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Keto Peanut Butter Dream Cupcakes

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PB Dream Low-Carb Cupcakes

What better way is there to get a low-carb peanut butter and chocolate fix? We might be biased (ok, we totally are), but we think our Keto Peanut Butter Dream Cupcakes are one of the best sugarless pb + chocolate combos out there!

Keto Peanut Butter Dream Cupcakes

| Keto Peanut Butter Dream Cupcakes | It’s peanut butter chocolate time! Well hello friends, it’s been too long! I hope the new year is off to a great start for you all, it’s so good to be back in my kitchen. We’ve been dreaming up recipes for January and these decadent high hat cupcakes had to come first!

chocolate peanut butter cupcakes

You might remember we had a grain-free, naturally sweetened version and funfetti version of this style of cupcake (which are also scrumptious if you’re not looking for sugar-free). We adapted those, along with our keto chocolate cupcakes and voila– and the result is a very rich but low-carb delight! As these are a bit sinful, you can share one with a friend which would bring the carb count down to just 2.6 carbs per serving!

pb dream cupcakes

I couldn’t believe how easy this version was to create-you can have the cupcake batter ready and in the oven in minutes and the frosting is a cinch. Luckily, it takes very little time for the chocolate to set, so these could be made “day of” for birthday or entertaining! 🙂

pb dream cupcakes

One other bit of good news–the Swerve blends so seamlessly here with the chocolate and peanut butter that it’s hard to tell it’s sugar-free. We’ve been using it for a year now, but I’m still amazed by how great the taste is, we are addicted to Swerve! We do have one other great sugar-free sweetener option that was recently recommended to us in the ingredients below just in case.

pb dream cupcake

Happy Baking, Enjoy The Recipe!😊

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chocolate peanut butter cupcakes

Keto Peanut Butter Dream Cupcakes


★★★★★

5 from 2 reviews

  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: about 20 min
  • Total Time: about 50 min
  • Yield: 12 cupcakes 1x
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Description

5.2 net carbs per cupcake

**Quick tip–if you accidentally overcook your cupcakes, place them in a sealed tupperware container after they’ve mostly cooled for a couple hours. The moisture will seal in, improving yummy taste and texture. 🙂


Ingredients

Scale
  • Chocolate Cupcakes
  • 2 1/4 cups almond flour (Bob’s Red Mill)
  • 1/4 cup unsweetened cocoa powder (Droste brand for extra rich flavor + color)
  • 3/4 cup Swerve Confectioner’s Sweetener (or Lakanto Powdered Sweetener)
  • 1/2 cup sugar-free chocolate chips (optional) we love Lily’s brand 
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder (Hain brand is grain-free)
  • 2 oz unsweetened Baker’s Chocolate (8 squares)
  • 1 tablespoon olive oil
  • 2 eggs
  • 3/4 cup half and half or coconut milk 
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon apple cider vinegar

Peanut Butter Filling/Frosting

  • 1 cup unsweetened creamy peanut butter (not oily)
  • 6.5 tablespoons softened butter (room temp) or Earth Balance
  • 2 teaspoons vanilla extract
  • 3 tablespoons Half & Half (or full fat coconut milk)
  • 1 cup sifted Swerve Confectioner’s Sweetener

Chocolate Topping

  • 1 bag of Lily’s Milk Chocolate Chips (You could also use their dairy-free dark chocolate chips)
  • 2.5 tablespoons coconut oil

