2 Minute Chocolate Chip Peanut Butter Mini Cake - Low carb, gluten free & paleo version
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4.94 from 16 votes

2 Minute Chocolate Peanut Butter Mini Cake Low Carb

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! 
Prep Time1 min
Cook Time1 min
Total Time2 mins
Course: and low carb, and paleo version.
Cuisine: baked goods
Servings: 2 servings
Calories: 215kcal
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
  • 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

  • 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.
  • 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.
  • Add 1 tbsp and 1 tsp coconut flour, 2 tbsp sweetener of choice. Mix together, scraping the sides and breaking up any clumps
  • Add ¼ tsp baking soda and ½ tsp apple cider vinegar and mix together.
  • Stir in optional 1 tbsp 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.

Video

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

Calories: 215kcal | Carbohydrates: 9g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 118mg | Fiber: 3g | Sugar: 2g