Keto Dark Chocolate Peanut Butter Cupcakes
{Low Carb, Ketogenic, THM:S, Sugat Free}
Creamy keto peanut butter icing tops rich dark chocolate cupcakes. These delicious treats pack tons of flavor!
Keto Dark Chocolate Peanut Butter Cupcakes
Today, we're going to make a “foundational” recipe.
Super moist keto cupcakes – in chocolate and vanilla are recipes that can be transformed into so many different varieties of desserts and treats. There are so many flavor combinations to try!
Today, though, we're doing a crazy moist dark chocolate cupcake, with whipped peanut butter icing.
The combo of chocolate and peanut butter is timeless, in my opinion, even though there are so many other directions you can go.
Other Keto Foundational Recipes:
Keto Vanilla Cupcakes
Sugar Cookies
Yellow Cake
Brownies
How To Make Keto Chocolate Cupcakes
Preheat your oven to 350.
Grease a cupcake pan with coconut oil cooking spray.
Combine the softened butte (or ghee for paleo), eggs, lakanto baking sweetener, vanilla, and sweetleaf stevia in a large mixing bowl.
Mix in the almond flour, coconut flour, cocoa powder, ground flax, and baking powder, stirring to combine.
Add in up to 1/4 cup of Almond milk to thin the cupcake batter to make it easier to scoop and settle in the muffin cavities.
Using a 1-inch cookie scoop, put 2 scoops of the batter into each cavity, then smack the pan on the counter a couple of times to release any air bubbles and settle the batter.
Bake for 15-20 minutes and let cool completely before removing from the pan.
How To Make Keto Whipped Peanut Butter Icing
Add the peanut butter and softened butter to your stand mixer bowl. Sift in the confectioner's sweetener, then add the vanilla extract and salt.
Start beating the frosting on low, gradually increasing speed as the sweetener mixes in. Beat for 2-3 minutes, scraping the sides as needed, until the frosting is light and fluffy. Finish by beating in the heavy whipping cream for 30 seconds.
Ingredients for Homemade Keto Chocolate Cupcakes
I use two main flours in most of my desserts, cookies especially: almond flour and coconut flour.
Almond Flour is very easy to find these days in most grocery stores and is very affordable. It provides most of the bulk and structure of the recipe.
I also use 2 Tablespoons of Coconut Flour – another common flour that is appearing in more and more grocery store shelves.
Both can also be found on Amazon.
Here is my choice for Almond Flour.
And my pick for Coconut Flour.
You'll also need your choice of chocolate chips.
I used Lily's Milk Chocolate Chips because they're delicious, can be found on Amazon, Thrive Market, and more local grocery stores every month.
Lily's Chocolate Chips are keto, paleo, and sugar free.
There are, however some other options for chocolate chips to consider:
Substitutes for Stevia Sweetened Chocolate Chips:
For the cupcakes
Almond Flour
Coconut Flour
Cocoa Powder
Butter{sub ghee for paleo}
Almond Milk
Lakanto Baking Sweetener
Sweetleaf Stevia
Ground Flax
Eggs
Baking Powder
Vanilla Extract
Salt
Thrive Market is a great place to find all of these ingredients – at 25% – 50% below store prices. Try Thrive Market FREE for 30 Days HERE.
For The Icing
No Sugar Added Peanut Butter
Butter
Heavy Whipping Cream
Lakanto Confectioner's Sweetener
Salt
Vanilla Extract
Did you know I have an Amazon Storefront? I've stocked it with all of my favorite clean, primal, products – products you'll actually find in my pantry every single day.
No more hunting for just the right product – you can find them all right HERE.
DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney
Check out these other recipes you might like:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars
Keto Raspberry Layer Cake with Mascarpone Filling
Keto Dark Chocolate Peanut Butter Cupcakes
Creamy keto peanut butter icing tops rich dark chocolate cupcakes. These delicious treats pack tons of flavor!
Ingredients
- For the cupcakes
- 1 cup Almond Flour
- 2 Tbsp. Coconut Flour
- 3 Tbsp. Cocoa Powder
- 1/4 cup Butter{sub ghee for paleo}
- 1/3 cup Lakanto Baking Sweetener
- 1/2 dropper Sweetleaf Stevia
- 1/3 cup Ground Flax
- 2 Eggs
- 1/2 Tbsp. Baking Powder
- 1 tsp. Vanilla Extract
- Pinch of Salt
- Almond Milk (up to 1/4th cup, to thin batter)
- For The Icing*
- 1 cup No Sugar Added Peanut Butter
- 2 cups cup Lakanto Confectioner's Sweetener
- 1/2 cup Butter, softened
- 1 Tbsp. Vanilla Extract
- Pinch of Salt
- 1/4 cup Heavy Cream
Instructions
- Preheat your oven to 350.
- Grease a cupcake pan with coconut oil cooking spray.
- Combine the softened butte (or ghee for paleo), eggs, lakanto baking sweetener, vanilla, and sweetleaf stevia in a large mixing bowl.
- Mix in the almond flour, coconut flour, cocoa powder, ground flax, and baking powder, stirring to combine.
- Add in up to 1/4 cup of Almond milk to thin the cupcake batter to make it easier to scoop and settle in the muffin cavities.
- Using a 1-inch cookie scoop, put 2 scoops of the batter into each cavity, then smack the pan on the counter a couple of times to release any air bubbles and settle the batter.
- Bake for 15-20 minutes and let cool completely before removing from the pan.
- How To Make the icing for Keto Dark Chocolate Peanut Butter Cupcakes:
- Add the peanut butter and softened butter to your stand mixer bowl. Sift in the confectioner's sweetener, then add the vanilla extract and salt.
- Start beating the frosting on low, gradually increasing speed as the sweetener mixes in. Beat for 2-3 minutes, scraping the sides as needed, until the frosting is light and fluffy. Finish by beating in the heavy whipping cream for 30 seconds.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 632Total Fat: 65gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 156mgSodium: 217mgCarbohydrates: 10gNet Carbohydrates: 8gFiber: 2gSugar: 5gProtein: 7g
xoxo,
Gretchen
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