These Keto Cupcakes have a rich low-carb chocolate base topped with creamy sugar-free peanut butter frosting with only 3g net carbs.

This Keto Cupcake recipe makes 12 cupcakes. 1 serving is one cupcake and has 3g net carbs.

These cupcakes are also gluten-free and can be made ahead of time and refrigerated for up to 1 week or frozen for up to 3 months.

Keto Cupcakes Ingredients

How to Make Keto Cupcakes

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.
How to make 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.