2 Minute Chocolate Peanut Butter Mini Cake Low Carb

Name: 2 Minute Chocolate Peanut Butter Mini Cake Low Carb
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
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); 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)

16 July, 2017 by Stacey 41 Comments

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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 a 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 Peanut Butter Mini Cake Low Carb

Cake Ingredients:

1 ½ tablespoon butter, or coconut oil, melted
1 tablespoon heavy cream or unsweetened coconut milk
¼ tsp vanilla extract
1 lg egg
1 ½ tablespoon peanut butter, or almond butter
1 tablespoon & 1 tsp coconut flour
2 tablespoon sweetener of choice: Swerve for low carb, or coconut sugar for paleo
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
1 tbsp sugar free chocolate chips, or paleo chocolate chips* optional

Frosting Ingredients:

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

Directions:

Add 1 ½ tablespoon melted butter or coconut oil to a 7 to 8 inch (16 to 32 ounce ramekin or glass bowl)* see video.
Add 1 tablespoon heavy cream or unsweetened coconut milk, ¼ teaspoon vanilla extract, one large egg and 1 ½ tbsp peanut butter or almond butter. Mix or whisk together thoroughly.
Add 1 tablespoon and 1 teaspoon coconut flour, 2 tablespoon sweetener of choice. Mix together, scraping the sides and breaking up any clumps
Add ¼ teaspoon baking soda and ½ teaspoon apple cider vinegar and mix together.
Stir in optional 1 tablespoon chocolate chips (sugar-free kind or paleo brand).
Microwave on high for 1 minute and 30 seconds, or until done. (can also bake in the oven at 400 F for 12 minutes or more until done in the center)
Remove and set aside to let the cake cool.
In a small bowl combine all the frosting ingredients and mix together. Set aside.
Loosen cake from ramekin by sliding a knife around sides of the cake. Dump ramekin over onto a plate *see video above.
Turn cake up on its side and slice in half (like an English muffin).
Frost the top of one half of cake. Stack the other half of cake on top of frosted half.
Frost the top and sides of the 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: ½ 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

Printable Recipe Card

2 Minute Chocolate Peanut Butter Mini Cake Low Carb

Stacey

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.

4.95 from 17 votes

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Prep Time 1 min

Cook Time 1 min

Total Time 2 mins

Course Dessert

Cuisine American

Servings servings

Calories 215 kcal

Ingredients

Cake Ingredients:

1 ½ tablespoon butter or coconut oil, melted
1 tablespoon heavy cream or unsweetened coconut milk
¼ teaspoon vanilla extract
1 lg egg
1 ½ tablespoon peanut butter or almond butter
1 tablespoon & 1 teaspoon coconut flour
2 tablespoon sweetener of choice: swerve for low carb or coconut sugar for paleo
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
1 tablespoon sugar free chocolate chips or paleo chocolate chips* optional

Frosting Ingredients

2 ½ tablespoon peanut or almond butter
⅛ teaspoon vanilla extract
1 ½ teaspoon cocoa powder
1 tablespoon sweetener of choice: swerve for low carb or coconut sugar for paleo
½ teaspoon coconut oil * optional add only if frosting needs thinning

Instructions

Add 1 ½ tablespoon melted butter or coconut oil to a 7 to 8 inch (16 to 32 ounce ramekin or glass bowl)* see video.
Add 1 tablespoon heavy cream or unsweetened coconut milk, ¼ teaspoon vanilla extract, one large egg and 1 ½ tablespoon peanut butter or almond butter. Mix or whisk together thoroughly.
Add 1 tablespoon and 1 teaspoon coconut flour, 2 tablespoon sweetener of choice. Mix together, scraping the sides and breaking up any clumps
Add ¼ teaspoon baking soda and ½ teaspoon apple cider vinegar and mix together.
Stir in optional 1 tablespoon chocolate chips (sugar free kind or paleo brand).
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)
Remove and set aside to let cake cool.
In a small bowl combine all the frosting ingredients and mix together. Set aside.
Loosen cake from ramekin by sliding a knife around sides of cake. Dump ramekin over onto a plate *see video above.
Turn cake up on its side and slice in half (like an English muffin).
Frost the top of one half of cake. Stack other half of cake on top of frosted half.
Frost the top and sides of cake. Slice in half and then in fourths. Serve.