Chocolate peanut Butter Cake

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5 from 167 votes

Chocolate peanut Butter Cake

40 minutes
Calories 320kcal


  • 1 ounce Bakers Chocolate Bar (Unsweetened
  • 3 tablespoons peanut butter (Unsweetened, We Use This!)
  • 2 tablespoons butter (Unsweetened, We Use This!)
  • 1 tablespoon heavy whipping cream
  • 1 large eggs
  • 2 tablespoons erythritol (Unsweetened, We Use This!)
  • 7 liquid stevia (Unsweetened, We Use This!)
  • 1 tablespoon coco (Unsweetened, We Use This!)
  • 2 teaspoons coconut flour (Unsweetened, We Use This!)
  • 1/4 teaspoon baking powder (Unsweetened, We Use This!)


  • Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake.
  • You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle.**To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
  • Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
  • Add cream, egg and stevia drops to the chocolate and butter mixture.
  • Set aside.
  • Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
  • Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
  • Pour half the batter into your greased ramekin or springform pan.
  • We use a 4" springform pan for this.
  • Place the peanut butter right in the center without allowing it to run to the edges.
  • Pour the second half over the peanut butter.
  • Bake in a 400 degree oven for 13-15 minutes.
  • You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.


Calories: 320kcal

Originally posted 2019-02-20 18:09:28.

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