Low Carb Peanut Butter Frosted Cupcakes

Jump to...
JavaScript is required to use the table of contents.

Introduction

Everyone loves cupcakes! We recently made these for a dinner we were attending and not everyone there was doing keto. However, everyone loved these cupcakes! Unless you looked at the ingredients, you might not believe that these really are low-carb. I think that there are three things that really make these cupcakes good:

The Right Texture

Any time we make a low-carb version of anything, it seems like duplicating the texture is always the hardest part. The low-carb ingredients that we use always have a great flavor, but sometimes the texture isn’t comparable to the “real thing.” That certainly isn’t the case with these cupcakes though! In our humble opinion, we really don’t think that you’ll be able to tell the difference between these and a standard cupcake! These are light, fluffy, moist, and cakey – the best adjectives in the world!

When you make the batter, you might notice that it is a little thick. That is exactly the type of batter you want! Fill each muffin cup about two-thirds full with your thick batter and you’ll be off to a great start!

The Right Taste

It’s one thing for a low-carb cupcake to have the right texture, but it’s a whole other thing for it to have the right taste! When it comes down to it, taste is what really matters, and trust me when I say that these have the right taste. I think the reason that these have such an authentic taste is because we used monk fruit to sweeten the cake. I can’t tell you enough how much of a difference monk fruit makes in a recipe. The monk fruit sweetener we use has no noticeable aftertaste, so it lets the cake and peanut butter flavors shine! All you will taste are the scrumptious flavors of cake, peanut butter, and maybe a little bit of heaven.

Cupcake Toppings

This is where these cupcakes really start to shine. The cake on its own is great, but when you top them with a delicious peanut butter frosting, it takes them to a whole other level! To be honest, I don’t know why peanut butter frosting isn’t more popular than it is! Peanut butter complements almost everything and these cupcakes are no exception. If you really want to take these to another level, drizzle some ChocZero chocolate syrup over them. If you do, they just might become your new favorite dessert!

Nutrition (per unfrosted cupcake; makes 16 cupcakes_)

Calories: 133 | Fat: 12.6g | Carbs: 2.9g | Fiber: 1.7g | Protein: 3.6g | Net Carbs: 1.2g

Nutrition (per tablespoon of frosting; makes about 16 tablespoons_)

Calories: 110 | Fat: 10.75g | Carbs: 1.6g | Fiber: 0.5g | Protein: 2g | Net Carbs: 1.1g

Click HERE to Pin Peanut Butter Frosted Cupcakes

Have you tried this recipe or any other recipe on the blog? Then please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on Instagram using the hashtag #buttertogetherkitchen, and we may feature you on our page.

Enjoy!

