Name: Keto FLOURLESS Peanut Butter Cupcakes
Prep time: 10 min
Cook time: 20 min
Ingredients: 290 g 5 large eggs; 240 g Unsweetened peanut butter (1 cup); 100 g Erythritol (1/2 cup); 45 ml Freshly squeezed lemon (3 tablespoons); 30 ml Unsweetened almond milk (2 tablespoons); 5 ml Unsweetened vanilla extract (1 teaspoon); 2 g Baking soda (1/4 teaspoon); 2 g Salt (1/4 teaspoon); 200 g Softened butter (7/8 cup); 180 g Unsweetened peanut butter (3/4 cup); 100 g Powdered erythritol; 5 ml Unsweetened vanilla extract (1 teaspoon); 1 g Salt (1/8 teaspoon)

Keto FLOURLESS Peanut Butter Cupcakes

Keto, LCHF, Sugar-free, Gluten-free

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Prep Time 10 mins

Cook Time 20 mins

Time of cooling and frosting 40 mins

Servings 12

Equipment

Hand mixer
12-Muffin tray
Cupcake liners
Piping bag and tip

Ingredients

Cake

290 g 5 large eggs
240 g Unsweetened peanut butter 1 cup
100 g Erythritol 1/2 cup
45 ml Freshly squeezed lemon 3 tablespoons
30 ml Unsweetened almond milk 2 tablespoons
5 ml Unsweetened vanilla extract 1 teaspoon
2 g Baking soda 1/4 teaspoon
2 g Salt 1/4 teaspoon

Frosting

200 g Softened butter 7/8 cup
180 g Unsweetened peanut butter 3/4 cup
100 g Powdered erythritol
5 ml Unsweetened vanilla extract 1 teaspoon
1 g Salt 1/8 teaspoon

Instructions

Preheat the oven to 170℃/338 ℉.
Put all the ingredients for the cake together, into a big bowl.
With a hand mixer, whisk until well combinend.
Mix with a spatula at the end, to ensure that there is no unmixed part left.
Line the 12 muffin baking tray with cupcake liners.
Divide the batter equally into the tray. I used 1/4 cup (60ml ) to pour into each, then divided the remained batter by eyeballing.
To settle the batter, tap the tray few times before putting it in the oven.
Bake in the preheated oven for ca. 20 minutes.
Insert a toothpick in the middle of a cupcake and when it comes out clearly, it is baked.
Take the cupcakes out of the oven, after they are cooled enough to be touched, put them on a rack to cool.
Meanwhile, mix all the ingredietns for the frosting into a large bowl.
With a hand mixer, whisk until well combined.
Use a spatula occasionally to mix the unreached part.
When stiff peaks form, it's ready.
Put it in the fridge until needed.
When the cupcakes are comletely cooled, they can be frosted.
By using a piping bag with a tip of choice, squeeze the frosting onto the cupcakes.
Sprinkle some chopped almonds to garnish.
Enjoy!