These Keto PB Chocolate Cupcakes offer a way to enjoy a traditional treat without going over your carb limit. Combine the almond & coconut flour to make a light texture that results in chocolate cupcakes that are delicate, moist, & sensitive. The cupcake has low carbohydrate content because of the keto sweetener & the indulgent chocolate flavor of the keto cocoa. Every bite has the ideal ratio of chocolate to nutty sweetness because of the creamy, silky, and flavorful peanut butter icing. It feels decadent but remains keto-friendly because it contains butter, natural peanut butter, and a keto sweetener powder. These cupcakes are perfect for potlucks, holidays, birthdays, or just a quick post-dinner snack. Keto PB Chocolate Cupcakes are simple to prepare, suitable for beginners, and call for basic low-carb pantry items. You can maintain your keto diet while enjoying dessert guilt-free with just a few net carbohydrates per cupcake.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
STATS:
- Caloric count: 210 kcal
- Preparation duration: Ten minutes
- Portion size: 1 cupcake
- Cooking duration: Twenty minutes
- Cuisine: American
- Total duration: Thirty minutes
- Course: Dessert
- Diet: Keto
- Portion: 12 cupcakes
EQUIPMENT:
- Mixing bowls
- Electric hand mixer
- Cupcake pan
- Paper liners
- Cooling rack
- Measuring cups and spoons
INGREDIENTS:
CUPCAKES:
- 1 cup almond flour
- Two tablespoons of coconut flour
- ½ cup keto sweetener
- ⅓ cup keto cocoa powder
- 1 tsp. baking powder
- 3 large eggs
- ¼ cup melted butter
- ½ cup keto almond milk
- 1 tsp. vanilla extract
PEANUT BUTTER FROSTING:
- ½ cup peanut butter
- 3 tbsp. softened butter
- ½ cup powdered keto sweetener
- 1 tsp. vanilla extract
- 2 to 3 tbsp. heavy cream
INGREDIENT NOTES:
ALMOND FLOUR:
- Almond flour makes soft cupcakes and provides the structure. It contains a lot of healthy fats & few carbs.
COCONUT FLOUR:
- It will help to soak up the moisture, as it is very absorbent. It prevents them from getting soggy. Use them in measured quantities carefully; otherwise, the cupcakes get dry.
KETO COCOA POWDER:
- Unsweetened cocoa powder provides the strong chocolate flavor. It mixes properly with the batter and boosts the color & richness of these cupcakes.
KETO SWEETENER:
- Granulated keto sweetener adds a sweet taste without adding more carbs. It provides a sweet taste like sugar and aids in producing the ideal flavor and texture.
BAKING POWDER:
- The baking powder provides the airy texture and rise in cupcakes. The texture will get flat & dense if we exclude it.
EGGS:
- Eggs provide moisture and help in binding the ingredients together. They aid in the rising of these cupcakes and also enhance the stability & texture of these cupcakes.
MELTED BUTTER:
- Melted butter adds the richness & wetness. It improves the cupcakes’ flavor & texture. It makes the crumbs soft and delicate.
ALMOND MILK:
- Keto almond milk without a sweet taste maintains the smoothness and low-carb content in the batter. It keeps the cupcakes moist and also helps to blend the ingredients evenly.
VANILLA EXTRACT:
- The addition of vanilla extract helps to enhance the flavor. It will boost the taste of peanut butter & chocolate.
PEANUT BUTTER:
- The peanut butter helps to provide the nutty flavor in the frosting. It quickly combines with butter to make a smooth consistency.
BUTTER:
- Butter helps to make a smooth whip for the frosting. It provides smoothness & structure. It helps the frosting to maintain its shape when piped.
KETO SWEETENER POWDER:
- Keto powder sweetener blends smoothly in the frosting. It provides a sweet taste without causing grittiness. It keeps the frosting creamy & low in carbs.
HEAVY CREAM:
- It provides smooth & velvety frosting in these cupcakes. It adds the indulgent and rich taste without the carbs.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTIONS:
- We pre-heat the oven to 350° F and add the cupcake liners in the tin.
- Take a dish and include almond flour, cocoa powder, sweetener, coconut flour, & baking powder and whisk all of them together.
- Now beat the eggs in a different dish, then include almond milk, melted butter & vanilla.
- Then we mix both of these components to make the smooth batter.
- Add the batter to the cupcake molds evenly.
- Bake these cupcakes for 18-20 minutes so they rise properly and get a brown finish.
- Cool the cupcakes, then frost them.
- We beat the peanut butter & butter till it gets creamy to prepare frosting.
- Include vanilla essence & sweetener powder and combine them.
- Add the cream slowly to make a spreadable consistency.
- Now frost them & serve.
SERVING SUGGESTIONS:
DRINKS:
- Bulletproof coffee
- Unsweetened almond milk latte
- Sugar-free iced mocha
SIDES:
- Keto whipped cream
- Almond flour biscuits
- Coconut flour mug cake
TOPPINGS:
- Sugar-free chocolate drizzle
- Crushed peanuts
- Keto chocolate curls
FRUITS (KETO):
- Raspberries
- Strawberries
- Blackberries
EXTRAS:
- Chocolate chia pudding
- Keto vanilla ice cream
- PB fat bombs
TIPS:
- Cool the cupcakes, then frost them to prevent the melting.
- Utilize neutral temperature components to provide good texture.
- Include some coffee to provide a deep chocolate taste.
- Alter the quantity of sweeteners accordingly.
STORAGE INFORMATION:
FRIDGE:
- Add the frosted cupcakes to the covered dish and store them for five days.
FREEZER:
- Freeze the cupcakes without frosting in the covered box for 2 days.
FAQs:
Can I prepare them with almond flour only?
- We can easily prepare them with almond flour only; make the textures slightly denser.
Will I include almond butter instead?
- Yes, this almond butter makes the delicious frosting. We can also make these cupcakes with the sunflower seed butter if we are allergic to nuts.
Can we prepare the non-dairy cupcakes?
- We can make use of coconut oil & coconut cream instead.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL INFORMATION:
Calories: 210 kcal
Net carbs: 4 g
Total carbs: 9 g
Fiber: 5 g
Protein: 7 g
Fat: 17 g
Vitamin A: 0.05 g
Calcium: 0.08 g
Iron: 1.2 g
Serving size: 1 cupcake
Sodium: 120 g
Serving: 12
Potassium: 150 g