INGREDIENTS

Chocolate Cupcakes

• 1/2 cup butter, room temperature
• 2/3 cup granulated Swerve
• 5 large eggs, room temperature
• 1/3 cup coconut flour
• 1/3 cup almond flour
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp xanthan gum
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Peanut Butter Frosting

• 1/2 cup powdered Swerve
• 1/2 cup peanut butter
• 1/2 cup butter, softened
• 1-2 tbsp heavy cream, as needed
• 2 tsp vanilla extract
• pinch of salt

INSTRUCTIONS

Cupcakes

• Preheat the oven to 350°F.
• Line a 12-cup muffin pan with paper cupcake liners.
• In a large mixing bowl, cream together the butter and sweetener until light and fluffy. Add the eggs and vanilla and mix until smooth.
• In a separate bowl, stir together the coconut flour, almond flour, cocoa powder, xanthan gum, baking powder, and salt. Break up any lumps. Add the flour mixture to the wet ingredients, and stir to combine.
• Add the heavy cream and stir to combine. The batter will be thick, but scoopable. If your batter seems too thick, add another tbsp of cream to thin it out.
• Evenly divide the batter among the liners, filling each 2/3 full.
• Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
• Let cool completely before frosting.

Frosting

• Beat the butter, powdered sweetener, peanut butter, cream, vanilla, and salt together in a stand mixer, or with a hand mixer, until light and fluffy. Adjust the consistency with more heavy cream if needed.
• Spread frosting on completely cooled cupcakes

Estimated nutrition per serving:

Calories: 279, 4.1g carbs, 27g fat, 5g protein 

Enjoy!