Description
A deliciously rich and satisfying mini cake perfect for those following a keto diet, combining peanut butter and chocolate flavors.
Ingredients
Scale
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup erythritol
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsweetened peanut butter
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a small cake pan.
- In a bowl, mix together the almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, then add the peanut butter, almond milk, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- Allow to cool before slicing and serving.
Notes
- For an even richer flavor, serve with a dollop of whipped cream or a drizzle of sugar-free chocolate sauce.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg