Imagine indulging in a decadent cake that's not only incredibly delicious but also completely guilt-free! This Sugar Free Grain Free Peanut Butter Cake is about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. Perfect for keto enthusiasts, low-carb dieters, and anyone looking to satisfy their sweet tooth without the sugar crash, this recipe is a game-changer that will have you falling in love with every single bite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 1 cup unsweetened peanut butter
- 3 large eggs
- 1/2 cup erythritol
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing it thoroughly with butter or lining it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the unsweetened peanut butter and erythritol. Mix well using an electric mixer or whisk until the mixture becomes smooth and slightly fluffy.
- Add the eggs one at a time, beating thoroughly after each addition to ensure complete integration and a smooth consistency.
- Incorporate the vanilla extract and baking powder into the mixture, stirring until all ingredients are evenly distributed.
- Transfer the batter to the prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal servings. Optional: Garnish with a light dusting of powdered erythritol or a few chopped peanuts.
Tips
- Choose a high-quality, smooth unsweetened peanut butter for the best texture and flavor. Natural, no-sugar-added varieties work best.
- Room temperature eggs are crucial for achieving a smooth, well-integrated batter. Take them out of the refrigerator 30 minutes before baking.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake light and fluffy.
- Use parchment paper for easy cake removal and to prevent any potential sticking.
- Check the cake a few minutes before the recommended baking time, as oven temperatures can vary. The toothpick test is your best friend for determining doneness.
- Allow the cake to cool completely before slicing to ensure it holds its shape and doesn't crumble.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.
Nutrition Facts
Calories: 218kcal
Carbohydrates: g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: mg
