An amazing low carb peanut flour chocolate cake. This gluten free cake is made extra special by topping it with a sugar free chocolate buttercream frosting.
Peanut Flour is my new favorite alternative flour for low carb baking. It does give a slight peanut butter flavor, but some of the fat has been removed so it is much lighter than using ground peanuts.
I’m still experimenting with peanut flour as this is only the third recipe I’ve used it in. Last weekend, I baked a regular boxed cake for my family to enjoy while I was away on a business trip. The cake looked really good and I started thinking about how I could make a low carb one for myself when I got back.
I’ve read that others have made some great tasting low carb cakes using peanut flour, like this Extreme Chocolate Cake by Maria Emmerich, so I thought I’d give it a try.
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I looked over what others have done and then compared that to some regular chocolate cake recipes that I have in my collection. I took a little from all the recipes and came up with my own. I’m sure there is still a little more tweaking that can be done, so I’d love to hear others thoughts.
This low carb peanut flour chocolate cake was really moist. It was eaten by my daughter without any complaints. I didn’t tell her about the peanut flour, but she did say that it tasted like a Reese’s peanut butter cup. I could taste a hint of peanut butter, but it wasn’t very strong.
I don’t have any non-stick silicone cake pans, so I had to figure out how to keep the cake from sticking to the pans. After reading how others make low carb cakes, I decided to cut parchment paper into circles that would line the bottom of my metal 9 inch round cake pans.
That worked out really well, as the cakes came right out of the pans. I’m sure they would have stuck if I didn’t use the parchment paper. I also greased the pan and lightly coated with a bit of peanut flour along the sides which probably wasn’t necessary.
If there are no peanut allergies in your home, this is a wonderful low carb chocolate cake to share with your family. It may have a hint of peanut butter in it, but that shouldn’t get any complaints. Who doesn’t love the combination of chocolate and peanut butter? Not many!
Low Carb Gluten Free Peanut Flour Chocolate Cake
- 2 cups peanut flour
- 1 cup LC Foods White Sweetener - Inulin or Swerve Confectioners Powder
- 1 teaspoon stevia extract powder
- 1/2 cup cocoa powder
- 1 ½ teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 eggs
- 1 cup coconut milk
- 1/2 cup coconut oil, melted
- 2 teaspoons sugar-free vanilla extract
- Preheat oven to 350 degrees F. Line bottoms of two 9 inch round cake pans with parchment paper. Lightly spray the parchment paper with oil so it can be removed easily.
- Stir together peanut flour, sweetener, stevia, cocoa, baking powder, baking soda, and salt in mixing bowl.
- Add eggs, coconut milk, melted coconut oil and vanilla. Beat with electric mixer on medium speed about 2 minutes.
- Pour batter evenly between the two cake pans.
- Bake about 20-25 minutes or until toothpick inserted comes out clean.
- Cool on racks about 10 minutes, then remove from pans and leave cakes on racks to cool.
- Cream the butter and shortening together in mixing bowl.
- Add erythritol and cocoa powder. Mix until combined.
- Slowly add coconut milk and beat until incorporated.
- Mix in vanilla extract and stevia glycerite. Beat until a good consistency is reached.
- Frost layers of cooled cake with frosting.
Carbs per serving unfrosted: 2.6g
Carbs per serving frosted: 3.3g