Keto Mini Peanut Butter Chocolate Cake Recipe – Easy & Delicious!

If you love peanut butter and chocolate but don’t want the sugar and carbs that usually come with it, this Keto Mini Peanut Butter Chocolate Cake is exactly what you need. It’s rich, moist, and perfectly sized for one or two people, so you don’t have to worry about leftovers tempting you.

This cake is made with simple ingredients you probably already have in your keto pantry, and it only takes about 20 minutes from start to finish. Whether you need a quick dessert, a birthday treat, or just something sweet without the guilt, this will hit the spot.

Why You’ll Love This Keto Mini Cake

• Low in carbs & sugar-free – Perfect for a keto or low-carb lifestyle.
• Super easy to make – No complicated steps or special equipment.
• Peanut butter & chocolate combo – A classic duo that never disappoints.
• Single-serving or double it up – No huge cake sitting around to tempt you.
• Moist & fluffy – No dry, crumbly keto cake here!

Ingredients You’ll Need

Most of these are pantry staples if you follow a keto diet. If not, you can easily find them at any grocery store or online.

For the Cake:

• 3 tbsp almond flour
• 1 tbsp cocoa powder (unsweetened)
• 1 tbsp granulated sweetener (erythritol, monk fruit, or allulose)
• ½ tsp baking powder
• 1 tbsp peanut butter (natural, sugar-free)
• 1 tbsp melted butter (or coconut oil)
• 1 large egg
• 2 tbsp unsweetened almond milk
• ½ tsp vanilla extract

For the Peanut Butter Frosting:

• 1 tbsp peanut butter
• 1 tbsp cream cheese (softened)
• 1 tbsp powdered sweetener
• ½ tsp vanilla extract
• 1 tbsp heavy cream (adjust for thickness)

For the Chocolate Drizzle (Optional, but recommended!):

• 1 tbsp sugar-free chocolate chips
• ½ tsp coconut oil

How to Make Keto Mini Peanut Butter Chocolate Cake

This recipe is so easy, you can whip it up in minutes. You can bake it in the oven or use a microwave for an even faster treat.

Step 1: Mix the Dry Ingredients

In a small mixing bowl, combine the almond flour, cocoa powder, sweetener, and baking powder. Stir well so everything is evenly distributed. This step makes sure your cake doesn’t have clumps of flour or cocoa powder.

Step 2: Add the Wet Ingredients

Add the peanut butter, melted butter, egg, almond milk, and vanilla extract to the dry ingredients. Mix until you get a smooth batter with no lumps. It should be slightly thick but pourable.

Step 3: Bake or Microwave

You can either bake this in a small ramekin or microwave it in a mug.

• Oven Method: Preheat the oven to 350°F (175°C). Grease a small ramekin or cupcake mold. Pour in the batter and bake for 12–15 minutes, or until a toothpick comes out clean.
• Microwave Method: Pour the batter into a greased microwave-safe mug or ramekin. Microwave for 60–90 seconds. Start with 60 seconds and check for doneness—if it’s still wet in the middle, heat for 10-second intervals until done.

Step 4: Make the Peanut Butter Frosting

While your cake cools, mix the peanut butter, cream cheese, powdered sweetener, vanilla extract, and heavy cream until smooth and creamy. You can add more heavy cream if you want a thinner frosting.

Step 5: Make the Chocolate Drizzle (Optional)

Melt the sugar-free chocolate chips and coconut oil together in the microwave for 20–30 seconds. Stir until smooth.

Step 6: Assemble Your Cake

Once your cake has cooled slightly, spread the peanut butter frosting on top. Drizzle the melted chocolate over it for extra flavor.

Tips for the Best Keto Mini Cake

• Use fresh baking powder – If your cake isn’t rising, your baking powder might be expired.
• Don’t overcook – Whether baking or microwaving, check for doneness early to keep it soft.
• Adjust sweetness – Some people like their cake sweeter than others. Taste the batter before baking and adjust the sweetener if needed.
• Let it cool before frosting – If you add the frosting while the cake is too hot, it will melt and become runny.
• Use natural peanut butter – Many peanut butters have added sugar. Make sure yours is unsweetened.

