The Peanut butter keto cake is such a delicious keto dessert and adding cream cheese frosting made it even more delicious. It tastes sweet and buttery, and I bet you will love it. It is lovely to have a pice of this delicious low carb cake with a cup of coffee in the morning.
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Ingredients you should consider in making the peanut butter keto cake:
Eggs
Peanut butter
Almond flour
Coconut flour
Butter
Erythritol
Baking powder
Cinnamon powder
Almond milk
Pinch of salt
Ingredients you need to make the cream cheese frosting:
- Cream cheese
- Powdered Erythritol
Steps for making the peanut butter keto cake:
to make the peanut butter keto cake follow the steps below:
- 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.
- Spray a baking dish with oil (i have used a non-stick ring pan).
- Distribute the batter equally in the baking dish.
- Put in the oven for 35 minutes at 210 degree
- Take the peanut butter cake out of the oven and let it cool while making the cream cheese frosting.
How to make the cream cheese frosting:
To make the cream cheese frosting add the Powdered Erythritol to the cream cheese and mix well (not hard).
Tips to make the best peanut butter cake:
Don’t spread the cream cheese frosting over the cake unless it is completely cooled down.
You can use any nut as toping if you ran out of pecan, chopped pistachio can also be an excellent choice.
For the topping:
- I chopped some pecan and spread it over the frosting (optional).
- You can also use unsweetened dark chocolate shapes instead of pecan.
Peanut Butter Keto Cake With Cream Cheese Frosting
Ingredients
- 4 Eggs
- 1/4 cup Peanut butter
- 1/2 cup Almond flour
- 1/2 cup Coconut flour
- 1/4 cup Butter
- 1/2 cup Erythritol
- 1 tbsp Baking powder
- 1/2 tbsp Cinnamon powder
- 2 tbsp Almond milk
- Pinch of salt
Frosting
- 2 tbsp Powdered Erythritol
- 100 g Cream cheese
Topping
Instructions
Making the cake:
- 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.
- Spray a baking dish with oil (i have used a non-stick ring pan).
- Distribute the batter equally in the baking dish.
- Put in the oven for 35 minutes at 210 degree
- Take the peanut butter cake out of the oven and let it cool
Making the frosting:
- Add the Powdered Erythritol to the cream cheese and mix well (not hard).
Topping:
- Spread some chopped Pecan over the frosting.
Nutrition
More keto cake recipes:
- Raspberry Pecan Cake With Keto Chocolate Glaze
- Keto Banana Cake With Cream Cheese Frosting
- Raspberries Cake – Low Carb Dessert
- Keto Chocolate Cake – Low-Carb And Sugar Free
If you love peanut butter, then this peanut butter keto cake is for you.
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