto Almond Flour Peanut Butter Fat Bombs

These peanut butter fat bombs are a simple and satisfying way to get a dose of healthy fats while keeping your keto macros in check. They’re rich, creamy, and the perfect snack when you need a quick energy boost.

Ingredients:

• 1/2 cup peanut butter (unsweetened)
• 1/4 cup almond flour
• 1/4 cup coconut oil (melted)
• 2 tbsp erythritol (or preferred keto sweetener)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, combine peanut butter, almond flour, melted coconut oil, erythritol, vanilla extract, and salt. Stir until fully combined and smooth.
2. Spoon the mixture into silicone molds or mini muffin tin liners.
3. Place in the freezer for about 30 minutes or until the fat bombs have set and hardened.
4. Store in an airtight container in the freezer for up to a week.

These keto fat bombs are the perfect snack when you need a quick pick-me-up. They’re creamy, rich, and packed with healthy fats, helping to curb hunger and keep your energy levels steady throughout the day.

Keto Almond Flour Peanut Butter Clusters

These clusters are a simple, no-bake snack that combines the richness of peanut butter with the crunch of almond flour. They’re sweetened with erythritol, making them a perfect keto-friendly treat.

Ingredients:

• 1 cup almond flour
• 1/2 cup peanut butter (unsweetened)
• 1/4 cup erythritol (or preferred sweetener)
• 1/4 cup unsweetened shredded coconut
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, mix together almond flour, shredded coconut, erythritol, and salt.
2. In a separate bowl, melt the peanut butter in the microwave or on the stovetop until smooth.
3. Add the melted peanut butter and vanilla extract to the dry ingredients and stir until everything is fully coated.
4. Scoop spoonfuls of the mixture onto a parchment-lined tray, forming small clusters.
5. Refrigerate for 30 minutes or until the clusters are firm.
6. Store the clusters in an airtight container in the fridge for up to a week.

These peanut butter clusters are crunchy, sweet, and satisfying, with the perfect balance of fat and protein. They’re great as a snack or a quick dessert when you’re craving something sweet but want to stay keto-friendly.

Keto Almond Flour Peanut Butter Mugs Cake

This quick and easy keto mug cake is perfect when you’re craving something warm and indulgent. With almond flour and peanut butter, it’s low-carb but rich in flavor and texture. Ready in just a few minutes, it’s the ultimate single-serve dessert!

Ingredients:

• 3 tbsp almond flour
• 2 tbsp peanut butter (unsweetened)
• 1 tbsp erythritol (or preferred keto sweetener)
• 1 large egg
• 1 tbsp unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• Pinch of salt

Instructions:

1. In a microwave-safe mug, whisk together almond flour, erythritol, baking powder, and salt.
2. Add the peanut butter, egg, almond milk, and vanilla extract, and stir until the mixture is smooth and fully combined.
3. Microwave on high for 1 minute and 30 seconds to 2 minutes, or until the cake has risen and is firm in the center.
4. Let it cool for a minute before digging in.
5. Optionally, top with whipped cream or keto-friendly chocolate chips for an extra treat.

This peanut butter mug cake is a satisfying, quick dessert that gives you a warm, decadent treat in just a few minutes. It’s perfect when you’re craving something sweet but want to stick to your keto goals.

Keto Almond Flour Peanut Butter Zucchini Bread

This keto zucchini bread is a great way to incorporate veggies into your diet without sacrificing flavor. The peanut butter adds richness, while almond flour keeps the bread moist and low-carb, making it an ideal snack or breakfast option.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup peanut butter (unsweetened)
• 1 cup grated zucchini (excess water squeezed out)
• 3 large eggs
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and salt.
3. In another bowl, beat the eggs and then add the peanut butter, grated zucchini, and vanilla extract. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared loaf pan and smooth it out evenly.
6. Bake for 40-45 minutes, or until a toothpick comes out clean from the center.
7. Let the bread cool completely before slicing.

This keto zucchini bread is moist, flavorful, and packed with healthy fats. It’s a great option for a savory-sweet snack or breakfast, and it’s an excellent way to use up zucchini in a low-carb, keto-friendly way.

Keto Almond Flour Peanut Butter Ice Cream

This rich, creamy ice cream is the perfect way to beat the heat while staying within your keto goals. It’s made with almond flour and peanut butter, creating a smooth, indulgent treat that’s both satisfying and low-carb.

Ingredients:

• 1/2 cup almond flour
• 1 cup heavy cream
• 1/2 cup unsweetened peanut butter
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, whisk together heavy cream, almond flour, peanut butter, erythritol, vanilla extract, and salt until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. Once churned, transfer the ice cream to a freezer-safe container and freeze for 2-3 hours or until firm.
4. Scoop and serve!

This peanut butter ice cream is an easy, no-bake keto dessert that’s perfect for hot summer days or any time you need a sweet, creamy treat. It’s rich, satisfying, and sure to curb your cravings.

Note: More recipes are coming soon!