Peanut Butter Cream-Filled Cupcakes




1 3/4 cups almond flour

1/2 cup cocoa powder

1/3 cup granulated Swerve Sweetener (or granulated erythritol)

1/3 cup vanilla whey protein powder

1 tbsp instant coffee

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp xanthan gum

1/4 tsp salt

4 oz Greek yogurt, room temperature

6 tbsp butter, softened

3 large eggs, room temperature

20 drops stevia extract

1/2 cup almond milk

Peanut Butter Cream Filling:

1/2 cup heavy cream, chilled

3 oz cream cheese, softened

1/4 cup powdered Swerve Sweetener (or powdered erythritol)

1/3 cup smooth peanut butter

Chocolate Peanut Butter Ganache

3 tbsp butter

1/4 cup peanut butter

2 ounces unsweetened chocolate, chopped

2 tbsp powdered Swerve Sweetener (or powdered erythritol)

12 drops stevia extract

1/4 tsp vanilla


1. For the cake, preheat the oven to 325F and line a muffin tin with 12 paper liners.

2. In a large bowl, whisk together almond flour, cocoa powder, protein powder, granulated erythritol, instant coffee, baking powder, baking soda, xanthan gum and salt.

3. In another large bowl, beat Greek yogurt and butter together until combined. Beat in eggs and stevia extract. Beat in almond flour mixture in two additions, alternating with almond milk, and scraping down beaters and sides of bowl as needed.

4. Divide batter between muffin tins and bake 25 to 30 minutes or until cupcakes are set and a tester inserted in center comes out clean. Let cool in pan 10 minutes, and then transfer to wire racks to cool completely.

5. For the peanut butter cream, whip cream in a small bowl until it forms stiff peaks.

6. Combine cream cheese and powdered erythritol in a medium bowl and beat with an electric mixer until smooth. Add peanut butter and beat until combined.

7. Fold in whipped cream until the mixture is smooth.

8. Core cupcakes using a 1-inch biscuit or cookie cutter (if you lack both of these, you can do it with a sharp knife). Set cores aside.

9. Place peanut butter filling into a pastry bag or a ziploc bag with the corner snipped off, and pipe filling into cored cupcakes. You may end up with a little filling left over – set aside to use for decorating the glazed cupcakes.

10. With a sharp knife, cut the very tops off the cores so that you have a thin disc of cake. Place a disc on top of the peanut butter filling on each cupcake and press lightly to adhere.

11. For the ganache, melt butter, peanut butter, unsweetened chocolate and powdered erythritol together in a small saucepan over low heat, stirring until smooth.

12. Off-heat, stir in stevia and vanilla (if you find your chocolate seizing, as it sometimes does when liquids are added, add a little more butter or oil and reheat gently, stirring until it smooths out again).

13. Let ganache cool about 25 minutes until thickened but still spreadable. Spread over cupcakes with a knife or offset spatula.

14. Let set 30 minutes.