Gluten Free and Keto Friendly PB&J Cupcakes (Sugar Free)

This post is generously sponsored by Scotty's Everyday. Thank you for supporting brands that support Casey the College Celiac.

The only thing better than gluten free cupcakes? Gluten free and keto cupcakes filled with jam and topped with an easy peanut butter frosting! Now that Spring and berry season is here, it's the perfect time to get PB&J an upgrade in the form of gluten free PB&J cupcakes. And these are super easy to make and taste just like your typical decadent dessert - despite being gluten free, sugar free and keto friendly. 

And this is all possible thanks to Scotty's Everyday Ket Cupcake and Cake Mix! Besides being gluten free, this gluten free Cupcake Mix is also 0 net carbs, non-GMO and free of the nut flours found in most alternative mixes. One of the biggest surprises? Even though I live in Colorado and am baking at a high altitude, these gluten free cupcakes turned out SUPER fluffy. 

So if you're looking for a gluten free or keto cupcake recipe that could fool your friends or family into thinking they're eating a regular "gluten" cupcake, you're at the right place. Let's get baking!

Gluten Free and Keto PB&J Cupcake Ingredients

1 Cupcake/Cake Mix from Scotty's Everyday

6 TSP regular or dairy free butter

3 large eggs

1/2 cup water

1 TBSP vanilla extract

Keto-friendly jam of your choice (sugar free if desired)

Nut butter of choice (I used almond)

Sugar free powdered sugar

How to Make Your Gluten Free Peanut Butter and Jelly Cupcakes

First, preheat your oven to 350 degrees. combine the softened butter, 3 large eggs, 1/2 cup of water and 1 TBSP vanilla extract. Then add the cupcake mix and make your batter. I mixed mine by hand with a whisk, but you can also use a mixer.

Once combined, fill your cupcake liners halfway. Then add a spoonful of your jelly to the middle, and cover with more batter. Repeat until all cupcakes are ready, and optionally add a swirl of jelly on the top of each cupcake. Bake for 20-22 minutes and let cool before icing.

For a healthier, easy icing, I simply mixed around 2 TBSP of nut butter (creamy is best) with sugar free powdered sugar to taste. I only frosted a few of the cupcakes, adding a jelly heart on top for fun. But these were equally delicious without any icing, or you could do a simple drizzle of nut butter on top. 

Pin This Post for Easy Keto Cupcake Baking Later on...

If you do try making these gluten free jam stuffed peanut butter cupcakes for yourself, let me know by tagging me (collegeceliackc) on Instagram or Facebook (at Casey the College Celiac). And if you're looking for some easy-to-use and versatile gluten free and keto friendly baking mixes, I can't recommend Scotty's Everyday enough!

And tell me in the comments - what's your favorite flavor of cupcake?