Description
A deliciously rich and moist mini keto cake that combines the flavors of peanut butter and chocolate.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini cake pan.
- In a bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk together peanut butter, eggs, vanilla extract, and almond milk until smooth.
- Combine the dry ingredients with the wet ingredients and mix until well combined.
- Fold in the sugar-free chocolate chips.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Can be served with whipped cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 63mg