Keto Peanut Butter Cookie Cake: The Ultimate Low-Carb Dessert

There’s something incredibly comforting about the combination of peanut butter and chocolate, especially when it comes together in a soft, chewy cookie cake that won’t break your carb bank. If you’ve been missing indulgent desserts on your keto journey, your search ends here. This Keto Peanut Butter Cookie Cake is the answer to those persistent sweet cravings while keeping your macros in check.

After a long day of meetings and errands, I found myself wanting something sweet yet guilt-free. This easy keto peanut butter cookie cake came to the rescue – with its rich, nutty aroma filling my kitchen and its tender crumb providing that perfect bite of satisfaction. The combination of natural peanut butter and sugar-free chocolate chips creates a dessert that’s not just low in carbs but genuinely delicious enough to serve to non-keto friends and family.

What makes this best keto peanut butter cookie cake truly special is how it maintains that authentic cookie cake texture and flavor without the carbs. The almond flour base provides structure while keeping it gluten-free, and the sugar alternatives ensure you get all the sweetness with none of the glucose spike. Let’s dive into this crowd-pleasing recipe that might just become your new favorite keto dessert.

Why You’ll Love This Keto Peanut Butter Cookie Cake

• ✅ This low carb keto peanut butter cookie cake has only 4g net carbs per serving!
• ✅ Ready in just 35 minutes – perfect for satisfying sudden dessert cravings
• ✅ This sugar-free keto peanut butter cookie cake tastes just like the high-carb version
• ✅ The almond flour keto peanut butter cookie cake base provides a perfect tender crumb texture
• ✅ Easily customizable with different mix-ins or toppings to keep it interesting
• ✅ Makes an impressive dessert for gatherings where even non-keto friends will ask for seconds
• ✅ The best keto peanut butter cookie cake for celebrations that won’t kick you out of ketosis

Ingredients for Keto Peanut Butter Cookie Cake

For the Cookie Cake:

• 1/2 cup (129g) creamy natural peanut butter (no added sugar)
• 1/4 cup (56.75g) butter, softened
• 2/3 cup (133.33g) brown sugar replacement (like Swerve Brown or Lakanto Golden)
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• 1 1/2 cups (168g) almond flour
• 1/4 cup (27g) collagen protein powder (unflavored)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup (60g) sugar-free chocolate chips
• 1/3 cup (75.67g) butter, softened
• 1 ounce (28.35g) cream cheese, softened
• 1/4 cup (47.5g) powdered sweetener (like Swerve Confectioners)
• 1/2 tsp vanilla extract
• 1 ounce (28.35g) sugar-free chocolate chips, melted
• 1 tbsp heavy whipping cream, room temperature
• 2 tbsp chopped peanuts, for garnish (optional)
• For a dairy-free version, use coconut oil instead of butter and dairy-free cream cheese
• No collagen powder? Substitute with additional almond flour (1:1 ratio)
• For a crunchy texture, use natural chunky peanut butter instead of creamy
• Try adding a tablespoon of cocoa powder to the batter for a chocolate keto peanut butter cookie cake with chocolate chips

How to Make Keto Peanut Butter Cookie Cake – Step by Step

Step 1: 

Preheat your oven to 350°F (175°C). Line an 8 or 9-inch round cake pan with parchment paper and spray with non-stick cooking spray.

Step 2: 

In a large mixing bowl, cream together the softened butter and peanut butter until smooth and well combined.

Step 3: Add the brown sugar replacement and beat until light and fluffy, about 2-3 minutes. This aerates the mixture for a softer cookie cake.

Step 4: 

Beat in the egg and vanilla extract until fully incorporated.

Step 5:

 In a separate bowl, whisk together the almond flour, collagen protein powder, baking powder, and salt.

Step 6:

 Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Step 7:

 Fold in the sugar-free chocolate chips, saving a small handful to sprinkle on top.

Step 8:

 Press the dough evenly into the prepared pan. The dough will be slightly sticky, so you can wet your fingers lightly to help prevent sticking.

Step 9:

Bake for 15-18 minutes, or until the edges are golden brown and the center is set but still slightly soft. For a moist keto peanut butter cookie cake recipe, be careful not to overbake.

