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2 Minute Chocolate Peanut Butter Mini Cake Low Carb

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2 Minute Chocolate Peanut Butter Mini Cake Low Carb, Keto-

2 Minute Chocolate Chip Peanut Butter Mini Cake - Low carb, gluten free & paleo version

A 2  Minute Chocolate Peanut Butter Mini Cake Low Carb that is keto, grain free, gluten free, paleo, small, nut butter layer cake with chocolate chips and a chocolate nut butter frosting. All this deliciousness can be made in an amazing two minutes!

My 14-year-old son loved this cake so much, and when I told him I made it in 2 minutes, he declared that I was a kitchen wizard, lol.

That was one of the sweeter statements that have come out of his teen mouth lately. He used to say sweet things to me all the time when he was younger, but becoming a teen means a little less sweet and little sassier. Why do they grow up so fast?

However, I still seem to be able to change his sassy teen attitude to a suddenly sweeter disposition by baking chocolate treats.

Watch The Recipe Video 

 

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2 Minute Chocolate Chip Peanut Butter Mini Cake - Low carb, gluten free & paleo version

 

2  Minute Chocolate Peanut Butter Mini Cake Low Carb

Cake Ingredients:

Frosting Ingredients:

  • 2 ½  tbsp peanut or almond butter
  • ⅛ tsp vanilla extract
  • 1 ½  tsp cocoa powder
  • 1  tbsp sweetener of choice: Swerve for low carb, or coconut sugar for paleo
  • ½ tsp coconut oil * optional (add only if frosting needs thinning)

Directions: 

  1. Add 1 ½ tbsp melted butter or coconut oil to a 7 to 8 inch (16 to 32 ounce ramekin or glass bowl)* see video.
  2. Add 1 tbsp heavy cream or unsweetened coconut milk, ¼ tsp vanilla extract, one large egg and 1 ½  tbsp peanut butter or almond butter. Mix or whisk together thoroughly.
  3. Add 1 tbsp and 1 tsp coconut flour, 2 tbsp sweetener of choice. Mix together, scraping the sides and breaking up any clumps
  4. Add ¼ tsp baking soda and ½ tsp apple cider vinegar and mix together.
  5. Stir in optional 1 tbsp chocolate chips (sugar free kind or paleo brand).
  6. Microwave on high for 1 minute and 30 seconds, or until done. (can also bake in oven at 400 F for 12 minutes or more until done in center)
  7. Remove and set aside to let cake cool.
  8. In a small bowl combine all the frosting ingredients and mix together. Set aside.
  9. Loosen cake from ramekin by sliding a knife  around  sides of cake. Dump ramekin over onto a plate *see video above.
  10. Turn cake  up on its side and slice in half (like an English muffin).
  11. Frost the top of one half of cake. Stack other half of cake on top of frosted half.
  12. Frost the top and sides of cake. Slice in half and then in fourths. Serve.
Nutritional Data for Low Carb Version (using Swerve Sweetener &  Lilly’s Sugar Free Baking Chips): Servings: 2, Serving Size: 1/2 of entire cake(2 pieces out of 4), Cal per serving: 215, carbs: 9 g, Net Carbs:6 g, Fiber: 3 g, Fat: 16 g, Saturated Fat: 6 g, Protein: 7 g, Sugars: 2 g

*all nutritional data are estimates based on the products I used*

Printable Recipe Card

4.94 from 16 votes
2 Minute Chocolate Chip Peanut Butter Mini Cake - Low carb, gluten free & paleo version
Print
2 Minute Chocolate Peanut Butter Mini Cake Low Carb
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
 

2 Minute Chocolate Peanut Butter Mini Cake Low Carb is a grain free, gluten free, and paleo, small, nut butter layer cake with chocolate chips and a chocolate nut butter frosting. All this deliciousness can be made in an amazing two minutes! 

