Keto Peanut Butter Cookie Cake
Keto cookie cake: bake this delicious peanut butter and chocolate treat. Master a guilt-free dessert that's easy to make and perfect for any occasion.
Ingredients
- 1/2 cup creamy natural peanut butter
- 1/4 cup butter, softened
- 2/3 cup brown sugar replacement
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup sugar-free chocolate chips
Instructions
- Preheat oven to 3500F (1750C). Lightly grease a 9-inch round cake pan or line with parchment paper.
- In a large bowl, cream together the peanut butter, softened butter, and brown sugar replacement until light and fluffy, about 2-3 minutes with an electric mixer.
- Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is incorporated.
- In a separate medium bowl, whisk together the almond flour, baking powder, and salt until no lumps remain.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the sugar-free chocolate chips.
- Press the cookie dough evenly into the prepared cake pan. Bake for 18-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Let the cookie cake cool completely in the pan on a wire rack for at least 30 minutes before slicing and serving.
Notes
- For the best texture, ensure your butter is genuinely softened, not melted. It helps create a smoother, more uniform dough.
- Don't overmix the dough once the dry ingredients are added. Overmixing can develop the gluten in almond flour (though minimal) and result in a tougher cookie cake. Mix until just combined.
- Storage: Store any leftover keto cookie cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature or gently warm in a microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough once the dry ingredients are added. Overmixing can develop the gluten in almond flour (though minimal) and result in a tougher cookie cake. Mix until just combined.
- Storage: Store any leftover keto cookie cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature or gently warm in a microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.