Low Carb Birthday Cake With Peanut Butter Chocolate
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist low-carb layer cake made with almond flour and filled with chocolate pudding and peanut butter whipped cream. Sugar-free and gluten-free, this is a special occasion dessert for those watching carbs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 batch Low Carb Chocolate Pastry Cream
- 1 stick (4 oz) salted butter (softened)
- 2/3 cup low carb powdered sugar
- 2 cups almond flour
- 3/4 cup Sukrin Peanut Flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 teaspoon vanilla
- 3 large eggs
- 1 large egg white
- 1/3 cup buttermilk ((or 1/3 cup almond milk and 2 teaspoons white vinegar))
- 1/2 teaspoon stevia glycerite
- 1 cup heavy cream
- 2 tablespoons low carb powdered sugar
- 1/4 cup smooth peanut butter
- 1/16 teaspoon xanthan gum, (stabilizes the whipped cream)
- 2 six inch pans
- 1 large closed-star tip, (optional)
- 1 large round tip, (optional)
- 1 pastry bag or plastic ziploc bag, (optional)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 382mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 143mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.