Course: and low carb, and paleo version.
Cuisine: baked goods
Servings: 2 servings
Calories: 215 kcal
Author: Stacey
Ingredients
Cake Ingredients:
  • 1 ½ tbsp butter or coconut oil, melted
  • 1 tbsp heavy cream or unsweetened coconut milk
  • ¼ tsp vanilla extract
  • 1 lg egg
  • 1 ½ tbsp peanut butter or almond butter
  • 1 tbsp & 1 tsp coconut flour
  • 2 tbsp sweetener of choice: swerve for low carb or coconut sugar for paleo
  • ¼ tsp baking soda
  • ½ tsp apple cider vinegar
  • 1 tbsp sugar free chocolate chips or paleo chocolate chips* optional
Frosting Ingredients
  • 2 ½ tbsp peanut or almond butter
  • ⅛ tsp vanilla extract
  • 1 ½ tsp cocoa powder
  • 1 tbsp sweetener of choice: swerve for low carb or coconut sugar for paleo
  • ½ tsp coconut oil * optional add only if frosting needs thinning
Instructions
  1. Add 1 ½ tbsp melted butter or coconut oil to a 7 to 8 inch (16 to 32 ounce ramekin or glass bowl)* see video.
  2. Add 1 tbsp heavy cream or unsweetened coconut milk, ¼ tsp vanilla extract, one large egg and 1 ½ tbsp peanut butter or almond butter. Mix or whisk together thoroughly.
  3. Add 1 tbsp and 1 tsp coconut flour, 2 tbsp sweetener of choice. Mix together, scraping the sides and breaking up any clumps
  4. Add ¼ tsp baking soda and ½ tsp apple cider vinegar and mix together.
  5. Stir in optional 1 tbsp chocolate chips (sugar free kind or paleo brand).
  6. Microwave on high for 1 minute and 30 seconds, or until done. (can also bake in oven at 400 F for 12 minutes or more until done in center)
  7. Remove and set aside to let cake cool.
  8. In a small bowl combine all the frosting ingredients and mix together. Set aside.
  9. Loosen cake from ramekin by sliding a knife around sides of cake. Dump ramekin over onto a plate *see video above.
  10. Turn cake up on its side and slice in half (like an English muffin).
  11. Frost the top of one half of cake. Stack other half of cake on top of frosted half.
  12. Frost the top and sides of cake. Slice in half and then in fourths. Serve.

Recipe Video

Recipe Notes

Servings:2, Serving size: 1/2 of entire recipe (2 of the 4 pieces)

*all nutritional data are estimates based on the products I used*

Nutrition Facts
2 Minute Chocolate Peanut Butter Mini Cake Low Carb
Amount Per Serving
Calories 215 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 118mg 39%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

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2 Minute Chocolate Chip Peanut Butter Mini Cake - Low carb, gluten free & paleo version

 

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Comments

  1. Britania says

    8 December, 2018 at 7:32 pm


    I made this! It was delicious! I made some tweaks for my personal taste:

    Cake
    -sweetened with xylitol and heated together with pb, butter, and coconut milk and stirred til dissolved
    -doubled chocolate chips
    -added salt

    Frosting
    -added 1/4 cup heavy cream and whipped with other ingredients to make a lighter, mouse-like frosting
    -used a tablespoon of dark, Dutched cocoa
    -added a tablespoon of butter
    -added salt
    -sweetened with a combination of 4 drops stevia and 2 tsp coconut nectar

    The frosting and cake base were so good together. Next time I will leave out the chocolate chips in the cake so the pb flavor can really shine through.

    Reply

    • Stacey says

      10 December, 2018 at 11:11 am

      Thank you, Britania, for trying the recipe and sharing your creative tweaks with us. I usually now leave out the chips as well because I usually run out of them 😉

      Reply

  2. Lisa says

    22 April, 2018 at 1:08 pm


    DE-LI-CIOUS!!! I thought I was going to devour the whole thing in one sitting for certain which frightened me a little. However, I only served myself one quarter and found that it was more than enough to satisfy my curiosity and sweet cravings. That could be because of all the finger licking during prep 😉 That batter is delicious too. And the frosting! Where’s that been all my life?! Now I have three more days to look forward to an incredible dessert before I increase my indulgence restriction level again.

    Gotta admit I was pretty skeptical at first. I’ve tried some coconut flour recipes that were bombs (and not the good kind). This was excellent. I now trust your recipes and will definitely be trying out more. Up next, your lemon cake. Thank you for sharing your creativity.

    Reply

  3. Chyna says

    26 October, 2017 at 7:11 pm


    Yasssss! Finally a really good low carb recipe. It was DELICIOUS. I will be making this over and over again. Keep up the great recipes. Thank you 😊

    Reply

    • Stacey says

      1 September, 2017 at 11:38 am

      Hi Leona, thank you so much for making the cake twice and taking the time to say kinds words about it. It really makes my day and is very much appreciated 🙂 I have been slightly obsessed with that cake too!

      Reply

  20. Zaheeda says

    17 July, 2017 at 3:55 am


    This super good. Made mine without the chic chips. I had some parts spill out while cooking cause the bowl was too small. That semi raw part was out of this world, the flavours popped. And the cake itself was good, great texture could use a bit more flavour. The frosting is AMAZING.

    Thinking of using the cake batter recipe for sandwich bread cause the texture was great.

    Reply

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