If you’re a fan of rich chocolate and creamy peanut butter, our Keto Chocolate “Peanut Butter Cup Cake” is the perfect dessert to satisfy your cravings without derailing your low-carb lifestyle. This indulgent treat combines the irresistible flavors of chocolate and peanut butter in a cake that’s both keto-friendly and gluten-free. Whether you’re following the keto diet or simply looking for a healthier alternative to traditional sweets, this cake will not disappoint. Ready to indulge? Let’s dive into this delicious, guilt-free dessert!
Looking to celebrate a birthday, anniversary, or just need an excuse to have cake? Look no further than this delicious keto chocolate peanut butter cup cake!
Keto Chocolate Peanut Butter Cup Cake
Ingredients
Keto Chocolate Cake
- 6 eggs
- 3 cups almond flour
- 1 cup erythritol
- 1 cup unsweetened coconut milk
- ¾ cup unsweetened dark chocolate cocoa powder
- 4 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- Optional: a few drops of chocolate flavored stevia drops
Optional: for added protein, add 1 scoop chocolate protein powderNote: add 1 cup unsweetened almond milk for every scoop added
Keto Cake Frosting & Toppings
- 1 full recipe of keto chocolate ganache
- 1 full recipe of keto peanut butter frosting
- 6 keto peanut butter cups
Optional: 1/2 Quest Peanut ButterCookie crumbled for garnish on top of cake
Directions
Note: This recipe is for a double layer cake. If you’d like to make only one layer of cake, cut the recipe in half.
- Preheat the oven to 350°F and grease a circular cake pan.
- Whisk together the dry cake ingredients in a bowl.
- Using a separate, large bowl, blend the wet cake ingredients together.
- Slowly pour the wet ingredient mixture into the dry ingredients until well combined.
- Pour half of the cake mix into the greased cake pan and bake for 15 minutes or until the center is completely done.
Note: You can test to see if it is done by inserting a toothpick into the center. If it comes out clean, it is done. - One this layer of cake is done, remove from the oven and allow to completely cool.
Note: you can speed up this process by cooling it in the fridge or freezer. - While the cake is cooling, make your peanut butter cups, chocolate ganache, and peanut butter frosting.
- Repeat the previous steps with the 2nd 1/2 of the batter to create the second layer of cake.
- Once completely cool, remove the bottom cake layer onto the sheet you plan on presenting the cake on.
- Pour the 1/2 of the chocolate ganache over this layer, making sure not to spill it over the edges.
- Pipe about 1/3 of the peanut butter frosting on top of the ganache and spread evenly.
- Add the second layer of keto chocolate cake on top of the ganache and peanut butter frosting layers.
- Pipe 90% of the remaining frosting onto the cake and smooth evenly.
- Drizzle the remaining chocolate ganache on top of the cake and allow to pour over the sides.
- Use the remaining bit of peanut butter frosting to pipe 6 decorative swirls onto the cake and add a keto chocolate peanut butter cup on top of each.
- For garnish, sprinkle a chopped up peanut butter Quest cookie on top.
- Serve your keto chocolate peanut butter cake and enjoy!
We’d love to hear your thoughts on this Keto Chocolate “Peanut Butter Cup Cake”! Have you tried it yet or made any modifications? Let us know in the comments below, and feel free to share your favorite keto dessert ideas. This cake is sure to become a go-to in your low-carb baking rotation. Happy baking!
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