Keto Chocolate Peanut Butter Cupcakes – Easy Gluten-Free Recipe

ana resim

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!

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

  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.

Ingredients

Cake

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

Frosting

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

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

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

Be the first to comment

Leave a Reply

Your email address will not be published.


*