Dark Chocolate Peanut Butter Layer Cake – Low Carb and Gluten-Free
Dark Chocolate Peanut Butter Layer Cake – Low Carb and Gluten-Free is a gluten free recipe with 20 servings. For $1.26 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 358 calories, 10g of protein, and 34g of fat. This recipe is liked by 384 foodies and cooks. A mixture of butter, salt, apple cider vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by All Day I Dream About Food. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. If you like this recipe, you might also like recipes such as Dark Chocolate Peanut Butter Layer Cake – Low Carb and Gluten-Free, Low carb, gluten free peanut butter and dark chocolate breakfast muffins, and Chocolate Peanut Butter Dirt Cake – Low Carb and Gluten-Free.
Servings: 20
Ingredients:
2 cups almond flour
3/4 cup almond milk
1 tbsp apple cider vinegar (omit if using baking powder)
1 1/2 tsp baking soda OR 1 tbsp baking powder
1/2 cup butter, softened
4 tbsp butter, softened
5 tbsp butter
2/3 cup dark cocoa
1/3 cup Coconut flour
8 ounces cream cheese, softened
1/2 tsp cream of tartar (omit if using baking powder)
1 cup creamy peanut butter (I do not recommend natural peanut butter here)
4 large eggs
1 cup heavy cream
1 tbsp instant coffee
1/2 tsp salt
1/4 tsp Stevia Extract
1/4 cup powdered Swerve Sweetener
3/4 cup Swerve Sweetener
1 cup powdered Swerve Sweetener
2 oz unsweetened chocolate
1/2 tsp vanilla extract
1 tsp vanilla extract
1/3 cup unflavoured whey protein powder
Equipment:
oven
whisk
bowl
wire rack
sauce pan
Cooking instruction summary:
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. 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 to drip down sides. Let set 20 minutes before serving.
Step by step:
1. Preheat oven to 325F and grease 3 8-inch round cake pans well. Line bottom of pans with circles of parchment and grease parchment.
2. In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein powder, instant coffee, baking soda, cream of tartar and salt.
3. In a large bowl, beat butter with sweetener until well combined. Beat in eggs, vanilla extract, and stevia extract.
4. 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.
5. 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.
6. Remove and let cool in pans 10 minutes, then flip out onto a wire rack to cool completely.
7. In a large bowl, beat cream cheese, butter and peanut butter until well combined.
8. Beat in sweetener, cream and vanilla extract until mixture is smooth.
9. 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.
10. Add remaining layer and spread remaining frosting over top and sides of cake.
11. Refrigerate cake until frosting is firm, about 2 hours.
12. In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.
13. Stir in powdered sweetener and vanilla extract.
14. Let cool 5 to 10 minutes, until thickened but still pourable.
15. Pour over top of cake, allowing it to drip down sides.
16. Let set 20 minutes before serving.
Nutrition Information:
covered percent of daily need
