This post may be sponsored or contain affiliate links, but all opinions are my own. I may earn money if purchases are made through links (at no additional cost to you) which helps support this site and keep the content free.
Looking for peanut flour recipes? Try these yummy gluten free low carb cupcakes with chocolate and peanut flavors. Enjoy them plain or topped with frosting.
Since I’ve been in the cupcake mood, I decided to make some chocolate low carb cupcakes to satisfy my chocolate craving. Although I have been experimenting with coconut flour, I chose to make these from peanut flour.
I plan to experiment with coconut flour for the next batch of chocolate cupcakes. Overall, the cake was light, moist and very tasty. They were so good, I’m already thinking of other peanut flour recipes to make.
I decided to frost these cupcakes with a chocolate buttercream frosting made with Swerve brand confectioner sugar alternative. You can also use this Low Carb Chocolate Frosting Recipe that I posted previously.
LOW CARB TIPS and TRICKS
Subscribe now to receive your free copy of Low Carb Tips and Tricks which includes 20 easy to prepare recipes. Plus, get access to the weekly newsletter and special offers only for subscribers!
These are my first chocolate low carb cupcakes that I’ve posted. And, they are quite a treat after being sugar and gluten free for a while.
Other Peanut Flour Recipes
For those looking for additional peanut flour recipes, I have the following recipes:
There’s actually a lot of low carb followers that avoid peanuts because they are a legume and not a nut. However, if you look at the pros and cons, there doesn’t seem to be anything wrong with eating them in moderation.
Of course, you should consider the quality when using them in peanut flour recipes. Not all peanuts are created equal and it’s best to go with organically grown.
I hope you enjoy these low carb cupcakes. If you want to save on carbs, just leave off the frosting!
Chocolate Low Carb Cupcakes made with Peanut Flour
Peanut Flour Chocolate Cupcakes
Mix peanut flour with cocoa, salt, and baking powder in small bowl. Set aside.
Whisk together eggs, erythritol, stevia, xylitol and vanilla extract in large bowl until well combined. Blend in melted butter, instant coffee and almond milk.
Stir in the peanut flour mixture until well combined.
Divide mixture between lined cupcake molds.
Bake at 350 degrees F for 18-20 minutes.
Cool completely if using frosting.
Makes 7 cupcakes
Net carbs per cupcake: 6 g