Oct 252019
Peanut Butter Chocolate Cupcakes

Refrigerate them for a couple of hours

Peanut butter is not on top of my list of yummy snacks. Especially the crunchy peanut butter which is too salty for my taste. But today, I realised that I ran out of my favourite smooth almond butter and just wanted some quick sweet treats for the weekend.

I created this recipe without actually knowing how it’s going to taste at the end. I planned the ingredients in advance and changed it while I was preparing it just to make it ‘perfect’ and trust me I already had one and it tastes better than those mini chocolate bites that I used to devour before Keto lifestyle began. I am pretty sure I will make these again pretty soon.


Makes: 12 cupcakes

One cupcake has only 4 Net carbs, 5 g of Protein, 15 g of Fat and 5 g of Fiber. It’s another winner!

  • 25 g, Flaked Almonds
  • 1 g Vanilla Extract
  • 3-4 tablespoons Truvia or Erythritol. (Xylitol can also be used as there’s no baking required)
  • 80-90 ml, Almond milk, unsweetened (UHT) UK
  • 30 g, Cocoa Powder
  • 50 g Maca Powder
  • 40 Golden Milled Linseed
  • 75 g Coconut Oil
  • 120 g Whole Nut Crunchy Peanut Butter


1. Add the almond milk and the Erythritol. powder in a medium bowl. Mix them all together until well combined. Microwave for 1 minute to heat and dissolve the sweetener.

2. Add the cocoa powder and mix them together into a creamy chocolate.

3. Into the chocolate mixture add the Golden Milled Linseed and the Macademia powder and mix them again until combined.

4. Add the coconut oil and the peanut butter and mix them together. If the mixture is to thick, add a few tablespoons of Almond milk to soften it.

5. Add a teaspoon of vanilla extract and mix it until it becomes very creamy. It should get the texture of a very soft playdoh.

6. With a teaspoon pour the composition into cupcake paper cases or greased silicone cases.

7. Sprinkle a few almond flakes on top of them and refrigerate them for a couple of hours.

Obviously, I couldn’t wait until tomorrow and as soon as they cooled down in the fridge I had one and it’s much better than I hoped for. Well, I made it perfect as I have added the ingredients to my taste. Initially I wanted to make it with 150 g of peanut butter but I have changed my mind as i could taste the salt with that amount. I also added more almond milk and more coconut oil, more than I initially estimated as it was getting to thick. Please give it a try and you won’t regret it!

Although it seems a bit ‘high’ in carbs, I can’t really tell how many are net as some ingredients already extract the dietary fiber, others don’t. I will go that it only has 4 Net carbs, but probably it has less. I added the Macademia powder not only for its great taste but for the fiber value it offers. Same with the Linseed (Golden Flaxseeds) as the Fiber intake is very important in this diet.

Enjoy life and enjoy your food!

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