For those following a ketogenic or low-carb lifestyle, the desire for a sweet treat can be challenging. Fortunately, there are numerous recipes available that cater to these dietary needs without sacrificing flavor. This article explores various keto peanut butter cake recipes, offering options from simple mug cakes to elaborate layered cakes, ensuring there's a perfect fit for every craving and skill level.
Is a Low Carb Peanut Butter Cake Truly Delicious?
Many people associate healthy recipes with bland or unsatisfying flavors. However, keto peanut butter cake defies this stereotype. The combination of peanut butter and chocolate can create a delightful experience that even those not following a low-carb diet will enjoy. Some recipes even smell like peanut butter cookies while baking, adding to the anticipation.
Can I Eat Cake If I Follow Trim Healthy Mama?
Yes! The Trim Healthy Mama (THM) plan allows for cake consumption without guilt. A peanut butter cake can fit well into the THM lifestyle, especially when made with suitable ingredients and in moderation.
Ingredients for Keto Peanut Butter Cake
One of the advantages of many keto peanut butter cake recipes is that they do not require obscure or hard-to-find ingredients. Most items can be sourced from local grocery stores or health food stores. Key ingredients often include:
- Plain Greek Yogurt: This adds moisture and a tangy flavor to the cake. Nonfat or full-fat versions can be used, depending on dietary preferences.
- Eggs: These provide structure and richness to the cake.
- Vanilla Extract: A staple for enhancing the overall flavor profile.
- Butter: Adds richness and moisture. Melted butter is often used for ease of mixing.
- Almond Flour: A low-carb flour alternative that provides a slightly nutty flavor and a tender crumb.
- Peanut Flour: Intensifies the peanut butter flavor while keeping the carb count low.
- Sweetener: Keto-friendly sweeteners like Monkfruit Golden or Swerve are used to provide sweetness without the blood sugar spike.
- Baking Powder: Essential for leavening and creating a light, airy texture.
- Mineral Salt: Enhances the flavors and balances the sweetness.
- Cream Cheese: Used in frostings to add tanginess and structure.
- Heavy Cream: Adds richness and creaminess to frostings and glazes.
- Cocoa Powder: Especially black cocoa powder, which provides a dark, rich chocolate flavor reminiscent of Oreo cookies. Regular cocoa powder can also be used.
Ingredient Substitutions
While following a recipe precisely is generally recommended, some substitutions can be made:
Read also: Easy Low-Carb Cheese Crackers
- Greek Yogurt: Full-fat Greek yogurt can be used instead of nonfat, but it will increase the calorie content.
- Sweeteners: Lakanto Monkfruit Golden is a popular choice due to its brown sugar-like flavor and cup-for-cup measurement similar to sugar. Other sweeteners can be used, but adjustments in quantity may be necessary. A sweetener conversion chart can be helpful.
- Almond Flour: THM Baking Blend can potentially substitute almond flour, but using a little less is advisable, as it tends to be drier.
The Magic of Black Cocoa Powder
Black cocoa powder is a dark, intensely flavored cocoa powder that can elevate desserts to a new level. Its flavor is often compared to that of Oreo cookies. If black cocoa powder is unavailable, regular cocoa powder can be used as a substitute, though the flavor profile will be slightly different.
Keto Peanut Butter Mug Cake
For those seeking a quick and easy dessert, the keto peanut butter mug cake is an excellent option. It's a single-serving cake that can be made in minutes using a microwave.
Ingredients for Keto Peanut Butter Mug Cake:
- Peanut Butter (smooth, natural, and keto-friendly)
- Egg (medium-sized)
- Sweetener (powdered erythritol, allulose, monk fruit sweetener, or stevia)
- Coconut Flour
- Heavy Cream
- Baking Powder
- Optional: Sugar-free chocolate chips or chopped 90% dark chocolate
Instructions:
- Mix all ingredients in a tall mug or glass using a fork.
- Fold in chocolate chips, if using.
- Microwave on high for up to 90 seconds. Check for doneness after 50 seconds, as microwave power levels vary.
- Ensure the mug is tall to prevent overflow during cooking, as the cake will rise.
Tips for Perfecting Your Mug Cake
- Vessel Choice: Use a tall mug or glass with at least three fingers of space at the top.
- Microwave Timing: Microwaves vary in power, so check the cake's progress after 50 seconds to avoid overcooking.
- Peanut Butter Consistency: Ensure the peanut butter is soft for best results.
- Lighter Version: Substitute almond milk for heavy cream to reduce calories.
Baking in the Oven
If a microwave isn't available, the mug cake can be baked in the oven. Use an oven-proof ramekin and bake at 350°F (180°C) for 10-12 minutes.
Serving and Storage
The recipe yields two servings, making it ideal for sharing. Leftovers can be stored in the fridge for up to three days. Refrigerating the batter is also an option if only one serving is desired immediately. Re-warming a cooled cake in the microwave for about 10 seconds can restore its warmth.
