Keto Peanut Butter Cup Cupcakes
Keto peanut butter cupcakes with a chocolate buttercream swirl, ready in 25 minutes prep and 18 minutes bake.
Last updated: August 27, 2026
Ingredients
- 1 3/4 cups almond flour, finely ground
- 1/3 cup natural peanut butter, no sugar added
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 2/3 cup granulated erythritol or monk fruit blend
- 1/4 cup sour cream
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder (for buttercream)
- 1 cup unsalted butter, softened (for buttercream)
- 1 1/2 cups powdered erythritol (for buttercream)
- 2 tbsp heavy cream
- 12 sugar free chocolate peanut butter cups, for garnish
Instructions
Preheat your oven to 350°F and line a muffin pan with 12 paper liners.
In a bowl, whisk almond flour, baking powder, and salt together. Set aside.
Beat 1/2 cup butter, peanut butter, and erythritol together until fluffy, about 2 minutes.
Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream.
Fold in the dry mix until just combined. Do not overmix or the batter turns dense.
Divide batter evenly between liners, filling each about two thirds full.
Bake for 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 10 minutes, then move to a rack.
For the buttercream, beat 1 cup butter until pale, then add cocoa powder and powdered erythritol.
Add heavy cream and beat on high for 3 minutes until light and smooth.
Pipe the chocolate buttercream in a tall swirl on cooled cupcakes and top each with a peanut butter cup.
Pro Tips
- • Use natural peanut butter with no added sugar. Regular sweetened peanut butter changes the carb count.
- • Let cupcakes cool completely before piping, or the buttercream will slide off.
- • If your buttercream looks grainy, add cream one teaspoon at a time until it smooths out.
- • Store cupcakes in the fridge up to 5 days, but let them sit 15 minutes at room temperature before eating.
Recipe Details
Timing
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Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These keto peanut butter cup cupcakes hit that sweet and salty spot without the sugar crash. The soft peanut butter crumb and rich chocolate swirl make them feel like a real treat. Bake a batch and see how fast they disappear from the counter.
Frequently Asked Questions
Can I use peanut butter powder instead of regular peanut butter?
Yes, but add a bit more butter to the batter. Peanut butter powder soaks up more liquid and can dry out the crumb without that extra fat.
Why did my keto cupcakes sink in the middle?
This usually means the pan opened too early or the batter was overmixed. Check doneness at 16 minutes and avoid stirring the batter past the just combined stage.
Are sugar free peanut butter cups actually keto friendly?
Most brands made with allulose or erythritol work well for keto. Check the label for net carbs per cup, since brands vary a lot.
Can I make these cupcakes nut free?
Not easily. Both almond flour and peanut butter are the main flavor and structure here, so swapping both changes the recipe significantly.
