Peanut Butter Layer Cake

Why You’ll Love This Recipe

This cake combines the classic flavors of chocolate and peanut butter in a keto-friendly way. The almond flour base provides a tender crumb, while the protein powder adds extra nutrition. The peanut butter frosting is silky and smooth, perfectly balanced by the bittersweet chocolate glaze, making every bite utterly satisfying and guilt-free.

Ingredients

Cake

2 cups (224 g) almond flour
3/4 cup (136.5 g) Swerve Sweetener or other granular sweetener
6 tbsp dark cocoa powder (or Dutch process)
1/3 cup (36 g) unflavored whey protein powder or egg white protein powder
2 1/2 tsp (2.5 tsp) baking powder
1/2 tsp (0.5 tsp) salt
1/2 cup (115 g) sour cream, softened
3 large eggs
1 tsp vanilla extract
2 to 4 tbsp water (start with 2 tbsp, add more if needed)

Peanut Butter Frosting

3/4 cup (193.5 g) creamy peanut butter
4 ounces (113.4 g) cream cheese, softened
1/2 cup (113.5 g) butter, softened
3/4 cup (136.5 g) Swerve Confectioners or other powdered sweetener
1 tsp vanilla extract
3/4 cup (178.5 g) heavy whipping cream

Chocolate Glaze

1/4 cup (59.5 g) heavy whipping cream
1 oz (28.35 g) unsweetened chocolate, chopped
1 tbsp Swerve Confectioners
1 tbsp allulose, granular

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

1. Preheat oven to 350°F (175°C). Grease or line two 8-inch cake pans with parchment paper.
2. In a large bowl, whisk together almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
3. In a separate bowl, mix sour cream, eggs, and vanilla extract until smooth.
4. Add wet ingredients to dry ingredients and stir to combine. If the batter seems too thick, add 2 to 4 tbsp water to loosen.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in pans on a wire rack.

For the Peanut Butter Frosting:

1. In a large bowl, beat together peanut butter, cream cheese, and butter until creamy.
2. Add powdered sweetener and vanilla extract, continuing to beat until smooth.
3. Slowly add heavy whipping cream while beating until the frosting is light and fluffy.

For the Chocolate Glaze:

1. In a small saucepan, heat heavy cream over low heat until warm but not boiling.
2. Remove from heat and add chopped unsweetened chocolate, powdered sweetener, and allulose. Stir until chocolate is fully melted and smooth.
3. Allow to cool slightly before pouring over the frosted cake.

Assemble:

1. Place one cake layer on a serving plate and spread a generous amount of peanut butter frosting on top.
2. Add the second cake layer and frost the top and sides of the cake with remaining frosting.
3. Pour the chocolate glaze over the cake, letting it drip down the sides.
4. Refrigerate the cake for at least 30 minutes before serving to set the glaze.

Servings and Timing

• Servings: 12
• Prep time: 30 minutes
• Bake time: 30 minutes
• Total time: 1 hour

Variations

• Nut-Free: Use sunflower seed butter instead of peanut butter for the frosting.
• Add Crunch: Sprinkle chopped nuts or sugar-free chocolate chips between layers or on top.
• Berry Addition: Add fresh raspberries between the cake layers for a tart contrast.
• Mocha Flavor: Add 1 tsp instant coffee powder to the cake batter for a mocha twist.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor. The cake can be frozen (without glaze) for up to 2 months; thaw overnight in the refrigerator before frosting and glazing.

FAQs

Can I use a different nut butter?

Yes, almond or cashew butter can be substituted, but flavor and texture may vary.

Can I omit the protein powder?

Yes, but the cake may be slightly less firm and less nutrient-dense.

Is this recipe dairy-free?

No, but you can try dairy-free substitutes for butter, cream cheese, and heavy cream.

How do I prevent the glaze from hardening too much?

Pour the glaze warm and refrigerate the cake; it will set to a soft, glossy finish.

Can I make cupcakes instead of a cake?

Yes, bake the batter in cupcake liners for about 20 minutes and frost as usual.

Can I use regular sugar instead of sweetener?

Regular sugar will increase carbs significantly and is not keto-friendly.

How do I keep the frosting from being too runny?

Ensure the cream cheese and butter are softened but not melted; whip the cream until stiff peaks form before folding in.

Can I make this cake ahead of time?

Yes, bake and frost the cake a day in advance for best flavor.

Can I use Dutch process cocoa powder?

Yes, Dutch process cocoa powder works well and will give a smoother flavor.

How do I store leftover cake?

Keep in an airtight container in the fridge for up to 5 days.

Conclusion

This Keto Chocolate Peanut Butter Cake is an irresistible low-carb dessert combining rich chocolate flavor with creamy peanut butter frosting and a silky chocolate glaze. Perfect for special occasions or everyday indulgence, it proves that keto baking can be both delicious and decadent.

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