Keto Peanut Butter Poke Cake
For a more indulgent option, the Keto Peanut Butter Poke Cake combines a moist chocolate cake with a sugar-free peanut butter sauce filling. This cake is garnished with keto-friendly chocolate peanut butter cups and a drizzle of extra peanut butter.
Read also: Keto Calorie Counting: A Detailed Guide
3-Ingredient Peanut Butter Cake
This simple recipe requires only three ingredients and no flour or low-carb flour alternatives.
Ingredients:
- Egg
- Peanut Butter (creamy, natural or regular unsweetened)
- Erythritol (or other keto-friendly sweetener)
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8 oz ramekin or similar-sized baking dish.
- Whisk the egg vigorously for one minute in a medium bowl.
- Add peanut butter and erythritol, then whisk until the batter is smooth.
- Pour batter into the prepared ramekin.
- Bake for 16-20 minutes, or until the cake has risen and springs back when lightly pressed.
- Let the cake cool for a few minutes before serving.
The resulting cake has a tight crumb and a strong peanut butter flavor without being overly sweet.
Coconut Flour Peanut Butter Cake
This cake is low-carb, moist, and packed with peanut butter flavor, ready in under 30 minutes.
Ingredients:
- Natural Peanut Butter
- Swerve (or other keto-friendly sweetener)
- Coconut Flour
Instructions:
- Preheat oven to 350°F (175°C). Butter a 6-cup bundt pan and set aside.
- In a stand mixer bowl, cream together butter, peanut butter, and Swerve for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Slowly whisk in coconut flour, vanilla, baking powder, and cinnamon until well incorporated.
- Bake until done.
Keto Chocolate Peanut Butter Layer Cake
For special occasions, a Keto Chocolate Peanut Butter Layer Cake is an over-the-top dessert. This cake features three layers of low-carb chocolate cake with sugar-free peanut butter frosting and a rich chocolate glaze.
Cake Ingredients:
- Almond Flour (finely ground)
- Sweetener (granular Swerve)
- Cocoa Powder (dark cocoa powder for a richer flavor)
- Protein Powder (whey protein powder)
- Sour Cream (full fat)
- Eggs
- Butter
- Baking Powder
- Vanilla
- Salt
- Water
Peanut Butter Frosting Ingredients:
- Peanut Butter (creamy, natural)
- Cream Cheese
- Butter
- Sweetener (powdered Swerve)
- Vanilla Extract
- Whipping Cream
Chocolate Glaze Ingredients:
- Heavy Cream
- Unsweetened Chocolate (chopped)
- Sweetener (powdered Swerve and allulose)
Instructions:
- Prepare the Cake Layers: Preheat oven to 325°F (160°C). Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in sour cream, eggs, vanilla, and water.
- Divide the batter evenly among the prepared cake pans and bake for 15-20 minutes, or until just firm to the touch. Let cool completely in the pans.
- Prepare the Frosting: In a large bowl, beat peanut butter, cream cheese, and butter together until very smooth. Beat in sweetener and vanilla extract. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into the peanut butter mixture.
- Assemble the Cake: Place one layer of cake on a serving platter and spread with one-quarter of the frosting. Repeat with the remaining layers. Refrigerate for one hour to firm up.
- Prepare the Glaze: In a small saucepan over medium heat, bring cream to a simmer. Remove from heat and add chopped chocolate. Let sit for a few minutes to melt, then add sweeteners and whisk to combine. Let cool slightly to thicken.
- Decorate the Cake: Drizzle the glaze over the top of the cake, letting it drip down the sides. Smooth the remaining glaze over the top. Top with keto peanut butter cups and sprinkles, if desired.
Tips for Baking Keto Cakes:
- Prep Cake Pans Properly: Grease the pans and line them with parchment paper circles.
- Avoid Overbaking: Check the cakes frequently during baking. They should feel dry on top with a little bounce underneath when done.
- Sweetener Options: Almost any granular sweetener can be used in the cake layers, but baking time may vary. Any confectioners-style sweetener should work in the frosting.
The Keto Factor: Peanut Butter and Sweeteners
Is Peanut Butter Keto-Friendly?
Natural peanut butter, with no added sugar, is generally considered keto-friendly. It contains about 5-6 grams of carbs per 2-tablespoon serving. However, commercial brands often contain added sugars and preservatives, so always check the label.
Read also: Magnesium Supplements for Keto
What are Keto Cakes Made Of?
Keto cakes use alternative flours and sweeteners. Almond flour is a common base, along with protein powder and keto-friendly sweeteners like Swerve or erythritol.
Advance Preparation
The keto chocolate peanut butter cake can be prepared in advance up to the point of adding the chocolate glaze. Wrap the cake carefully and refrigerate for up to 5 days. Add the glaze a few hours before serving.