This keto peanut butter cup cake is over-the-top delicious. Tender chocolate cake with a chocolate peanut butter filling and sugar free peanut butter frosting. Topped with a few keto peanut butter cups, it’s a sure-fire hit. This post is sponsored by ChocZero.
Course: Dessert
Cuisine: American
Keyword: keto poke cake
Prep Time: 25 minutes
Cook Time: 30 minutes
Chill time: 1 hour 30 minutes
Total Time: 55 minutes
Servings: 16 servings
Calories: 267kcal
Ingredients
Cake
- 1 ½ cups almond flour
- ⅔ cup Swerve Sweetener
- ⅓ cup cocoa powder
- ¼ cup unflavored whey protein powder (or egg white protein powder)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 6 tablespoon butter melted
- ½ cup water
- ½ teaspoon vanilla extract
Filling
- ½ cup unsweetened almond milk or hemp milk
- 1 oz unsweetened chocolate chopped
- ⅓ cup creamy peanut butter
- ¼ cup powdered Swerve Sweetener
Frosting
- ⅓ cup creamy peanut butter
- ¼ cup butter softened
- ⅓ cup powdered Swerve Sweetener
- ½ cup plus 2 tablespoon whipping cream divided
Garnish
- 4 sugar-free peanut butter cups chopped
Instructions
Cake
- Preheat the oven to 325F and grease a 9×9 inch baking pan.
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
- Stir in the eggs and melted butter, then stir in the water and vanilla extract until well combined.
- Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until risen and the top is firm to the touch. Remove and let cool completely.
Filling
- In a medium saucepan over medium heat, bring the almond milk to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then whisk until smooth.
- Add the peanut butter and the powdered sweetener and whisk until well combined. Set aside about 3 tablespoons of the filling (for drizzling over the cake when it’s frosted).
- Use the handle of a wooden spoon to poke holes all over the cake. Pour the remaing filling over the cake, allowing it to seep into the holes. Refrigerate 30 minutes to set.
Frosting
- In a large bowl, beat together the peanut butter and butter until smooth. Beat in the powdered sweetener.
- Add two tablespoons of the cream and beat in to lighten.
- In another bowl, beat the remaining cream until it holds stiff peaks. Add the whipped cream to the peanut butter mixture and beat on low until just combined.
- Spread the frosting over the chilled cake.
Garnish
- Sprinkle the top of the cake with the chopped peanut butter cups and drizzle with the remaining filling. (Rewarm the filling gently and add a few teaspoons of liquid if it’s too thick).
- Refrigerate another 30 minutes to firm up the frosting.
