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5
from 1 vote
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.
Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free
Servings:
16
slices
Calories:
122
kcal
Author:
Radwa
Equipment
Mixing bowl
Bundt cake pan
Measuring spoons
Measuring cups
Ingredients
4
Eggs
¼
cup
Peanut butter
½
cup
Almond flour
½
cup
Coconut flour
¼
cup
Butter
½
cup
Erythritol
1
tablespoon
Baking powder
½
tablespoon
Cinnamon powder
2
tablespoon
Almond milk
Pinch of salt
Frosting
2
tablespoon
Powdered Erythritol
100
g
Cream cheese
1
tablespoon
Pecan
, chopped, for topping
Instructions
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
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.
Notes
Don't spread the cream cheese frosting over the cake unless it is completely cooled down.
I used chopped pecan for topping you can use chopped pistachio instead.
Nutrition
Serving:
1
slice
|
Calories:
122
kcal
|
Carbohydrates:
5
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
55
mg
|
Sodium:
144
mg
|
Potassium:
50
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
143
IU
|
Calcium:
70
mg
|
Iron:
1
mg