Keto chocolate cake with peanut buttercream

Keto chocolate cake with peanut buttercream

The perfect keto birthday cake that everybody will love — even the carbivores. Amazingly moist chocolate cake with creamy peanut buttercream frosting. Let the party begin!

Keto chocolate cake with peanut buttercream

The perfect keto birthday cake that everybody will love — even the carbivores. Amazingly moist chocolate cake with creamy peanut buttercream frosting. Let the party begin!
USMetric
10 servingservings

Ingredients

Chocolate cake
  • 1 cup 225 ml (110 g) almond flour
  • ¾ cup 175 ml (125 g) erythritol
  • ½ cup 125 ml (50 g) cocoa powder
  • 1½ tbsp 1½ tbsp (12 g) ground psyllium husk powder
  • 1 tbsp 1 tbsp (15 g) baking powder
  • ¼ tsp ¼ tsp salt
  • 4 4 eggeggs
  • 8 oz. 225 g cream cheese
  • 4 oz. 110 g salted butter, melted
Peanut buttercream frosting
  • 8 oz. 225 g salted butter
  • 8 oz. 225 g cream cheese
  • ½ cup 125 ml unsalted and sugar free peanut butter
  • ¼ cup 60 ml (50 g) powdered erythritol
  • 2 tsp 2 tsp vanilla extract
Decorations
  • 10 10 cherrycherries (optional)
  • ½ cup 125 ml heavy whipping cream
  • 1 tbsp 1 tbsp chopped salted peanuts

Instructions

Instructions are for 10 servings. Please modify as needed.

  1. Position rack in middle of oven and preheat to 350°F (180°C).
  2. Combine almond flour, sweetener, cocoa powder (sift to eliminate lumps), ground psyllium husk powder, baking powder and salt in a medium sized bowl. Whisk until thoroughly combined. Set aside.
  3. Crack eggs into another big bowl. Beat with electric mixer for a couple of minutes until fluffy. Add cream cheese and melted butter. Continue beating until combined and smooth.
  4. Add flour mixture into egg bowl and whisk for a couple of minutes until cake batter is smooth.
  5. Grease two 7-inch (18 cm) cake pans — or make one at a time if you only have one pan. Pour half of batter in each cake pan and spread out evenly. Bake in oven for 15–20 minutes or until a toothpick inserted in the middle comes out clean.
  6. Allow to cool for at least 10 minutes in pan before transferring to a rack to cool. Wrap layers with plastic wrap and place in the refrigerator; cool completely, preferably overnight.

Peanut buttercream frosting

  1. Combine room temperatured butter, cream cheese and peanut butter in a bowl. Add sweetener (sift to eliminate lumps) and vanilla extract. Beat with electric mixer until smooth.

Assemble the cake

  1. Place one layer with the flat side up on a plate or cake stand. Cover top with 1/4 of frosting with a spatula or knife. Place second layer on top and spread the rest of the frosting on top and sides of cake.
  2. Whip heavy whipping cream until stiff and decorate top with piped rosettes. Put cherries on top—one for each piece of cake. Chop the peanuts and sprinkle them on top.

I don't have granulated erythritol—what should I do?

Don't worry, just mix regular erythritol in a food processor for a couple of minutes until granulated. You could also use a few drops of liquid stevia as a replacement.

Can I prepare the cake in advance?

If you're making a layered cake as we did, it's better to prepare the cake layers one day before serving. Make the frosting on the same day you're going to enjoy it.

Do I have to eat it all at once?

No, you don't have to. You could also surprise your neighbours with your tasty leftovers or cover it and it will stay fresh and moist in the refrigerator for at least 2–3 days. Put in the freezer to keep fresh up to 3 month. Thaw in refrigerator overnight.

I don't like peanuts—is there a substitute?

Feel free to exchange the peanut butter for any other nut butter of your liking. Hazelnuts and chocolate is another winning combination. You could also skip it completely and you'll have tasty vanilla frosting.

Can I make this without almond flour?

Yes, you can! But the taste and consistency will be very different. 1 cup of almond flour can be substituted for 1/3 cup of coconut flour.

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37 comments

  1. CS
    What about people who don't want to use artificial sweeteners? What is the solution for them?
    Replies: #2, #8
  2. Jill Wallentin Team Diet Doctor
    Hi CS,
    The sweeteners we recommend (erythritol, stevia and monkfruit) are not artificial since they are produced from natural ingredients. Please read more in our sweeteners guide for more information: https://www.dietdoctor.com/low-carb/keto/sweeteners.
  3. KennyDallas
    I made this cake, it was yummy. I poured all batter into one pan and baked one cake. It was fine. The frosting was good. I used Stevia and oh my tummy was rocking and rolling afterwards. I am gonna try monk fruit sweetener next time. I will update. Thank you for this great cake. 🙂
    Reply: #4
  4. Heather
    How long did you bake one large cake? Same temp? Thanks in advance 😊
  5. Jo
    I’m going to use monk fruit sweetener. How much should I use ?
    Replies: #9, #10
  6. Cara
    What if we done have psyllium husk? Can it be omitted or something in place of it?
    Thanks!
    Reply: #16
  7. Sarah
    I think you mean to use "powdered erythritol" for the frosting, not "granulated." Granulated is slightly grainy, like regular sugar crystals, resembling sand or salt. Powdered is soft, fine and fluffy, more like flour, for a smoother texture in the finished frosting.

    You can make powdered erythritol by grinding regular (granulated) erythritol in a coffee grinder or with a mortar and pestle, or by processing it briefly in a blender or food processor.

