This keto chocolate cake with peanut butter frosting is one of my favourite recipes! Decadent moist chocolate cake layered with rich and creamy peanut butter frosting - what is there not to love!
Keto Reese's Cake
I think one of the best flavour combinations to have EVER have been invented was chocolate and peanut butter. Salty and sweet, this duo brings me as much joy as a day in the sun!
Having made Keto Chocolate Peanut Butter Muddy Buddies - Sugar-free Puppy Chow, Gooey Keto Peanut Butter Chocolate Cookie Bars as well as Keto Buckeye Peanut Butter Chocolate Fudge - Sugar-Free, I decided it was high time to create a keto dessert that would rival my love for the authentic Reese's peanut butter cup.
Taking my Paleo Chocolate Almond Butter Banana Cake and making a few swaps, I created the most delicious low carb chocolate peanut butter cake you will ever make!
Why I LOVE this low carb chocolate peanut butter cake
There are several reasons why I am filing this keto Reese's cake recipe under my "LOVE" category. First, the cake comes together really easily. This keto cake does not require separating eggs, whipping egg whites and then folding in the remaining cake batter. Instead, you can beat together the wet ingredients, add in the dry and beat one more time before baking the cakes.
Secondly, I LOVE the fact that I can make the cake layers ahead of time. You can bake these weeks in advance and simply wrap them up tightly and store them in the freezer whenever you have time to finish the recipe.
Lastly, this recipe freezes INCREDIBLY well (you can even eat it directly from the freezer!!!) which means you have to store any leftovers for another day.

What you need in your toolbox to make this keto chocolate cake with peanut butter frosting recipe
This sugar-free chocolate cake recipe is a little unique with respect to its size. Since I am a LOVER of "all-things-frosting", I wanted equal layers of cake to frosting. In order to accomplish this, I went ahead and order this Wilton 5-piece layer cake pan set from Amazon. Using only 4 out of the 5 cake pans, I was able to create the perfect ratio of keto peanut butter frosting to chocolate cake.
What if you do not have these pans? Although I do suggest getting them (they only run about $15), you can always make this cake in any size pan. The only problem is that I can't advise you on how long to bake the cakes so you will have to do some experimenting on your own.
Aside from the pans, the only other kitchen tools you need are a bowl, handheld beaters and measuring cups and spoons!

Don't like keto peanut butter frosting?
If you aren't a huge fan of peanut butter, there are many other types of frosting you can select. For example, this Quick Keto Coconut Pecan Frosting Without Eggs, Homemade Sugar-Free Marshmallow Fluff Frosting - PSMF recipe or this Keto Cookie Dough Frosting would all work.
You could also add a soaking syrup (like in this Easy Gluten-Free Keto Tiramisu Recipe without Ladyfingers) or some chopped-up berries for a different twist.

The Best Keto Sweeteners to use
Moving forward, I am going to try and be specific with the types of sweeteners I use as there is a variety on the market and do not all react the same in keto recipes.
For frosting recipes or any recipe that will require refrigeration, you will want to stay away from erythritol-based sweeteners as they crystalize when cold. My go-to for frosting or any refrigerated recipe is allulose. Just remember that allulose will cause baked goods to brown faster so if "look" is something you are going for, you may want to keep this in mind.
As for cake baking, I love WholeEarth Allulose Baking Blend. It is a combination of allulose, erythritol, xanthan gum, stevia leaf extract, and monkfruit extract which seems to taste the most like "real" sugar. Plus, since it already has xantham gum added to it, it tends to produce nice and moist keto cakes.
More Keto Layered Cake Recipes
Here are some more keto cakes that you may be interested in trying:
- Keto Maple Pudding Chomeur Cake - Sugar-free and Gluten-free
- Keto Chocolate Fudge Refrigerator Cake
- Easy No-Bake Keto Mini Mocha Cheesecakes - Sugar-free
- Super Easy Keto Molten Chocolate Cake
- The BEST Keto Strawberry Cream Cake Roll
Easy Keto Chocolate Cake with Peanut Butter Frosting
This keto chocolate cake with peanut butter frosting is one of my favourite recipes! Decadent moist chocolate cake layered with rich and creamy peanut butter frosting - what is there not to love!
- Total Time: 30 minutes
- Yield: 8 slices 1x
Ingredients
For the Chocolate Cake Layers:
- 2 eggs, room temperature
- ½ cup sour cream
- ½ cup cottage cheese
- 1 ¼ cup granular sweetener of choice
- 2 cups almond flour
- ½ cup unsweetened cocoa powder (I used Black cocoa powder)
- ¼ cup chocolate whey protein powder
- ½ tsp salt
- 1 tsp vanilla
- 1 ½ tsp baking powder
- 1 tsp baking soda
For the Peanut Butter Frosting:
- ½ cup peanut butter
- 4 oz cream cheese, softened
- 1 cup allulose
- ½ cup heavy cream
- ⅛ tsp xantham gum
- pinch salt and splash of vanilla
*Optional - Chopped peanuts for decoration
Instructions
Prepare the Chocolate Cake Layers:
- Preheat the oven to 350 degrees F. Spray (or line with parchment paper) 4 6-inch cake pans well. Set them to the side.
- In a large bowl, beat together the egg, sour cream, cottage cheese and sweetener for 2 minutes on high. Add in the almond flour, cocoa powder, chocolate whey, salt, vanilla, baking powder and baking soda. Start the mixer on "low" and gradually increase the speed to high. Beat until all the ingredients have been incoporated.
- Evenly divide the batter among the 4 cake pans. Place the pans in the oven and bake for 16-20 minutes or until a toothpick comes out with only a few crumbs. Remove the pans from the oven and allow them to cool for 5-10 minutes before flipping them onto a cooling rack to cool completely.
Prepare the frosting:
- In a medium-sized bowl, beat together the cream cheese and allulose until the cream cheese is nice and smooth. Add in the peanut butter and beat on high for 1 minute. Add in the heavy cream, a pinch of salt and a splash of vanilla and beat for an additional 2 minutes. Sprinkle the xantham gum over the mixture and beat for 30-60 seconds. Taste the mixture and add additional sweetener or salt to suit your taste. Place the mixture in the fridge for at least 30 minutes to firm.
Assemble the cake:
- Place one layer of cake on a cake platter. Add approximately ¼ of the peanut butter frosting and spread it evenly over the top of the cake. Repeat this process for the remaining cake layers, ending with frosting on top.
- If desired, sprinkle the top of the cake with chopped peanuts or other garnish.
- Place the cake in the fridge to firm so as to create nice clean slices when cutting the cake.
Notes
- make the cake layers ahead of time and freeze them - frozen cake is much easier to frost!
- if the frosting is too stiff, simply allow it to warm at room temperature
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto, sugar-free, low carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 3
- Fat: 33
- Carbohydrates: 14
- Fiber: 6
- Protein: 19



Cat says
Thanks!
Christine Aaron says
I made this today and it is amazing!!