KETO PEANUT BUTTER CAKE
INGREDIENTS
Almond flour:
Blanched almond flour produces the best results for keto cakes.
Sweetener:
You need both granular and powdered sweetener for this recipe.
Cocoa powder:
Use dutch process cocoa powder for a richer chocolate flavor.
Cream cheese:
Make sure it’s properly softened so you don’t get any clumps in your filling.
Peanut butter:
I like natural creamy peanut butter for this recipe.
Almond milk:
The filling needs to be thinned out a little with liquid. If you don’t want to use almond milk, try using half cream and half water.
Chocolate chips:
I used the dark chocolate chips from Choc Zero, but you could also use their delicious peanut butter chips!
Salted peanuts:
Chopped peanuts give the cake a delightful crunch. But you could always do some more chocolate chips.
Sugar-free peanut butter cups:
Add these after the cake is out of the oven, so they don’t melt away completely.
Pantry staples:
Eggs, butter, vanilla, salt
Preparation;
- Make the cake batter: Whisk together the dry ingredients in a bowl. Add the butter, eggs, water, and vanilla. Spread the batter in a 9×13 inch ceramic baking pan.
- Make the filling: Mix the cream cheese, peanut butter, and butter together in a bowl. Then mix in the sweetener. Add vanilla extract and almond milk to thin out the filling a little bit.
- Swirl them together: Dollop the cheesecake mixture over the cake batter and swirl with a knife.
- Sprinkle the top: Add the chocolate chips and chopped nuts to the top of the cake.
- Bake: Bake the cake at 325ºF until the sides are set. The center should still jiggle ever so slightly when the pan is shaken.
- .Add the peanut butter cups: Sprinkle the top with chopped peanut butter cups and let cool before slicing into pieces.
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