  8. Una
    And those who don't want to eat peanuts, more importantly. See Sally-Ann Crew's British book on Keto. Peanuts tevonly banned nuts on her list! Everything else, including tribute to Andreas Eenfelt from here, concurs and simplified in a lovely book. I personally don't have a problem with Xylitol as you need so.luttle to.add sweetness. I've used it on the recommendation of Patrick Halford, a highly respected nutritionist, for the past 12 or 13 years.
  9. Una
    And those who don't want to eat peanuts, more importantly. See Sally-Ann Crew's British book on Keto. Peanuts tevonly banned nuts on her list! Everything else, including tribute to Andreas Eenfelt from here, concurs and simplified in a lovely book. I personally don't have a problem with Xylitol as you need so.luttle to.add sweetness. I've used it on the recommendation of Patrick Halford, a highly respected nutritionist, for the past 12 or 13 years.
  10. Una
    I've never heard of monk fruit in England. Is there another name for it or just something we can't get? Thanks.
    Reply: #12
  11. pamela haass
    what is the carb count? did not see any nutrition info
  12. Jean
    In a Chinese market you might find it called Luo Han Guo. It is a type of fruit and makes a nice tea, too.
  13. Mary Hemlow
    Reply to Pamela Haass, on picture of cake it states 7 gr and recipe is for 10 servings.
  14. Kay
    What are the macros?
  15. Cecilia
    One piece of cake has 7 grams net carbs. It is in the nutritional information below the ingredient list. You have to click on the plus symbol to open it.
  16. Julia Levy
    I was also wondering about the husk. It is not something I am familiar with. What is the purpose? Is there a substitution? BTW, thanks so much for the recipe! I cannot wait to make it! :)
  17. C
    Looks so yummy. My birthday isn't till December but I think I have my cake picked out!
  18. Sabrina
    Could u use coconut sugar instead ?
  19. Laura
    Unlike most of the world, I don't like cream cheese frosting. Has anyone made a regular buttercream frosting ... does it use too much sugar-substitute? I'd make a swiss meringue buttercream (eggs, butter and sugar/erythritol) ... but I'm not sure whether the erythritol would work since you heat the egg whites and "sugar" and it also has lots of butter in it.

    I might flavor whipped cream with peanut powder or hazelnut extract. That's easy and light.

    Reply: #20
  20. Michelle S
    I made one recently, using a regular buttercream recipe, but substituting my own confectioner's sugar (Truvia blended with arrorroot - Google that ratio). It worked great and tasted just like regular frosting.
  21. Karen
    Anyone try this in a bundt pan? I'm wondering how long to bake. It sounds delish!
  22. Patricia
    This recipe needs to be corrected. The bake time is way too short. It was still raw after 20 minutes.
  23. Katrina
    I have a hug bag of oat fiber that I am trying to work my way through. Do you think this will work with oat fiber replacing the psyllium husk powder?
  24. Bernadette
    Curious to what the nutritional breakdown is without the frosting?
  25. Linda
    This is very nice, and it was very easy to make but will try with almond butter next!!
  26. Julia
    Has anyone made this as cupcakes instead of a cake? And if so, how many does it make and at what temperature do you bake it?
  27. Karen
    Halved the recipe to make a single layer and used my 9in cake pan, also skipped the frosting to serve with whipped cream & a few berries. It was wonderful! Even the next day after refrigeration it was still moist and lovely. This made a thin cake in a 9in pan -- which would be fine if you were stacking 2-3 for a layer cake...the 7in pan called for would make it a more typical thickness. Not overly sweet which I enjoyed, tho frosting would add sweetness, of course. This would be lovely baked in a loaf pan with some simple glaze dribbled over or even just a dusting of powdered Swerve. Very versatile recipe for a good basic chocolate cake. Would totally make this again. Oh, and my 11yo asked if this could be his birthday cake, so it's kid approved!
  28. Linda
    Tried this cake a second time, and used almond butter instead. DEFINITELY much better tasting. Even the colour looks better! Yum!!!!!
    People can not tell it's low carb...
  29. Laura
    Did you use Almond Butter in the cake or the frosting? Post wasn't clear. Thanks.
    Reply: #33
  30. Nia
    This is a very tasty cake and frosting. I will definitely make it again!
  31. Tracy
    Made this for the first time. Never had a keto cake or made one before so was unsure how it would turn out. Used my work colleagues as guinea pigs. The cake was a big hit it was moist and tasty, the peanut buttercream received mixed reviews as was not as sweet as a normal buttercream, however in saying this the entire cake got eaten so must not have been too bad, looked amazing.
    Would happily make this again, will play around with different flavour buttercreams.
  32. Jennifer
    Most Filling Cake Ever. Was nervous as Cake is a Trigger-Food for me. (One of only a very few.) This was delicious enough to satisfy Every Cake Craving ever, but, so filling that one slice was completely Enough! Yay! However, I found I still prefer Cake without icing. Oddly, while the icing makes it 100% CAKE, without the icing it seems more Brownie-like. Next time I may add nuts, skip the frosting, & call it Keto Brownies instead. 🎂
  33. Lola

    Did you use Almond Butter in the cake or the frosting? Post wasn't clear. Thanks.

    Not sure how it's not clear? The peanut butter is in the list of ingredients for the frosting. So by deductive reasoning...

  34. Natasha
    I love the sound of this recipe. Definitely going to bake it. Don't like the taste of psyllium husk. Can I substitute it for anything else ?
    Reply: #37
  35. Noel
    175 ml (125 g) erythritol seems excessive, is this correct?
    Reply: #36
  36. Jill Wallentin Team Diet Doctor
    Yes, it's correct but you could use less if you like 🙂
  37. Jill Wallentin Team Diet Doctor
    Hi Natasha,
    Since the recipe contain so many eggs you could probably just skip the psyllium husk if you'd like 😄

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