Keto Peanut Butter Cake

My keto Peanut butter cake is incredibly fluffy, moist and delicious. It is also gluten-free, loaded with peanut butter goodness and topped with cream cheese frosting.

This is my go-to quick and easy keto dessert, and I am sure if you try it, you will love it. I enjoy a slice of this low-carb peanut butter cake with my morning coffee. Super delicious!

Ingredients You Need To Make Keto Peanut Butter Cake

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Peanut butter: I used natural, smooth peanut butter.

Eggs: I used 3 large eggs.

Almond flour & Coconut flour: I used equal amounts of almond and coconut flour. I find this combination makes my cake fluffy and soft.

Butter: I prefer butter for a rich and buttery flavor.

Erythritol: To sweeten my cake, you can use any sweetener you have on hand.

Baking powder: A levering agent for a fluffy texture.

Ground cinnamon: I LOVE to flavor any peanut butter cake I make with ground cinnamon; they go so well together.

Almond milk: You can use our favorite non dairy milk.

For the cream cheese frosting: I used only Philadelphia cream cheese and powdered Erythritol.

For topping: I chopped some pecan and spread it over the frosting (optional). Top you cane with unsweetened dark chocolate chips instead.

Steps For Making Keto Peanut Butter Cake

Preheat the oven to 180c / 350f and spray a bundt pan with oil.

In a medium-size bowl whisk the eggs well using the hand mixer, then add the erythritol and continue whisking.

Add the melted butter (make sure it is not hot) and the almond milk, keep mixing.

Add the peanut butter  and continue mixing using the hand mixer until well combined.

Now, we will add all the dry ingredients, almond flour, coconut flour, baking powder, cinnamon powder and a pinch of salt.

Using spatula combine all the wet and dry ingredients.

Distribute the batter equally in the bundt pan and bake for 30-35 minutes.

Take the peanut butter cake out of the oven and let it cool while making the cream cheese frosting.

Make the cream cheese frosting: Add the Powdered Erythritol to the cream cheese and mix well until combined.

Spread the mixture on top of the cooled cake and sprinkle the chopped pecans on top.

More Keto Cake Recipes

• Raspberry Pecan Cake With Keto Chocolate Glaze
• Keto Banana Cake With Cream Cheese Frosting
• Raspberries Cake – Low Carb Dessert

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