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Best Chocolate Peanut Butter Keto Cake

A decadent low-carb chocolate cake.
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Prep Time 4 mins
Cook Time 14 mins
Total Time 18 mins
Servings 8 servings

Ingredients
  

  • 1 1/2 cups almond flour fine
  • 1/4 cup cocoa powder
  • 2 1/4 tbsp baking powder
  • 2 tbsp dark cocoa powder dark
  • 1/2 tsp salt
  • 1/3 cup water or milk of choice
  • 3 eggs
  • 1/3 cup granulated erythritol
  • 1 1/2 tsp pure vanilla extract

Peanut Butter Swirl

    • 2 tbsp Peanut Butter
    • 1 tbsp granulated erythritol
    • 2 tsp butter

    Chocolate Glaze

    • 2 tbsp Lily's chocolate chips
    • 1 tsp erythritol
    • 2 tsp butter

    Instructions
     

    • Prep: Preheat oven to 350 F. Grease an 8-in pan, and line with parchment.
    • Mix: Stir all cake ingredients together very well, then spread into the pan.
      1 1/2 cups almond flour, 1/4 cup cocoa powder, 2 1/4 tbsp baking powder, 2 tbsp dark cocoa powder, 1/2 tsp salt, 1/3 cup water or milk of choice, 3 eggs, 1/3 cup granulated erythritol, 1 1/2 tsp pure vanilla extract
    • Place peanut butter, erythritol, and butter into a small microwave safe ramekin. Microwave on high for 30 seconds, just enough to soften. Remove from microwave, stir until mixed well. drizzle over cake batter
    • Bake: Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed).
    • Place chocolate chips, erythritol, and butter into small microwave safe ramekin. Microwave for 30 seconds, being careful not to overcook--just enough to melt chocolate--it may not look melted but should easily mix together. Stir well and drizzle over cake.