Keto Chocolate Peanut Butter Cupcakes
Keto Recipes


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Chocolate and nuts just go so well together, and it what better form than a tasty cupcake. Our Low Carb Chocolate Peanut Butter Cupcakes are so delicious that everyone wants one!


Prep Time: 10 Minutes | Cook Time: 20 Minutes | Cooling: 30 Minutes | Total Time: 1 Hour | Servings: 12 serves | Calories: 248kcal



  • 3 tablespoons Unsalted Butter melted
  • 5 ounces Erythritol
  • 2 ounces Natural Peanut Butter smooth
  • 2 teaspoons Vanilla Essence
  • 2 teaspoons Baking Powder
  • 1 pinch Salt
  • 4 large Eggs
  • 25 ounces Unsweetened Cocoa Powder
  • 5 ounces Coconut Flour
  • 1/2 cup Unsweetened Almond Milk


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


  • Preheat oven to 175C/350F.
  • 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.

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.


Serving: 1 Cupcake | Calories: 248kcal | Carbohydrates: 6g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 106mg | Potassium: 215mg | Fiber: 3g | Sugar: 1g | Vitamin A: 550IU | Calcium: 64mg | Iron: 1mg | Net Carb: 3g

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