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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: Cupcakes |
- 1 cup Anthony's Peanut Flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking
- 1 pinch salt
- 4 large egg whites
- 3/4 cup So Nourished powdered erythritol sweetener
- 1/2 tsp powdered Stevia
- 1/2 tbsp vanilla extract
- 12 tbsp butter (melted)
- 3/4 cup almond milk (unsweetened)
- 1 1/2 cup peanut butter
- Preheat the oven to 350°F and line a muffin pan with paper liners
- Whisk together the peanut flour, cocoa powder, baking powder, and salt in a bowl.
- In a separate bowl, beat the eggs together with the erythritol, stevia, and vanilla extract.
- Whisk in the melted butter along with the almond milk.
- Stir the dry ingredients into the wet until it forms a smooth batter then spoon into the pan.
- Bake for 18 to 20 minutes until a knife inserted in the center comes out clean.
- Cool the cupcakes for 5 minutes in the pan then turn out onto wire racks to cool completely.
- Frost the cupcakes with 2 tablespoons of peanut butter each.
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