Amazingly Tasty & Easy Made Peanut Butter Chocolate Layer Cakes
It's hard to believe these rich, moist, chocolate peanut butter layer cakes only contain 4.2 net carbs. Made with almond flour and a cream cheese peanut butter frosting, this low carb delight is a perfect finish to your Christmas meal.
1/4 cup almond flour
2 tbsp Swerve Sweetener
1 tbsp cocoa powder
1 tbsp unflavoured whey protein powder
1/2 tsp baking powder
A pinch of salt
2 tbsp melted butter
1 large egg
1/4 tsp vanilla extract
Peanut Butter Frosting
1 1/2 ounces cream cheese, softened
2 tbsp creamy peanut butter
1 tbsp butter, softened
2 tbsp powdered Swerve Sweetener
1/8 tsp vanilla extract
2 to 3 tbsp whipping cream
3 tbsp whipping cream
1/2 ounce unsweetened chocolate, finely chopped
1 1/2 tbsp powdered Swerve Sweetener
Additional cream if necessary
Preheat countertop induction oven (or a conventional oven) to 325F and grease 2 (two) 4-inch ramekins or mini cake pans well.
In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, protein powder, baking powder, and salt.
Whisk in butter, egg, and vanilla extract. If your batter is too thick to spread, whisk in a tablespoon of water.
Divide between prepared baking dishes and bake 10 minutes for the Countertop Induction Oven (or 12 to 15 minutes for a conventional oven). Let cool in pans. If your cake layers have domes, slice the tops off to make them flat and even.
Peanut Butter Frosting
In a medium bowl, beat the cream cheese, peanut butter, and butter until well combined. Beat in the sweetener and vanilla extract, then beat in the cream, 1 tbsp at a time, until a spreadable consistency is achieved.
Place one layer of the cake on a plate and spread with about 1/3 of the frosting. Add the second layer and spread the top with another 1/3 of the frosting. Spread the remaining frosting over the sides of the cake. Refrigerate for at least 30 minutes.
In a small bowl, heat the whipping cream until quite hot (you can do this in the microwave or you can heat the cream in a small pan...it's such a small amount, watch carefully!).
Add the chocolate and sweetener and let sit a few minutes to melt, then whisk until smooth. If your ganache is very thick, add about 2 tsp more cream and whisk until it is pourable. Pour over the top of the cake, allowing it to drip down the sides.
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KETO COCOA - MCT OIL POWDER CHOCOLATE