These indulgent cupcakes are made with almond flour and cocoa powder, filled with a creamy peanut butter filling, and topped with a rich chocolate ganache, making them a perfect low-carb and gluten-free dessert option.
prep time: 20 minutes & cook time: 20 minutes / servings: 12 cupcakes
Nutritional Information (per serving (per cupcake): 220 Calories, 18g Fats, 3g Net Carbs, 2g Fiber, 6g Protein.
ingredients
For the cupcakes:
2 cups almond flour
1/2 cup unsweetened cocoa powder
1/3 cup powdered erythritol
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
3 large eggs
1/4 cup melted coconut oil
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
For the peanut butter filling:
1/2 cup natural peanut butter
2 tablespoons powdered erythritol
1/2 teaspoon vanilla extract
For the chocolate ganache:
4 oz sugar-free dark chocolate, chopped
1/2 cup heavy cream
2 tablespoons powdered erythritol
instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large mixing bowl, whisk together almond flour, cocoa powder, powdered erythritol, baking powder, baking soda, and salt.
In a separate bowl, whisk together eggs, melted coconut oil, almond milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until well combined.
Divide the batter evenly among the muffin cups.
In a small bowl, mix together peanut butter, powdered erythritol, and vanilla extract to make the filling. Place a spoonful of the peanut butter mixture on top of the batter in each muffin cup.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
In a heatproof bowl, combine chopped sugar-free dark chocolate and powdered erythritol. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir until smooth and glossy.
Spoon the chocolate ganache over the cooled cupcakes.
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Could monk sugar be an acceptable substitute for Erythritol ?
Also my family have severe tree nut allergies including Almonds, what would you recommend as an acceptable alternative to almond flour in the recipe?