Keto Chocolate Cupcakes with Peanut Butter Frosting

These keto chocolate cupcakes are frosted with a generous amount of creamy, delicious peanut butter frosting.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Rest time 30

Total Time 1 10

Servings cupcakes

Calories 244kcal

Preheat the oven to 350°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, followed by the cocoa powder, kosher salt, and baking soda.
Using a 4-tablespoon scoop, transfer the batter to the prepared muffin cups.
Bake the cupcakes until set, and a toothpick inserted in the center comes out clean, 18-20 minutes.
Let the cupcakes cool for 5 minutes in the pan until cool enough to handle, then remove them from the pan and remove the foil liners. Cool the cupcakes completely on a cooling rack for about 30 minutes before frosting them. You can speed this up by placing them in the fridge for 10-15 minutes.
To make the frosting, place the cream cheese, water, PB2, and stevia in a medium bowl. Whisk by hand until completely blended, light, and fluffy. This takes a while, so be patient and don't be tempted to add more water. You can also mix the frosting using a handheld mixer.
Once the cupcakes are cool, frost them and serve.

Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh, not expired baking powder (gluten-free if needed) instead of baking soda.
You can use a granulated sweetener to equal ½ cup of sugar in the cupcakes instead of stevia. If using a sweetener other than stevia in the frosting, please use a powdered sweetener to ensure a smooth consistency. If the frosting is too thick, add a tablespoon of water.
Since this recipe relies on baking soda as a leavening agent, it's best to use natural cocoa powder, not Dutch-processed cocoa powder (processed with alkali). Dutched cocoa powder is not acidic, so it won’t react with the baking soda, and the cupcakes won't be as fluffy. If you only have Dutch-processed cocoa powder, substitute two teaspoons of baking powder for the baking soda.
Once completely cool, you can keep these cupcakes in an airtight container in the fridge for up to four days. Take them out of the fridge 30 minutes before you plan on enjoying them. I don't recommend freezing the frosted cupcakes, but you can freeze unfrosted ones for up to three months.