Keto chocolate cake with peanut buttercream

The perfect keto birthday cake that everybody will love.Amazingly moist chocolate cake with creamy peanut buttercream frosting.


  • 1 cup almond flour

  • ¾ cup granulated erythritol

  • ½ cup unsweetened cocoa powder

  • 1½ tbsp ground psyllium husk powder

  • 1 tbsp baking powder

  • ¼ tsp salt

  • 4 eggs

  • 8 oz. cream cheese

  • 4 oz. salted butter, melted

Peanut buttercream frosting

  • 8 oz. salted butter, room temperature

  • 8 oz. cream cheese

  • ½ cup unsalted and sugar free peanut butter

  • ¼ cup powdered erythritol

  • 2 tsp vanilla extract


  1. Position rack in middle of oven and preheat to 350°F (180°C).

  2. Combine almond flour, sweetener, cocoa powder (sift to eliminate lumps), ground psyllium husk powder, baking powder and salt in a medium sized bowl. Whisk until thoroughly combined. Set aside.

  3. In a big bowl, combine cream cheese and melted butter with an electric mixer. Add eggs, one at a time, while mixing continuously. Mix for a couple of minutes until combined and smooth.

  4. Add flour mixture into egg bowl and whisk for a couple of minutes until cake batter is smooth.

  5. Grease two 7-inch (18 cm) cake pans — or make one at a time if you only have one pan. Pour half of batter in each cake pan and spread out evenly. Bake in oven for 25–30 minutes or until a toothpick inserted in the middle comes out clean.

  6. Allow to cool for at least 10 minutes in pan before transferring to a rack to cool. Wrap layers with plastic wrap and place in the refrigerator to cool completely, preferably overnight.

Net carbs: 4 % (7 g)

Fiber: 4 g

Fat: 88 % (63 g)

Protein: 7 % (12 g)

kcal: 633

1 hour preparation 30 minutes cooking time


Feel free to exchange the peanut butter for any other nut butter of your liking. Hazelnuts and chocolate is another winning combination. You could also skip it completely and you'll have tasty vanilla frosting.

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