Keto Chocolate Peanut Butter Cupcakes

Recipe:

Ingredients

Chocolate Cupcake Batter

• 3 cup almond flour

• 3/4 cup cocoa powder

• 4 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 2/3 cup monkfruit sweetner(or another no-calorie sweetner)

• 2/3 cup almond milk(any milk or milk-substitute)

• 6 eggs(yolks and whites separated)

• 2 teaspoon vanilla extract

• 1 pinch cream of tartar

Peanut Butter Frosting

• 2/3 cup unsalted butter(softened)

• 2/3 cup smooth peanut butter

• 2/3 cup no calorie powdered sugar

• 1 teaspoon vanilla extract

Toppings

• no calorie chocolate peanut butter cups

Instructions

Chocolate Cupcakes

1. Mix together almond flour, cocoa powder, baking powder, salt, and monkfruit sweetner in a large bowl

2. In a separate measuring glass or small bowl, whisk together almond milk, egg yolks, and vanilla extract

3. Combine wet ingredients with dry, mixing until everything is well combined, set aside

4. In a separate medium bowl, add egg whites and cream of tartar and whip with an electric hand mixer until you get soft peaks

5. Slowly add egg white mixture to cake batter, a little at a time, folding gently as to not get rid of all the air in the egg whites.

6. Line a cupcake tin with cupcake liners and using an icecream scooper (or any spoon/measuring cup) evenly distribute batter into each cup (about half way full)

7. Bake at 350 degrees for 14-18 minutes until a toothpick inerted comes out clean.

8. Once done baking, remove from oven and let cool completely before frosting.

Peanut Butter Frosting

1. In a medium bowl, add softened unsalted butter and whip with electric hand mixer until light and fluffy

2. Add smooth peanut butter and mix until well combined

3. Add no calorie powdered sugar, a little bit a time (to ensure that it won’t be clumpy) and mix until well combined

4. Add vanilla extract and mix until well combined

Combining

1. Put frosting in piping bag (with tip or not) and frost cupcake

2. Place no-calorie peanut butter cup (cut in half) on top