2 Minute Chocolate Peanut Butter Mini Cake Low Carb

2 Minute Chocolate Peanut Butter Mini Cake Low Carb-

A 2  Minute Chocolate Peanut Butter Mini Cake Low Carb  that is a 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 has 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 more sassy. 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 Below: Press Arrow Below to Watch:

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2  Minute Chocolate Peanut Butter Mini Cake Low Carb

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)

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*

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4.93 from 13 votes

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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 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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