Instructions

For The Cupcakes

  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift then whisk together your almond flour, Swerve Confectioner’s Sweetener, cocoa powder, baking powder and baking soda until evenly combined. Add your eggs, milk, vanilla extract, apple cider vinegar and blend together lightly with whisk or hand mixer. Add in chocolate chips if desired. Batter will be thick at this point, set aside.
  3. In a separate, small, microwaveable bowl, add your unsweetened chocolate squares. Microwave at 30 second intervals (stirring each time) until completely melted. (Usually about 2.5-3 minutes total).
  4. Stir olive oil into your melted chocolate. Pour melted chocolate mixture over your batter and stir just until incorporated evenly. Use batter immediately. Pour or spoon batter into cupcake liners about 2/3 of the way full and bake at 350 degrees in a preheated oven for about 20-22 minutes. (Rotate the pan 180 degrees at 15 minutes and cover lightly with foil for the remaining 5 minutes). **Tip-if you did not use the batter right away and it thickened up, it will still rise beautifully-just spoon it into the liners and use the back of a wet spoon to smooth and even out the tops.
  5. Let cupcakes cool completely.
  6. Peanut Butter Frosting:
  7. While cupcakes are cooling, go ahead and mix together the frosting.
  8. In a large bowl, use a hand mixer to blend together the softened butter, peanut butter, vanilla and coconut milk until smooth.
  9. Sift Swerve over top and blend with a hand mixer until smooth and creamy. You can add an additional tablespoon of milk if you wish too thin it out a bit or sift and mix in a bit more Swerve to thicken it up. (If you accidentally used melted butter instead of softened butter, you’ll need to stick the filling in the freezer for a few minutes for the butter cool which will set the filling).
  10. Pipe or spread frosting onto cooled cupcakes and place them in the freezer to set. This way they won’t melt when be dipped in the warm chocolate.
  11. Topping:
  12. Melt the chocolate chips in a double broiler, stirring until smooth. Add coconut oil, again stirring until velvety smooth.
  13. Pour chocolate into a small bowl or large mug that has some height to it. Remove cupcakes from the freezer and place them on a piece of parchment or wax paper.
  14. Dip each cupcake into the melted chocolate so the peanut butter frosting is fully covered–tilt the cupcake sideways to let the excess chocolate drip off and place on the wax paper.
  15. Transfer coated cupcakes into the freezer for 10 minutes to set.
  16. Serve and enjoy!! If you leave them out on the counter, they will start to soften–we love them both ways, just out of the freezer or a bit gooey, it’s a win win!
  17. Store leftovers in an airtight container and refrigerate.
  • Category: Sweet

Keywords: keto desserts, lowcarb, grainfree, glutenfree, dairyfree, high hat cupcakes, peanut butter chocolate, birthday cake

Did you make this recipe?

Tag @lilaruthgrainfree on Instagram and hashtag it #lilaruthgrainfree

PB Dream Low-Carb Cupcakes

 

This post may contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.

Filed Under: All Recipes, Appetizers + Entertaining, Cakes + Cupcakes, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Sweet

Reader Interactions

Comments

  1. Noelle says

    January 13, 2020 at 9:42 am

    These cupcakes are a dream Catherine! Peanut butter & chocolate is an all-star combination, and low-carb on top of that…how does it get any better? Fabulous recipe!

    Reply
    • Lila Ruth says

      January 13, 2020 at 1:09 pm

      Aw thank you so much my friend!! I am such a sucker for peanut butter and chocolate, especially in cupcake form! 😉

      Reply
  2. Natalie says

    January 13, 2020 at 1:27 pm

    Welcome back, we missed you! This is a keto lovers dream!! It looks so luscious and delightful. I can’t wait to make these for my family. No guilt here !!

    ★★★★★

    Reply
    • Lila Ruth says

      January 13, 2020 at 1:31 pm

      Oh thank you dear friend! I really hope you all will love them, they are a special treat, no guilt indeed! 😀

      Reply
  3. Katherine | Love In My Oven says

    January 16, 2020 at 4:20 pm

    These are DREAMY Catherine! Peanut butter and chocolate is hands down the best flavor combo. And these keto cuties are too good to be true! Lovely shots!

    ★★★★★

    Reply
    • Lila Ruth says

      January 16, 2020 at 6:33 pm

      Oh thank you dear Katherine! I agree, peanut butter and chocolate make the happiest marriage of flavors–I just wish they were calorie-free! 😉

      Reply

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Grandma Lila Ruth

Welcome! I’m Catherine, a grain-free recipe developer. Here you’ll find delicious recipes free from both grains and gluten. Select recipes are also SCD friendly, Keto, Dairy-Free, Paleo and or Vegan. And it is with honor that I mention that this blog was inspired by my dear grandmother, Lila Ruth. It is dedicated to her memory. Learn more →

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