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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



  • 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


  • ½ cup unsweetened almond milk or hemp milk
  • 1 oz unsweetened chocolate chopped
  • ⅓ cup creamy peanut butter
  • ¼ cup powdered Swerve Sweetener


  • ⅓ cup creamy peanut butter
  • ¼ cup butter softened
  • ⅓ cup powdered Swerve Sweetener
  • ½ cup plus 2 tablespoon whipping cream divided


  • 4 sugar-free peanut butter cups chopped



  • 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.


  • 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.


  • 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.


  • 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.

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