Step 10:

 Allow to cool completely in the pan before removing and frosting.

Step 11: 

Beat the softened butter and cream cheese together until smooth and fluffy.

Pro Tips for Making the Best Keto Peanut Butter Cookie Cake

• Use room temperature ingredients for the smoothest batter and best texture
• For the richest peanut butter flavor, choose a high-quality natural peanut butter (just peanuts and salt)
• To get clean slices, chill the frosted cake for 30 minutes before cutting with a warm knife
• Want a firmer cookie cake? Add an extra 2-3 minutes to the baking time
• The secret to a perfectly textured healthy keto peanut butter cookie cake is to not overmix the batter
• For a moister texture, you can add 2 tablespoons of sour cream to the batter

Best Ways to Serve Keto Peanut Butter Cookie Cake

This gluten-free keto peanut butter cookie cake is incredibly versatile and can be served in numerous delicious ways:

1. Top with a scoop of keto vanilla ice cream for an extra special dessert
2. Pair with unsweetened almond milk or a keto-friendly coffee for a satisfying snack
3. Cut into smaller pieces and serve as part of a keto dessert platter alongside our Keto Chocolate Truffles
4. For a special occasion, add a few birthday candles for a keto-friendly birthday cake alternative

The best way to serve this keto peanut butter cookie cake is slightly chilled but not cold from the refrigerator. This allows the flavors to shine while maintaining the perfect texture.

Nutritional Information for Keto Peanut Butter Cookie Cake

Per serving (1/12 of cake):

• Calories: 285
• Fat: 26g
• Total Carbs: 8g
• Fiber: 4g
• Net Carbs: 4g
• Protein: 9g
• Sugar Alcohols: 3g

This low carb keto peanut butter cookie cake fits perfectly into a ketogenic diet, with minimal impact on blood sugar levels thanks to the sugar-free sweeteners and high fat content.

Storage & Leftovers

Your easy keto peanut butter cookie cake can be stored in an airtight container:

• At room temperature: 2 days
• In the refrigerator: Up to 1 week
• In the freezer: Up to 3 months (unfrosted)

To freeze portions, wrap individual slices in plastic wrap and then place in a freezer bag. Thaw overnight in the refrigerator for best results.

For reheating, microwave refrigerated slices for 10-15 seconds to restore that fresh-baked texture. Frozen slices should be thawed before reheating.

Frequently Asked Questions

Is this Keto Peanut Butter Cookie Cake really sugar-free?

Yes! This recipe uses sugar alternatives like erythritol or monk fruit that have zero net carbs and don’t affect blood sugar levels, making it a true sugar-free keto peanut butter cookie cake.

Can I make this Keto Peanut Butter Cookie Cake ahead of time?

Absolutely! You can prepare the cookie cake base up to 3 days in advance and store it, wrapped well, at room temperature. Add the frosting the day you plan to serve for the freshest result.

How do I know when my Keto Peanut Butter Cookie Cake is done baking?

The edges should be golden brown, and the center should be set but still slightly soft to the touch. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.

Can I make this recipe nut-free?

For a nut-free version, you can substitute sunflower seed butter for the peanut butter and coconut flour for the almond flour (use 1/3 the amount of coconut flour as it’s more absorbent). Note that sunflower seed butter may cause a green reaction with baking soda, but it’s perfectly safe to eat.

Conclusion

This Keto Peanut Butter Cookie Cake brings together all the flavors and textures you love about traditional cookie cakes without the carbs that would kick you out of ketosis. Whether you’re celebrating a special occasion or simply treating yourself after a long week, this dessert delivers satisfaction without compromise.

The combination of rich peanut butter, chocolate chips, and a perfectly tender crumb makes this best keto peanut butter cookie cake a recipe you’ll return to again and again. It’s proof that following a ketogenic lifestyle doesn’t mean giving up delicious desserts – in fact, it might just introduce you to your new favorite treat!

Have you tried making this keto peanut butter cookie cake? Share your experience in the comments below, and don’t forget to tag us on social media with your creations. We love seeing how you customize this versatile recipe to make it your own!

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