If you love the combination of peanut butter and chocolate, you will love these quick microwave chocolate keto cupcakes with sugar free peanut butter frosting. It takes just a few minutes to make in the microwave and it only makes two low carb cupcakes. So you can satisfy your sweet tooth without feeling guilty. Each cupcake has 3.1g net carbs and 2 tablespoons of frosting has 1.0g net carbs.
You might also like these microwave vanilla keto cupcakes recipe.
I don’t know about you but being cooped up at home has my sweet tooth in overdrive. Because I loved my microwave keto cupcake from a few weeks ago, I decided to make these microwave chocolate keto cupcakes with sugar free peanut butter frosting this week.
OMG if you love peanut butter chocolate anything like I do, you will love these. The cupcakes are moist and the frosting is deliciously sweet. Other than the fact that you can make these in about 5 – 10 minutes, you are only making 2 so you can’t go crazy. And each cupcake has only 3.1g net carbs and 1g net carbs for 2 tablespoons of frosting!
Microwave Chocolate Keto Cupcakes
Recipe in a Nutshell
- To make the microwave cupcake, mix together butter, cream cheese, cocoa powder, sweetener, almond flour, baking powder, egg yolk and heavy cream.
- Divide into two ramekins or custard cups and microwave separately for 30-60 seconds then let cool completely.
- To make the peanut butter frosting, in a mixing bowl cream the butter and peanut butter. Then add in the sweetener and finally the heavy cream.
- When cupcakes are completely cooled, pipe or spread the peanut butter frosting on top
- Scroll to the bottom for the full recipe card you can print and save for later.
Microwave Keto Cupcake Ingredients
I bought most of the ingredients from Aldi. Note that the peanut butter that you use should have as little sugar as possible. I like Aldi Simply Nature peanut butter because it only has peanuts as the ingredients.
Two of the ingredients that I especially like to use in low carb baking are Divine cocoa powder and Besti sweetener. I use Divine cocoa powder because it has fewer carbs than regular cocoa powder.
My New Fav Keto Sweeteners
The Besti sweetener is a new product for me. My friend Maya from WholesomeYumFoods.com makes this product and I have been playing around with them. I especially like this monk fruit allulose powdered sweetener. It doesn’t have that cooling taste that you can get from some sweeteners. You can find out more about all of her products at WholesomeYumFoods.com.
Below are the sweeteners I’m playing around with right now but she has many to pick from. So if you like keto baked goods, you will want to check out her selection.
Let’s Make Those Chocolate Peanut Butter Cupcakes!
First thing you want to do is make the batter for the cupcakes. This recipe only makes two cupcakes though so you will have extra frosting. So start by mixing the all the cupcake ingredients and then spooning them into ramekins or custard cups. Anything that is microwaveable will do. You can even use silicone cupcake liners.
I like the custard cups because they are easy to eat with a spoon. I have a thing about eating out of cups. 😉
Now you want to microwave each one separately for just 30-60 seconds until set on top. you can see below that they are not the most beautiful cupcakes but they are moist and delicious on their own.
Making Sugar Free Peanut Butter Frosting
Above you can see what the keto peanut butter frosting looks like. You just cream together soften butter and peanut butter (no sugar added). Then add in the sweetener and heavy cream and whip until nice and creamy. If you want it to be thinner add a bit more cream. I liked it nice and thick so I could pipe it on top.
Make sure the cupcakes are completely cooled before adding the frosting or it will melt.
Recipe Tips And Notes
- Make sure to cook these one at a time in the microwave or they might not cook properly.
- Also make sure to let the cupcakes completely cool before adding the frosting.
- You will probably have excess frosting. I guesstimated that there is about 12 tablespoons of frosting and figured about 2 tablespoons of frosting per cupcake.
- To make the peanut butter frosting thinner add a bit more heavy cream until you get the consistency you like.
- You can freeze the excess frosting and it will essentially by keto peanut butter fudge.
Well I hope you like this quick keto snack. I hope it brings you a bit of comfort like it did me.
The nutritional information for 1 cupcake is:
267 cals / 24.6g fat / 7.6g carbs / 4.5g fiber / 6.7g protein = 3.1g net carbs
The nutritional information for 1 tablespoon of frosting is:
68 cals / 7g fat / 0.9g carbs / 0.4g fiber / 1.1g protein =0.5g net carbs
You might also like my friend Sara’s low carb chocolate strawberry cupcakes.
Microwave Chocolate Keto Cupcake with Sugar Free Peanut Butter Frosting
If you are craving a low carb sweet, try these microwave chocolate peanut butter keto cupcakes. You can make 2 of them in less than 10 minutes and they are sugar free, keto and gluten free too!
Ingredients
- 1 tablespoon butter, softenedÂ
- 1 tablespoon cream cheese, softened
- ¼ cup almond flour
- ½ teaspoon baking powder
- 2 tablespoons Best monk fruit allulose powdered sweetener (or Swerve powdered sweetener)
- 1 tablespoon cocoa powder
- 2 tablespoons heavy cream
- 1 egg yolk
Peanut Butter Frosting
- 4 tablespoons butter
- ¼ cup peanut butter (no sugar added)
- 2 tablespoons heavy cream
- 2 tablespoons Besti monk fruit allulose powdered sweetener
Instructions
- Spray two ramekins or custard cups and set aside. You can also use cupcake liners if you want. However they might need some support when you put the batter in them o you would have to use a ramekin or something anyway.
- In a bowl mix the cream cheese, butter, almond flour, sweetener, baking powder, egg yolk, cocoa and heavy cream until well combined.
- Spoon into the 2 ramekins and microwave them separately for 30-60 seconds only. The top should be set but you don't want to dry them out. Let them cool completely before frosting.
- To make the frosting, first cream the butter in a mixing bowl. Then add the other ingredients and beat until nice and creamy.
- Frost the cupcakes and store the remain frosting in the refrigerator.
- Note you can also freeze the remaining frosting to make a low carb peanut butter fudge.
Notes
The nutritional information for 1 cupcake is:
267 cals / 24.6g fat / 7.6g carbs / 4.5g fiber / 6.7g protein = 3.1g net carbs
The nutritional information for 1 tablespoon of frosting is:
68 cals / 7g fat / 0.9g carbs / 0.4g fiber / 1.1g protein =0.5g net carbs
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 267
Katerina | Once a Foodie
These look fabulous to satisfy my sweet tooth (which has also been going crazy!) – the combination of PB and chocolate is the best! Thanks so much for sharing.
Cheryl Dillenbeck
Look at item 4 -making the frosting-says cream the cream cheese but there is no cream cheese in the ingredients for the frosting
Denise
Hi Cheryl, sorry about that. I meant butter and I changed the recipe. Hope you like it!