Peanut Butter Cupcakes

• Butter: 50 g
• erythritol: 40 g
• large egg: 1 piece
• almond milk: 30 ml
• peanut flour: 30 g
• vanilla flavoring: 1.5 tsp
• salt: 1 pinch(s)
• baking powder: 0.5 tsp
• roasted peanuts (unsalted): 20 g
• cocoa nibs: 10 g
• low-fat cream cheese: 100 g
• peanut butter: 75 g
• Erythritol powdered sugar: 30 g
• vanilla flavoring: 1 tsp

Preparation

Step 1

Preheat the oven to 180 °C (top and bottom heat). It is better to bring all the ingredients to room temperature in advance.

Step 2

Beat butter, erythritol, egg and almond milk until fluffy.

Step 3

Add peanut flour, vanilla, salt and baking powder and stir in.

Step 4

Add peanuts and cocoa nibs to the mixture and stir in. Mix everything together well.

Step 5

Divide the batter into the muffin cups and bake for 20 minutes at 180 °C until golden brown.

Step 6

For the cream, mix all the ingredients well with a spoon and pour into a piping bag and spread on the cooled muffins.

Step 7

Decorate with peanuts and cocoa nibs and store in the refrigerator.