Low Carb Chocolate Peanut Butter Stuffed Cupcakes
Servings 12
Calories 315kcal
Ingredients
- ½ cup sesame flour 70g or almond flour
- ¼ cup coconut flour 27g
- ¼ cup unsweetened cocoa powder 28g
- 1 scoop chocolate protein powder 42g
- ½ cup Sukrin Melis or another sugar free confectioners sweetener
- 1 teaspoon baking powder
- 1 teaspoon instant espresso
- ½ teaspoon salt
- 4 eggs
- 6 oz Half and Half
- 2 teaspoon vanilla extract
- 1 teaspoon chocolate liquid stevia
- .5 cup butter
- 3.5 oz sugar free chocolate
Peanut Butter Frosting
- ½ cup unsweetened peanut butter
- ½ cup heavy cream
- 1 teaspoon vanilla liquid stevia
- 2 ounces cream cheese softened
Instructions
- Preheat the oven to 325 degrees F.
- Whisk the first 8 ingredients together and set aside.
- Add the eggs, Half & Half, vanilla extract and chocolate stevia to a stand mixer and blend on high until incorporated.
- Pour in the dry ingredients and blend again.
- Melt the butter ad chocolate together in the microwave for 1-2 minutes and stir until it is smooth.
- Add a small amount to the mixer and blend on low. Continue to add until it's all absorbed and well mixed.
- Line a 12 capacity cupcake pan with cupcake liners and spray with olive oil cooking spray.
- Evenly add the batter to each cup.
- Bake for 23-25 minutes or until a toothpick in center comes out clean.
- Allow to cool completely before frosting.
- Add the frosting ingredients to a stand mixer and blend on high until smooth.
- Scoop out about a tablespoon from the center of each cupcake. Add frosting to a piping bag and add to the scooped out center and on top of each cupcake.
- Keep refrigerated until ready to serve.
Notes
Net Carbs: 6g
Nutrition
Serving: 1cupcake | Calories: 315kcal | Carbohydrates: 9g | Protein: 10g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 98mg | Sodium: 279mg | Potassium: 295mg | Fiber: 3g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2.4mg