Keto Peanut Cupcake

Ingredients

• Almond Flour1 and 1/2 cups
• Coconut Flour1/4 cup
• Stevia or Equal Gold (or any preferred sweetener)3/4 cup
• Baking Powder1 and 1/2 teaspoons
• Salt1/4 teaspoon
• Unsalted Butter (melted)1/2 cup
• Unsweetened Peanut Butter1 cup
• Unsweetened Almond Milk or Coconut Milk1/2 cup
• Unsalted Butter (softened)1/2 cup
• Heavy Cream2-3 tablespoons
• Sugar-free chocolate (optional for topping)

Instructions

1. 1Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. 2In a mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt.
3. 3In a separate bowl, combine the melted butter, peanut butter, unsweetened almond milk (or coconut milk), eggs, and vanilla extract. Mix until well combined.
4. 4Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. 5Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. 6Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. 7Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
8. 8In a mixing bowl, beat the softened butter, peanut butter, sweetener, and heavy cream until smooth and creamy. Adjust the consistency with more cream if needed.
9. 9Once the cupcakes are completely cooled, frost them with the peanut butter frosting using a spatula or piping bag.
10. 10Optionally, sprinkle crushed peanuts or a drizzle of melted sugar-free chocolate on top for added decoration.
11. 11Serve and enjoy your Keto Peanut Cupcakes.