Low Carb Birthday Cake With Peanut Butter Chocolate
Ingredients
Chocolate Pastry Cream
Peanut Butter Cake
-
1
stick (4 oz)
salted butter, softened
-
⅔
cup
low carb powdered sugar
-
2
cups
almond flour
-
¾
cup
Sukrin Peanut Flour
-
½
teaspoon
baking soda
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
¼
teaspoon
xanthan gum
-
1
teaspoon
vanilla
-
3
large
eggs
-
1
large
egg white
-
⅓
cup
buttermilk (or almond milk and white vinegar)
-
½
teaspoon
stevia glycerite
Peanut Butter Whipped Cream
-
1
cup
heavy cream
-
2
tablespoons
low carb powdered sugar
-
¼
cup
smooth peanut butter
-
1/16
teaspoon
xanthan gum
Other
-
2
six inch pans
-
1
large
closed-star tip (optional)
-
1
large
round tip (optional)
-
1
pastry bag or plastic ziploc bag
Instructions
- Prepare the chocolate pastry cream and refrigerate until needed, ideally the day before.
- Preheat the oven to 350°F and prepare the cake pans with parchment and baking spray.
- In one bowl, mix the eggs, buttermilk, vanilla, and stevia glycerite; in another bowl, combine the dry ingredients.
- Cream the butter and sweetener until fluffy, then add eggs and mix well.
- Gradually combine the dry and wet ingredients, mixing well after each addition.
- Divide the batter between the prepared pans and bake at 400°F for 8 minutes, then reduce the temperature and bake for an additional 30-35 minutes.
- Cool the cakes completely before assembly.
- For the whipped cream, mix peanut butter, sweetener, and a portion of cream until smooth, then gradually add the remaining cream and whip until stiff.
- Assemble the cake by slicing the tops off the cakes, layering with whipped cream and chocolate pastry cream in between.
- Decorate the cake with whipped cream and chocolate rosettes.
Nutrition Facts (estimated)
Servings
12
Calories
414
Total fat
39g
Total carbohydrates
10g
Total protein
12g
Sodium
20mg
Cholesterol
20mg
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