Keto Cupcakes Recipe (3g Carbs)

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

• 3 tablespoons of Unsalted Butter, melted
• 2.5 ounces (⅓ cup) of Erythritol
• 2 ounces of Natural Peanut Butter, smooth
• 2 teaspoons of Vanilla Essence
• 2 teaspoons of Baking Powder
• Pinch of Salt
• 4 Eggs
• 1 ¼ ounce (⅓ cup) Unsweetened Cocoa Powder
• 1.5 ounces (½ cup) of Coconut Flour
• 1/2 cup of Unsweetened Almond Milk
• Sugar-Free Peanut Butter Frosting Ingredients:
• 6 ounces of Unsalted Butter, softened
• 3 ounces of Natural Peanut Butter, smooth
• 3 ounces (½ cup) of Powdered Erythritol
• 2-3 tablespoons of Heavy Cream, optional

How to Make Keto Cupcakes

1. Preheat oven to 175C/350F.
2. Line a standard 12 cup muffin tin with silicone cupcake molds or cupcake papers.
3. In a bowl add the peanut butter, melted butter, erythritol, salt, vanilla, and baking powder.
4. Cream ingredients together using a hand mixer.
5. Add the eggs, one by one, mixing in between.
6. 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.
7. Evenly spoon the mixture amongst the 12 prepared muffin tin holes.
8. 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.
9. Set aside to cool.
10. How to make Sugar-Free Peanut Butter Cupcake Frosting:
11. In a mixing bowl, add the softened butter and peanut butter. Cream with the whisk attachment on your hand mixer until smooth.
12. Add the powdered erythritol a few tablespoons at a time on low speed, until it is all mixed it.
13. If your frosting is too firm, add the heavy cream a tablespoon at a time until your frosting is smooth and pipeable.
14. Spoon your frosting into a piping bag with a star nozzle tip and pipe the frosting onto your cooled cupcakes.
15. Enjoy immediately or refrigerate for 30 minutes to firm up the frosting.

The Best Keto Cupcakes Recipe (3g Carbs)

These Keto Chocolate Peanut Butter Cupcakes are so Tasty and Delicious with only 3g Net Carbs that you'll be making he again and again this is the Bes recipe we've created yet.

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4.96 from 24 votes

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Course: Dessert, Snacks

Cuisine: American, Australian, British

Cook Time: 20 minutes mins

Total Time: 20 minutes mins

Servings: 12 serves

Calories: 248kcal

Author: Matt Dobson

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Unit Conversion

US CustomaryMetric

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Ingredients

Cake

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

Frosting

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

US Customary - Metric

Instructions

• 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.

Video

Keto Chocolate Peanut Butter Cupcakes Recipe - Low Carb & Super Tasty (Just 3g Net Carbs)

Notes

Nutrition

Serving: 1cupcake | 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

Made this recipe?Tag me at @myketokitchen

Our other Cupcake Recipes are all Gluten Free as well! Try our;

• Low Carb Poppyseed Cupcakes
• Keto Vanilla Chocolate Cupcakes
• Keto Maple Bacon Cupcakes

To make a larger batch of Keto Cupcakes recipe adjust the servings above

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