Keto Reese’s Filled Cupcakes are a low-carb and sugar-free twist on the classic Reese’s Peanut Butter Cup, transformed into a delightful cupcake. These keto-friendly treats are perfect for those following a ketogenic diet or anyone looking to enjoy a guilt-free dessert.
Keto Reese’s Filled Cupcakes are a delectable dessert designed to fit into a ketogenic diet or low-carb lifestyle. These cupcakes capture the flavors of the popular Reese’s Peanut Butter Cups while eliminating the high sugar and carbohydrate content typically found in traditional cupcakes.
These cupcakes are designed for those who want to indulge in a sweet treat without the high sugar content that can disrupt ketosis or impact blood sugar levels.
Recipe notes:
- Sweeteners: Swerve is commonly used as a sugar substitute in keto recipes. You can use your preferred keto-friendly sweetener, such as stevia, erythritol, monk fruit sweetener, or a blend that measures like sugar. Adjust the amount to your desired level of sweetness.
- Almond Flour: Almond flour is a staple in many keto recipes. It provides a nutty flavor and helps achieve a moist and tender texture. Make sure you’re using blanched almond flour for the best results.
- Cocoa Powder: Use unsweetened cocoa powder with no added sugar. Cocoa powder adds a rich chocolate flavor to the cupcakes.
FAQ:
Can I use a different nut flour instead of almond flour?
While almond flour is commonly used in keto baking, you can substitute it with other nut flours like hazelnut or pecan flour. Keep in mind that the flavor and texture may vary slightly.
Can I use a different nut butter instead of peanut butter?
Absolutely! You can use almond butter, cashew butter, or any nut or seed butter you prefer for the filling. Just ensure it’s sugar-free and has a creamy consistency.
Are these cupcakes suitable for diabetics?
These cupcakes are keto-friendly, which means they are low in sugar and carbohydrates. However, it’s essential to consult with a healthcare professional or dietitian to determine if they are suitable for your specific dietary needs.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8
Net Carbs: 7 net carbs per serving
What do you need to make Reese’s Peanut Butter & Chocolate Cupcakes Recipe
For the cupcake:
- 2 C. Almond flour
- 1 tsp. Baking soda
- ½ tsp. Baking powder
- ⅔ C. Swerve confectioners sugar substitute
- 3 Large eggs
- 1 C. Plain Greek yogurt
- 1 tsp. Vanilla extract
- 8 Sugar free Reese’s peanut butter cups
For the icing:
- 6 Tbsp. Butter softened
- 6 Tbsp. Swerve confectioners sugar substitute
- 2 Tbsp. Cocoa powder
- 2 Tbsp. Natural peanut butter
- 2 Tbsp. Heavy whipping cream
- ½ tsp. Vanilla extract
How to make Reese’s Peanut Butter & Chocolate Cupcakes Recipe
Preheat the oven to 350 degrees, and line 8 sections of a muffin tin with cupcake liners.
Add all of the ingredients for the cupcakes to a mixing bowl with the exception of the peanut butter cups. Blend until smooth.
a)
b)
c)
d)
e)
f)
g)
Fill each cupcake liner about half of the way full with the batter.
Place a peanut butter cup in the center of each cupcake and spoon more of the batter on top.
a)
b)
Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.
In a mixing bowl, blend together the icing ingredients until smooth and creamy. Frost the cupcakes and serve.
a)
b)
c)
d)
e)
f)
Enjoy!
Storage instructions:
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days.
Variations:
- Nut Variations: Instead of using peanut butter, try almond butter, cashew butter, or even macadamia nut butter for a unique flavor twist in the filling.
- Coconut Filling: Swap the peanut butter filling for a mixture of unsweetened shredded coconut, coconut oil, and a keto-friendly sweetener to create a coconut-filled cupcake.
- Chopped Nuts: Add a crunchy texture by folding chopped keto-friendly nuts like pecans, almonds, or walnuts into the cupcake batter.
Reese’s Peanut Butter & Chocolate Cupcakes Recipe
Ingredients
- For the cupcake:
- 2 C. Almond flour
- 1 tsp. Baking soda
- ½ tsp. Baking powder
- ⅔ C. Swerve confectioners sugar substitute
- 3 Large eggs
- 1 C. Plain Greek yogurt
- 1 tsp. Vanilla extract
- 8 Sugar free Reese’s peanut butter cups
- For the icing:
- 6 Tbsp. Butter softened
- 6 Tbsp. Swerve confectioners sugar substitute
- 2 Tbsp. Cocoa powder
- 2 Tbsp. Natural peanut butter
- 2 Tbsp. Heavy whipping cream
- ½ tsp. Vanilla extract
Instructions
Preheat the oven to 350 degrees, and line 8 sections of a muffin tin with cupcake liners.
Add all of the ingredients for the cupcakes to a mixing bowl with the exception of the peanut butter cups. Blend until smooth.
Fill each cupcake liner about half of the way full with the batter.
Place a peanut butter cup in the center of each cupcake and spoon more of the batter on top.
Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.
In a mixing bowl, blend together the icing ingredients until smooth and creamy. Frost the cupcakes and serve.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 106mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 4g
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