Can I Make This Cake Ahead of Time?

Yes! You can make it ahead and store it in the fridge for up to 3 days. Just warm it up slightly before eating to get that fresh-baked taste.

Can I Use Coconut Flour Instead of Almond Flour?

Coconut flour absorbs more liquid, so you’ll need to adjust the recipe. Use 1 tbsp coconut flour instead of 3 tbsp almond flour and add a little more almond milk.

What’s the Best Sweetener for This Recipe?

Erythritol, monk fruit, or allulose all work well. Just make sure you’re using a granulated sweetener for the cake and a powdered sweetener for the frosting so it mixes smoothly.

Can I Make This Cake Without Eggs?

Yes! Replace the egg with 2 tbsp unsweetened applesauce or 1 tbsp ground flaxseed mixed with 2 tbsp water. The texture will be slightly different but still delicious.

Can I Use a Different Nut Butter?

Absolutely. You can swap peanut butter for almond butter, cashew butter, or even sunflower seed butter if you’re avoiding nuts.

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

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

Find it online: https://www.wellnesswarrior.org/keto-mini-peanut-butter-chocolate-cake/