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

  1. Grease two 7-inch cake pans. Place to the side for now.
  2. Arrange the centermost rack in the oven to place the pan.
  3. Warm the oven to reach 350° Fahrenheit.
  4. 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.
  5. 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.
  6. Fold in all of the fixings and whisk for a couple of minutes until smooth.
  7. Pour half of the batter in each cake pan and bake for 25 to 30 minutes.
  8. 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.
  9. 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.
  10. 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.
  11. Chop the peanuts and sprinkle on top.