Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup peanut butter
- 3/4 cup erythritol sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini cake pan.
- In a bowl, mix almond flour, cocoa powder, baking powder, and salt.
- In another bowl, combine peanut butter, erythritol, eggs, vanilla, and almond milk until creamy.
- Gradually add dry ingredients to the wet mixture and stir until combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool before removing from the pan.
- Serve with additional peanut butter or keto-friendly frosting if desired.
Notes
- Store leftovers in an airtight container in the refrigerator.
- This cake is best served chilled.
- Add chopped nuts or sugar-free chocolate chips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg