If you love keto peanut butter cookies, then this easy Keto Cookie Cake is going to be your newest obsession. It really is like a giant cookie baked in a pan. Decorated with some luscious keto chocolate frosting, it has instant appeal to kids and adults alike.
And believe me when I say that it tastes as good as it looks! I have a lot of chocolate peanut butter recipes. You might say I am somewhat obsessed with the flavor combination, and you wouldn’t be wrong. I know many of my readers feel the same way. That’s why my famous Keto Peanut Butter Bars and Keto Peanut Butter Pie are so crazy popular.
I also adore creating new recipes with those flavors. There is no end to the deliciousness that I can come up with. And this Keto Peanut Butter Cookie Cake is my latest offering. You’ve got to give it a try!
Why you’ll love this recipe
- Moist and tender: I used all of my best tricks to make a truly tender giant cookie. As long as you don’t over-bake it!
- Bursting with flavor: With plenty of peanut butter, brown sugar substitute, and chocolate chips, this really tastes like a giant cookie.
- Easy to make: Pressing dough into a pan is easier than forming individual cookies. And it’s certain far easier than making a big layer cake.
- Perfect for parties: Need an easy birthday treat? Or something for the office party? This cookie cake is sure to please.
- Healthier dessert: Best of all, this sweet treat has only 4.5g net carbs per serving.
Ingredients you need
- Creamy natural peanut butter: Choose a sugar-free peanut butter to keep the carb count low. Many natural peanut butters tend to separate, so blend it well before adding it to the cake batter.
- Almond flour: Blanched almond flour helps make this cookie cake tender and moist.
- Sweetener: I recommend a brown sugar substitute for this recipe, for the best flavor.
- Collagen: A little collagen is what makes this cookie so deliciously tender and chewy.
- Sugar-free chocolate chips: You can use whatever brand you like best. For the frosting, make sure it’s a brand that melts well.
- Cream cheese: This gives the frosting some structure without having to add tons of powdered sweetener.
- Heavy whipping cream: This helps thin the frosting so it easier to pipe onto the cake.
- Peanuts: I garnish the cake with some chopped peanuts. It’s a great way to hide a bad piping job! But it’s entirely optional.
- Kitchen staples: Butter, egg, vanilla extract, baking powder, and salt.
Step by Step Directions
- Combine the wet ingredients: Beat the peanut butter, butter, and sweetener until creamy. Beat in the egg and vanilla extract until well combined.
- Add the dry ingredients: Mix in the almond flour, collagen protein, baking powder, and salt and beat until just combined. Stir the chocolate chips in by hand.
- Bake the cake: Grease an 8-inch round cake pan, preferably one with a removable bottom. Line the bottom of the pan with a circle of parchment and grease the parchment. Spread the batter evenly into the pan and bake at 325ºF for 20 to 25 minutes, until the center is puffed and the edges are golden brown. It will still be very soft. Remove and let cool in the pan.
- Remove from the pan: Once cool, run a sharp knife around the edges to loosen and remove the sides of the pan. If your pan does not have a removable bottom or sides, you will need to carefully flip it out onto a plate, and then flip it back right-side up.
- Make the frosting: Melt the chocolate chips in the microwave in 30 second increments, stirring until smooth. Set aside to cool a few minutes. Beat the butter and cream until smooth. Beat in the powdered sweetener, then beat in the vanilla extract. Beat in the melted chocolate until well combined. Add the cream and beat until just combined.
- Decorate the cake: Transfer to a piping bag fitted with a star tip. Pipe decoratively around the edges of the cookie cake. Sprinkle with chopped peanuts, if desired.
Tips for Success
I specify a pan with a removable bottom for this recipe. This makes it easier to get the cookie out of the pan and onto a serving plate more easily. It can be a springform pan or a standard cake pan that has a removable bottom. If you don’t have any such thing, you can use a regular cake pan but you MUST grease it very well and line it with a circle of parchment. Then you will need to flip your cake out AFTER it is completely cool and firm.
If you are a lousy cake decorator like me, sprinkling your very uneven piped frosting with some chopped peanuts hides all the mistakes!
Don’t want to add the collagen protein? You can use another 1/3 cup of almond flour. It won’t be as chewy and tender!
Nut-Free Option: You can use sunflower seed flour in place of the almond flour, but you need to remember to add a tablespoon of acid (lemon juice) to offset the green reaction.
Sweetener Options: You can use any granular sweetener in the cookie but if you choose one that contains allulose, it may cook and brown much faster. You do need a powdered sweetener for the frosting.
Frequently Asked Questions
You can also bake this giant peanut butter cookie in a glass or ceramic pie plate. Do note that it will take longer to bake through. I recommend reducing the oven temperature by 25 degrees and baking it for 5 to 10 minutes longer. You won’t be able to remove it from the pan before serving.
This keto peanut butter cookie cake can be kept on the counter for 3 days and in the fridge for a week. Be sure to cover it up and place plastic wrap against any cut surfaces to keep it from drying out. The cake can also be frozen for up to two months.
