If you're a fan of the irresistible combination of chocolate and peanut butter, this Chocolate Peanut Butter Layer Cake is a must-try! This cake is the perfect blend of rich, decadent chocolate and creamy peanut butter, made keto-friendly so you can enjoy it without any guilt. I’ve always been a huge fan of this flavor combo, and I wanted to create a version that fits into a low-carb lifestyle.
Whether you're celebrating a special occasion or simply craving something sweet, this cake is a fantastic way to treat yourself while staying on track with your diet.
The first time I made this cake for a family gathering, it was an instant hit. Everyone, keto or not, loved it! The layers of chocolatey goodness and creamy peanut butter filling are simply irresistible. This cake is perfect for birthdays, holidays, or any time you need a delicious and keto-friendly dessert. I can’t wait for you to try it!
Why You’ll Love Chocolate Peanut Butter Layer Cake
- Keto-Friendly: Made with low-carb ingredients, this cake fits perfectly into a keto diet.
- Rich Flavor: The combination of chocolate and peanut butter creates an indulgent flavor experience.
- Moist & Decadent: Thanks to almond flour and healthy fats, this cake is moist without any of the guilt.
- Versatile: Perfect for special occasions, family gatherings, or when you're just craving something sweet!
- Easy to Make: With simple ingredients and steps, anyone can whip up this cake.
This Chocolate Peanut Butter Layer Cake is a keto-friendly dessert that has the perfect balance of rich chocolate and creamy peanut butter, with only a fraction of the carbs. The cake itself is made with almond flour and sweetened with a natural keto-friendly sweetener, while the peanut butter filling uses no sugar at all! The chocolate frosting is silky smooth and complements the layers beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 10-12
- Difficulty: Medium
- Cuisine: Keto, Dessert
Ingredients List:
For the Cake:
- 2 cups almond flour
- 1/4 cup cocoa powder (unsweetened)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1/4 cup erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/4 cup strong brewed coffee (optional, to intensify the chocolate flavor)
The Peanut Butter Filling:
- 1/2 cup peanut butter (unsweetened and creamy)
- 1/4 cup unsweetened almond milk
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
For the Chocolate Frosting:
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/4 cup butter
Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottom with parchment paper for easy removal.
- Make the cake batter: In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. In a separate bowl, beat the eggs, almond milk, melted coconut oil or butter, erythritol, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth. Stir in the coffee if using.
- Bake the cake layers: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the peanut butter filling: In a medium bowl, mix the peanut butter, almond milk, powdered erythritol, and vanilla extract until smooth and creamy.
- Make the chocolate frosting: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Stir in the cocoa powder, erythritol, and butter. Continue stirring until the mixture is smooth and thickens slightly. Remove from heat and stir in the vanilla extract. Allow to cool to room temperature.
- Assemble the cake: Place the first cake layer on a cake plate. Spread a generous amount of the peanut butter filling on top. Place the second layer of cake on top and frost the entire cake with the chocolate frosting. For extra flavor, you can drizzle more peanut butter on top or sprinkle with chopped peanuts.
- Chill and serve: Refrigerate the cake for at least 30 minutes to allow the frosting to set. Slice, serve, and enjoy!
Storage Options:
- Room Temperature: Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, keep the cake in the refrigerator for up to 1 week.
- Freezer: The cake can also be frozen for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
Cooking Times & Servings:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10-12
Nutrition Information (per serving, approx.):
Calories: 320
Protein: 8g
Carbs: 6g (Net Carbs: 3g)
Fat: 28g
Fiber: 3g
This Chocolate Peanut Butter Layer Cake is sure to satisfy your sweet tooth without compromising your keto goals. It’s rich, indulgent, and perfectly balanced. I hope you give it a try! If you love it, be sure to share your results with me by leaving a review or sharing your creation on social media. Don’t forget to follow for more keto-friendly recipes!