Fluffy keto chocolate cupcakes are made with coconut flour and frosted with a generous amount of creamy, delicious peanut butter frosting.
These low carb and keto chocolate cupcakes with peanut butter frosting are made with coconut flour. They are amazing, wonderfully fluffy and sweet.
How to make the peanut butter frosting
The peanut butter frosting is creamy and decadent, and you get quite a bit of it on each cupcake! Another good frosting is this Greek yogurt frosting, and this basic vanilla keto cream cheese frosting is excellent. But I really like the peanut butter frosting with these cupcakes.
I make the frosting with PB2 (powdered peanut butter), which I buy at Whole Foods and is also widely available online. While I believe that real peanut butter is a slightly better choice, it’s the ease of blending the PB2 into the frosting that makes me choose it in this recipe.
Keto chocolate cupcakes: the perfect keto birthday treat
The first time I made these cupcakes, it was for my husband’s birthday. He loves the combination of chocolate and peanut butter. It’s his favorite. Back in his high carb days, his favorite candy was Reese’s Peanut Butter Cups. These days, he loves my healthy, keto peanut butter bars.
But for his birthday, I wanted a cake or cupcakes. I experimented quite a bit until I reached perfection, and I’m glad that I didn’t give up. These keto chocolate cupcakes are just wonderful. I hope you enjoy them as much as we do!
How to sweeten keto chocolate cupcakes
I sweeten these cupcakes with stevia glycerite (product link provided below in the recipe card). I like this sweetener, because it nearly eliminates the bitter aftertaste typical to stevia, and because I believe that stevia is the healthiest non-nutritive sweetener. The amount of stevia I use is equal to 1/2 cup of sugar. You can experiment with a granulated sweetener if you wish and see if it works.
15g carbs? This isn’t a keto recipe!
It’s true that a generously frosted keto chocolate cupcake has 15g carbs. But it also has 6g fiber. One way to lower the carb count is to replace the milk with heavy cream. I’m not a fan of this option because it only shaves 1g of carbs off, while significantly increasing calories. I like to keep my dessert calories low – that’s why I use reduced fat cream cheese in the frosting. Alternatively, you can use water instead of milk. I provided the nutrition info for both options below in the recipe card.
Use natural cocoa powder in this recipe
Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, and not Dutch-processed cocoa powder. The Dutched cocoa powder is not acidic so it won’t react with the baking soda, and the keto chocolate cupcakes will be flat rather than fluffy.
If you only have Dutch-processed cocoa powder, you should substitute 4 teaspoons of baking powder for the 1 teaspoon of baking soda.
Use foil liners when baking these keto chocolate cupcakes
It’s been my experience that coconut flour muffins and cupcakes stick pretty badly to paper liners, even if well-greased, but they don’t stick to greased foil liners.
This was very noticeable when I made these keto lemon poppy seed muffins. But it happens with other coconut flour baked goods as well. So I highly recommend that you use foil liners when making this recipe.
What about leftovers?
Once completely cool, leftovers of these keto chocolate cupcakes keep well in the fridge, in an airtight container, for 3-4 days. Do take them out of the fridge 30 minutes before you plan on enjoying them.
Chocolate Cupcakes with Peanut Butter Frosting
- 2 large eggs
- 2 tablespoons unsalted butter, melted and slightly cooled
- 3/4 cup milk
- 1 1/2 teaspoons stevia glycerite (equals 1/2 cup sugar)
- 1/2 tablespoon pure vanilla extract
- 1/2 cup coconut flour (56 grams)
- 1/4 cup unsweetened natural cocoa powder (not Dutch processed)
- 1/8 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 8 oz reduced fat cream cheese, room temperature
- 8 tablespoons powdered peanut butter
- 1 teaspoon (scant) stevia glycerite (equals about 1/4 cup sugar)
- 1-2 tablespoons water, if needed
- Preheat oven to 350 degrees 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, then the cocoa powder, kosher salt, and baking soda.
- Using a 4-tablespoon ice cream scoop, transfer the batter to the prepared muffin cups.
- Bake until set and a toothpick inserted in center comes out clean, 18-20 minutes.
- Cool the cupcakes completely, about 30 minutes on a cooling rack, before frosting.
- To make the frosting, place the cream cheese, PB2, and stevia in a medium bowl. Whisk until completely blended, light and fluffy. You can also mix the frosting in your food processor. Add 1-2 tablespoons of water, if needed, to achieve a creamy consistency.
- Keep leftovers in an airtight container in the fridge for 3-4 days. Remove them from the fridge 30 minutes before serving.