How Many Carbs Are in This Cake?

This will vary slightly depending on your ingredients, but here’s an estimate:

• Cake (without frosting): ~4g net carbs
• Frosting: ~1g net carb
• Chocolate Drizzle (if using): ~1g net carb

That means the entire cake, including frosting and drizzle, is around 6g net carbs. Not bad for a rich, chocolatey dessert!

More Keto Desserts You Might Like

If you enjoyed this Keto Mini Peanut Butter Chocolate Cake, here are a few more keto-friendly desserts to try:

• Keto Chocolate Mug Cake – Ready in 90 seconds!
• Keto Peanut Butter Fudge – Creamy, sweet, and melts in your mouth.
• Keto Cheesecake Bites – Perfect for portion control.

Conclusion

This Keto Mini Peanut Butter Chocolate Cake is proof that low-carb desserts don’t have to be boring. It’s quick, easy, and satisfies your cravings without ruining your macros. Whether you make it in the oven or the microwave, you’re just minutes away from a warm, chocolatey treat.

Try it out, and let me know how it turns out!

Keto Mini Peanut Butter Chocolate Cake Recipe

Print Recipe

This Keto Mini Peanut Butter Chocolate Cake is soft, rich, and full of flavor! It’s low-carb, sugar-free, and made with simple ingredients like almond flour, cocoa powder, and peanut butter. Ready in minutes, this small cake is perfect for one or two people. You can bake it in the oven or make it in the microwave for a quick keto-friendly dessert!

• Author: Jane Summerfield
• Prep Time: 5 minutes
• Cook Time: 12 minutes (oven) or 90 seconds (microwave)
• Total Time: 17 minutes
• Yield: 1 mini cake 1x
• Category: Dessert
• Method: Baking or Microwaving
• Cuisine: Keto, Low-Carb

Ingredients

Scale 1x2x3x

For the Cake:

• 3 tbsp almond flour
• 1 tbsp unsweetened cocoa powder
• 1 tbsp granulated keto sweetener (erythritol, monk fruit, or allulose)
• ½ tsp baking powder
• 1 tbsp peanut butter (sugar-free, natural)
• 1 tbsp melted butter (or coconut oil)
• 1 large egg
• 2 tbsp unsweetened almond milk
• ½ tsp vanilla extract

For the Peanut Butter Frosting:

• 1 tbsp peanut butter
• 1 tbsp cream cheese (softened)
• 1 tbsp powdered keto sweetener
• ½ tsp vanilla extract
• 1 tbsp heavy cream (adjust as needed)

For the Chocolate Drizzle (Optional):

• 1 tbsp sugar-free chocolate chips
• ½ tsp coconut oil

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Instructions

• Mix Dry Ingredients – In a small bowl, stir together the almond flour, cocoa powder, sweetener, and baking powder.
• Add Wet Ingredients – Mix in the peanut butter, melted butter, egg, almond milk, and vanilla extract until smooth.
• Cook the Cake:
  • Oven Method: Pour the batter into a greased ramekin and bake at 350°F (175°C) for 12–15 minutes.
  • Microwave Method: Pour the batter into a greased mug or ramekin and microwave for 60–90 seconds, checking for doneness.
• Make the Frosting – In a small bowl, mix the peanut butter, cream cheese, powdered sweetener, vanilla extract, and heavy cream until smooth.
• Make the Chocolate Drizzle (Optional) – Melt the sugar-free chocolate chips with coconut oil in the microwave for about 20 seconds and stir until smooth.
• Assemble the Cake – Let the cake cool slightly, then spread the frosting on top. Drizzle with melted chocolate if using.
• Serve & Enjoy!

Notes

• If using coconut flour, replace almond flour with 1 tbsp coconut flour and add a little extra almond milk.
• Adjust the sweetener to taste if you like it sweeter.
• Let the cake cool before frosting to prevent melting.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 mini cake
• Calories: 280 Sugar: 1g Sodium: 150mg Fat: 24g Saturated Fat: 9g Unsaturated Fat: 12g Trans Fat: 0g Carbohydrates: 7g Fiber: 3g Net Carbs: 4g Protein: 9g Cholesterol: 90mg