Peanut Butter Cupcakes

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2 cups peanut flour
1/2 cup Swerve (or erythritol)
1 tsp stevia glycerite (omit if using Swerve)
3 1/2 tsp aluminum free baking powder
1 tsp Celtic 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!