Keto Chocolate Cupcakes with Peanut Butter Frosting
User Reviews
5
Keto Chocolate Cupcakes with Peanut Butter Frosting
Description
This recipe provides a low-carbohydrate alternative to traditional chocolate cupcakes using coconut flour and unsweetened cocoa powder as primary dry ingredients. Eggs, melted butter, milk, and natural sweetener stevia glycerite form the wet base. The use of baking soda and natural cocoa powder ensures a proper rise and the characteristic flavor. The batter is portioned into muffin cups lined with foil before baking at 350°F for around 18-20 minutes until set and a toothpick comes out clean.
The peanut butter frosting utilizes cream cheese softened to room temperature, mixed with water, powdered peanut butter (PB2), and a small amount of stevia for sweetness, whisked until fluffy. This frosting complements the chocolate cupcakes with a subtly nutty and creamy texture without adding many carbs. Cooling the cupcakes fully before frosting prevents melting.
The cupcakes are best served within a few days, kept refrigerated in an airtight container. The notes also mention alternatives for ingredients, such as using baking powder instead of baking soda, granulated sweetener instead of stevia, and the importance of using natural (non-Dutched) cocoa powder to ensure proper rise and flavor. These cupcakes provide a chocolate and peanut butter treat suitable for ketogenic diets that require careful selection of sweeteners and flours.
Additional tips include avoiding an ammonia smell by using fresh baking soda, and not freezing the frosted cupcakes. If the frosting is too thick, a tablespoon of water can be added to reach desired consistency. Letting refrigerated cupcakes come to room temperature before eating improves texture and taste.
Ingredients
Cupcakes:
- 2 egg large
- 2 tablespoons butter melted and slightly cooled, unsalted
- ¾ cup milk whole
- 1 ½ teaspoons stevia glycerite equals ½ cup of sugar
- ½ tablespoon vanilla extract pure
- ½ cup coconut flour 2 ounces
- ¼ cup cacao powder unsweetened, non-alkalized
- ⅛ teaspoon kosher salt Diamond Crystal brand
- 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
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
- Use natural cocoa powder, not Dutched, to ensure the cupcakes rise properly with baking soda.
- If concerned about baking soda smell, substitute with fresh baking powder but adjust quantity accordingly.
- Allow the cupcakes to cool fully before frosting to prevent melting the frosting.
- Keep frosted cupcakes refrigerated for up to four days and take out 30 minutes before serving.
- If frosting is too thick, add a tablespoon of water to achieve a lighter consistency.
- Do not freeze frosted cupcakes as texture may be affected.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cupcakes
Amount Per Serving
Calories 244 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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