Some folks live, eat and breathe peanut butter, and they go even crazier when you add in chocolate. But alas, this combo is usually PACKED with sugar. Well not these bad boys. These chocolate-chip studded cupcakes are topped with a rich peanut butter frosting but cut out the carbs and sugar.

RECIPE: LOW CARB CHOCOLATE CHIP CUPCAKES WITH PEANUT BUTTER FROSTING

Source Link (includes tips, more pictures, and more keto recipes)

(LOW SUGAR, LOW CARB, GLUTEN FREE, KETO FRIENDLY, DIABETIC FRIENDLY, ALMOND + COCONUT FLOUR, ALLULOSE + MONK FRUIT)

SERVINGS: 16 CUPCAKES (300 CALORIES, 5G NET CARB EACH)

PREP TIME: 15 MINUTES

BAKE TIME: 25 MINUTES

TOTAL TIME: 40 MINUTES

INGREDIENTS

FOR THE CHOCOLATE CUPCAKES

• 1/3 cup (37g) Coconut flour (we used Walmart’s Great Value Organic Coconut Flour)
  
• 2/3 cup (75g) Blanched almond flour (we used Nature’s Eats Blanched Almond Flour)
  
• 1/4 cup (22g) Unsweetened cocoa powder
  
• 1/2 cup (96g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
  
• 1 teaspoon (5g) Baking powder
  
• 1/2 teaspoon (3g) Sea salt
  
• 3 large Eggs (150g)
  
• 3 Tablespoons (42g) Butter
  
• 2/3 cup (175g) Unsweetened almond milk
  
• 1 teaspoon (4.3g) Vanilla extract
  
• 1/2 cup (90g) Unsweetened chocolate chips (we used Bake Believe Dark Chocolate Chips, but Lily’s Dark Chocolate Baking Chips or Pascha 100% Cacao Chips could also work!)
  
  
  FOR THE PEANUT BUTTER FROSTING
  
  
• 1 cup (226g or two sticks) Butter
  
• 1 cup (245g) Creamy peanut butter with no sugar added (we used Laura Scudder’s from Walmart)
  
• 1 cups (192g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
  
• 1 teaspoon (4.3g) Vanilla extract
  
• 2 Tablespoons (32g) Unsweetened almond milk
  
  

  INSTRUCTIONS
  

  
  FOR THE CUPCAKES
  
  

1. Preheat the oven to 375°F/190°C
   
2. Line muffin pan(s) with paper cupcake liners. Because coconut flour tends to stick, grease the liners with nonstick spray.
   
3. In a large bowl, mix the dry ingredients (coconut flour, almond flour, cocoa powder, sweetener, baking powder, and salt)
   
4. In a separate bowl, microwave the butter for 15-30 seconds to soften, but it should not be melted if possible. Stir in the eggs, unsweetened almond milk, and vanilla extract.
   
5. Pour your wet ingredients into your dry ingredients bowl and mix well (ideally with an electric blender)
   
6. Using a large spoon, pour the batter evenly into the muffin cups
   
7. Bake for 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
   
8. Remove from the oven and let them cool off for at least 15 minutes (they must not be warm when you ice them)
   
   
   FOR THE FROSTING
   
   
9. Use a food processor / blender to blend your sweetener to make it powdered (this allows it to mix in better with the shortening/butter)
   
10. In a large bowl, microwave the butter for 15-30 seconds to soften, but it should not be melted if possible, Stir in the peanut butter and beat with an electric mixer until creamy and well-combined.
    
11. Gradually, with mixer on low speed, add your powdered sweetener until completely combined. Make sure to scrape the sides and the bottom of the bowl with a spatula so all ingredients are well-combined.
    
12. Stir in vanilla extract and salt.
    
13. With mixer on low-speed, add almond milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
    
14. Spread or pipe frosting onto completely cooled cupcakes.