Molten Chocolate Peanut Butter Cake – Low Carb and Gluten-Free


Low Carb Molten Chocolate Peanut Butter CakeRich, low carb flourless chocolate cake with a gooey peanut butter center.  Grain-free and grain-free.

It’s a little frightening, how much I love peanut butter and chocolate together.  I have to confess, it’s something I eat almost daily, even if it’s just a little piece of really dark chocolate with some peanut butter smeared on top.  It’s a flavour combination that is never far from my mind, even when I am in the midst of creating another recipe altogether.  And I know I am not the only one who feels this way.  Whenever I post a low carb peanut butter and chocolate recipe, they get a great deal of attention.  My Chocolate Covered Peanut Butter Popsicles went completely viral and not just with the low carb set.  They’re still going wild on Pinterest and it’s rather astonishing to watch.  All the world is in love with peanut butter and chocolate.  And why shouldn’t they be?

Low Carb Molten Chocolate Peanut Butter Cakes

The world is also in love with molten chocolate cake.  I don’t know who first came up with those but hand that person a trophy, please, because it’s nothing short of brilliant.  Warm chocolate cake, typically  with little to no flour, not quite fully cooked through.  As you cut into it with your fork, the “molten” insides come pouring out onto your plate.  Gooey doesn’t even begin to describe these sorts of desserts and the best part is that they usually come together very quickly.  No need to bake for hours and then carefully decorate with frosting.   It almost feels like cheating, to whip up individual cakes in ramekins in about 20 minutes.  And they seem so impressive to people who haven’t ever made them.

And then, the marriage of the two.  Dabbing a spoonful of peanut butter into the molten cake batter, so that it melts during baking and seeps out all over the plate upon cutting into it.  I don’t think there is any need for my to explain my position any further.  You know why this is a good idea…go make it.

Low Carb Molten Chocolate Peanut Butter Cake


What is NOT a good idea, however, is trying to take pictures of said low carb molten chocolate peanut butter cake and mistakenly thinking that whipped cream would be a good garnish.  Whipped cream is a great garnish at almost any time, but not when the cake is hot out of the oven and you are trying to show how the melty peanut butter oozes out invitingly on to the plate.  Why not?  Because the cake is served warm.  And what happens to whipped cream on warm cake?  It melts.  And what happens when it melts?  It runs all down the sides of the cake, obscuring the view of the lovely melty peanut butter center.  Grrrrr.  I actually had to go back to the kitchen, sop up the melted whipped cream, transfer the cake to another plate and then try again to get good shots of the melted peanut butter center.  I had two other unbaked cakes and I could have tried with those, but I was saving them for dinner that night.  I wanted to see if the cake could be prepared ahead of time and cooked just before serving, in case any of you wanted to serve it to guests.  And it can indeed.  But that left me with the one whipped cream-soaked cake for photos.  Damage control.  Messy, but still infinitely delicious.

Low Carb Molten Chocolate Peanut Butter Cake

Molten Chocolate Peanut Butter Cake – Low Carb and Gluten-Free

Yield: 3 individual cakes

Serving Size: 1 cake

Molten Chocolate Peanut Butter Cake – Low Carb and Gluten-Free

Rich, low carb flourless chocolate cake with a gooey peanut butter center. Grain-free and grain-free.


  • 1/4 cup butter
  • 2 oz unsweetened chocolate, chopped
  • 1 egg
  • 1 egg yolk
  • 3 tbsp Swerve Sweetener or granulated erythritol
  • 1/4 tsp vanilla extract
  • 1/4 tsp stevia extract
  • pinch salt
  • 2 tbsp cocoa powder
  • 2 tbsp peanut butter


  1. Preheat oven to 375F and grease 3 small ramekins.
  2. In small saucepan, melt butter and chocolate together, whisking until smooth.
  3. In medium bowl, beat egg, egg yolk, Swerve, vanilla, stevia and salt until paler and somewhat thickened, about 2 to 3 minutes.
  4. Fold melted chocolate into egg mixture, then stir in cocoa powder.
  5. Divide about 2/3 of the batter between the three ramekins, making sure to cover the bottom.
  6. Divide peanut butter between the ramekins, placing in center of the batter. Cover with remaining batter.
  7. Bake 10 to 12 minutes, or until the center of each cake is still jiggly but edges are well set.
  8. Remove and let cool 5 to 10 minutes. Then run a sharp knife around the edges and turn out onto plates.
  9. Alternatively, you can wrap up each unbaked cake tightly with cling wrap and refrigerate for up to 24 hours. No need to let it warm, you can bake it straight out of the fridge.


