Keto Peanut Butter Cookie Cake
A delicious keto-friendly peanut butter cookie cake, perfect for a sugar-free treat with a rich chocolate frosting. Enjoy this low-carb delight!
Equipment
- 8-inch Round Cake Pan
- Large Bowl
- Small microwave-safe bowl
- Medium Bowl
- Piping bag (optional)
- Star Tip (optional)
- Sharp Knife
Ingredients
For the Cake
- 1/2 cup creamy natural peanut butter sugar-free recommended
- 1/4 cup softened unsalted butter
- 2/3 cup brown sugar substitute keto-friendly
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups blanched almond flour
- 1/4 cup collagen protein powder for amazing chewiness!
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup sugar-free chocolate chips
For the Frosting
- 1/3 cup softened unsalted butter
- 1 ounce softened cream cheese
- 1/4 cup powdered keto sweetener
- 1/2 teaspoon vanilla extract
- 1 ounce sugar-free chocolate chips
- 1 tablespoon room temperature heavy whipping cream
- 2 tablespoons chopped peanuts optional, for garnish
Instructions
- Prep for the Cake: Preheat your oven to 325°F. Lightly grease an 8-inch round cake pan (one with a removable bottom works best!). Line the bottom with a circle of parchment paper and grease that too.
- Mix Wet Ingredients: In a large bowl, beat together the peanut butter, softened butter, and brown sugar substitute until the mixture is light and creamy. Stir in the egg and vanilla extract until everything is well combined.
- Add Dry Ingredients: Now, add the almond flour, collagen protein powder, baking powder, and salt to the wet mixture. Beat until just combined – don't overmix! Gently fold in the sugar-free chocolate chips by hand.
- Bake the Cake: Spread the cookie batter evenly into your prepared pan. Bake for 20 to 25 minutes, or until the center looks puffy and the edges turn a lovely golden brown. It will still feel quite soft when it comes out. Let it cool completely in the pan.
- Release the Cake: Once fully cooled, run a sharp knife around the edges to loosen the cake. If you have a pan with a removable bottom, simply lift the sides away. If not, carefully flip the cake onto a plate, then flip it back upright.
- Make the Frosting: In a small, microwave-safe bowl, melt the chocolate chips for the frosting in 30-second bursts, stirring until smooth. Set it aside to cool for a few minutes.
- Whip the Frosting: In a medium bowl, beat the softened butter and cream cheese until smooth and creamy. Beat in the powdered keto sweetener, then the vanilla extract.
- Combine & Decorate: Stir the slightly cooled melted chocolate into the butter mixture until well combined. Add the heavy whipping cream and beat until just blended. Transfer the frosting to a piping bag fitted with a star tip (or just use a spoon for a rustic look!). Pipe decoratively around the edges of your cookie cake.
- Garnish (Optional): Sprinkle with chopped peanuts if you like – it adds a delightful crunch and hides any piping imperfections!
Notes
This recipe is a delicious way to enjoy a sweet treat while staying true to a keto lifestyle. The combination of peanut butter and chocolate is irresistible, and the added collagen makes for a wonderfully chewy texture.
Nutrition Information (per serving):
- Calories: 286 kcal
- Total Carbohydrates: 8.8g
- Net Carbohydrates: 4.5g
- Fats: 25g
- Protein: 8.2g
