Keto Chocolate Cupcakes with Peanut Butter Frosting

Name: Keto Chocolate Cupcakes with Peanut Butter Frosting
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 cupcakes
Ingredients: 2 large eggs; 2 tablespoons unsalted butter; ¾ cup whole milk; 1 ½ teaspoons stevia glycerite; ½ tablespoon pure vanilla extract; ½ cup coconut flour; ¼ cup cacao powder; ⅛ teaspoon Diamond Crystal kosher salt; ½ teaspoon baking soda; 8 ounces cream cheese; 2 tablespoons water; 8 tablespoons powdered peanut butter; 1 teaspoon stevia glycerite

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings
6 cupcakes
Calories
244 kcal
Course
Dessert
Cuisine
American

Keto Chocolate Cupcakes with Peanut Butter Frosting

Winston Campbell

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These keto chocolate cupcakes are made with coconut flour and frosted with a generous amount of creamy, delicious peanut butter frosting.

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Ingredients

Servings

Cupcakes:

2 large eggs
2 tablespoons unsalted butter melted and slightly cooled
¾ cup whole milk
1 ½ teaspoons stevia glycerite equals ½ cup of sugar
½ tablespoon pure vanilla extract
½ cup coconut flour 2 ounces
¼ cup cacao powder unsweetened, non-alkalized
⅛ teaspoon Diamond Crystal kosher salt
½ teaspoon baking soda

Frosting:

8 ounces cream cheese room temperature
2 tablespoons water
8 tablespoons powdered peanut butter
1 teaspoon stevia glycerite scant; equals about ¼ cup of powdered sugar

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Instructions

Preheat the oven to 350°F. Line 6 muffin cups with foil (not paper) liners and grease the liners.
In a large bowl, whisk the eggs. One by one, whisk in the butter, milk, stevia, and vanilla.
Mix in the coconut flour, followed by the cocoa powder, kosher salt, and baking soda.
Using a 4-tablespoon scoop, transfer the batter to the prepared muffin cups.
Bake the cupcakes until set, and a toothpick inserted in the center comes out clean, 18-20 minutes.
Let the cupcakes cool for 5 minutes in the pan until cool enough to handle, then remove them from the pan and remove the foil liners. Cool the cupcakes completely on a cooling rack for about 30 minutes before frosting them. You can speed this up by placing them in the fridge for 10-15 minutes.
To make the frosting, place the cream cheese, water, PB2, and stevia in a medium bowl. Whisk by hand until completely blended, light, and fluffy. This takes a while, so be patient and don't be tempted to add more water. You can also mix the frosting using a handheld mixer.
Once the cupcakes are cool, frost them and serve.

Notes

Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh, not expired baking powder (gluten-free if needed) instead of baking soda.
You can use a granulated sweetener to equal ½ cup of sugar in the cupcakes instead of stevia. If using a sweetener other than stevia in the frosting, please use a powdered sweetener to ensure a smooth consistency. If the frosting is too thick, add a tablespoon of water.
Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, not Dutch-processed cocoa powder. Dutched cocoa powder is not acidic, so it won’t react with the baking soda, and the cupcakes won't be as fluffy. If you only have Dutch-processed cocoa powder, you should substitute two teaspoons of baking powder for the baking soda.
Once completely cool, you can keep these cupcakes in an airtight container in the fridge for up to four days. Take them out of the fridge 30 minutes before you plan on enjoying them. I don't recommend freezing the frosted cupcakes.

Nutrition Information

Show Details

Serving 1cupcake Calories 244kcal (12%) Carbohydrates 15g (5%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 9g (45%) Sodium 357mg (15%) Fiber 6g (24%) Sugar 10g (20%)