
Mini Peanut Butter Chocolate Layer Cakes
2017-02-04 10:41:46

Yields 4
It's hard to believe these rich, moist, chocolate peanut butter layer cakes only contain 4.2 net carbs. Made with almond flour and a cream cheese peanut butter frosting, this low carb delight is a perfect finish to your Valentine's Day meal.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Cake
- 1/4 cup almond flour
- 2 tbsp Swerve Sweetener
- 1 tbsp cocoa powder
- 1 tbsp unflavoured whey protein powder
- 1/2 tsp baking powder
- Pinch salt
- 2 tbsp melted butter
- 1 large egg
- 1/4 tsp vanilla extract
Peanut Butter Frosting
- 1 1/2 ounces cream cheese, softened
- 2 tbsp creamy peanut butter
- 1 tbsp butter, softened
- 2 tbsp powdered Swerve Sweetener
- 1/8 tsp vanilla extract
- 2 to 3 tbsp whipping cream
Chocolate Ganache
- 3 tbsp whipping cream
- 1/2 ounce unsweetened chocolate, finely chopped
- 1 1/2 tbsp powdered Swerve Sweetener
- Additional cream if necessary
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Cake
- Preheat countertop induction oven (or a conventional oven) to 325F and grease 2 (two) 4-inch ramekins or mini cake pans well.
- In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, protein powder, baking powder, and salt.
- Whisk in butter, egg, and vanilla extract. If your batter is too thick to spread, whisk in a tablespoon of water.
- Divide between prepared baking dishes and bake 10 minutes for the Countertop Induction Oven (or 12 to 15 minutes for a conventional oven). Let cool in pans. If your cake layers have domes, slice the tops off to make them flat and even.
Peanut Butter Frosting
- In a medium bowl, beat the cream cheese, peanut butter, and butter until well combined. Beat in the sweetener and vanilla extract, then beat in the cream, 1 tbsp at a time, until a spreadable consistency is achieved.
- Place one layer of the cake on a plate and spread with about 1/3 of the frosting. Add the second layer and spread the top with another 1/3 of the frosting. Spread the remaining frosting over the sides of the cake. Refrigerate for at least 30 minutes.
Chocolate Ganache
- In a small bowl, heat the whipping cream until quite hot (you can do this in the microwave or you can heat the cream in a small pan...it's such a small amount, watch carefully!).
- Add the chocolate and sweetener and let sit a few minutes to melt, then whisk until smooth. If your ganache is very thick, add about 2 tsp more cream and whisk until it is pourable. Pour over the top of the cake, allowing it to drip down the sides.
Print
Adapted from Al Day I Dream About Food
Adapted from Al Day I Dream About Food
The Keto Diet Recipe Cafe https://ketodietcafe.com/