Dark Chocolate Peanut Butter Layer Cake – Low Carb and Gluten-Free
Yield: 20 servings
My best low carb chocolate cake recipe yet! Rich chocolate flavour with a creamy peanut butter frosting and sugar free chocolate ganache.
- 2 cups almond flour
- 2/3 cup dark cocoa
- 1/3 cup Coconut flour
- 1/3 cup unflavoured whey protein powder
- 1 tbsp instant coffee
- 1 1/2 tsp baking soda OR 1 tbsp baking powder
- 1/2 tsp cream of tartar (omit if using baking powder)
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup Swerve Sweetener
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp Stevia Extract
- 3/4 cup almond milk
- 1 tbsp apple cider vinegar (omit if using baking powder)
- Peanut Butter Frosting:
- 8 ounces cream cheese, softened
- 4 tbsp butter, softened
- 1 cup creamy peanut butter (I do not recommend natural peanut butter here)
- 1 cup powdered Swerve Sweetener
- 1 cup heavy cream
- 1 tsp vanilla extract
- Chocolate Ganache:
- 5 tbsp butter
- 2 oz unsweetened chocolate
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
Preheat oven to 325F and grease 3 8-inch round cake pans well. Line bottom of pans with circles of parchment and grease parchment.
In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein powder, instant coffee, baking soda, cream of tartar and salt.
In a large bowl, beat butter with sweetener until well combined. Beat in eggs, vanilla extract, and stevia extract.
Beat in half of the almond flour mixture, and then almond milk and apple cider vinegar. Beat in remaining almond flour mixture until well combined.
Divide batter evenly among prepared cake pans and bake 22 to 25 minutes, until set and a tester inserted in the center comes out clean.
Remove and let cool in pans 10 minutes, then flip out onto a wire rack to cool completely.
Peanut Butter Frosting:
In a large bowl, beat cream cheese, butter and peanut butter until well combined.
Beat in sweetener, cream and vanilla extract until mixture is smooth.
Place one layer of cake on a serving platter and spread top with about 3/4 cup of frosting. Top with another layer and another 3/4 cup frosting. Add remaining layer and spread remaining frosting over top and sides of cake.
Refrigerate cake until frosting is firm, about 2 hours.
In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.
Stir in powdered sweetener and vanilla extract.
Let cool 5 to 10 minutes, until thickened but still pourable.
Pour over top of cake, allowing it do drip down sides.
Let set 20 minutes before serving.
Serves 20. Each serving has 11 g of carbs and 5 g of fiber. Total NET CARBS = 6 g.
369 Calories; 34g Fat (78.2% calories from fat); 11g Protein; 11g Carbohydrate; 5g Dietary Fiber; 101mg Cholesterol; 380mg Sodium.