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Keto Peanut Butter Earthquake Cake That Will Wow Your Guests

Keto Peanut Butter Earthquake Cake That Will Wow Your Guests

Indulge in this sugar-free, keto-friendly dessert that combines delightful flavors of chocolate and peanut butter, making it a perfect treat for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Almond Flour Substitute with sunflower seed flour for nut-free options.
  • 1 cup Swerve Sweetener Can also use Erythritol or Monk Fruit Sweetener.
  • 1/2 cup Cocoa Powder Use unsweetened varieties for the best result.
  • 1 tbsp Baking Powder Check freshness for optimal performance.
  • 1/2 tsp Salt Balances sweetness and enhances flavors beautifully.
  • 4 Large Eggs Flaxseed meal mixed with water can be a vegan substitution.
  • 1/2 cup Butter (Melted) Coconut oil works as a dairy-free alternative.
  • 1/2 cup Water Adjust as needed based on the batter consistency.
  • 1 tsp Vanilla Extract Enhances the cake's overall flavor profile.
For the Cream Cheese Mixture
  • 8 oz Cream Cheese Opt for dairy-free cream cheese for a vegan version.
  • 1/2 cup Natural Peanut Butter Ensure it's sugar-free for keto compliance.
  • 1/2 cup Powdered Swerve Sweetens the cream cheese mixture without adding any grit.
  • 1/4 cup Almond Milk Or half water/half cream to adjust consistency.
For the Toppings
  • 1 cup Dark Chocolate Chips (Sugar-Free) Adds delightful richness and a little crunch.
  • 1/2 cup Salted Peanuts (Chopped) Enhances the peanut flavor.
  • 1/2 cup Sugar-Free Peanut Butter Cups (Chopped) Elevates the overall flavor experience.

Equipment

  • 9x13 baking pan
  • mixing bowls
  • whisk
  • measuring cups
  • Spatula

Method
 

How to Make Keto Peanut Butter Earthquake Cake
  1. Preheat your oven to 325ºF and grease a 9×13 glass or ceramic baking pan.
  2. Whisk together the dry ingredients in a bowl: almond flour, Swerve Sweetener, cocoa powder, baking powder, and salt.
  3. Combine the wet ingredients in another bowl: eggs, melted butter, water, and vanilla. Mix thoroughly until smooth, then pour into the greased pan.
  4. Beat the cream cheese, natural peanut butter, and softened butter until silky smooth. Add in the powdered Swerve, almond milk, and vanilla; mix well.
  5. Dollop the cream cheese mixture over the cake batter, and gently swirl it through with a knife.
  6. Sprinkle dark chocolate chips and chopped salted peanuts on top of the batter.
  7. Bake for 35 to 45 minutes until the edges are set and the center is slightly jiggly.
  8. Top with chopped sugar-free peanut butter cups after baking, and let the cake cool before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 5gProtein: 7gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Optional: Serve warm with a dollop of whipped coconut cream for an extra treat. Store leftovers in an airtight container for up to 7 days.

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