Serves 3. Each serving has 11.3 g of carbs and 5 g of fiber. Total NET CARBS = 6.3 g.

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  1. says

    Saw peanut butter and chocolate and just had to run right over here! Fabulous and creative recipe, Carolyn. I’m drooling! You shouldn’t worry about the melting whipped cream. Peeps just loooove seeing ooey-gooey, drippy goodness! Cannot wait to make these…I share your PB & Chocolate passion. Thanks for sharing. Pinning!

  2. galatians2:20 says

    What could you use if you don’t want to use any sugar alcohol, or artificial sweetener, or regular sugar, stevia is ok, ? just skip that ingredient?

  3. galatians 2:20 says

    Thank you, I am not too fond of stevia, but I’m willing to try it, and I have learned to savour unsweetened food, just their natural tastes.

  4. says

    I’m totally with you on the peanut butter and chocolate obsession. Chocolate on it’s own, I can sorta pass up…but if PB is anywhere near it then better watch out. This ooey gooey cake is calling my name right now! :)

  5. Nadine says

    Where do the 11.8 grams of carbs come from? And is stevia extract liquid or the powder?
    Can’t wait to try these!!

  6. randy says

    I just made this and its just out of the oven. Followed the recipe exactly. When it was time to take it out of the oven, there was liquid (looked like butter or some other sort of oil) on top of the cake and bubbling around the sides of the ramikins (only partially covering the top of the cake). Is that normal? They are cooling now, so maybe this will not matter but I am curious whether to expect that.


    • Carolyn says

      I commented on your other question…but sometimes butter just leaches out, I don’t know why. It didn’t in mine both times I made them, but sometimes it just does. And then as you found, it absorbs back in. I can’t pinpoint the culprit but it usually works out alright in the end.

  7. Randy says

    Just ate the ones I made tonight. The oil more or less reabsorbed into the cake and it had a nice gooy consistency. They were good :). But they were not very sweet at all. I used ghirardelli’s 100% cacao – could that be why? Is there another standard percentage I should be using in these recipies? Or is it just not meant not to be a very sweet dish?

    Thanks again

    • Carolyn says

      Hi Randy…2 questions. It’s not the ghirardelli because I use that too. So what kind of sweeteners and what kind of cocoa powder did you use?

      • randy says

        Hi, thanks for your response.

        I used Hershey’s natural unsweetened cocoa powder, Wholesome sweeteners “zero” brand granulated erythritol (I think it is a whole foods brand), and ez sweets liquid stevia (though I just noticed that the stevia – which I found at our central market – is actully labelled “stevia & monk fruit”). It says it substitutes for for sugar at 4 drops = 2tsp of sugar.

        thanks again for your help, I’ve really been enjoying experimenting. I made your coconut flour pancakes and they turned out great.

        One other question: I am not worried about gluten – only low carb. So, do you think it would be helpful in some recipes to add in vital wheat gluten, since it doesn’t add many carbs?

        • Carolyn says

          Hi Randy,

          I use Swerve and since it contains oligosaccharides, which are fibrous, the butter leaching out a bit in yours may be from using the Zero brand erythritol. I think the Swerve can help sop up the extra oils at times. Also, I have some of the EZSweetz stevia/monkfruit combo and I don’t think it’s sweet enough compared to the NuNaturals stevia I usually use.

