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{BLISSful Recipe} Peanut Butter Cup Fudge Cake

Hey guys! So, I showed you all this amazing Peanut Butter Cup Fudge Cake in our private community support group ( Keto With Courtney FB Group), and I promised to share the recipe this week-so, here it is!

This cake is decadent and delicious. It's rich and calorically dense and should be an occasional "treat" item used for special occasions or events or anytime you need to really impress with your Keto baking skills. This cake holds up and tastes best cold ( as do most low carb baked goods) so don't skimp on the chilling time as mentioned below. Taste your batter for sweetness as you go, and add or take away as desired. I have not used any other sweeteners with this recipe, but imagine Swerve would do well in this recipe as well.

Please take photos and tag me when you share if you make this cake-I'd love to see how you and your family enjoy it!


Cake Ingredients:

1/2 Cup Almond Flour

1/3 Cup Pressed Peanut Flour

1/3 Cup Whey Protein Isolate (unflavored)

1/3 Cup Oat Fiber

1/3 Cup Cocoa Powder

1 Cup THM Gentle Sweet

1/2 tsp. Baking Soda

2 tsp. Baking Powder ( Aluminum-Free)

1/4 tsp. Mineral Salt

1/3 Cup Melted Butter

1/2 T. Vanilla

3 Eggs

1/4-1/2 Cup Unsweetened Cashew Milk

Frosting Ingredients:

1/2 Cup Softened Butter

1 Cup Pressed Peanut Flour

2 T. Peanut Butter (Sugar-Free)

1/2 Cup THM Gentle Sweet

1 T. Vanilla Extract

1/4 tsp Mineral Salt

1/2-1 Cup Unsweetened Cashew Milk

Place all frosting ingredients into large mixing bowl, and mix until combined. Chill/refrigerate until ready to frost cake.

Pre-Heat Oven to 350 degrees F.

Whisk together flours, then cocoa powder, baking soda, baking powder, and salt. Once well combined, stir in the melted butter, vanilla, and cashew milk. Next, add eggs ( ONE AT A TIME) blending thoroughly after each egg. Now slowly add in your cashew milk starting with the smaller amount and continue mixing while adding until desired cake batter consistency is reached. Batter should be thick but semi pourable.

Pour batter into 2 greased and parchment paper lined round cake pans, and bake until toothpick inserted in center is able to be removed with no cake batter showing (about 30-35 minutes).

Remove cake from oven, and remove from pan by pulling the parchment paper from the pan. Cool cake on cooling rack, or in the fridge for a minimum of 1 hour.

Once cake is completely cooled, add frosting to cake, one layer at a time. Slice, top with Sugar-Free Chocolate Chips, Chopped Peanuts, or a dollop of Sugar-Free whipping cream, and enjoy!

Recipe Makes 10-12 Cake Slices

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