Imagine sinking your fork into a decadent, moist cake that's not only incredibly delicious but also completely keto-friendly! This Peanut Butter Keto Cake with Cream Cheese Frosting is the dessert dream you never thought possible - rich, creamy, and shockingly low-carb. Perfect for those following a ketogenic diet or anyone looking to enjoy a guilt-free treat that doesn't compromise on flavor, this recipe transforms traditional cake into a nutritional powerhouse that will have you coming back for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup peanut butter
- 1/4 cup erythritol
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 8 oz cream cheese
- 1/4 cup heavy cream
- 2 tbsp powdered erythritol
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine almond flour, baking powder, and erythritol. Whisk together to remove any lumps and ensure even distribution of ingredients.
- In a separate bowl, thoroughly mix peanut butter, eggs, and vanilla extract until smooth and well blended. Ensure no streaks of egg remain.
- Gradually fold the wet ingredients into the dry ingredients, stirring carefully to create a consistent cake batter. Mix until no dry spots remain but avoid overmixing.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure uniform thickness.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Remove from oven and let the cake cool completely in the pan for about 15-20 minutes, then use parchment paper to lift and transfer to a wire rack.
- For the cream cheese frosting, beat softened cream cheese, heavy cream, and powdered erythritol in a bowl until smooth and fluffy.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula.
- Optional: Garnish with chopped peanuts or a light dusting of cocoa powder if desired.
- Refrigerate for at least 1 hour before serving to allow frosting to set. Can be stored in the refrigerator for up to 5 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Measure almond flour precisely - too much can make the cake dry, too little can affect its structure.
- Don't overmix the batter; this can lead to a dense, tough cake.
- Check the cake's doneness with a toothpick - it should come out clean but not dry.
- Allow the cake to cool completely before frosting to prevent the cream cheese from melting.
- For extra richness, use natural, unsweetened peanut butter with no added oils or sugars.
- If the frosting seems too thick, add a little more heavy cream; if too thin, add more powdered erythritol.
- Store the cake in an airtight container in the refrigerator to maintain freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 12g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 110mg
