Keto Chocolate Peanut Butter Cupcakes 

2 ounces Natural Peanut Butter smooth

3 tablespoons Unsalted Butter melted

2.5 ounces Erythritol

1 pinch Salt

2 teaspoons Vanilla Essence

2 teaspoons Baking Powder

4 large Eggs

1.25 ounces Unsweetened Cocoa Powder

1.5 ounces Coconut Flour

1/2 cup Heavy Cream


6 ounces Unsalted Butter softened

3 ounces Natural Peanut Butter smooth

3 ounces Powdered Erythritol

2-3 tablespoons Heavy Cream optional

Preheat oven to 350F.

Line a standard 12 cup muffin tin with silicon cupcake molds or cupcake papers.

In your stand mixer, add the peanut butter, melted butter, erythritol, salt, vanilla and baking powder.

Cream ingredients together using the whisk attachment.

Add the egg one by one, while the stand mixer is mixing on a medium speed.

Stop the mixer and scrape down the sides, add the cocoa powder and turn the mixer back on very slowly.

Add the coconut flour and heavy cream and mix until combined and free from lumps. Allow the mixture to sit for 2 minutes, so the coconut can soak up all the liquids.

Evenly spoon the mixture amongst the 12 prepared muffin tin holes.

Bake for 15-19 minutes. 

Set aside to cool.


Beat softened butter and peanut butter.

Add the powdered erythritol a few tablespoons at a time on low speed, until it is all mixed it.

If your frosting is too firm, add the heavy cream a tablespoon at a time until your frosting is smooth and pipable.

Spoon your frosting into a piping bag with a star tip.

Pipe the frosting onto your cooled cupcakes.

Enjoy immediately or refrigerate for 30 minutes to firm up the frosting.