keto, gf peanut flour chocolate cake with peanut butter buttercream
Original recipe: https://northernnester.com/peanut-flour-chocolate-cake/
CAKE INGREDIENTS:
- 1 1/2 cups peanut flour
- 3/4 cup Lakanto Classic Monkfruit Sweetener (OR use Gentle Sweet in half the amount)
- 1/3 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp mineral salt
- 4 eggs
- 1 cup unsweetened cashew or almond milk
- 1/3 cup butter, melted
- 2 tsp vanilla extract
Peanut butter buttercream frosting:
- 1/2 cup butter, soft
- 3/4 cup Lakanto Powdered Sugar Substitute
- 1/2 cup smooth natural peanut butter
- 2 tbsp half & half
- 1 tsp vanilla extract
DIRECTIONS:
- Preheat oven to 350 F. Line the bottom of two 9″ cake pans with parchment paper.
- In a large mixing bowl, stir peanut flour, sweetener, cocoa powder, baking soda, baking powder, and salt together until well combined. Add in eggs, nut milk, melted butter, and vanilla. Beat together until smooth. The batter will be runny. Divide evenly between prepared cake pans. Bake for 25 minutes, or until a toothpick comes out clean. Cool for 15 minutes in the pan before inverting onto a cooling rack.
- To make the peanut butter buttercream beat butter and sweetener together on high for several minutes until whipped and fluffy. Add in peanut butter, half & half, and vanilla. Beat together on high for 2-3 minutes until very light.
- To assemble, spread a layer of frosting on the top of one cake. Layer the second cake on top. Scoop the remaining frosting into a piping bag and decorate the top and sides as desired. Optional: garnish with peanuts, and melted chocolate drizzle.
Nutrition Facts: (12 servings)
Cake:
- Carbs: 7g *counting 25% of carb in monk fruit
- Fiber: 2g
- Protein: 7g
- Fat:7g
Frosting:
- Fat: 14g
- Carb: 5.5g *Counting 25% of carbs in monk fruit
- Fiber: 1g
- Protein: 3g
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