Ok peanut butter fans, I’ve got one amazing cupcake for you! Creamy peanut buttery frosting tops this moist chocolate cupcake.
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A moist chocolate cupcake topped with smooth and creamy peanut butter frosting! That’s a match made in heaven!
This Keto cupcake recipe uses Crazy Richard’s Creamy Peanut Butter, along with mascarpone cheese, butter and heavy cream to create the smoothest and most delectable frosting you can image.
If you’re just wanting something sweet or needing low carb cupcakes for a special occasion, this recipe is exactly what you’re looking for!
They’re so good no one will have any idea they’re gluten free chocolate cupcakes either!
What’s in Keto Chocolate Cupcakes with Peanut Butter Frosting
- Super fine almond flour
- Eggs
- Oat Fiber
- Swerve confectioners
- Sour cream
- Heavy cream
- Crazy Richard’s Peanut Butter
- Mascarpone Cheese
- Grass-fed Butter
- Swerve confectioners
- Unsweetened cocoa powder
- Baking powder
- Coffee extract
- Vanilla extract
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Chocolate Keto Cupcakes with Peanut Butter Frosting
To Make the Gluten Free Cupcakes
Preheat oven to 350F.
Add the egg whites to a bowl, whip them to stiff peaks 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, using a hand mixer, combine the egg yolks and Swerve confectioners.
Add in the heavy cream, sour cream, vanilla and coffee extracts and mix until combined.
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 Low Carb Peanut Butter 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, peanut butter and vanilla extract, then mix until smooth and creamy.
Pour in 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 low carb chocolate cupcakes and finish with a dusting of unsweetened cocoa powder.
Is Peanut Butter Keto?
Peanuts are naturally high in fat and fiber, making them perfectly fine for Keto when eaten in moderation. But, the real question as to if peanut butter is Keto, boils down to what ingredients are used to make it.
Unfortunately, some of the brands we grew up with in our PB&J sandwiches contain a significant amount of sugar.
When you’re selecting a Keto friendly peanut butter, you want to look for one that says, ” All Natural,” and also indicates there is no sugar added.
While everyone has their favorite peanut butter brands, I was introduced to Crazy Richard’s some time back and I haven’t used another brand since. Their peanut butter is rich and creamy, has no preservatives, is non GMO and it only has one ingredient…PEANUTS. Check it out along with the other products on their website.
How Many Carbs in a Chocolate Cupcake?
Traditional cupcakes have approximately 65 grams of carbs. Needless to say they are out of the question for low carb diets.
However, these chocolate cupcakes made with almond flour takes all that worry away by reducing the carbs to 3 nets carbs per serving, including the frosting! So go ahead and indulge in these delicious guilt free treats!
More Gluten Free Cupcake Recipes
- Coconut Lime Cupcakes
- Strawberry Cupcakes
- Gingerbread Cupcakes
- Lemon Meringue Cupcakes
- Pumpkin Cupcakes
- Chocolate Mocha Mini Cupcakes
- Coconut Cupcakes
- Lemon Cupcakes
What is Oat Fiber? Is Oat Fiber Keto?
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I’m baking! It is hands down, the best ingredient I’ve baked with! The Oat Fiber that I use is made by Lifesource Foods, because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag, which lasts a while, because you don’t need to use much in your recipes.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber doesn’t dissolve in water and is not broken down in the digestive tract, so it has zero net carbs and is Keto friendly.
More Delicious Keto Recipes Using Oat Fiber
- Blueberry Lemon Muffins
- Chocolate Chip Cookies
- Cheddar Jalapeño “Cornbread”
- Blueberry Pancakes
- Lemon Poppy Mini Bundt Cakes
- Rosemary and Kalamata Olive Focaccia
- Cinnamon Roll Waffles with Cream Cheese Icing
- Lemon Cupcakes with Creamy Lemon Frosting
- Fluffy Pumpkin Pancakes
- Pumpkin Donuts
- Cranberry Sauce and Walnut Muffins
- Tiramisu Pancakes
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Makes 10 Cupcakes
Shop my favorite products on Amazon and check out my Keto Pantry List!
Keto Chocolate Cupcakes with Peanut Butter Frosting- Gluten Free
Recipe Video
INGREDIENTS
For the Cupcakes
- 1 ½ cups super fine almond flour
- 2 eggs separated
- 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
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
PREPARATION
To Make the Cupcakes
- Preheat oven to 350F.
- Add the egg whites to a bowl, whip them to stiff peaks 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
Can I use psyllium husk powder in place of the oat fiber?
I’ve never tried subbing with psyllium husk powder before, so I can’t say for sure how it might turn out. The oat fiber really helps the texture in these cupcakes, so if you are able to use it, I highly recommend it.
Psyllium husk works beautifully. i use 1/4 of a cup.
Fantastic, thank you!