This keto peanut butter cookie cake recipe has 8.8g of carbs and 4.3g of fiber per serving. That comes to 4.5g net carbs per slice.
More keto cookies you’ll love
Keto Peanut Butter Cookie Cake Recipe
Equipment
Ingredients
Cookie Cake
- 1/2 cup (129 g) creamy natural peanut butter
- 1/4 cup (56.75 g) butter, softened
- 2/3 cup (133.33 g) brown sugar replacement
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 cups (168 g) almond flour
- 1/4 cup (27 g) collagen protein powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (60 g) sugar-free chocolate chips
Frosting
- 1/3 cup (75.67 g) butter, softened
- 1 ounce (28.35 g) cream cheese, softened
- 1/4 cup (47.5 g) powdered sweetener
- 1/2 tsp vanilla extract
- 1 ounce (28.35 g) sugar-free chocolate chips
- 1 tbsp heavy whipping cream, room temperature
- 2 tbsp chopped peanuts, (optional)
Instructions
Cake
- Preheat the oven to 325ºF and grease an 8-inch round cake pan, preferably one with a removable bottom. Line the bottom of the pan with a circle of parchment and grease the parchment.
- In a large bowl, beat the peanut butter, butter, and sweetener until creamy. Beat in the egg and vanilla extract until well combined.
- Add the almond flour, collagen protein, baking powder, and salt and beat until just combined. Stir the chocolate chips in by hand.
- Spread the batter evenly in the prepared baking pan and bake 20 to 25 minutes, until the center is puffed and the edges are golden brown. It will still be very soft. Remove and let cool in the pan.
- Once cool, run a sharp knife around the edges to loosen and remove the sides of the pan. If your pan does not have a removable bottom or sides, you will need to carefully flip it out onto a plate, and then flip it back right-side up.
Frosting and Garnish
- In a small bowl, melt the chocolate chips in the microwave in 30 second increments, stirring until smooth. Set aside to cool a few minutes.
- In a medium bowl, beat the butter and cream cheese until smooth. Beat in the powdered sweetener, then beat in the vanilla extract.
- Beat in the melted chocolate until well combined. Add the cream and beat until just combined.
- Transfer to a piping bag fitted with a star tip. Pipe decoratively around the edges of the cookie cake. Sprinkle with chopped peanuts, if desired.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I’m going to make this today. It sounds yummy.
I have one question. When a recipe list “peanuts” as an ingredient, should I use salted or unsalted peanuts? Or would the ingredients say “unsalted peanuts” if that kind was necessary?
I use salted/roasted peanuts… more flavor. But you can use unsalted if you prefer.
The edges were burning and the center was very very runny after 20 minutes. After 4 more minutes the edges are burned and the center is where it should be. I have no clue what went wrong. Waiting for it to cool now then I’ll go from there. Hopefully some of it will be edible. I’m thinking it should have been in a 9 inch pan.
The recipe is correct as is, as you can see from the positive reviews. So I have two questions for you… what kind of pan were you using and what sweetener did you use?
Made this for my birthday a few months ago. It was exactly how I had imagined it would taste and feel, texture wise. Very similar to the wheat flour and sugar version! It hit the spot and didn’t leave me laying on the floor, LOL! THANKS CAROLYN 🥰
Easy to prepare and DELICIOUS to eat!!!
I just made this today and it is delicious! I let my non-keto neighbor try it and she loved it as well. Thank you for all that you do for the keto community.
Glad to hear it!
Great recipe!!!!! I really appreciate having grams included for measurements!! My only dissatisfaction may be with the sugar or peanut butter that I use; the next time I am going to start by creaming the sugar and butter, then add egg, then peanut butter. The cookie is just too gritty from the undissolved sugar.
It’s likely your sweetener of choice, since I don’t experience that at all.
thanks…I suspected as much. Still, I haven’t found a chocolate chip recipe as delicious as this one! It is amazing!!!!!
Carolyn, I recently bought some buttery coconut oil. Wondering if it would work instead of butter in the cake, or would it put the consistency off? I had never heard of it b4. Using it as much as I can due to cholesterol in butter. Many thanks, Lynne
It should be fine.
This is SO GOOD!!! Thank you for your creativity!!
Can I use any brand collegan peptides?
Yes, any brand should work
Love this recipe!! I’m a fan of frosting -so I doubled it and spread it over the whole thing. One of the best frosting recipes I have ever made! The collagen in the cookie makes it so tender. Thank you Carolyn for taking the time and making the effort so lazy people like me can eat well!
Any substitution for “collagen protein powder”? Thanks 😉
Please read the blog post. I addressed this already.
So good! I LOVE peanut butter anything! I made it and while it was cooling my spouse cut into it! I said it has a frosting too! He was excited about that! This will be a nice treat to go in his lunches this week! Thanks!
So glad you enjoyed it!
Step 2 in frosting directions, did you mean beat butter and cream cheese? Will try recipe once directions are clearer.
Also, please delete previous posting due to spelling error. Thank you
Did you mean in frosting step 2 to beat butter and cream cheese not butter snd cream?
Yup, fixed.