Keto Chocolate Peanut Cupcakes are delicious!
Are you not sure what kind of dessert you should serve up next? Peanut and chocolate are always a yummy combination that won't let you down. Our low carb Chocolate Peanut Cupcakes marry the delicious flavors in the perfect cupcake treat. The subtle flavor of peanut comes from the peanut flour used and it provides the delicious backdrop for the cocoa powder to really stand out. If you thought cupcakes were off the keto-friendly list, then think again! You can still enjoy a tasty treat without any of the guilt!
As far as traditional cupcake recipes go, this dessert is pretty similar. Switch out a few ingredients and you have a low carb dessert that is also sugar-free! You'll love the texture and quality of this dessert without having to stress over how it fits into your keto diet. Simply cook it up and enjoy!
Another amazing thing about this dessert is that it is very simple to throw together. Mix all the ingredients and toss them in the oven for 20 minutes. It's the perfect afternoon snack or can even be served up to celebrate a special occasion. You can't go wrong with this rich chocolate flavor and cakey texture. You don't even have to tell anybody it's low carb if you don't want to! Nobody will be able to tell the difference. It's a great dessert to serve to guests with varying dietary restrictions. Low carb and sugar-free makes it a great option for many.
If you are in the mood for a dessert that will surely pack the flavor and sweetness, then Chocolate Peanut Cupcakes are the right choice for you. Cook them up tonight in your own kitchen and see just how amazing they are! Remember, this recipe only makes 6 cupcakes so double it if you want a dozen to share with family and friends.
| Servings: |
- 1/2 cup peanut flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/3 cup So Nourished powdered erythritol
- 1/2 tablespoon instant coffee powder
- 2 large eggs
- 1/3 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened almond milk
- Pinch salt
- Preheat the oven to 350°F and line 6 cups of a muffin pan with paper liners.
- Whisk together the peanut flour, cocoa powder, baking powder and salt in a mixing bowl.
- In another bowl, stir together the powdered erythritol, coffee powder, eggs, coconut oil, and vanilla extract.
- Whisk the dry ingredients into the wet, alternating with the almond milk – stir smooth.
- Spoon the batter into the prepared pan and bake for 18 to 20 minutes.
- Cool the cupcakes completely and frost if desired.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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