If you are like me and have a sweet tooth, then you may find there are some occasions on your Keto journey when you need a sugar-free chocolate treat. Why not indulge in a guilt-free treat with our delicious Keto Reese’s Peanut Butter Cupcakes!
Made with wholesome ingredients, these cupcakes are the perfect way to satisfy your sweet tooth while staying on track with your ketogenic diet. Our easy-to-follow recipe will have you whipping up a batch of these tasty treats in no time.
The Keto diet does not have to be boring, all you need to do is adapt recipes and check nutritional info to ensure your new recipe is low carb diet friendly. The perfect dessert to enjoy after a Keto Air Fryer Salmon evening meal!
These keto chocolate cupcakes are so fluffy and moist, you will find it hard to believe that they are low carb – at just 7 grams of net carbs per cupcake! Made with almond flour and naturally sweetened with powdered erythritol, they are made even more perfect with a creamy peanut butter frosting!
You could always use your own keto peanut butter cups, however for this recipe, we used sugar free Reese’s peanut butter cups.
For an easy recipe for general chocolate Keto cupcakes, simply follow the steps before but do not add the low carb peanut butter cups.
KETO REESE’S PEANUT BUTTER CUPCAKES INGREDIENTS
For The Cupcakes
- 450g of Almond flour
- Bicarbonate of soda (baking soda)
- Baking powder
- Erythritol/Swerve confectioner’s sweetener sugar substitute
- Cocoa powder
- Eggs (large)
- Plain Greek yogurt
- Vanilla extract
- 8 x Reese’s Peanut Butter Cups (Sugar free)
For the Frosting:
- Butter
- Erythritol/Swerve confectioner’s sweetener sugar substitute
- Cocoa powder
- Natural peanut butter
- Double cream (also known as heavy cream/ heavy whipping cream)
- Vanilla extract
COOKING INSTRUCTIONS
Pre-heat your oven to 180°C/350°F. Then fill each section of your cupcake/muffin tin with a cupcake case in each, ready to pour in the cupcake batter.
Measure out 450g (2 cups) of Almond Flour and place in a good sized mixing bowl.
Measure out 227g of Erythritol and add to the mixing bowl with the almond flour. You can use Swerve sweetener as an alternative.
Measure out 1 x teaspoon of Bicarbonate of Soda and 1/2 x teaspoon of Baking Powder and add to the mixing bowl. Crack 3 x large eggs and add to the mixing bowl.
Measure out 50g (1/4 cup) of cocoa powder and add to the mixing bowl.
Carefully measure out 200g (1 cup) of plaing Greek yoghurt and add to the mixing bowl. Ensure all the yogurt is scraped out of the measuring spoon and into the mixture.
Finally, measure 1 x teaspoon of vanilla extract and add to the mixing bowl. Combine all the ingredients together well, either by hand or in a kitchen mixer until there are no lumps and the cupcake batter has a smooth, creamy consistency.
Carefully half fill each cupcake liner with mixture. This is the first layer of the cupcakes.
Gently place a Reece’s peanut butter cup in the centre of each half filled cupcake liner.
Then, add the remaining mixture to fill the top layer of the Keto chocolate Peanut Butter Cupcakes. When filled, place your cupcake tin onto the middle shelf of your pre-heated oven.
Cook the low-carb cupcakes mixture for 15-20 minutes or until an inserted skewer comes away clean when a small hole is made in the cake.
Whilst the Keto cupcake recipe is baking in the oven, combine and mix the icing ingredients together and prepare your icing bag.
Once the Keto Reese’s Peanut Butter Cupcakes have been removed from the oven and left to cool down, ice the cupcakes with your own piping design.
Serve and enjoy! Each Keto Reese’s Peanut Butter Cupcake contains 7 g net carbs.
EQUIPMENT REQUIRED
- Cupcake tray/ mini muffin pan (x 8 slots).
- 8 Cupcake liners.
- Strong wooden mixing spoon/ hand mixer/ kitchen mixer.
- Large bowl for mixing.
- A small bowl collection for measuring out smaller quantities.
