Keto Peanut Butter Cup Dump Cake

Cuisine: American

STATISTICAL OVERVIEW:

• Diet: Keto
• Course: Dessert
• Servings: 1 slice
• Prep time: 10 minutes
• Cook time: 35–40 minutes
• Working time: Fifty minutes
• Total yield: 8–10 cake slices
• Cooking mode: Oven
• Difficulty level: Easy

TOOLS:

• Small mixing bowl
• Pure silicone spatula
• Measuring spoons and cups

• Mitts
• Baking pan

INGREDIENTS:

• Pinch of salt
• Two big eggs
• Almond flour, half a cup
• Vanilla extract 1 tsp
• Unsweetened chocolate chip 1/2 cup
• Baking powder 1/2 tsp
• Monk fruit or granulated erythritol 1/4 cup
• Peanut butter, creamy 1/2 cup
• Coconut flour 2 tbsp
• Sugar-free almond milk 1/2 cup
• For coating, crushed unsweetened peanut butter cups

INGREDIENT DIRECTIONS:

ALMOND MILK:

• It helps to maintain keto-friendly macros and moisten the cake. You can also utilize sugar-free coconut milk.

ERYTHRITOL:

• Use Erythritol or monk fruit to provide the sweet taste in the dessert. These sweeteners don’t cause sugar levels to spike and bake well.

UNSWEETENED CHOCOLATE CHIPS:

• Keeping the net carb content lower delivers a chocolate taste and sweetness. Keto chocolate pieces are also used.

PEANUT BUTTER:

• Utilize natural or sugar-free peanut butter to prevent excessive carbs. Helps in binding the cake and delivers a nutty richness.

EGGS:

• It provides a soft and airy texture to the cake. No keto alternative preferred, yet a dairy-free keto recipe can be prepared with flax eggs.

ALMOND & COCONUT FLOUR:

INSTRUCTIONS:

1. Heat the empty oven to 350 degrees Fahrenheit (175°C).
2. Put the baking parchment paper in a tray.
3. In the pan, distribute the peanut butter equally around the bottom.
4. On the peanut butter, spread the unsweetened chocolate chips.
5. Mix up the vanilla, Erythritol, almond milk, and eggs in a small bowl.
6. Sieve baking powder, salt, coconut flour, and almond flour into the wet batter.
7. Blend it well till a soft mixture forms.
8. Spread the cake batter over the peanut butter and chocolate chips layer.
9. Only dump, don’t stir it.
10. For added texture on top, spread the unsweetened crushed butter.
11. Bake for half an hour or till each side is brown & a toothpick remains completely clean.
12. Before serving & slicing, leave the cake cool for around 10-15 mins.

TIPS:

• Place it for 2-3 mins in the oven, for more softness.
• Utilize peanut butter & neutral temperature for simple layering.
• Place the remaining in a closed vessel to keep moist.
• Garnish with melted chocolate or sugar-free heavy cream and serve heated.

STORAGE INFORMATION:

FREEZING:

• Place in servings for 50-60 days. Refrigerate at a neutral temperature

NUTRITIONAL FACTS / SERVING:

No of calories: 250 kcal

Sugar: 1 g

Proteins: 8 g

Fiber: 4 g

Sodium: 150 mg

Fats: 22 g

Net carbs: 4

Servings: 1 slice

Total carbs: 8 g