          As for adding in vital wheat gluten, it’s going to depend a lot on the recipe. My recipes are formulated to be without gluten at all so it’s not necessarily going to “help” anything. On occasion, it may help quickbreads or muffins rise a little better but that’s the only real benefit I can see to it.

  8. says

    Oh my goodness! That cake is heaven for any chocolate and peanut butter lover. Just look at that peanut butter in the middle!

  9. beth says

    Hubby has requested this for his birthday cake. what size ramkekin should I use? I need to buy some on amazon today and want to be sure before I order.

  10. beth says

    Can anyone else suggest a ramekin size? I’m running out of time to order from Amazon and am hoping to not have to tote three kids around to find ramekins 😉

  11. says

    I’m really excited to try this, but I’m gluten free and not paleo. My body reacts VERY negatively to any artificial sweeteners. Do you have recommendations and/or conversion amounts for other sweeteners? I’m open to agave, honey, even just plain old sugar as a “sometimes food.” Help? This looks DELICIOUS!

    • Carolyn says

      Just as a quick question, have you tried erythritol (Swerve is mostly erythritol)? It’s not an artificial sweetener…erythritol is found in fruits and vegetables. It’s really no more processed than sugar. But if you prefer, you can use regular sugar or coconut sugar in the same amount. Agave or honey is liquid so that’s tricky because you have to adjust for the extra liquid.

  12. Andy says

    This recipe looks great. I would like to replace peanut butter center with something else (I do not like the taste of peanut butter – I’m a strange one, I know). I’m thinking a chocolate center would be awesome. Or maybe a strawberry?

    Could you suggest how I could go about making such a replacement? It has to be low carb.

    • Carolyn says

      I’d put a tbsp or so of sugar-free strawberry jam in the center. Not sure about a chocolate version. I’ve been meaning to test out a version of true molten chocolate cake but haven’t had time!

      • Andy says

        Thanks for the strawberry jam suggestion. That’s a good idea. Yes, a true molten chocolate cake is what I was after. What if there is nothing added to the center? i.e. just leave it as chocolate only and bake it so that the edges are set, but the center is jiggly. That’s exactly how a regular molten chocolate cake is made. The biggest difference here is that a regular molten cake calls for flour to be added. I wonder if almond flour would suffice?

        • Carolyn says

          Right, that’s what I was thinking too. Except I think you need to underbake it even more than my current recipe calls for. I wouldn’t do any almond flour, I would just bake until it was just setting around the edges. But you could try either way.

          • Andy says

            I’m curious what purpose the flour serves in the regular recipe? I searched around and every recipe that I found had flour in it. So I’m guessing it must be providing some texture to the cake or must otherwise be contributing in some important way to the end result. Just a guess, though.

          • Andy says

            I just found a recipe that does not use flour:

            This seems like it would ensure success:
            “As a bit of insurance you can add 1/2-ounce chunk of chocolate to the center of the cake, this will be nice and runny, no matter if you are a minute over. Just press it into the top of the cakes, just beneath the surface (a bit farther down than this picture shows).”

            The only thing I wonder about is when this chunk of chocolate is added. The picture seems to show the chocolate being added after taking out of the oven (i.e. cake is baked). But, basically the chocolate could serve as a replacement for the peanut butter in your recipe and make this a molten chocolate cake. It should work.

          • Andy says

            I tried this one yesterday. The recipe is nice, but I found that Stevia added a bit of a bitter aftertaste. I think this would turn out great if either xylitol was substituted for the Stevia or maybe just more Swerve. Placing the chocolate pieces in the center, worked great and resulted in a nice molten cake.

            Thanks for posting this recipe!

          • Carolyn says

            I use NuNaturals liquid stevia and do not find any bitter aftertaste, but every palate differs. We need to adjust the sweetener to our own tastes.

  13. Raquel says

    I decided to make just ONE of these for my boyfriend as a treat. Surprisingly worked out to one egg minus part of the egg whites (by weight), but certainly wouldn’t recommend attempting!! haha I stuffed a sugar-free Reese’s mini-cup into the top and sprinkled on some roasted walnuts. A-MAZING!! :)


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