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) granulated erythritol
  • ½ cup 125 ml (50 g) unsweetened 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, room temperature
  • 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. In a big bowl, combine cream cheese and melted butter with an electric mixer. Add eggs, one at a time, while mixing continuously. Mix for a couple of minutes 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 25–30 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 to 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 peanuts and sprinkle 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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67 comments

  1. KW
    What can I use instead of the cream cheese? I have an allergy to cheese and yoghurt.
    Reply: #52
  2. Kristin Parker Team Diet Doctor

    What can I use instead of the cream cheese? I have an allergy to cheese and yoghurt.

    The best option, if you can find it locally would be an almond milk based cream cheese.

  3. Alexandra Schneider
    Has anyone made this cake in cupcake form? outside of baking time, any changes you'd recommend? thanks!
  4. ELEE
    I have made these in cupcake form and they turned out well. However, I do think that the 8 oz of butter for the frosting seemed a bit much as it overpowered the cream cheese. Also, the frosting was not as sweet as I would have liked.

    Any suggestions regarding the frosting would be appreciated.

    Reply: #55
  5. Kristin Parker Team Diet Doctor

    I have made these in cupcake form and they turned out well. However, I do think that the 8 oz of butter for the frosting seemed a bit much as it overpowered the cream cheese. Also, the frosting was not as sweet as I would have liked.
    Any suggestions regarding the frosting would be appreciated.

    You can tweak the frosting as needed for your preferences.

  6. Prashant
    I need a video for my dad please so I can make it for him
  7. Corinna
    I agree that the frosting tasted more of a buttercream than a cream cheese frosting. This recipe link uses same ingredients except different proportions. Tastes like cream cheese frosting which is always my preference: https://www.wholesomeyum.com/recipes/low-carb-keto-cream-cheese-frost...
  8. C
    I got the psyllium husk in the pharmacy section in capsules, its fiber, the stuff in metamucil, etc. Just make sure you don't get the kind with added sweeteners/flavors. I got the generic brand plain and since I just needed a little bit for a recipe I got the capsules because it was less expensive than a big jar and I just opened as many as I needed.
  9. Jane
    I'm weirded out by using Metamucil as a cooking ingredient. I remember using it and suffering intense intestinal discomfort. Will this amount cause any problems?
  10. Jeri
    I made this as a special treat for DH's birthday and it was excellent. I was particularly impressed with the icing, which didn't have that cream-cheesy taste to me and was much more like real, unhealthy buttercream. I used granulated xylitol as the sweetener in the cake and being in the UK I can only find Sukrin Melis for the powdered erythritol to use for the icing. DH does not like peanuts so I subbed unsweetened pecan butter for the peanut butter and toasted pecans for decoration. The pecan butter was quite gloopy so I added a bit more Sukrin Melis than the recipe called for to give the icing more body. I didn't bother with the whipped cream and just piped with the icing, using fresh raspberries instead of cherries, which DH also doesn't like. I chilled the cake layers well before icing and then chilled the whole cake again before serving.

    Thank you to the person(s) who developed this recipe. It is definitely a keeper. I would be hard pressed to tell that it wasn't full of sugar. Most importantly DH enjoyed it and agrees that it is difficult to tell it's sugar-free. Next time I think I'll try it with walnut butter & toasted walnuts. Thank you again for another wonderful recipe.

  11. Annabella T
    Thanks so much for this recipe, I will get my bake on this weekend! In the meantime, I would just like to apologise for those that comment without so much as a please or thank you! Please keep up the good work, it makes our lives so much tastier!!
  12. 1 comment removed
  13. Kim Isenor
    I made these in cupcakes this past weekend. They came out well, except I found both the cake and the frosting were way too salty for my taste. I think if I try these again, I'll use unsalted butter.
    Reply: #64
  14. Kristin Parker Team Diet Doctor

    I made these in cupcakes this past weekend. They came out well, except I found both the cake and the frosting were way too salty for my taste. I think if I try these again, I'll use unsalted butter.

    Just a heads up that you should always use unsalted butter unless the recipe specifies to use salted.

  15. Elsie
    Does anyone know where I can get erythritol? Thank you!!!
    Reply: #66
  16. Kristin Parker Team Diet Doctor

    Does anyone know where I can get erythritol? Thank you!!!

    Availability will vary based on where you're located. You can ask at your local grocery or whole foods type store. If you can't get it locally, you may need to order it online.

  17. Amanda
    Made this for my first birthday on keto. I really like this cake. After 9 months of keto, recipes with a lot of artificial sweetener taste overly sweet to me, and I am not a fan of stevia. For me, this cake had the right level of sweetness. The PB icing was the winning component however, really yummy. As the only person in the house eating this cake I froze individual slices between parchment paper, then I warm on low briefly in the microwave. The cake keeps much better this way than in the fridge. I know I will be making this again!
  18. z
    actually u dont have to use cream cheese. since I didn't have it I used heay cream or yoghurt
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