Get ready to fall in love with the most decadent dessert that won’t break your diet! This Keto Chocolate Peanut Butter Cake is the ultimate dream team of flavors. We’re talking rich, moist chocolate cake layers smothered in a creamy, dreamy peanut butter cream cheese frosting. It’s a low-carb masterpiece that proves you can have your cake and eat it too. Perfect for birthdays, special occasions, or just a Tuesday night treat!
Ingredients
• For the Keto Chocolate Cake
• 1 cup (112g) fine almond flour
• ¾ cup (150g) granulated erythritol
• ½ cup (50g) unsweetened cocoa powder
• 1 ½ tbsp (14g) ground psyllium husk powder
• 1 tbsp (12g) baking powder
• ¼ tsp (1.5g) salt
• 4 large eggs, at room temperature
• 8 oz (226g) cream cheese, softened
• 4 oz (113g) salted butter, melted
• For the Peanut Butter Frosting
• 8 oz (226g) salted butter, softened
• 8 oz (226g) cream cheese, softened
• ½ cup (128g) creamy sugar-free peanut butter
• ¼ cup (40g) powdered erythritol
• 2 tsp (10ml) vanilla extract
• For the Garnish
• ½ cup (120ml) heavy whipping cream
• 1 tbsp (15g) chopped salted peanuts
Instructions
1. Preparation Method
2. Preheat your oven to 350°F (175°C). Grease two 7-inch round cake pans and line the bottoms with parchment paper. Position an oven rack in the center.2. In a large bowl, sift and whisk together the dry cake : almond flour, granulated erythritol, cocoa powder, psyllium husk powder, baking powder, and salt. Set aside.3. In a separate bowl, use an electric mixer to beat the softened cream cheese and melted butter until smooth and creamy. Add the eggs one at a time, mixing well after each addition until fully combined.4. Gradually add the dry ingredient mixture to the wet . Mix on low speed until just combined, then increase the speed and beat for 1-2 minutes until the batter is smooth and thick.5. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.6. Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. For best results, wrap each cooled layer in plastic wrap and refrigerate overnight to firm up.7. To make the frosting, combine the softened butter, cream cheese, and peanut butter in a large bowl. Use an electric mixer to beat until light and fluffy. Add the powdered erythritol and vanilla extract, and continue to mix until smooth.8. To assemble, place one cake layer, flat-side up, on a serving platter. Spread about one-third of the frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake with the remaining frosting.9. Whip the heavy cream to stiff peaks and use it to decorate the top of the cake as desired. Sprinkle with chopped salted peanuts before serving.
Nutritional Information
• Yields: 10 servings. Nutrition facts are an estimate per serving.
• Net Carbs: 7 g
• Total Fats: 63 g
• Protein: 12 g
• Calories: 639
Pro Tips
• For a super smooth, non-gritty frosting, ensure you use a powdered keto-friendly sweetener, not a granulated one.
• Room temperature are non-negotiable! Using cold eggs, butter, or cream cheese will result in a lumpy batter and frosting.
• Don’t overbake the cake layers. Almond flour cakes can become dry quickly. Check for doneness at the 25-minute mark.
• Chilling the cake layers completely (ideally overnight) makes them much firmer and easier to frost without crumbling.
FAQ
Q: What makes this chocolate peanut butter cake keto-friendly
A: This cake is keto-friendly because it uses low-carb ingredients like almond flour instead of traditional flour and erythritol, a sugar-free sweetener, instead of sugar. This keeps the net carb count to just 7g per serving.
Q: Why do my ingredients need to be at room temperature
A: Using room temperature eggs, butter, and cream cheese is essential for a smooth, well-combined batter and frosting. Cold ingredients can cause the mixture to become lumpy and not mix properly.
Q: How can I prevent my almond flour cake from being dry
A: To prevent a dry cake, be careful not to overbake it. Almond flour bakes quickly, so start checking for doneness at the 25-minute mark. The cake is ready when a toothpick inserted into the center comes out clean.
Q: Can I use granulated sweetener in the peanut butter frosting
A: It is not recommended. For a super smooth, non-gritty frosting, you must use a powdered keto-friendly sweetener like powdered erythritol. Using a granulated sweetener will result in a gritty texture.
