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Chocolate Peanut Butter Cake

We use a 4" springform pan for this recipe.
Course Dessert
Cuisine American
Keyword chocolate peanut butter cake
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 366kcal

Instructions

  • Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle. **To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
  • Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
  • Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
  • Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
  • Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
  • Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.
  • Place the peanut butter right in the center without allowing it to run to the edges.
  • Pour the second half over the peanut butter.
  • Bake in a 400 degree oven for 13-15 minutes.
  • You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
  • Serve immediately and enjoy!

Notes

Net Carbs: 3.5g

Nutrition

Calories: 366kcal | Carbohydrates: 10g | Protein: 10g | Fat: 32g | Fiber: 6.5g