This keto peanut butter cup cake is over-the-top delicious. Tender chocolate cake with a chocolate peanut butter filling and sugar free peanut butter frosting. Topped with a few keto peanut butter cups, it’s a sure-fire hit. This post is sponsored by ChocZero.
Okay, chocolate peanut butter lovers, have I got the keto dessert for you! This poke cake is so fun to make, and an absolute delight to the senses. Add it to your must make keto cake recipes right away – you’ll be glad you did!
I made this cake for my husband’s birthday this year. I love making a big multi-layer keto birthday cake but he wanted something little different this year. He wanted something rich and moist, that tasted like keto peanut butter cups.
I was more than happy to oblige, let me tell you!
Peanut Butter Cup Poke Cake Inspiration
As I so often do, I took to Pinterest in search of inspiration. It didn’t take long to find exactly what I was looking for.
This lovely Reese’s Poke Cake from Cupcakes and Kale Chips caught my eye almost instantly. And since I always have a bag of ChocZero Peanut Butter Cups on the go, I couldn’t wait to give it a try.
I took my basic keto chocolate cake recipe and downsized it a bit. Then I created an easy chocolate peanut butter sauce and poured it all over the cake.
I whipped up a light peanut butter frosting and spread that overtop, and sprinkled the whole thing with chopped peanut butter cups.
How to make Keto Poke Cake
Don’t be put off by the multiple sections and long ingredient list. This peanut butter cup poke cake is easy to make!
- Make the cake: This is a basic almond flour keto chocolate cake recipe. It should only take you about 35 minutes to make, start to finish.
- Poke holes in the cake: Take the handle of a wooden spoon and poke holes all over the cooled cake.
- Make the chocolate peanut butter sauce: Heat up some almond or hemp milk and add the chocolate. Let it melt, then whisk in some peanut butter and some sweetener. Pour this over the cake and allow it to drip down into the holes.
- Make the frosting: This is a light and fluffy keto peanut butter frosting. You might be tempted to just eat it with a spoon, but resist the urge. Then spread it all over the top of the cake.
- Sprinkle with peanut butter cups: Coarsely chop the peanut butter cups and sprinkle them all over the top of the cake. If you have any leftover chocolate sauce, drizzle this lightly over the top.
Frequently Asked Questions
Absolutely! Try using sunflower seed flour in place of the almond flour at a 1:1 ratio. You could also use one of my coconut flour cakes as the base, but you’d need to cut it back by about 30 percent.
Gluten is a protein and adding protein powder to keto cakes helps them rise and hold their shape. You don’t have to add it but your cake will have a better texture. You can use egg white protein powder or plant based protein powder instead, but I really don’t recommend collagen protein. It tends to make the cakes very gummy.
I recommend the end of a wooden spoon. I’ve tried with skewers before and the holes aren’t big enough to allow the filling to soak down into the cake.
Make your own! I have a fabulous recipe for keto peanut butter cups.
This keto poke cake is best kept in the refrigerator until you are ready to serve. Cover the top of the pan tightly to keep it from drying out.
- I simply cannot recommend USA Pans enough. The best bakeware on the market, bar none! I’ve had the 9×9 inch pan for about 8 years and it’s still going strong.
- My favorite whey protein is this grassfed protein powder. If you’d prefer to use egg white protein, try this one.
More keto poke cake recipes
- Coconut Cream Poke Cake
- Boston Cream Poke Cake
- Strawberry Shortcake Poke Cake
- Lemon Poke Cake
- Cannoli Poke Cake
Keto Chocolate Peanut Butter Poke Cake
- 4 sugar-free peanut butter cups chopped
- Preheat the oven to 325F and grease a 9×9 inch baking pan.
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
- Stir in the eggs and melted butter, then stir in the water and vanilla extract until well combined.
- Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until risen and the top is firm to the touch. Remove and let cool completely.
- In a medium saucepan over medium heat, bring the almond milk to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then whisk until smooth.
- Add the peanut butter and the powdered sweetener and whisk until well combined. Set aside about 3 tablespoons of the filling (for drizzling over the cake when it's frosted).
- Use the handle of a wooden spoon to poke holes all over the cake. Pour the remaing filling over the cake, allowing it to seep into the holes. Refrigerate 30 minutes to set.
- In a large bowl, beat together the peanut butter and butter until smooth. Beat in the powdered sweetener.
- Add two tablespoons of the cream and beat in to lighten.
- In another bowl, beat the remaining cream until it holds stiff peaks. Add the whipped cream to the peanut butter mixture and beat on low until just combined.
- Spread the frosting over the chilled cake.
- Sprinkle the top of the cake with the chopped peanut butter cups and drizzle with the remaining filling. (Rewarm the filling gently and add a few teaspoons of liquid if it's too thick).
- Refrigerate another 30 minutes to firm up the frosting.