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Low Carb Chocolate Peanut Butter Stuffed Cupcakes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 315kcal
Author Brenda Bennett | Sugar-Free Mom


Peanut Butter Frosting


  • 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.


Net Carbs: 6g


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