Description
A rich and delicious keto-friendly chocolate cake with a creamy peanut butter frosting.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup erythritol
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix the almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk the eggs, erythritol, almond milk, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until smooth.
- Fold in the peanut butter and chocolate chips.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes.
- Let the cake cool before frosting with peanut butter frosting.
Notes
- Store leftover cake in the refrigerator for up to 5 days.
- For a richer flavor, let the cake sit overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg