Keto Chocolate Cupcakes with Peanut Butter Frosting

Name: Keto Chocolate Cupcakes with Peanut Butter Frosting
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: 10 serving
Ingredients: 1 ½ cups Super Fine Almond Flour; 2 eggs; ¼ cup oat fiber; ½ cup Swerve confectioners; ½ cup sour cream; ¼ cup heavy cream; ¼ cup unsweetened cocoa powder; 2 teaspoons baking powder; ⅛ teaspoon coffee extract; 1 teaspoon vanilla extract; Pinch of salt; ½ cup mascarpone cheese; ½ cup unsalted grass-fed butter; ½ cup Crazy Richard’s creamy peanut butter; ¼ cup tablespoons heavy cream; ¼ cup Swerve; 1 teaspoon vanilla extract

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
19 mins
Servings
10
Calories
321 kcal
Course
Dessert
Cuisine
American

Keto Chocolate Cupcakes with Peanut Butter Frosting

Iris Warren

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Creamy peanut buttery frosting tops this moist chocolate cupcake. It's just sweet enough, without going over the top.

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Ingredients

Servings

For the Cupcakes

1 ½ cups Super Fine Almond Flour
2 eggs separated
¼ cup oat fiber see notes
½ cup Swerve confectioners
½ cup sour cream
¼ cup heavy cream
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
⅛ teaspoon coffee extract
1 teaspoon vanilla extract
Pinch of salt

For the Frosting

½ cup mascarpone cheese
½ cup unsalted grass-fed butter
½ cup Crazy Richard’s creamy peanut butter
¼ cup tablespoons heavy cream
¼ cup Swerve confectioners (or powdered erythritol)
1 teaspoon vanilla extract

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Instructions

To Make the Cupcakes

Preheat oven to 350F.
Add the egg whites to a bowl, whip them to stiff peaks using a hand mixer and set aside.
In a separate bowl, add the almond flour, cocoa powder, salt, oat fiber, and baking powder. Whisk together and set aside.
In another bowl, whisk together, the egg yolks and swerve confectioners. Add in the heavy cream, sour cream, vanilla and coffee extracts and whisk. Mix in the dry ingredients until combined.
Fold in the egg whites, careful not to deflate them.
Scoop the batter into silicone cupcake liners or a greased muffin pan. Bake for 15-18 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.

To Make the Frosting

Whip the mascarpone and butter together in a bowl using a hand mixer. Add most of the heavy cream (reserving about a tablespoon), swerve confectioners (or powdered erythritol), peanut butter and vanilla extract, then mix until smooth and creamy.
Add more of the heavy cream if needed, to get your desired consistency. Add the frosting to a piping bag fitted with the tip of your choice (ziplock bag with the tip cut off will work too), and chill in the fridge until the cupcakes have cooled completely. Frost the cupcakes and finish with a dusting of unsweetened cocoa powder.

Notes

Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that's why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
To get the best results, it's best to use oat fiber if you can. If you're unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.