Chocolate Peanut Butter Cake on plate and on cake platter

Chocolate Peanut Butter Cake (Low Carb)

Course: Dessert
Cuisine: American
Keyword: low carb cake, peanut butter frosting, chocolate peanut butter cake
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 people
Calories: 332kcal
Author: Lisa MarcAurele
An easy to make low carb cake made with peanut butter powder. It's a moist chocolate cake topped with sugar free peanut butter frosting.
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Ingredients

CAKE:

FROSTING:

Instructions

CAKE:

  • Preheat oven to 350°F. Line bottoms of two 9-inch round cake pans with parchment paper. Lightly grease the parchment paper and sides of pan so cake will remove easily.
  • Stir together peanut butter powder, sweetener, cocoa powder, baking powder, baking soda, and salt in large mixing bowl.
  • Add eggs, coconut cream, coconut oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed about 2 minutes.
  • Pour batter evenly between the two cake pans.
  • Bake for 25 minutes or until toothpick inserted comes out clean and cake tests done.
  • Cool on racks for about 10 minutes, then remove cake from pans and cool on rack completely before frosting.

FROSTING:

  • Beat butter in large mixing bowl until light and fluffy.
  • Add powdered sweetener, peanut butter powder, vanilla extract, and half the almond milk. 
  • Beat on low speed until blended. Then beat on high speed, adding in remaining almond milk as needed to get desired consistency.

Notes

Add in up to 1/4 cup of low carb chocolate chips to add in a richer chocolate flavor.
To enhance the chocolate flavor, add 2 heaping teaspoons of instant coffee or espresso powder.

Nutrition

Serving: 1slice | Calories: 332kcal | Carbohydrates: 10g | Protein: 10g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 77mg | Sodium: 548mg | Potassium: 175mg | Fiber: 4g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 0.7mg | Calcium: 52mg | Iron: 1.2mg

Additional Info

Net Carbs: 6 g | % Carbs: 7.2 % | % Protein: 12 % | % Fat: 80.8 %

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