Low Carb Peanut Butter Frosted Cupcakes
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Introduction
We made these for a dinner we were going to, where most of the people there were not doing keto. They went. Unless you go looking at the ingredients, there is not much to give them away. Three things make these work:
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.” These come out light and cakey rather than dense, which is not a given with almond flour.
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
The cake underneath is plain on purpose — vanilla, sweetened with a monk fruit blend, with almond and coconut flour doing the structure. That matters because the frosting is not plain: it is peanut butter beaten with butter, powdered sweetener and heavy cream until it goes light. A busier cake would fight it. If you are choosing a peanut butter for it, our guide to whether peanut butter is keto-friendly covers what to check on the label.
The sweetener is a monk fruit blend rather than a sugar alcohol on its own, and we do not get an aftertaste from it. In a cupcake this simple there is not much else for a flavor to hide behind.
Cupcake Toppings
The frosting is the point of these, and peanut butter frosting is oddly rare next to chocolate and vanilla. It is worth the detour.
A sugar-free chocolate syrup drizzled over the top is what you can see in the photographs, and chopped peanuts scattered over that. Neither is in the ingredient list, so neither is counted in the panel below.
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below. It covers a finished cupcake, cake and frosting together.
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Enjoy!
Low Carb Peanut Butter Frosted Cupcakes
Ingredients
Cupcakes
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup butter, unsalted, softened
- 1 tbsp coconut oil
- ½ cup lakanto classic monkfruit sweetener
- 3x large egg
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp xanthan gum
Frosting
- 4 oz butter, unsalted, softened
- ½ cup peanut butter
- 1 tsp vanilla extract
- 1 cup lakanto powdered monkfruit sweetener
- 2 tbsp heavy whipping cream
Nutrition Facts
16 servings per recipe| Per Serving 270 | Per Recipe 4370 | |||
| 2 cups of almond flour | 90 | 1440 | ||
| ¼ cup of coconut flour | 7.5 | 120 | ||
| ½ cup of butter, unsalted | 50 | 800 | ||
| 1 tbsp of coconut oil | 8.13 | 130 | ||
| 3x large egg | 11.25 | 180 | ||
| 1 tsp of vanilla extract | 0.75 | 12 | ||
| 1 tsp of xanthan gum | 0.1 | 1.67 | ||
| 4 oz of butter, unsalted | 50.62 | 809.99 | ||
| ½ cup of peanut butter | 47.5 | 760 | ||
| 1 tsp of vanilla extract | 0.75 | 12 | ||
| 2 tbsp of heavy whipping cream | 6.25 | 100 | ||
| 26g | 33% | 409g | 524% | |
| 2 cups of almond flour | 8 g | 128 g | ||
| ¼ cup of coconut flour | 0.25 g | 4 g | ||
| ½ cup of butter, unsalted | 5.5 g | 88 g | ||
| 1 tbsp of coconut oil | 0.88 g | 14 g | ||
| 3x large egg | 0.75 g | 12 g | ||
| 4 oz of butter, unsalted | 5.57 g | 89.1 g | ||
| ½ cup of peanut butter | 4 g | 64 g | ||
| 2 tbsp of heavy whipping cream | 0.63 g | 10 g | ||
| 10g | 50% | 161g | 806% | |
| 2 cups of almond flour | 0.5 g | 8 g | ||
| ¼ cup of coconut flour | 0.25 g | 4 g | ||
| ½ cup of butter, unsalted | 3.5 g | 56 g | ||
| 1 tbsp of coconut oil | 0.81 g | 13 g | ||
| 3x large egg | 0.28 g | 4.5 g | ||
| 4 oz of butter, unsalted | 3.54 g | 56.7 g | ||
| ½ cup of peanut butter | 0.75 g | 12 g | ||
| 2 tbsp of heavy whipping cream | 0.44 g | 7 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 72mg | 24% | 1153mg | 384% | |
