Chocolate Cupcakes with Whipped Peanut Butter Icing

Only 4 net carbs per cupcake!

Chocolate and peanut butter together is a craving that I have on a regular basis! These cupcakes definately satisfy that craving. Coconut flour is amazing and an absolute must for low carb baking. It soaks up the moisture of the eggs and turns into something wonderful! The addition of sour cream makes them even more moist and delicious. The texture of these cupcakes is so close to the real thing, and the creamy peanut butter icing goes perfect with them. I store them in the fridge or freezer for a treat that’s ready anytime of the day!

Chocolate Cupcakes with Whipped Peanut Butter Icing
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • ¼ cup coconut flour
  • ¼ cup cocoa powder
  • ¼ cup light sour cream
  • ¼ cup grapeseed or canola oil
  • ¼ cup xylitol
  • ⅛ teaspoon nustevia extract, for cupcake
  • 3 eggs
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 tablespoon water
  • 3 tablespoons butter or cream cheese, softened
  • 1 tablespoon half & half
  • ⅓ cup creamy natural peanut butter
  • ⅓ cup heavy cream
  • ⅛ teaspoon nustevia extract, for icing
  • 3 tablespoons powdered xylitol
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
  3. In a large bowl, blend together eggs, oil, ¼ cup xylitol, ⅛ teaspoon nustevia, sour cream and water.
  4. Blend dry ingredients into wet until thoroughly combined.
  5. Line a cupcake tin with paper liners and fill each with about ¼ cup of batter.
  6. Bake for 18-22 minutes.
  7. For icing, whip the heavy cream for a few minutes until soft peaks are formed; chill in fridge while preparing the rest of the ingredients.
  8. Process 3 tablespoons of xylitol in coffee grinder until it becomes a powder; let settle for a minute before removing lid.
  9. Whip cream cheese or butter, ⅛ teaspoon nustevia and powdered xylitol until well mixed.
  10. Add peanut butter and half & half and continue beating until mixed. Fold in whipped cream and spread on cooled cupcakes.

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