Sugar-Free Chocolate Peanut Butter Cupcakes
Indulge in the rich and satisfying flavors of these Sugar-Free Chocolate Peanut Butter Cupcakes—proof that you don't need sugar to enjoy a decadent treat! Made with almond flour and sweetened naturally with erythritol or stevia, these cupcakes deliver a moist and tender texture while keeping them low-carb and keto-friendly. A swirl of creamy natural peanut butter baked into the batter adds a nutty richness, perfectly complemented by a drizzle of velvety melted sugar-free dark chocolate. Ready in just 35 minutes, these wholesome delights are as easy to make as they are delicious. Perfect for guilt-free snacking or a special dessert, these cupcakes are an irresistible treat for chocolate and peanut butter lovers alike!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Erythritol or stevia
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Natural peanut butter
- 0.5 cup Sugar-free dark chocolate chips
- 0.25 cup Coconut oil
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
In a large bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat the eggs, then mix in erythritol or stevia, almond milk, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until just mixed. Do not overmix.
Fill each muffin cup about two-thirds full with the batter.
In a small bowl, microwave the natural peanut butter for about 20-30 seconds until slightly melted, then drizzle about 1 teaspoon of it into each cupcake batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are baking, combine sugar-free dark chocolate chips and coconut oil in a small saucepan over low heat, stirring constantly until melted and smooth.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, drizzle the melted chocolate over the cupcakes, and allow it to set before serving. Enjoy!
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.0 g | 295% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 308.8 g | 112% | |
| Dietary Fiber | 85.4 g | 305% | |
| Total Sugars | 17.4 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 688 mg | 53% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 3309 mg | 70% | |
*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.
