CHOCOLATE PEANUT BUTTER CAKE
Fat 32g
Carbohydrates 10g
Protein 10g
Course:
Dessert
Calories: 366 kcal
Ingredients
- 1 oz Unsweetened Bakers Chocolate
- 2-3 tbsp Peanut Butter
- 2 tbsp Butter
- 1 tbsp Heavy Whipping Cream
- 1 large Egg
- 2 tbsp Erythritol
- 5-7 drops Liquid Stevia
- 1 tbsp Unsweetened Cocoa Powder
- 2 tsp Coconut flour
- 1/4 tsp Baking powder
Instructions
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1. Combine baker’s chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
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2. Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
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3. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
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4. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
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5. Pour half the batter into your greased ramekin or spring form pan. We use a 4" spring form pan for this.
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6. Place the peanut butter right in the center without allowing it to run to the edges.
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7. Pour the second half over the peanut butter.
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8. Bake in a 400 degree oven for 13-15 minutes.
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9. You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
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10. Serve immediately and enjoy!
