PEANUT BUTTER CHOCOLATE CAKE – Keto, Low Carb, Gluten Free, Sugar Free, Flourless
I love chocolate and peanut butter (well, who wouldn’t!?), so I just felt like making a low carb cake with these two ingredients without using any flour. I can’t remember how many times I’ve tried this cake before publishing the recipe but I can’t get enough of this! It’s so rich, decadent, and delicious ❤
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Peanut Butter Chocolate Cake / Low Carb / Gluten Free / Sugar Free / Flourless
- 1 cup Heavy Cream (240 cc)
- 2 oz Unsalted Butter, Cubed (56 g)
- 4 oz Unsweetened Baking Chocolate (115 g)
- 1/2 cup Unsweetened Peanut Butter (140 g)
- 3 Eggs, Separated
- 2 tbsp Stevia Powder (or 1 cup Other Sweetener of Choice)
- 1 tsp Baking Soda
- 2 tsp Vanilla Extract
- Pinch Sea Salt
- 1/3 cup Heavy Cream (80 cc)
- 1.5 oz Unsweetened Baking Chocolate (42 g)
- 1 tsp Liquid Stevia
- 1 tsp Vanilla Extract
- 2 tbsp Unsweetened Creamy Peanut Butter
Preheat the oven to 180 C / 325 F. Line a cake pan with parchment paper. * I used a 10.5 x 7 inch (26 x 17 cm) dish. An 9 x 9 inch (22 x 22 cm) dish/pan should work too.
Heat the heavy cream in a saucepan over low heat. Bring to a simmer and add the butter. Turn off the heat when the butter is half melted.
Add the unsweetened chocolate. Leave a couple minutes and then stir slowly until half melted. Add the peanut butter and stir until melted and smooth. * If they won't melt, reheat the saucepan over low heat for about 10 seconds and turn off the heat. Do not overheat!
In a large bowl, mix well the egg yolks, stevia and baking soda.
Add the chocolate mixture and vanilla to the egg yolk mixture. Mix well.
In a separate bowl, beat the egg whites and salt until stiff peaks form.
Add 1/3 of the whites to the chocolate mixture and mix with a whisk. Then gently fold in the remaining whites with a rubber spatula in two additions until completely incorporated.
Pour the batter into the prepared pan. Smooth the surface.
Set a roasting pan on the oven rack. Pour boiling water into the roasting pan to come about halfway up the side of the cake pan.
Bake for 23 - 25 minutes. Let the cake sit in the oven for another 10 minutes. (* The cake will be very moist in the middle.)
Remove the cake pan from the water bath and cool to room temperature.
Heat the heavy cream in a saucepan over low heat. Bring to a simmer and turn off the heat.
Add the unsweetened chocolate. Stir until melted and smooth.
Add the stevia and vanilla and mix well.
Heat the peanut butter until a bit melty in a double boiler or in a microwave. Place in a piping bag.
Pour and spread the ganache evenly over the top of the cooled cake.
Pipe the peanut butter in lines over the still wet ganache. Drag a skewer back and forth across the lines.
Chill until set, or dig in!
Calories 322 kcal, Protein 6.6 g, Total Fat 31.8 g, Total Carbohydrate 7.7 g, Dietary Fiber 2.9 g, Sugar 1.4 g
I always use SweetLeaf Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.
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