Description
A delightful mini keto cake made with peanut butter and chocolate, perfect for satisfying your sweet tooth while staying low-carb.
Ingredients
Scale
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated erythritol (or your preferred keto sweetener)
- 1 large egg
- 1/4 cup unsweetened peanut butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini cake pan or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, salt, and erythritol until well combined.
- In another bowl, mix the egg, peanut butter, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- If using, fold in the sugar-free chocolate chips.
- Pour the batter into the prepared mini cake pan, smoothing the top with a spatula.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, try adding a tablespoon of unsweetened cocoa powder to the peanut butter mixture.
- You can top the cooled cake with a dollop of whipped cream made from heavy cream and a keto-friendly sweetener for an extra treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg