Keto Cupcakes Recipe (3g Carbs)

5 from 24 votes

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These Keto Cupcakes have a rich low-carb chocolate base topped with creamy sugar-free peanut butter frosting with only 3g net carbs.

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

This Keto 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. 

Keto 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 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)
The best keto cupcakes recipe.

The Best Keto Cupcakes Recipe (3g Carbs)

These Keto Chocolate Peanut Butter Cupcakes are so Tasty and Delicious with only 3g Net Carbs that you'll be making he again and again this is the Bes recipe we've created yet.

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4.96 from 24 votes
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Course: Dessert, Snacks
Cuisine: American, Australian, British
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 12 serves
Calories: 248kcal
Author: Matt Dobson

Unit Conversion

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 Cupcakes recipe adjust the servings above

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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10 thoughts on “Keto Cupcakes Recipe (3g Carbs)”

  1. 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
  2. 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

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