Keto Cupcakes Recipe – Chocolate Peanut Butter Flavor

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These Keto Chocolate Peanut Butter Cupcakes have a rich low-carb chocolate base topped with creamy sugar-free peanut butter frosting.

Keto Chocolate Peanut Butter Cupcakes
Keto Cupcakes – Chocolate, Peanut Butter Flavor

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

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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. 

Keto Chocolate Peanut Butter Cupcakes Ingredients

Keto Chocolate Peanut Butter Cupcakes Ingredients in a mixing bowl
Keto Chocolate Peanut Butter Cupcakes Ingredients
  • 3 tablespoons of Unsalted Butter, melted
  • 2.5 ounces (⅓ cup) of Erythritol
  • 2 ounces of Natural Peanut Butter, smooth
  • 2 teaspoons of Vanilla Essence
  • 2 teaspoons of Baking Powder
  • Pinch of Salt
  • 4 Eggs
  • 1 ¼ ounce (⅓ cup) Unsweetened Cocoa Powder
  • 1.5 ounces (½ cup) of Coconut Flour
  • 1/2 cup of Unsweetened Almond Milk
  • Sugar-Free Peanut Butter Frosting Ingredients:
  • 6 ounces of Unsalted Butter, softened
  • 3 ounces of Natural Peanut Butter, smooth
  • 3 ounces (½ cup) of Powdered Erythritol
  • 2-3 tablespoons of Heavy Cream, optional

How to Make Keto Chocolate Peanut Butter Cupcakes

Keto Chocolate Peanut Butter Cupcakes on a cooling rack
How to make Keto Chocolate Peanut Butter Cupcakes
  1. Preheat oven to 175C/350F.
  2. Line a standard 12 cup muffin tin with silicone cupcake molds or cupcake papers.
  3. In a bowl add the peanut butter, melted butter, erythritol, salt, vanilla, and baking powder.
  4. Cream ingredients together using a hand mixer.
  5. Add the eggs, one by one, mixing in between.
  6. 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.
  7. Evenly spoon the mixture amongst the 12 prepared muffin tin holes.
  8. 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.
  9. Set aside to cool.
  10. How to make Sugar-Free Peanut Butter Cupcake Frosting:
  11. In a mixing bowl, add the softened butter and peanut butter. Cream with the whisk attachment on your hand mixer until smooth.
  12. Add the powdered erythritol a few tablespoons at a time on low speed, until it is all mixed it.
  13. If your frosting is too firm, add the heavy cream a tablespoon at a time until your frosting is smooth and pipeable.
  14. Spoon your frosting into a piping bag with a star nozzle tip and pipe the frosting onto your cooled cupcakes.
  15. Enjoy immediately or refrigerate for 30 minutes to firm up the frosting.
Low Carb Chocolate Peanut Butter Cupcakes (Gluten Free, Grain Free, Keto)
choc peanut butter keto cupcakes

Keto Cupcakes - Chocolate Peanut Butter

Chocolate and nuts just go so well together, and it what better form than a tasty cupcake. Our Low Carb Chocolate Peanut Butter Cupcakes are so delicious that everyone wants one!
5 from 19 votes
Print Pin
Course: Dessert, Snacks
Cuisine: American, Australian, British
Prep Time: 10 mins
Cook Time: 20 mins
Cooling: 30 mins
Total Time: 1 hr
Servings: 12 serves
Calories: 248kcal
Author: Gerri

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.

How to make Sugar-Free Peanut Butter Cupcake Frosting

  • 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.

Video

Keto Chocolate Peanut Butter Cupcakes Recipe - Low Carb & Super Tasty (Just 3g Net Carbs)

Notes

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
Chocolate Peanut Butter Cupcakes
Keto Chocolate Peanut Butter Cupcakes

Our other Cupcake Recipes are all Gluten Free as well! Try our;

To make a larger batch of Keto Chocolate Peanut Butter Cupcakes recipe adjust the servings above

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