Low Carb Chocolate Peanut Butter Cupcakes
Indulge your sweet tooth without the guilt with these irresistible Low Carb Chocolate Peanut Butter Cupcakes! Made with almond flour and sweetened with erythritol, these cupcakes are a perfect keto-friendly treat that doesn't skimp on flavor. Featuring a moist, chocolate base and a rich, creamy peanut butter frosting made with no sugar added, this recipe achieves the perfect harmony of indulgence and nourishment. With just 20 minutes of prep time and 22 minutes to bake, these low-carb cupcakes are as quick and easy as they are delicious. Whether you're following a low-carb lifestyle, the keto diet, or simply looking for a healthier dessert option, these cupcakes are sure to satisfy your cravings. Perfect for parties, meal prep, or a midweek treat, they’re bound to become a go-to recipe in your dessert repertoire!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Cocoa powder, unsweetened
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Erythritol sweetener
- 4 Large eggs
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.25 cup Heavy cream
- 0.5 cup Creamy peanut butter (no sugar added)
- 4 ounces Cream cheese, softened
- 0.5 cup Powdered erythritol sweetener
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and erythritol sweetener until well combined.
In a separate large bowl, beat the eggs using a hand mixer until light and fluffy. Gradually add the melted butter and vanilla extract.
Add the dry ingredients to the wet ingredients in batches, alternating with the heavy cream, until the batter is smooth, thick, and well integrated.
Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.
Bake the cupcakes in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean.
While the cupcakes are baking, prepare the peanut butter frosting by beating together the peanut butter, cream cheese, powdered erythritol, and vanilla extract until creamy and smooth.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes are fully cooled, frost them with the peanut butter frosting using a piping bag or a spatula.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.2 g | 385% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 2268 mg | 99% | |
| Total Carbohydrate | 425.4 g | 155% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 18.3 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 685 mg | 53% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 2999 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
