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