Microwave the water for 30 seconds and add in the instant coffee powder. Mix well and set aside.
Melt the butter in a saucepan on a low heat and cook for about 5-6 minutes till it starts to turn brown. You will see bubbles start to form, the milk solids will separate and finally it will foam up when brown. It’s important to keep an eye on it and keep stirring as it can go from brown butter to burnt butter very quickly.
As soon as the butter browns turn off the heat and pour out the butter into a large mixing bowl and allowed it to cool.
Add in the coffee mixture into the bowl with the brown butter along with the vanilla extract and Keto sweetener. Make sure you’ve allowed the butter to cool before doing this. Also make sure you use a powdered sweetener or liquid stevia and not a granulated one.
Then add in the two eggs and give it all a good mix.
Finally add in the baking soda, baking power, almond flour, coconut flour and peanut butter. I recommend sifting in the coconut flour through a sieve to avoid lumps.
Give it all a good mix and then using an ice cream scoop dollop it into your muffin tray. I like to use cupcake liners to make it easier to remove later and I would recommend doing that. This makes about 8 muffins in total.
Bake at 160C in the oven for about 20 minutes. (Depending on your oven this might even take 25 minutes). Make sure you’ve pre-heated the oven.
Once done allow it to cool for a bit before digging into them. You can store them in an airtight box for a couple of days. To store longer put them in the fridge.