Low Carb Chocolate Peanut Butter Cupcakes

Indulge your sweet tooth guilt-free with these delectable Low Carb Chocolate Peanut Butter Cupcakes, a delightful treat perfect for keto and low-carb lifestyles. Made with almond flour and sweetened naturally with erythritol, these moist and rich cupcakes boast an intense chocolate flavor balanced by a creamy, sugar-free peanut butter frosting that’s irresistibly smooth. Ready in under 45 minutes, these gluten-free cupcakes are easy to prepare and ideal for special occasions or everyday cravings. Whether you’re looking for a healthy dessert option or satisfying your chocolate-peanut butter obsession, these decadent cupcakes deliver all the indulgence with none of the guilt.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:22 mins

Total Time:42 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and erythritol sweetener until well combined.

Step 3

In a separate large bowl, beat the eggs using a hand mixer until light and fluffy. Gradually add the melted butter and vanilla extract.

Step 4

Add the dry ingredients to the wet ingredients in batches, alternating with the heavy cream, until the batter is smooth, thick, and well integrated.

Step 5

Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.

Step 6

Bake the cupcakes in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Step 7

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.

Step 8

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Once the cupcakes are fully cooled, frost them with the peanut butter frosting using a piping bag or a spatula.

Step 10

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1137.4g)

Amount per serving	% Daily Value*
Calories	3311.6

Total Fat 300.2g	0%
Saturated Fat 127.0g	0%
Polyunsaturated Fat g
Cholesterol 1187.9mg	0%
Sodium 2267.8mg	0%
Total Carbohydrate 425.4g	0%
Dietary Fiber 57.3g	0%
Total Sugars 18.3g
Protein 106.3g	0%

Vitamin D 160IU	0%
Calcium 684.9mg	0%
Iron 26.6mg	0%
Potassium 2998.6mg	0%

*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.

Source of Calories

Fat: 56.0%

Protein: 8.8%

Carbs: 35.2%