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Keto Chocolate Cake with Peanut ButterCream

Keto Chocolate Cake with Peanut ButterCream

(Recipe Credit: https://www.dietdoctor.com/recipes/keto-chocolate-cake-with-peanut-buttercream)

by 

Keto chocolate cake with peanut buttercream


USMetric
 servings

Net carbs: 4 % (7 g)
Fiber: 3 g
Fat: 88 % (63 g)
Protein: 7 % (12 g)
kcal: 639

Ingredients

Chocolate cake
  • 1 cup almond flour
  • ¾ cup erythritol
  • ½ cup cocoa powder
  • 1½ tbsp ground psyllium husk powder
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 4 eggs
  • 8 oz. cream cheese
  • 4 oz. salted butter, melted
Peanut buttercream frosting
  • 8 oz. salted butter
  • 8 oz. cream cheese
  • ½ cup unsalted and sugar free peanut butter
  • ¼ cup powdered erythritol
  • 2 tsp vanilla extract
Decorations
  • 10 cherries (optional)
  • ½ cup heavy whipping cream
  • 1 tbsp chopped salted peanuts

Instructions

  1. Position rack in middle of oven and preheat to 350°F (180°C).
  2. Combine almond flour, sweetener, cocoa powder (sift to eliminate lumps), ground psyllium husk powder, baking powder and salt in a medium sized bowl. Whisk until thoroughly combined. Set aside.
  3. Crack eggs into another big bowl. Beat with electric mixer for a couple of minutes until fluffy. Add cream cheese and melted butter. Continue beating until combined and smooth.
  4. Add flour mixture into egg bowl and whisk for a couple of minutes until cake batter is smooth.
  5. Grease two 7-inch (18 cm) cake pans — or make one at a time if you only have one pan. Pour half of batter in each cake pan and spread out evenly. Bake in oven for 15–20 minutes or until a toothpick inserted in the middle comes out clean.
  6. Allow to cool for at least 10 minutes in pan before transferring to a rack to cool. Wrap layers with plastic wrap and place in the refrigerator; cool completely, preferably overnight.

Peanut buttercream frosting

  1. Combine room temperatured butter, cream cheese and peanut butter in a bowl. Add sweetener (sift to eliminate lumps) and vanilla extract. Beat with electric mixer until smooth.

Assemble the cake

  1. Place one layer with the flat side up on a plate or cake stand. Cover top with 1/4 of frosting with a spatula or knife. Place second layer on top and spread the rest of the frosting on top and sides of cake.
  2. Whip heavy whipping cream until stiff and decorate top with piped rosettes. Put cherries on top—one for each piece of cake. Chop the peanuts and sprinkle them on top.

Q&A

I don't have granulated erythritol—what should I do?

Don't worry, just mix regular erythritol in a food processor for a couple of minutes until granulated. You could also use a few drops of liquid stevia as a replacement.

Can I prepare the cake in advance?

If you're making a layered cake as we did, it's better to prepare the cake layers one day before serving. Make the frosting on the same day you're going to enjoy it.

Do I have to eat it all at once?

No, you don't have to. You could also surprise your neighbours with your tasty leftovers or cover it and it will stay fresh and moist in the refrigerator for at least 2–3 days. Put in the freezer to keep fresh up to 3 month. Thaw in refrigerator overnight.

I don't like peanuts—is there a substitute?

Feel free to exchange the peanut butter for any other nut butter of your liking. Hazelnuts and chocolate is another winning combination. You could also skip it completely and you'll have tasty vanilla frosting.

Can I make this without almond flour?

Yes, you can! But the taste and consistency will be very different. 1 cup of almond flour can be substituted for 1/3 cup of coconut flour.
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