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Peanut Butter Cupcakes

By September 14, 2012February 20th, 2017Desserts, Snack, Vegetarian


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peanut butter cupcake

In my family we treat corn, carrots, potatoes, and white rice as if they were sweets (i.e. sugar = excess weight gain). They are all simple carbohydrates as are the products made from them (chips, cereal, rice cakes and pretzels…). So we never use alternative flours made from corn, rice or potatoes. Remember 4 grams of carbohydrates equal 1 teaspoon of sugar in our body! My new favorite is peanut flour; it is low in carbohydrates, high in protein and healthy fats. It also gives my baking a great flavor.

peanut butter cupcake


2 cups peanut flour
1/2 cup Swerve (or equivalent)
3 1/2 tsp baking powder
1 tsp sea salt
1/8 tsp baking soda
1 1/4 cups unsweetened almond milk
1 tsp vanilla
3 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners or you may also grease cupcake pans with butter. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

Spoon cupcake batter into liners until they are 2/3 full. You should have enough batter for 6 large cupcakes. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely.

Frost your peanut butter and chocolate cupcakes any way you want. You could even try just spreading extra peanut butter as your frosting.

Nutritional Information:
Peanut Flour (Per CUP): 440 calories, 32g carbs, 16g fiber, 64g protein

Makes 6 LARGE cupcakes (per cupcake): 110 calories, 7.6g carbs, 3g fiber, 14g protein!

peanut butter cupcake

Another Testimony of the Day

“Never thought I would hear my mother say this as I made her some breakfast yesterday consisting of whole eggs, coconut oil, and full fat paleo bacon (no sugar added)….but she said….”Are you sure you added enough fat to this….I need my fats….I don’t feel good anymore without my fats…..I feel happier.” Knowing that she can have her fats and eat it too and feel satiated, happy, and healthy is so amazing for me. She has had some major health issues…..colon cancer and thyroid cancer. Tomorrow she turns 70 years old and you would never know it. The one big thing we are both noticing with this diet is that even with all the foods we don’t eat anymore….there is no restriction. Very excited to bring it all on in 2014 and see how we feel in the months to come. The Maria Way is the Tracy and Meriam Way as well. Thank you for helping us see outside the box when it comes to sculpting our perfect program. -Tracy”

To get started on your path to health and healing, click HERE. I’d be honored to help you too!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • These are so yummy. Made them tonight with my kids and they enjoyed eating them. My son actually likes them without the frosting, but I put a peanut butter cream cheese frosting on them and they were very good….and filling I might add.

  • Eden says:

    those look fantastic! so does it make 24 little ones and 6 big ones?

  • Yeah, but pretty smal ones if you make 24

  • It made about 58 mini ones…..bite size.

  • Shari 3 boys says:

    what kind of frosting did you make for those? It looks good!
    I have that TJ peanut flour and love your ideas on using it in things. Please keep the PB flour recipes coming!

  • I mixed 8 ounces cream cheese, 1/4 cup butter, cocoa powder and truvia/stevia to taste, then a little unsweetened almond milk to thin it out;) enjoy!

  • Shari 3 boys says:

    Im confused a little about the peanut flour calories.
    My Trader Joes pf says for 1/4 cup or 30 grams = 110 calories

    did u use a diff type of p flour?

  • Yep, there are so many brands of peanut flour. I found one that had less calories and carbs. I found it online.

  • Shari 3 boys says:

    oh wow! do u mind sharing the brand u purchased?

  • Anonymous says:

    what is stevia glycerite?

  • STEVIA GLYCERITE = Stevia glycerite is a favorite of many people. It is an herb that has been used as a sweetener in South America for hundreds of years. One tip is to look for “stevia glycerite;” which has no bitter aftertaste as compared to plain “stevia. It is widely used all over the world. In Japan, it claims 58% of the sweetener market, and was used in Japanese Diet Coke until the company replaced it with aspartame to “standardize” worldwide.
    CALORIES = 0
    SWEETNESS/CONVERSION = 300 times sweeter than sugar
    CONVERSION = 1 tsp of stevia = 1 cup of sugar
    WHY I USE IT = It is great for cooking, because it maintains flavor that many other sweeteners lose when heated, but it also needs an additional sweetener in most cases when making baked goods since it doesn’t caramelize or create “bulk.”
    1. WEIGHT LOSS and DIABETICS: It does not affect blood sugar metabolism. This makes it a great tool in weight loss programs, but it also for diabetics. Stevia creates a hypoglycemic effect and increases glucose tolerance. It significantly decreases plasma glucose levels. In multiple human studies, blood sugar is reduced by 35% 6-8 hours after consumption of a hot water extract of the leaf.
    2. BLOOD PRESSURE: Stevia extract is a vasodilator agent. Studies show that a mix of hot water and extract from the leaf lowers both systolic and diastolic blood pressure. Several studies demonstrated this hypotensive action (as well as a diuretic action).
    3. ANTI-BACTERIAL/ANTI-YEAST: has anti-bacterial properties in that it helps to inhibit the growth and reproduction of harmful bacteria that lead to disease. It helps prevent dental cavities by inhibiting the bacteria Streptococcus mutans that stimulates plaque growth. It also has vasodilatory activity and is effective for various skin issues, such as acne, heat rash, and problems caused by insufficient blood circulation.
    4. CANCER: It keeps your body in a ketogenic state so you can starve the cancer of sugar on which cancer feeds upon (read more HERE).
    UNDESIRED PROPERTIES = It doesn’t create a “caramelized” cookie, or “bulk” in baked goods, which is why I add erythritol.

  • jmwhite60 says:

    We made these tonight. LOVED THEM!! I frosted them with some natural pb, cocoa powder, Swerve confectioners sugar, and unsweetened almond milk. My sister & her family are visiting. She follows a Paleo lifestyle, and she’s sold on them. We’ll definitely be making them again!

  • Anonymous says:

    I have defatted peanut flour. Is that what all peanut flour is? Would it work in this recipe? Thank you!

  • These are good!

    I’ve tried peanut flour muffins a few times but this recipe was the best one yet. I got 18 muffins from the recipe and pulled them after 20 minutes. They could have used maybe 1 or 2 minutes less but were very good.

    I also have to disagree about the peanut flour stats though. What you show is half the calories it really is. The lowest calories listed I’ve seen is on byrdmill.com, the site you shared, but that is still 400 calories per cup for the 12%. I have the protein plus brand which is also 12% and it claims 440 calories per cup.

    I see the main difference between the two is that byrdmill says it’s 96 grams per cup while protein plus says 120 grams – so in the end the calories are probably identical.

  • BusyVP says:

    So I am confused. The title is Peanut Butter Donuts -picture is cupcake – instructions say you have enough for 24 but nutrition is on 6 large cupcakes. Does this mean you could could make 24 donuts? or 6 large cupcakes? is the baking instructions (time/temp) same for donuts?

  • Antonia says:

    Oh boy, Maria! I just made these and they are FANTASTIC! I got way more than that though. I got 10 big muffins, filling my pan REALLY full (and I think could have easily gotten more, but I probably ate about a cupcake’s worth of batter…so good! 😀 ) They are very moist and I imagine they would be fabulous for breakfast with a nice smear of butter and some of your healthified jelly! Thank you so much for the recipe, all of them are incredible!

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