Keto PB&J Cupcakes

When visting NYC some years back, I attended a cupcake and vodka party in an eclectic Brooklyn loft. One of the cupcake flavours was PB&J and it was love at first bite!

This keto version of those treats took me right back to that loft. These cupcakes are moist and hide a berry delightful surprise! 😉

Ingredients

1 ½ cups almond flour
1 cup unsweetened almond milk
2 large eggs
1/3 cup monkfruit sweetener
1/4 cup all natural peanut butter
1/4 cup sour cream
1/4 cup sugar-free jam
2 tsp baking powder
1 tsp xantham gum
Pinch of salt

Peanut butter icing
1/4 cup cream cheese, room temperature
1/4 cup butter, room temperature
2 Tbsp all natural peanut butter
1 Tbsp stevia
1/2 tsp vanilla extract

Yields: 12cupcakes
Per serving/cupcake*:
Calories: 224
Net carbs: 4
Protein (grams): 7
Fat (grams): 19

Prep time: 20 min
Cook time: 30 min
Total time: 1 hr 10 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, mix together the almond flour, monkfruit, baking powder, xantham gum and salt. Set aside.

In a large bowl, using a hand mixer, whisk together the eggs, peanut butter and sour cream until well combined and silky.

Mix in the almond milk, then slowly incorporate the dry ingredients. Continue to whisk with the hand mixer for 3-5 min, until you get a smooth and airy batter.

Divide the batter between 12 silicone or parchment lined cupcakes molds.

Bake 25-30 min, then remove the cupcakes from the oven and allow to cool 30 min.

While the cupcakes cool, prepare the peanut butter icing.

In a medium bowl, using a hand mixer, whisk together the ingredients for the icing, until well combined and airy. Set aside.

Once the cupcakes have cooled, using a small sharp knife, create a small hole in the top of each cupcake, by cutting out a small cone shape.

Place 1 tsp of sugar-free jam into the hole of each cupcake, then cover it, using the cut out cone. You can use the store-bought or homemade jam of your choice (see our Mixed Berry Chia Jam or Blackberry Chia Jam recipes).

Top each of the cupcakes with peanut butter icing. Optionally, you can add a little dollop of jam on top of the cupcake.

Store in an airtight container in the fridge or freeze.

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Keto PB&J Cupcakes

Yield: 12 cupcakes

Author: Georgiana Elias

Prep time: 20 MinCook time: 30 MinInactive time: 20 MinTotal time: 1 H & 10 M

When visting NYC some years back, I attended a cupcake and vodka party in an eclectic Brooklyn loft. One of the cupcake flavours was PB&J and it was love at first bite! This keto version of those treats took me right back to that loft. These cupcakes are moist and hide a berry delightful surprise! 😉

Ingredients

• 1 ½ cups almond flour
• 1 cup unsweetened almond milk
• 2 large eggs
• 1/3 cup monkfruit sweetener
• 1/4 cup all natural peanut butter
• 1/4 cup sour cream
• 1/4 cup sugar-free jam
• 2 tsp baking powder
• 1 tsp xantham gum
• Pinch of salt

Peanut butter icing

• 1/4 cup cream cheese, room temperature
• 1/4 cup butter, room temperature
• 2 Tbsp all natural peanut butter
• 1 Tbsp stevia
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350F.
2. In a medium bowl, mix together the almond flour, monkfruit, baking powder, xantham gum and salt. Set aside.
3. In a large bowl, using a hand mixer, whisk together the eggs, peanut butter and sour cream until well combined and silky.
4. Mix in the almond milk, then slowly incorporate the dry ingredients. Continue to whisk with the hand mixer for 3-5 min, until you get a smooth and airy batter.
5. Divide the batter between12 silicone or parchment lined cupcakes molds.
6. Bake 25-30 min, then remove the cupcakes from the oven and allow to cool 30 min.
7. While the cupcakes cool, prepare the peanut butter icing.
8. In a medium bowl, using a hand mixer, whisk together the ingredients for the icing, until well combined and airy. Set aside.
9. Once the cupcakes have cooled, using a small sharp knife, create a small hole in the top of each cupcake, by cutting out a small cone shape.
10. Place 1 tsp of sugar-free jam into the hole of each cupcake, then cover it, using the cut out cone. You can use the store-bought or homemade jam of your choice (see our Mixed Berry Chia Jam or Blackberry Chia Jam recipes).
11. Top each of the cupcakes with peanut butter icing. Optionally, you can add a little dollop of jam on top of the cupcake.
12. Store in an airtight container in the fridge or freeze.

Nutrition Facts

Calories

224

Fat (grams)

19

Net carbs

4

Protein (grams)

7

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator