Description
A delicious low-carb dessert that satisfies your sweet cravings with the rich flavor of peanut butter.
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup granulated erythritol
- 4 large eggs
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder (optional)
- 1/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan with cooking spray or butter.
- In a large mixing bowl, combine the creamy peanut butter and erythritol. Mix until well blended.
- Add the eggs one at a time, mixing well after each addition.
- Gradually stir in the almond flour, baking powder, salt, and optional cocoa powder until the mixture is smooth.
- Pour in the almond milk and vanilla extract. Mix until fully incorporated.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- This cake can be served with whipped cream or sugar-free frosting for added flavor.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Keywords: KetoDessert, PeanutButterCake, LowCarb, GlutenFree, SugarFree, Baking, DessertRecipe, HealthyEating, KetoFriendly, DeliciousBaking