Keto Chocolate Cupcakes w/ Peanut Butter Frosting

Keto is not all about bacon and eggs, you can make some delicious desserts that are Keto approved

This Keto chocolate cupcake with peanut butter frosting is an example of the deliciousness you can make while on Keto. Check out the recipe below.

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Ingredients

For the Cupcakes

•1 1/2 cups super fine almond flour

•2 eggs, separated

•1/4 cup Oat Fiber (see note below)

•1/2 cup swerve confectioners

•1/2 cup sour cream

•1/4 cup heavy cream

•1/4 cup unsweetened cocoa powder

•2 teaspoons baking powder

•1/8 teaspoon coffee extract

•1 teaspoon vanilla extract

•Pinch of salt

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These easy to pack cheese bars contain nothing but cheese, making them the perfect on the go keto snack.

For the Frosting

•1/2 cup Crazy Richard’s creamy peanut butter

•1/2 cup mascarpone cheese

•1/4 cup heavy cream

•1/2 cup unsalted grass-fed butter

•1/4 cup swerve, confectioners (or powdered erythritol)

•1 teaspoon vanilla extract

Instructions

To Make the Cupcakes

1. Preheat oven to 350F.

2. Add the egg whites to a bowl, whip them to stiff peaks and set aside.

3. In a separate bowl, add the almond flour, cocoa powder, salt, oat fiber, and baking powder.  Whisk together and set aside.

4. In another bowl, whisk together, the egg yolks and swerve confectioners.

5. Add in the heavy cream, sour cream, vanilla and coffee extracts and whisk.

6. Mix in the dry ingredients until combined.

7. Fold in the egg whites, careful not to deflate them.

8. 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.

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To Make the Frosting

1. Whip the mascarpone and butter together in a bowl using a hand mixer.

2. 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.

3. Pour in more of the heavy cream if needed, to get your desired consistency.

4. 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.

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