Keto Peanut Butter Cookie Cake: Low-Carb, Delicious Treat

Keto Peanut Butter Cookie Cake: A Low-Carb Dessert You’ll Love

Hello, my fellow dessert enthusiasts! If you're a peanut butter lover like me, then I have the perfect recipe that will make your taste buds dance with joy while keeping you on track with your keto diet. I’m talking about this Keto Peanut Butter Cookie Cake. It’s the ideal combination of soft, chewy cookie texture and rich peanut butter flavor, all while being low in carbs and sugar-free.

Peanut butter desserts are always a hit, and this cake is no exception. Whether you’re hosting a party, celebrating a special occasion, or just craving a sweet treat that won’t throw you out of ketosis, this keto-friendly cake is the answer. It’s incredibly easy to make, and I’m sure it’ll quickly become one of your favorite desserts.

Now, let’s dive into the recipe and make a cake that’s not only indulgent but also healthy!

Recipe Overview:

• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Serving Size: Makes 8 servings
• Difficulty: Easy

Ingredients for Keto Peanut Butter Cookie Cake:

For the Cookie Cake:

• 1 1/2 cups almond flour
• 1/2 cup peanut butter (smooth or crunchy)
• 1/4 cup erythritol or your preferred keto sweetener
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt

For the Peanut Butter Frosting (optional but highly recommended!):

• 1/4 cup peanut butter (smooth)
• 2 tablespoons unsweetened cream cheese, softened
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (to adjust consistency)

Step-by-Step Instructions:

1. Preheat Your Oven and Prepare the Pan:

Start by preheating your oven to 350°F (175°C). Next, grease an 8-inch round cake pan with some butter or use parchment paper to line the bottom. This will prevent the cookie cake from sticking and make it easier to remove once baked.

2. Prepare the Cookie Cake Dough:

In a large mixing bowl, combine the almond flour, erythritol, baking soda, and salt. Mix these dry ingredients well so that they’re evenly distributed.

In another bowl, cream together the softened butter and peanut butter until smooth. Then, add in the egg and vanilla extract, and stir until everything is fully combined.

Now, add the wet ingredients to the dry mixture and mix until a dough forms. The dough will be a little sticky, which is just what you want for that chewy texture we’re going for!

3. Shape the Cookie Cake:

Transfer the cookie dough into the prepared cake pan and spread it out evenly with a spatula. Don’t worry if it’s a bit thick; the dough will spread and flatten as it bakes. You can use your fingers or a spoon to smooth the top if needed.

4. Bake the Cookie Cake:

Place the pan in the preheated oven and bake for 15-18 minutes, or until the edges are golden and the center is set. If you want a chewier, gooier texture, you can take it out a minute or two early. Just be careful not to overbake, as it can become dry.

Once done, let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This cooling step is important so that the texture sets properly.

5. Prepare the Peanut Butter Frosting:

While your cookie cake is cooling, let’s make that creamy peanut butter frosting. In a small bowl, combine the peanut butter, cream cheese, powdered erythritol, and vanilla extract. Mix them together until smooth and creamy. If the frosting is too thick, add 1 tablespoon of heavy cream at a time until it reaches a spreadable consistency.

6. Frost the Cookie Cake:

Once the cookie cake is completely cooled, spread the peanut butter frosting evenly over the top. You can be generous with the frosting, as this adds that extra richness and flavor. If you prefer, you can also pipe the frosting in fun designs on top of the cake for a decorative touch.

7. Slice and Serve:

After frosting, slice your keto peanut butter cookie cake into 8 even slices. Serve and enjoy!

Nutritional Breakdown (Per Serving – 1 Slice):

• Calories: 250
• Fat: 22g
  • Saturated Fat: 7g
• Carbohydrates: 6g
  • Fiber: 3g
  • Net Carbs: 3g
• Protein: 6g

Additional Tips and Notes:

• Peanut Butter Choice: Use a natural peanut butter that’s unsweetened and without any added oils. This ensures you’re keeping the recipe as low-carb and healthy as possible.
• Sweetener Options: I’ve used erythritol in this recipe, but feel free to use monk fruit or stevia if you prefer. Just make sure to adjust the amount according to your sweetener’s sweetness level.
• Frosting Tip: If you want the frosting to have a more decadent flavor, you can add a bit of cocoa powder to make a peanut butter chocolate frosting. It’s a delicious twist!
• Serving Size: This recipe makes 8 servings, but feel free to adjust the size based on your preferences or to make smaller servings for a more indulgent treat.

Keto Notes:

• This Peanut Butter Cookie Cake is low-carb and keto-friendly, making it perfect for anyone following a ketogenic diet. Almond flour is the base, which is low in carbs, and we use erythritol as the sweetener, which doesn’t affect your blood sugar.
• The healthy fats in peanut butter and butter keep you full longer, while also providing the energy you need on a keto diet.

Health Benefits of the Ingredients:

• Almond Flour: A great alternative to regular flour, almond flour is high in fiber, vitamin E, and healthy fats. It’s a great choice for anyone looking to reduce their carb intake.
• Peanut Butter: High in healthy fats and protein, peanut butter also contains important vitamins and minerals such as vitamin E, magnesium, and potassium. Just be sure to use peanut butter with no added sugars.
• Butter: Full of healthy fats and a good source of vitamin A, butter helps maintain your body’s fat-soluble vitamins and provides rich flavor to the cake.

FAQs:

1. Can I make this cake in advance? Yes! You can make this keto peanut butter cookie cake ahead of time. Simply bake and cool the cake, then store it in an airtight container in the fridge for up to 4 days. Add the frosting just before serving.

2. Can I use a different nut butter? Yes! You can easily replace peanut butter with almond butter, cashew butter, or any nut butter you prefer. Just make sure the nut butter you use is unsweetened and free from added sugars.

3. Can I make this cake without the frosting? Absolutely! If you prefer a simpler cake, you can skip the frosting and enjoy the rich peanut butter flavor of the cookie cake on its own.

4. Can I freeze this cake? Yes, you can freeze the cookie cake! Envelop it securely with plastic wrap and aluminum foil, then place it in a sealed container. It can be stored in the freezer for as long as 2 months. When you’re ready to eat, thaw it in the fridge overnight and add the frosting before serving.

Final Thoughts:

There you have it, friends—an indulgent, low-carb treat that’s packed with peanut butter goodness. This Keto Peanut Butter Cookie Cake is soft, chewy, and oh-so-delicious, making it the perfect dessert for any occasion. Whether you're hosting a get-together or treating yourself to something special, this cake will surely be a crowd-pleaser.

I hope you enjoy making this cake as much as I did. Remember, keto-friendly doesn’t mean sacrificing flavor, and with this recipe, you get all the sweetness and richness of peanut butter in a low-carb format. So, go ahead, bake yourself a batch of this delightful cake, and enjoy every bite! Happy baking!