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Nutrition (per serving)
Net Carbs: 3.5g
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Chocolate Peanut Butter Cake”
We use a 4″ springform pan for this recipe.
- 1oz Unsweetened Bakers Chocolate
- 2-3tbsp Peanut Butter
- 2tbsp Butter
- 1tbsp Heavy Whipping Cream
- 1large Egg
- 2tbsp erythritol
- 5-7liquid Stevia Drops
- 1tbsp Coco Powder
- 2tsp Coconut flour
- 1/4tsp Baking powder
Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it’s also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle. **To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
Pour half the batter into your greased ramekin or springform pan. We use a 4″ springform pan for this.
Place the peanut butter right in the center without allowing it to run to the edges.
Pour the second half over the peanut butter.
Bake in a 400 degree oven for 13-15 minutes.
You’ll know it’s done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
Serve immediately and enjoy!