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Peanut Butter Layer Cake

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This Keto Chocolate Peanut Butter Cake is a rich, moist low-carb chocolate cake layered with creamy peanut butter frosting and topped with a glossy chocolate glaze. Made with almond flour and protein powder, it’s a decadent keto-friendly dessert perfect for celebrations or guilt-free indulgence.

Ingredients

Cake:

2 cups (224 g) almond flour

3/4 cup (137 g) Swerve Sweetener or other granular sweetener

6 tbsp dark cocoa powder (or Dutch process)

1/3 cup (36 g) unflavored whey or egg white protein powder

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup (115 g) sour cream, softened

3 large eggs

1 tsp vanilla extract

2 to 4 tbsp water

Peanut Butter Frosting:

3/4 cup (194 g) creamy peanut butter

4 oz (114 g) cream cheese, softened

1/2 cup (114 g) butter, softened

3/4 cup (137 g) powdered Swerve Sweetener

1 tsp vanilla extract

3/4 cup (179 g) heavy whipping cream

Chocolate Glaze:

1/4 cup (60 g) heavy whipping cream

1 oz (28 g) unsweetened chocolate, chopped

1 tbsp powdered Swerve Sweetener

1 tbsp allulose

Instructions

Cake:

  1. Preheat oven to 350°F (175°C). Grease or line two 8-inch cake pans.

  2. Whisk almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.

  3. Mix sour cream, eggs, and vanilla until smooth.

  4. Add wet ingredients to dry; stir. Add water as needed for batter consistency.

  5. Divide batter between pans, smooth tops.

  6. Bake 25–30 minutes or until toothpick comes out clean. Cool completely.

Peanut Butter Frosting:

  1. Beat peanut butter, cream cheese, and butter until creamy.

  2. Add powdered sweetener and vanilla; beat smooth.

  3. Slowly add heavy cream while beating until light and fluffy.

Chocolate Glaze:

  1. Heat heavy cream until warm.

  2. Remove from heat; stir in chocolate, sweetener, and allulose until smooth.

  3. Cool slightly before pouring.

Assemble:

  1. Spread frosting on one cake layer; top with second layer.

  2. Frost top and sides with remaining frosting.

  3. Pour chocolate glaze over cake; let drip down sides.

  4. Refrigerate at least 30 minutes before serving.

Notes

Use sunflower seed butter for nut-free option.

Add chopped nuts or sugar-free chocolate chips for texture.

Freeze unfrosted cake up to 2 months; thaw before frosting.

Use Dutch process cocoa for smoother flavor.

Find it online: https://familydinnercooking.com/peanut-butter-layer-cake/