Some Other Recipes You Might Enjoy

Keto Cinnamon Sugar Pretzels

No Bake Keto Chocolate Covered Cheesecake Truffles

Keto Blueberry Chocolate Cake

Ingredients

Cupcakes

Frosting

Nutrition Facts

16 servings per recipe
16 servings of almond flour (2 cups) @ 90 each 90 1440
2 servings of coconut flour (¼ cup) @ 60 each 7.5 120
8 servings of butter, unsalted (½ cup) @ 100 each 50 800
1 serving of coconut oil (1 tbsp) @ 130 each 8.13 130
3 servings of large egg (3 x) @ 60 each 11.25 180
1 serving of vanilla extract (1 tsp) @ 12 each 0.75 12
⅓ serving of xanthan gum (1 tsp) @ 5 each 0.1 1.67
8 ⅒ servings of butter, unsalted (4 oz) @ 100 each 50.62 809.99
4 servings of peanut butter (½ cup) @ 190 each 47.5 760
1 serving of vanilla extract (1 tsp) @ 12 each 0.75 12
2 servings of heavy whipping cream (2 tbsp) @ 50 each 6.25 100
16 servings of almond flour (2 cups) @ 8 g each 8 g 128 g
2 servings of coconut flour (¼ cup) @ 2 g each 0.25 g 4 g
8 servings of butter, unsalted (½ cup) @ 11 g each 5.5 g 88 g
1 serving of coconut oil (1 tbsp) @ 14 g each 0.88 g 14 g
3 servings of large egg (3 x) @ 4 g each 0.75 g 12 g
8 ⅒ servings of butter, unsalted (4 oz) @ 11 g each 5.57 g 89.1 g
4 servings of peanut butter (½ cup) @ 16 g each 4 g 64 g
2 servings of heavy whipping cream (2 tbsp) @ 5 g each 0.63 g 10 g
16 servings of almond flour (2 cups) @ 0.5 g each 0.5 g 8 g
2 servings of coconut flour (¼ cup) @ 2 g each 0.25 g 4 g
8 servings of butter, unsalted (½ cup) @ 7 g each 3.5 g 56 g
1 serving of coconut oil (1 tbsp) @ 13 g each 0.81 g 13 g
3 servings of large egg (3 x) @ 1.5 g each 0.28 g 4.5 g
8 ⅒ servings of butter, unsalted (4 oz) @ 7 g each 3.54 g 56.7 g
4 servings of peanut butter (½ cup) @ 3 g each 0.75 g 12 g
2 servings of heavy whipping cream (2 tbsp) @ 3.5 g each 0.44 g 7 g
Trans Fat 0g 0% 0g 0%
8 servings of butter, unsalted (½ cup) @ 30 mg each 15 mg 240 mg
3 servings of large egg (3 x) @ 210 mg each 39.38 mg 630 mg
8 ⅒ servings of butter, unsalted (4 oz) @ 30 mg each 15.19 mg 243 mg
2 servings of heavy whipping cream (2 tbsp) @ 20 mg each 2.5 mg 40 mg
2 servings of coconut flour (¼ cup) @ 28 mg each 3.5 mg 56 mg
3 servings of large egg (3 x) @ 70 mg each 13.13 mg 210 mg
1 serving of vanilla extract (1 tsp) @ 0.4 mg each 0.03 mg 0.4 mg
2 servings of salt (½ tsp) @ 590 mg each 73.75 mg 1180 mg
2 servings of baking soda (½ tsp) @ 300 mg each 37.5 mg 600 mg
⅓ serving of xanthan gum (1 tsp) @ 10 mg each 0.21 mg 3.33 mg
4 servings of peanut butter (½ cup) @ 140 mg each 35 mg 560 mg
1 serving of vanilla extract (1 tsp) @ 0.4 mg each 0.03 mg 0.4 mg
2 servings of heavy whipping cream (2 tbsp) @ 5 mg each 0.63 mg 10 mg
16 servings of almond flour (2 cups) @ 3 g each 3 g 48 g
2 servings of coconut flour (¼ cup) @ 8 g each 1 g 16 g
12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each 6 g 96 g
3 servings of large egg (3 x) @ 0.99 g each 0.19 g 2.97 g
1 serving of vanilla extract (1 tsp) @ 0.5 g each 0.03 g 0.5 g
⅓ serving of xanthan gum (1 tsp) @ 7 g each 0.15 g 2.33 g
4 servings of peanut butter (½ cup) @ 7 g each 1.75 g 28 g
1 serving of vanilla extract (1 tsp) @ 0.5 g each 0.03 g 0.5 g
4 servings of lakanto powdered monkfruit sweetener (1 cup) @ 30 g each 7.5 g 120 g
2 servings of heavy whipping cream (2 tbsp) @ 0.4 g each 0.05 g 0.8 g
16 servings of almond flour (2 cups) @ 1 g each 1 g 16 g
2 servings of coconut flour (¼ cup) @ 6 g each 0.75 g 12 g
⅓ serving of xanthan gum (1 tsp) @ 7 g each 0.15 g 2.33 g
4 servings of peanut butter (½ cup) @ 2 g each 0.5 g 8 g
16 servings of almond flour (2 cups) @ 1 g each 1 g 16 g
2 servings of coconut flour (¼ cup) @ 1 g each 0.12 g 2 g
1 serving of vanilla extract (1 tsp) @ 0.5 g each 0.03 g 0.5 g
4 servings of peanut butter (½ cup) @ 3 g each 0.75 g 12 g
1 serving of vanilla extract (1 tsp) @ 0.5 g each 0.03 g 0.5 g
12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each 6 g 96 g
4 servings of lakanto powdered monkfruit sweetener (1 cup) @ 30 g each 7.5 g 120 g
16 servings of almond flour (2 cups) @ 2 g each 2 g 32 g
2 servings of coconut flour (¼ cup) @ 2 g each 0.25 g 4 g
3 servings of large egg (3 x) @ 0.99 g each 0.19 g 2.97 g
1 serving of vanilla extract (1 tsp) @ 0.5 g each 0.03 g 0.5 g
4 servings of peanut butter (½ cup) @ 5 g each 1.25 g 20 g
1 serving of vanilla extract (1 tsp) @ 0.5 g each 0.03 g 0.5 g
2 servings of heavy whipping cream (2 tbsp) @ 0.4 g each 0.05 g 0.8 g
16 servings of almond flour (2 cups) @ 3 g each 3 g 48 g
2 servings of coconut flour (¼ cup) @ 2 g each 0.25 g 4 g
3 servings of large egg (3 x) @ 6 g each 1.13 g 18 g
4 servings of peanut butter (½ cup) @ 8 g each 2 g 32 g
2 servings of heavy whipping cream (2 tbsp) @ 0.4 g each 0.05 g 0.8 g

Directions

  1. Cupcakes

    Preheat the oven to 350 degrees Fahrenheit.

  2. In a bowl, mix together the butter, coconut oil, and sweetener. Beat in the eggs one at a time, then add the vanilla extract.

  3. Mix in the salt, baking soda, and xanthan gum.

  5. Add the almond flour and coconut flour.

  6. Mix well, spoon the batter into muffin cups, and bake for 18-20 minutes, or until golden around the edges.

  7. Frosting

    Mix together the peanut butter, softened butter, and vanilla.

  8. Add the powdered sweetener and heavy cream.

  10. Beat everything together on medium-high for 2-3 minutes, until light and fluffy.

  11. Spread the frosting on the cooled cupcakes.

Notes

  • The batter will be thick, and that is okay! Just fill your muffin cups two-thirds full and you will be in good shape!