Keto Chocolate Peanut Butter Cupcakes Recipe (3g Net Carbs)

 

These Keto Chocolate Peanut Butter Cupcakes have a rich chocolate base topped with creamy sugar-free peanut butter frosting – perfect for dessert or as a low carb snack.


This Keto Chocolate Peanut Butter Cupcake recipe makes 12 cupcakes. 1 serving is one cupcake and has 3g net carbs.


These cupcakes are also gluten-free and can be made ahead of time and refrigerated for up to 1 week or frozen for up to 3 months. 


Prep Time: 10 minutes

Cook Time: 20 minutes

Cooling: 30 minutes

Total Time: 1 hour

Servings: 12 serves

Calories: 248kcal


Watch Recipe Video


Credit: My Keto Kitchen


Ingredients

Cake

  • 3 tablespoons Unsalted Butter melted
  • 2.5 ounces Erythritol
  • 2 ounces Natural Peanut Butter smooth
  • 2 teaspoons Vanilla Essence
  • 2 teaspoons Baking Powder
  • 1 pinch Salt
  • 4 large Eggs
  • 1.25 ounces Unsweetened Cocoa Powder
  • 1.5 ounces Coconut Flour
  • 1/2 cup Unsweetened Almond Milk


Frosting

  • 6 ounces Unsalted Butter softened
  • 3 ounces Natural Peanut Butter smooth
  • 3 ounces Powdered Erythritol
  • 2-3 tablespoons Heavy Cream optional





Instructions

  • Preheat oven to 175C/350F.
  • Line a standard 12 cup muffin tin with silicone cupcake molds or cupcake papers.
  • In a bowl add the peanut butter, melted butter, erythritol, salt, vanilla, and baking powder.
  • Cream ingredients together using a hand mixer.
  • Add the eggs, one by one, mixing in between.
  • Add the cocoa powder and the coconut flour and mix until combined, followed by the almond milk. Mix well. Allow the mixture to sit for 2 minutes, so the coconut flour can soak up all the liquid.
  • Evenly spoon the mixture amongst the 12 prepared muffin tin holes.
  • Bake for 15-20 minutes. Cupcakes are cooked when an inserted skewer comes out with a few crumbs clinging to it, or spring back when touched.
  • Set aside to cool.
  • In a mixing bowl, add the softened butter and peanut butter. Cream with the whisk attachment on your hand mixer until smooth.
  • Add the powdered erythritol a few tablespoons at a time on low speed, until it is all mixed it.
  • If your frosting is too firm, add the heavy cream a tablespoon at a time until your frosting is smooth and pipeable.
  • Spoon your frosting into a piping bag with a star nozzle tip and pipe the frosting onto your cooled cupcakes.
  • Enjoy immediately or refrigerate for 30 minutes to firm up the frosting.




Nutrition

Serving: 1cupcake | Calories: 248kcal | Carbohydrates: 6g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 106mg | Potassium: 215mg | Fiber: 3g | Sugar: 1g | Vitamin A: 550IU | Calcium: 64mg | Iron: 1mg

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