This keto peanut butter cake has a sweetly scented aroma of peanut butter. It is not an overly sweet or sticky cake. It has a soft, moist texture and the melted chocolate and peanut butter make a pretty finishing touch.
Why this keto peanut butter cake is just so good:
- This is a quick and easy low carb cake to make, with no mixer required. I love being able to whip up a cake quickly and it doesn't require a fancy pan. You can use different size pans, with instructions provided below.
- It is soft and moist, but not overly dense. It has sweetness from the peanut butter, but this cake is not sticky or gooey. Just look at the slice below, so delicious!
Ingredient Notes
- This recipe uses a low sodium and low sugar variety of peanut butter. If you use organic peanut butter or other "natural" type, the oil may separate from the peanut butter. Give it a really good stir before you measure out the amount needed.
- I love using a combination of brown and regular sugar substitutes in many cake recipes. The Swerve does not have brown sugar in it per se, but it has similar flavor and texture and works well in recipes.
Baking Tips
- We are using both almond flour and coconut flours in this recipe. As always, sift the flours before measuring. This will ensure an accurate amount.
- Don't substitute all almond or all coconut flour. They are very different ingredients. Although, they are both, grain free, gluten free and perfect for low carb and keto baking, they don't act the same in recipes.
- For easy removal of the cake, line the pan with parchment paper (not wax paper) and then lightly spray with non-stick baking spray.
Step by Step Directions
- Preheat oven to 350°F. Line a 9" cake pan with parchment and spray with non stick baking spray.
- Whisk together the dry ingredients in a small bowl.
- In a larger bowl, whisk the sugar with the eggs. Add the peanut butter, cream, oil, vanilla. Stir until fully mixed together.
- Add the dry ingredients and stir to combine.
- Pour into prepared pan, smooth top.
- Bake until toothpick comes out clean, about 35 minutes.
- Let cool on rack before lifting cake and transferring to platter. Remove parchment.
- Melt peanut butter and chocolate. Drizzle over top of cake.
FAQ
You can use a 9x5x3 inch loaf pan for this recipe. It will probably take about 15 minutes longer. Test the cake at 45 minutes with a toothpick. Continue baking in 5 minute increments as needed. An 8 inch square pan can also be used. Test at 35 minutes.
I stored this cake for a two days at room temperature and then refrigerated another day or two. We still had some left (there is only two of us at home). I wrapped the remaining cake in wax paper (or parchment) and then foil and froze it. When we want the cake again, I will let it defrost overnight in the refrigerator and then serve.
If you tried this recipe and enjoyed it, I'd love if you gave me a 5 star rating. This tells me what recipes you'd like to see more of. Thanks!
Here are some more delicious desserts to try:
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Keto Peanut Butter Cake
- Prep Time: 15 minutes
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This keto peanut butter cake has a soft and moist texture with a light peanut butter flavor. A drizzle of chocolate and more peanut butter gives it a beautiful finishing touch.
Ingredients
Cake
¼ cup granulated sugar substitute (Monkfruit)
- ½ cup brown sugar substitute (Swerve)
- 2 large eggs, room temperature
- ½ cup low sugar peanut butter
- ¼ cup sour cream
- ¼ cup heavy cream
- 2 tablespoons canola or vegetable oil
- 1 cup fine almond flour, sifted *
- 3 tablespoons coconut flour, sifted *
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon xanthan gum or glucomannan powder
Topping
- 1 tablespoons peanut butter, melted
- 1 oz. sugar free chocolate, melted ( about 2-3 tablespoons)
Instructions
Cake:
- Preheat oven to 350°F.
- Lightly spray a 9 inch cake pan with baking spray, line with parchment, lightly spray again.
- Whisk together the dry ingredients in a small bowl.
- In a larger bowl, whisk the sugars and eggs.
- Add the peanut butter, oil, heavy cream, sour cream, vanilla. Stir to mix together well.
- Stir flour mixture into peanut butter batter and mix well.
- Pour batter into prepared pan, smooth top of cake batter.
- Bake for approximately 35 minutes or until a toothpick inserted all the way into the cake comes out clean.
- Let cool on rack. Remove cake to platter and take off parchment paper.
- Melt the peanut butter and chocolate in microwave on 15 second intervals. Stir to get a smooth texture.
- Drizzle over cake.
Notes
*Make sure to sift the almond and coconut flour before measuring the dry ingredients. Careful measuring will help ensure success of cakes.
*You can use a 9x5 inch loaf pan for this recipe, although it may take 10 minutes or so longer to bake. Test with toothpick at 45 minutes.
*A 8 inch square pan can be used as well. It will bake at about 35 minutes. Test, bake an additional 5 minutes or so as needed.
*If you don't have brown sugar substitute, you can use all white granulated sugar substitute. The flavor of the cake will be slightly different.
*Don't leave out the xanthan gum or glucomannan powder. They improve the texture of grain free cakes and help improve the rise of the cake.
Keywords: low carb cake recipe, no mixer required
Krystal says
It was delicious!! And fairly simple to make with the little one!
★★★★★
Deb Belsha says
I'm so glad you liked it!
Carol says
This was a really good cake. Not too sticky which I prefer
Mary says
Can't wait to try it!
★★★★★
Deb Belsha says
Hope you love it!