Can I bake with a different size pan?

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.

How to store and freeze the cake?

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.

Keto Peanut Butter Cake ⋆ Deb's Daily Dish

Name: Keto Peanut Butter Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup brown sugar substitute (Swerve); 2 large eggs, room temperature; 1/2 cup low sugar peanut butter; 1/4 cup sour cream; 1/4 cup heavy cream; 2 tablespoons canola or vegetable oil; 1 cup fine almond flour, sifted *; 3 tablespoons coconut flour, sifted *; 1/2 teaspoon salt; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon xanthan gum or glucomannan powder; 1 tablespoons peanut butter, melted; 1 oz. sugar free chocolate, melted ( about 2-3 tablespoons)

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

Units Scale

Cake

1/4 cup granulated sugar substitute (Monkfruit)

1/2 cup brown sugar substitute (Swerve)
2 large eggs, room temperature
1/2 cup low sugar peanut butter
1/4 cup sour cream
1/4 cup heavy cream
2 tablespoons canola or vegetable oil
1 cup fine almond flour, sifted *
3 tablespoons coconut flour, sifted *
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum or glucomannan powder

Topping

1 tablespoons peanut butter, melted
1 oz. sugar free chocolate, melted ( about 2-3 tablespoons)

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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.