, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Keto chocolate cake with peanut buttercream
Ingredients
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- ¾ cup (5½ oz.) 180 ml (160 g) granulated erythritol
- ½ cup (1½ oz.) 120 ml (45 g) unsweetened cocoa powder
- 1½ tbsp 1½ tbsp ground psyllium husk powder
- 1 tbsp 1 tbsp baking powder
- ¼ tsp ¼ tsp salt
- 4 4 large egglarge eggs
- 8 oz. (1 cup) 230 g (240 ml) cream cheese
- 4 oz. 110 g salted butter, melted
- 8 oz. 230 g butter, room temperature
- 8 oz. (1 cup) 230 g (240 ml) cream cheese
- ½ cup 120 ml unsalted and sugar free peanut butter
- ¼ cup (1¾ oz.) 60 ml (55 g) powdered erythritol
- 2 tsp 2 tsp vanilla extract
- 10 10 cherrycherries (optional)
- ½ cup 120 ml heavy whipping cream
- 1 tbsp 1 tbsp chopped salted peanuts
Instructions
- Position rack in middle of oven and preheat to 350°F (180°C).
- 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.
- In a big bowl, combine cream cheese and melted butter with an electric mixer. Add eggs, one at a time, while mixing continuously. Mix for a couple of minutes until combined and smooth.
- Add flour mixture into egg bowl and whisk for a couple of minutes until cake batter is smooth.
- 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 25–30 minutes or until a toothpick inserted in the middle comes out clean.
- 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 to cool completely, preferably overnight.
Peanut buttercream frosting
- Combine room temperature 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
- 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.
- Whip heavy whipping cream until stiff and decorate top with piped rosettes. Put cherries on top — one for each piece of cake. Chop peanuts and sprinkle on top.
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.
90 comments
The sweeteners we recommend (erythritol, stevia and monkfruit) are not artificial since they are produced from natural ingredients. Please read more in our sweeteners guide for more information: https://strongmetabolism.fit/low-carb/keto/sweeteners%3C/a%3E.%3C/div%3E
Thanks!
You can make powdered erythritol by grinding regular (granulated) erythritol in a coffee grinder or with a mortar and pestle, or by processing it briefly in a blender or food processor.
I might flavor whipped cream with peanut powder or hazelnut extract. That's easy and light.
People can not tell it's low carb...
Would happily make this again, will play around with different flavour buttercreams.
Not sure how it's not clear? The peanut butter is in the list of ingredients for the frosting. So by deductive reasoning...
Since the recipe contain so many eggs you could probably just skip the psyllium husk if you'd like 😄
I made this for Christmas and it was amazing! Great taste. Even the people not on keto really enjoyed it. They told me it tastes like snickers. Thanks a lot for this receipt!
Now to make Italian meringue buttercream keto.
That is going to depend on how strong of a concentration there is in your liquid stevia.
You can use Truvia as long as it's not the baking blend with sugar. Check the container - if it's 2x as sweet as sugar, use half the called for amount.
It depends on what brand you are using. Check the sweetness level compared to sugar. If it's 1:1, then use the same amount the recipe calls for.
Unfortunately there is no good substitute for the psyllium.