Serving Yields: 10
Nutritional Facts per Serving:
● Net Carbs: 7 g
● Total Fats: 63 g
● Protein: 12 g
● Calories: 639
Ingredients – The Chocolate Cake
● Almond flour (1 cup)
● Granulated erythritol (.75 cup)
● Unsweetened cocoa powder (.5 cup)
● Ground psyllium husk powder (1.5 tbsp.)
● Salt (.25 tsp.)
● Baking powder (1 tbsp.)
● Eggs (4)
● Cream cheese (8 oz.)
● Melted – salted butter (4 oz.)
Ingredients – The Frosting
● Unchilled – salted butter (8 oz.)
● Cream cheese (8 oz.)
● Unsalted and sugar-free peanut butter (.5 cup)
● Powdered erythritol (.25 cup)
● Vanilla extract (2 tsp.)
Ingredients – Decorations
● Optional: Cherries (10)
● Heavy whipping cream (.5 cup)
● Chopped salted peanuts (1 tbsp.)
Preparation Method
- Grease two 7-inch cake pans. Place to the side for now.
- Arrange the centermost rack in the oven to place the pan.
- Warm the oven to reach 350° Fahrenheit.
- Sift the almond flour, salt, sweetener, cocoa powder, baking powder, and ground psyllium husk powder into a mixing container. Whisk well and set to the side for now.
- Combine the melted butter and cream cheese using an electric mixer. Add the whisked egg, mixing well as you go. Mix for a couple of minutes until combined and smooth.
- Fold in all of the fixings and whisk for a couple of minutes until smooth.
- Pour half of the batter in each cake pan and bake for 25 to 30 minutes.
- Cool for about ten minutes in the pan and finish cooling on a cake wire rack. Wrap each of the layers with plastic wrap and place in the refrigerator to cool completely, preferably overnight.
- Prepare the Frosting: Combine the cream cheese, butter, and peanut butter. Add in the vanilla and sweetener. Use an electric mixer to blend well until smooth.
- Frost the cake: Place one layer (flat side upwards) on a cake stand or other platter. Cover the top with a fourth of frosting using a knife. Arrange the next layer on top and frost.
- Chop the peanuts and sprinkle on top.
