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Low Carb Chocolate Cake with Peanut Butter Frosting

Super Easy Low Carb Cake! 
Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

Chocolate Cake

  • 4 Eggs
  • 1/4 Cup Butter, softened unsalted, Kerigold
  • 1/2 Cup Swerve granulated sweetener
  • 1 Tsp Vanilla Extract
  • 1 Cup Heavy Cream
  • 6 Tbsp Coconut Flour
  • 1 Cup Almond Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 5 Tbsp Unsweetened cocoa powder

Peanut Butter Frosting

  • 1 Cup Butter, softened Unsalted, Kerigold
  • 1 Cup Peanut Butter
  • 1 Cup Swerve Confectioners Sweetener
  • 1 Tsp Vanilla Extract
  • 5 Tbsp Heavy Cream

Instructions

Chocolate Cake

  • Pre heat oven to 350 degrees F. In a large bowl, using a hand or stand mixer combine butter and sweetener. Then add the egg, vanilla, heavy cream, and mix.
  • Add all the dry ingredients slowly and mix well! Grease or line a 9x12 inch pan. Pour batter evenly into pan and bake 350 F for 25 minutes. Allow to cool before cutting and frosting! 

Peanut Butter Frosting

  • While cake is baking make frosting. In a large bowl using a stand mixer or hand mixer, cream together butter and peanut butter. Next add in the vanilla, heavy cream, confectioners swerve, and mix well! Put in the refrigerator until ready to use. 
  • Once cake is cooled, cut into 4 equal pieces. Add frosting between each cake layer. Then frost the rest of the outside. *Optional to use piping bag to design.