Equipment
-
3 8-inch metal baking pans
Ingredients
Cake
- 2 cups almond flour
- 3/4 cup Swerve Sweetener or other granular sweetener
- 6 tbsp dark cocoa powder or Dutch process
- 1/3 cup unflavoured whey protein powder or egg white protein powder
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream softened
- 3 large eggs
- 1 tsp vanilla extract
- 2 to 4 tbsp water
Peanut Butter Frosting
- 3/4 cup creamy peanut butter
- 4 ounces cream cheese softened
- 1/2 cup butter softened
- 3/4 cup Swerve Confectioners or other powdered sweetener
- 1 tsp vanilla extract
- 3/4 cup heavy whipping cream
Chocolate Glaze
- 1/4 cup heavy whipping cream
- 1 oz unsweetened chocolate chopped
- 1 tbsp Swerve Confectioners
- 1 tbsp allulose granular
Instructions
Cake
-
Preheat oven to 325ºF and grease three 8-inch round cake pans well. Line the bottom of the pans with circles of parchment and grease the parchment.
-
In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
-
Stir in the sour cream, eggs, and vanilla. Stir in the water one tablespoon at a time until the batter is thick but pourable.
-
Divide batter evenly among prepared cake pans and bake 15 to 20 minutes, or until just firm to the touch.
-
Remove and let cool completely in the pans.
Peanut Butter Frosting
-
In a large bowl, beat the peanut butter, cream cheese, and butter together until very smooth, about 2 minutes. Beat in the sweetener and vanilla extract.
-
In a separate bowl, whip the cream until it holds stiff peaks. Fold into the peanut butter mixture until no streaks remain.
To Assemble
-
Place one layer of cake on a serving platter and spread with about one quarter of the frosting. Top with another layer of cake and another quarter of the frosting.
-
Add the remaining layer of cake and spread the top and sides with the remaining frosting. Refrigerate for one hour to firm up.
Chocolate Glaze
-
In a small saucepan over medium heat, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt.
-
Add the sweeteners and whisk to combine. Let cool a few minutes to thicken, and then slowly drizzle over the top of the cake along the edges, letting it drip down the sides.
-
Smooth the remaining glaze over the top of the cake. Top with keto peanut butter cups and sprinkles, if desired.
Notes
Storage Instructions: You can store the cake, carefully wrapped up, in the fridge for up to 5 days. You can also freeze the cake for several months. If you have cut into it already, make sure that the exposed sides have plastic wrap or waxed paper against them so that they don’t dry out.
Sweetener Options: You can use other granular sweeteners in the cake layers, but the baking time may change so keep your eye on them. Additionally, any confectioners-style sweetener should work in the frosting. I do find that allulose can make things a little softer so allow it to firm up properly in the fridge before adding the glaze.
Nutrition
Serving: 1serving = 1/16th of cake | Calories: 338kcal | Carbohydrates: 8.6g | Protein: 10.3g | Fat: 28.8g | Fiber: 3.2g
