Low Carb Peanut Butter Frosted Cupcakes

Soft, moist, and way too delicious – you would never guess that these cupcakes are low carb, but they are! Every bite of these keto friendly, gluten and grain free cupcakes is pure indulgence. Peanut Butter lovers, these are for you!

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frosted peanut butter cupcakes showcased in a row with surrounding peanuts and chocolate chips

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 word!

When you make the batter, you might notice that it is a little thick. That is exactly the type of batter you want! Fill your muffin cup about 2/3 of the way 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 the have the right texture, but its 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. Monk fruit has absolutely no aftertaste so you won’t have to worry about any nasty chemical flavors ruining the taste of your cupcakes! All you will taste are the scrumptious flavors of cake, peanut butter, and maybe a little bit of heaven.

half of a peanut butter frosted cupcake bitten into to show texture

The Right Toppings

This is where these cupcakes really start to shine. The cake on its own is great, but when you top these 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 compliments almost everything well 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, I can guarantee that these will be your new favorite dessert!

Nutrition (per unfrosted cupcake) Yields 16

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

Nutrition (per tablespoon of frosting) Yields 16 Tablespoon size

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

 

 

low carb peanut butter frosted cupcakes long pin

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Low Carb Peanut Butter Frosted Cupcakes


  • Author: Kasey
  • Prep Time: 5 Mins
  • Cook Time: 20 Mins
  • Total Time: 25 Mins
  • Yield: 16 Cupcakes
  • Category: Dessert
  • Method: Baking

Description

Soft, moist, and way too delicious – you would never guess that these cupcakes are low carb, but they are! Every bite of these keto friendly, gluten and grain free cupcakes is pure indulgence. Peanut Butter lovers, these are for you!


Ingredients

Cupcakes

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup butter, softened
  • 1 tbs coconut oil
  • 1/2 cup monk fruit
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp xanthan gum

Frosting

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup peanut butter
  • 1 tsp vanilla
  • 1 cup swerve confectioners
  • 2 tablespoons heavy cream

Instructions

Cupcakes

  1. Preheat oven to 350 degrees
  2. In a bowl, mix together butter, coconut oil, and sweetener. Beat in the eggs one at a time and add vanilla extract.
  3. Mix in salt, baking soda, and xanthan gum.
  4. Add in almond flour and coconut flour.
  5. Mix well and spoon into muffin cups and bake for 18-20 minutes, or until golden around the edges.

Frosting

  1. Mix together peanut butter, softened butter, and vanilla.
  2. Add in confectioners sugar and heavy cream.
  3. Beat all together on medium-high for 2-3 minutes until light and fluffy
  4. Spread on cooled cupcakes

Notes

  • The batter will be thick, and that is okay! Just fill your muffin cups 2/3 of the way full and you will be in good shape!

Nutrition

  • Serving Size: Makes 16
  • Calories: 243
  • Fat: 23.35g
  • Carbohydrates: Net Carbs 2.3g
  • Fiber: 2.2g
  • Protein: 5.6g

Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.

 

 

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