- Piping bags
STORING AND FREEZING KETO CUPCAKES
Storing info: You can easily store cupcakes in an airtight container, at room temperature for a few days. As these cupcakes are frosted, you can leave them for up to 3 days.
Placing them in the fridge will help to keep them longer, but the actual cake part may not be as moist and fluffy. For the best results though, cupcakes are always tastier when just baked and cooled.
Freezing info: Simply place the cupcakes, uncovered in your freezer for an hour to freeze the frosting. Then remove and place cupcakes into a suitable container for freezing. You can store in the freezer for around 6 months and just need to thaw them overnight in a fridge or room temperature to enjoy again.
PRINTABLE RECIPE CARD
Keto Reese’s Peanut Butter Cupcakes
Equipment
- 1 Cupcake Tin
- 8 Cupcake liners
- 1 Large mixing bowl
- 1 Strong mixing spoon/ Hand whisk/ Kitchen mixer
Ingredients
For the cupcakes
- 240 g almond flour
- 130 g Erythritol Can use Swerve
- 1 tsp Bicarbonate of Soda Baking soda
- 1/2 tsp Baking powder
- 3 large eggs
- 280 g Plain Greek yoghurt
- 1 tsp Vanilla extract
- 8 Sugar Free Reese's Peanut Butter Cups
For the frosting
- 6 tbsp Salt free Butter softened
- 6 tbsp Erythritol
- 2 tbsp Cocoa
- 2 tbsp Natural, Keto friendly peanut butter
- 2 tbsp Double Cream / Heavy Whipping Cream
- 1/2 tsp Vanilla extract
Instructions
For the cupcakes
- Preheat your oven to 180°C/ degrees, and line 8 sections of a muffin tin with cupcake liners.
- Line 8 sections of a muffin/ cupcake tin with cupcake liners.
- Combine all cupcake ingredients with the exception of the Reese's Peanut Butter Cups and ensure the cupcake batter is smooth and creamy in texture.
- Half fill the cupcake liners with the mixture.
- Gently press a Reese's Peanut Butter Cup into the middle of each half filled cupcake case.
- Use the remaining Keto cupcake mixture to fill the cupcake cases.
- Place in the oven and bake for 15-20 minutes.
- Once baked, leave the Keto Reese's Peanut Butter Cupcakes to cool before frosting.
For the frosting
- Combine all the ingredients until you have a smooth consistency.
- Place the frosting inside a piping bag and decorate the cupcakes as desired.
- Serve and enjoy!
Nutrition
FREQUENTLY ASKED QUESTIONS
Can you eat Reese’s on Keto?
You cannot eat the original Reese’s peanut butter cups, but the Sugar Free version is acceptable if you aren’t very strict on your Keto rules. The sugar free version does contain maltitol which can knock some people out of ketosis.
What is maltitol?
Maltitol is a sugar alcohol or polypol and is a safe sugar substitute, but isn’t considered as totally healthy as it can lead to gastrointestinal problems, especially bloating. It is safe for use on Keto, in moderation. So don’t eat all 8 cupcakes at once!
Is peanut butter keto friendly?
Yes, it certainly is! But stick to original, plain flavours in order to stick to your macros. You can enjoy a spoonful of peanut butter every day for a tasty treat as it is mostly fats and protein, with very little carbs.
Can I change this cupcake recipe?
Of course you can! You do not need to add a Reese’s Sugar Free Peanut Butter Cup into the cupcakes. You would simply be left with a chocolate cupcake, that is 5g carbs less per cupcake. For a plain cupcake, do not add the cocoa powder and you will be left with a tasty plain keto cupcake treat.
WRAPPING IT UP – Low Carb Peanut Butter Cupcakes
The keto cupcakes are so easy to make and are a great baking activity for children to help with too. I hope you enjoy making this recipe as much as I do. They are a sweet treat without the guilt and will give you a boost just when you need it!
Feel free to share this recipe and let me know your thoughts if you do try and this please do let a comment, especially with any Keto or low-carb tips!
The post Keto Reese’s Peanut Butter Cupcakes – 7g carbs each appeared first on Keto Recipe Ideas.
