Best Keto Chocolate Peanut Butter Birthday Cake

This Keto Chocolate Peanut Butter Birthday Cake is low carb, gluten-free, and sugar-free.

Very moist and chocolatey cake layers with a creamy peanut butter frosting.

It’s a rich, delicious and so fun birthday cake that everybody will love – even the carb lovers!

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Keto Chocolate Peanut Butter Birthday Cake Recipe:

Ingredients

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Chocolate cake:

• 1 cup almond flour
• ¾ cup erythritol sweetener
• ½ cup of cocoa powder
• 1½ tbsp ground psyllium husk powder
• 1 tbsp baking powder
• ¼ tsp salt
• 4 eggs
• 8 oz. cream cheese
• 4 oz. butter, melted

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Buttercream frosting:

• 8 oz. butter
• 8 oz. cream cheese
• ½ cup peanut butter
• ¼ cup powdered erythritol
• 2 tsp vanilla extract

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Decorations:

• 10 cherries (optional)
• ½ cup heavy whipping cream
• 1 tbsp chopped salted peanuts

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Instructions

1. Position the rack in the middle of the 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 an 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 the egg bowl and whisk for a couple of minutes until the 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 the batter into each cake pan and spread out evenly.
6. Bake in the oven for 15–20 minutes or until a toothpick inserted in the middle comes out clean.
7. Allow cooling for at least 10 minutes in the pan before transferring to a rack to cool. Wrap layers with plastic wrap and place in the refrigerator; cool completely, preferably overnight.

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Peanut buttercream frosting

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

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Assemble the cake

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

[bs_icon name=”glyphicon glyphicon-file”] Note: It will stay fresh and moist in the refrigerator for at least 2-3 days. Put in the freezer to keep fresh for up to 3 months.

Feel free to exchange the peanut butter for any other nut butter of your liking. Hazelnuts and chocolate are other winning combinations.

[bs_icon name=”glyphicon glyphicon-stats”] Nutrition:

Per serving: Net carbs: 4 % (7 g); Fiber: 3 g; Fat: 88 % (63 g); Protein: 7 % (12 g); kcal: 639

Recipe by: Jill Wallentin

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