If you’re craving a delicious yet healthy treat, look no further than this Peanut Butter Chocolate Protein Cake. Packed with protein and rich in flavor, it combines the creamy goodness of peanut butter with the indulgent taste of chocolate. Perfect for satisfying your sweet tooth without compromising your keto goals, this cake is ideal for post-workout recovery or as a guilt-free snack. Easy to make and incredibly delicious, it’s sure to become your new go-to dessert for all your keto cravings.
This delicious double layer peanut butter chocolate cake is packed with flavor and protein without all of the added sugar.
Peanut Butter Chocolate Protein Cake
Ingredients
- Cake Batter
- 4 scoops chocolate protein powder (Quest chocolate milkshake used)
- 2 brownie protein bars (Quest brand used)
- 1 cup almond flour
- 1 cup egg whites
- ½ cup unsweetened dark cocoa powder
- ¼ cup erythritol
- 1 cup unsweetened almond milk
- 4 eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- 2 tbsp baking soda
Middle Layer Frosting
- ½ cup powdered erythritol
- ½ cup unsweetened peanut butter (Legendary Foods Peanut Butter cup used)
- 2 tbsp heavy cream
- ¼ cup unsweetened almond milk
Outer Layer Frosting
- 1 cup unsweetened chocolate chips (Lily’s brand used)
- 6 tbsp butter
- ¼ cup heavy cream
Optional Toppings
- 1 peanut butter protein cookie (Quest brand used)
- ½ tbsp coconut oil
- 2 tbsp unsweetened chocolate chips (Lily’s brand used)
Directions
- Preheat oven to 350°F, grease 2 cake pans, and line a cookie sheet with parchment paper.
- Cut the 2 protein bars into smaller pieces and place on baking sheet.
- Bake the bar pieces for 5 minutes or until firm.
- Allow the pieces to completely cool before placing them in a food processor or blender.
- Blend the bar pieces until they are a fine, powder-like consistency.
- Mix all of the dry cake batter ingredients together in a bowl, including the blended bar pieces.
- Blend all of the wet ingredients together in a separate bowl until smooth.
- Slowly pour the dry batter into the wet batter bowl, stirring until well combined.
- Pour 1/2 batter into one greased pan and the remaining 1/2 into the other.
- Bake for 22-25 minutes or until done.
- Note: You can test to see if the cake is done by sticking a toothpick into the center. If it comes out clean, it is done.
- Once the cakes are done, allow to completely cool either in the fridge or at room temperature.
- Middle Layer frosting
- While cakes are cooling, blending together all middle layer frosting ingredients together until well combined.
- Once cakes have cooled, start by placing one cake on a serving plate/stand.
- Spread 3/4 of the middle frosting mixture on top of the first cake layer.
- Place the second cake on top of the middle frosting layer.
- Place in fridge and allow to cool while making the top layer of frosting.
- Top Layer Frosting
- In a microwavable safe bowl, add the chocolate chips and melt.
- Note: Chocolate burns easily so melt in 20-30 second intervals, stirring in between.
- Add the heavy cream and butter and to the melted chocolate and blend until smooth.
- Remove the cake from the fridge and top with frosting.
- Use the remaining 1/4 middle layer peanut butter frosting to pipe onto the sides of the cake.
- Optional: Try topping with drizzled chocolate and protein cookie pieces (not included in nutrition)
- Chocolate drizzle: Melt 2 tbsp chocolate chips and 1 tbsp coconut oil together and drizzle on top of the cake with a spoon.
- Cookie pieces: Cut a peanut butter protein cookie into pieces and top on the cake.
Ready to take your dessert game to the next level? This Peanut Butter Chocolate Protein Cake is the perfect blend of taste and nutrition. Whether you’re following a keto diet or just looking for a healthier alternative to traditional cakes, this recipe is a must-try. Let us know in the comments how your version turned out or share any tweaks you’ve made to customize it to your liking. Enjoy every bite without the guilt!
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