- Butter: 50 g
- erythritol: 40 g
- large egg: 1 piece
- almond milk: 30 ml
- peanut flour: 30 g
- vanilla flavoring: 1.5 tsp
- salt: 1 pinch(s)
- baking powder: 0.5 tsp
- roasted peanuts (unsalted): 20 g
- cocoa nibs: 10 g
- low-fat cream cheese: 100 g
- peanut butter: 75 g
- Erythritol powdered sugar: 30 g
- vanilla flavoring: 1 tsp
Preheat the oven to 180 °C (top and bottom heat). It is better to bring all the ingredients to room temperature in advance.
Beat butter, erythritol, egg and almond milk until fluffy.
Add peanut flour, vanilla, salt and baking powder and stir in.
Add peanuts and cocoa nibs to the mixture and stir in. Mix everything together well.
Divide the batter into the muffin cups and bake for 20 minutes at 180 °C until golden brown.
For the cream, mix all the ingredients well with a spoon and pour into a piping bag and spread on the cooled muffins.
Decorate with peanuts and cocoa nibs and store in the refrigerator.