| ½ cup of butter, unsalted | 15 mg | 240 mg | ||
| 3x large egg | 39.38 mg | 630 mg | ||
| 4 oz of butter, unsalted | 15.19 mg | 243 mg | ||
| 2 tbsp of heavy whipping cream | 2.5 mg | 40 mg | ||
| 160mg | 7% | 2620mg | 114% | |
| ¼ cup of coconut flour | 3.5 mg | 56 mg | ||
| 3x large egg | 13.13 mg | 210 mg | ||
| 1 tsp of vanilla extract | 0.03 mg | 0.4 mg | ||
| ½ tsp of salt | 73.75 mg | 1180 mg | ||
| ½ tsp of baking soda | 37.5 mg | 600 mg | ||
| 1 tsp of xanthan gum | 0.21 mg | 3.33 mg | ||
| ½ cup of peanut butter | 35 mg | 560 mg | ||
| 1 tsp of vanilla extract | 0.03 mg | 0.4 mg | ||
| 2 tbsp of heavy whipping cream | 0.63 mg | 10 mg | ||
| 20g | 7% | 315g | 115% | |
| 2 cups of almond flour | 3 g | 48 g | ||
| ¼ cup of coconut flour | 1 g | 16 g | ||
| ½ cup of lakanto classic monkfruit sweetener | 6 g | 96 g | ||
| 3x large egg | 0.19 g | 2.97 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| 1 tsp of xanthan gum | 0.15 g | 2.33 g | ||
| ½ cup of peanut butter | 1.75 g | 28 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| 1 cup of lakanto powdered monkfruit sweetener | 7.5 g | 120 g | ||
| 2 tbsp of heavy whipping cream | 0.05 g | 0.8 g | ||
| 2g | 9% | 38g | 137% | |
| 2 cups of almond flour | 1 g | 16 g | ||
| ¼ cup of coconut flour | 0.75 g | 12 g | ||
| 1 tsp of xanthan gum | 0.15 g | 2.33 g | ||
| ½ cup of peanut butter | 0.5 g | 8 g | ||
| Total Sugars | — | — | ||
| 13g | 216g | |||
| ½ cup of lakanto classic monkfruit sweetener | 6 g | 96 g | ||
| 1 cup of lakanto powdered monkfruit sweetener | 7.5 g | 120 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 4g | 61g | |||
| 2 cups of almond flour | 2 g | 32 g | ||
| ¼ cup of coconut flour | 0.25 g | 4 g | ||
| 3x large egg | 0.19 g | 2.97 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| ½ cup of peanut butter | 1.25 g | 20 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| 2 tbsp of heavy whipping cream | 0.05 g | 0.8 g | ||
| 6g | 13% | 103g | 206% | |
| 2 cups of almond flour | 3 g | 48 g | ||
| ¼ cup of coconut flour | 0.25 g | 4 g | ||
| 3x large egg | 1.13 g | 18 g | ||
| ½ cup of peanut butter | 2 g | 32 g | ||
| 2 tbsp of heavy whipping cream | 0.05 g | 0.8 g | ||
Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
Cupcakes
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Preheat the oven to 350 degrees Fahrenheit.
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In a bowl, mix together the butter, coconut oil, and sweetener. Beat in the eggs one at a time, then add the vanilla extract.
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Mix in the salt, baking soda, and xanthan gum.
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Add the almond flour and coconut flour.
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Mix well, spoon the batter into muffin cups, and bake for 18-20 minutes, or until golden around the edges.
Frosting
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Mix together the peanut butter, softened butter, and vanilla.
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Add the powdered sweetener and heavy cream.
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Beat everything together on medium-high for 2-3 minutes, until light and fluffy.
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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!
Correction — August 23, 2026: The article split nutrition between an unfrosted cupcake and a tablespoon of frosting. It now points to the recipe's Nutrition Facts panel, which covers a finished cupcake, cake and frosting together.
