Keto Chocolate Peanut Butter Cupcakes – Easy Gluten-Free Recipe

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Keto Chocolate Peanut Butter Cupcakes on a cake rack
Keto Chocolate Peanut Butter Cupcakes

We have quite a few Gluten-Free Cupcakes recipe – including these Keto Chocolate Peanut Butter Cupcakes. They have a rich chocolate base topped with creamy sugar-free peanut butter frosting – perfect for dessert or as a low carb snack.

This particular gluten-free cupcake recipe has taken on a journey all of its own! It started out as a recipe for keto muffins. Though it made a great muffin base, it makes an even better cupcake!

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The peanut butter can easily be swapped out for your preferred nut butter, think Macadamia, Walnut or Almond Butters.

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

The gluten-free cupcake base can be made ahead and refrigerated for up to 1 week or frozen for up to 3 months. When you need a cupcake fix, just defrost and whip up a batch of icing.

Keto Chocolate Peanut Butter Cupcakes Ingredients

  • 2 ounces of Natural Peanut Butter, smooth
  • 3 tablespoons of Unsalted Butter, melted
  • 2.5 ounces (⅓ cup) of Erythritol
  • Pinch of Salt
  • 2 teaspoons of Vanilla Essence
  • 2 teaspoons of Baking Powder
  • 4 Eggs
  • 1 ¼ ounce (⅓ cup) Unsweetened Cocoa Powder
  • 1.5 ounces (½ cup) of Coconut Flour
  • 1/2 cup of Heavy Cream

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 Cupcake cut in half showing the soft, fluffy cake center
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 your stand mixer, add the peanut butter, melted butter, erythritol, salt, vanilla, and baking powder.
  4. Cream ingredients together using the whisk attachment.
  5. Add the egg one by one, while the stand mixer is mixing on medium speed.
  6. Stop the mixer and scrape down the sides, add the cocoa powder and turn the mixer back on very slowly.
  7. Add the coconut flour and heavy cream and mix until combined and free from lumps. Allow the mixture to sit for 2 minutes, so the coconut can soak up all the liquids.
  8. Evenly spoon the mixture amongst the 12 prepared muffin tin holes.
  9. Bake for 15-19 minutes. Cupcakes are cooked when an inserted skewer comes out with a few crumbs clinging to it.
  10. Set aside to cool.

How to make Sugar-Free Peanut Butter Cupcake Frosting

  1. In your clean stand mixer bowl, add the softened butter and peanut butter.
  2. Cream with the whisk attachment until smooth.
  3. Add the powdered erythritol a few tablespoons at a time on low speed, until it is all mixed it.
  4. If your frosting is too firm, add the heavy cream a tablespoon at a time until your frosting is smooth and pipeable.
  5. Spoon your frosting into a piping bag with a star nozzle tip.
  6. Pipe the frosting onto your cooled cupcakes.
  7. Enjoy immediately or refrigerate for 30 minutes to firm up the frosting.
Low Carb Chocolate Peanut Butter Cupcakes (Gluten Free, Grain Free, Keto)
Keto Chocolate Peanut Butter Cupcakes on a cake rack

Keto Chocolate Peanut Butter Cupcakes - Easy Gluten Free Recipe

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 14 votes
Print Pin Rate
Course: Dessert, Snacks
Cuisine: American, Australian, British
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling: 30 minutes
Total Time: 1 hour
Servings: 12 serves
Calories: 288kcal
Author: Gerri

Ingredients

Cake

Frosting

Instructions

Cake

  • Preheat oven to 175C/350F.
  • Line a standard 12 cup muffin tin with silicon cupcake molds or cupcake papers.
  • In your stand mixer, add the peanut butter, melted butter, erythritol, salt, vanilla and baking powder.
  • Cream ingredients together using the whisk attachment.
  • Add the egg one by one, while the stand mixer is mixing on a medium speed.
  • Stop the mixer and scrape down the sides, add the cocoa powder and turn the mixer back on very slowly.
  • Add the coconut flour and heavy cream and mix until combined and free from lumps. Allow the mixture to sit for 2 minutes, so the coconut can soak up all the liquids.
  • Evenly spoon the mixture amongst the 12 prepared muffin tin holes.
  • Bake for 15-19 minutes. Cupcakes are cook when an inserted skewer comes out with a few crumbs clinging to it.
  • Set aside to cool.

Frosting

  • In your clean stand mixer bowl, add the softened butter and peanut butter.
  • Cream with the whisk attachment 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 pipable.
  • Spoon your frosting into a piping bag with a star tip.
  • Pipe the frosting onto your cooled cupcakes.
  • Enjoy immediately or refrigerate for 30 minutes to firm up the frosting.

Notes

Nutrition

Serving: 1cupcake | Calories: 288kcal | Carbohydrates: 6g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 125mg | Sodium: 100mg | Potassium: 226mg | Fiber: 3g | Sugar: 1g | Vitamin A: 726IU | Calcium: 61mg | Iron: 1mg
Sugar-Free Chocolate Peanut Butter Cupcakes on a wire cake rack
Sugar-Free 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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7 thoughts on “Keto Chocolate Peanut Butter Cupcakes – Easy Gluten-Free Recipe”

  1. The consistency of the cupcake batter and the texture of the finished cupcake was PERFECT. The frosting was good but I think I should have added more cream (my mistake; no fault of the recipe). Although I question whether I followed the recipe correctly. Are the ounce quantities for butter and peanut butter fluid ounces or weight? I assumed they were weight measurements. Thanks!

    Reply
  2. Do u have a alternative suggestion for the Natvia Icing Mixture? With being on disability low set income it isn’t reasonable to pay $20 or higher for a icing mixture that will only make about 3 batches. Thank You & God Bless You! 🙂

    Reply
    • Hi Dawn

      You can use your preferred powdered sweetener or blend your preferred granulated sweetener into a powder and use that. I hope that helps

      Reply

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