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    Home » Keto Cakes » Keto Peanut Butter Earthquake Cake

    Published: Aug 14, 2022 by Carolyn

    Keto Peanut Butter Earthquake Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.2K shares
    Jump to Recipe Print Recipe

    This luscious Peanut Butter Earthquake Cake takes keto baking to a whole new level! Tender chocolate cake with a swirl of peanut butter cheesecake, all topped off with sugar-free peanut butter cups. This post is sponsored by ChocZero.

    Close up shot of a slice of Keto Peanut Butter Earthquake Cake.

    Looking for a super decadent, ooey gooey keto dessert? Well you’ve come to the right place. Because when it comes to keto cakes, I don’t mess around.

    Especially when we’re talking about chocolate and peanut butter. It’s one of my all-time favorite flavor combos, and I love finding new ways to enjoy it.

    This time, I took my famous Keto Earthquake Cake and swirled in some peanut butter cheesecake. And after baking, I sprinkled the top with chopped keto peanut butter cups.

    Did I just make your mouth water?

    Fun with ChocZero!

    Keto peanut butter earthquake cake in a white baking dish with peanut butter cups in the background.

    I have so much fun playing with all the wonderful ChocZero goodies. My last order included their decadent hazelnut spread, chocolate chips, peanut butter chips, and a few bags of their dark chocolate peanut butter cups.

    And the idea for this earthquake cake variation popped into my head upon seeing those delicious peanut butter cups. They were just begging to be used in some over-the-top keto dessert.

    Do I need to tell you how good this is? It’s gooey, it’s rich, and the peanut butter cups become melty and delicious on top of the warm cake.

    Clickable banner: 10% off all ChocZero Products with Code FOODDREAMER
    Top down image of peanut butter earthquake cake in a white baking dish.

    Ingredients you need

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Almond flour: Blanched almond flour produces the best results for keto cakes.
    • Sweetener: You need both granular and powdered sweetener for this recipe. I recommend Swerve Sweetener.
    • Cocoa powder: Use dutch process cocoa powder for a richer chocolate flavor.
    • Cream cheese: Make sure it’s properly softened so you don’t get any clumps in your filling.
    • Peanut butter: I like natural creamy peanut butter for this recipe and my new favorite is the no-stir Santa Cruz brand.
    • Almond milk: The filling needs to be thinned out a little with liquid. If you don’t want to use almond milk, try using half cream and half water.
    • Chocolate chips: I used the dark chocolate chips from ChocZero, but you could also use their delicious peanut butter chips!
    • Salted peanuts: Chopped peanuts give the cake a delightful crunch. But you could always do some more chocolate chips.
    • Sugar-free peanut butter cups: Add these after the cake is out of the oven, so they don’t melt away completely.
    • Pantry staples: Eggs, butter, vanilla, salt

    Step by Step Directions

    6 images showing the steps for making keto peanut butter earthquake cake.

    1. Make the cake batter: Whisk together the dry ingredients, and then add the butter, eggs, water, and vanilla. Spread the batter in a 9×13 inch ceramic baking pan.

    2. Make the filling: Beat the cream cheese, peanut butter, and butter together, then beat in the sweetener. Add the vanilla and thin the filling out a little with some almond milk.

    3. Swirl them together: Dollop the cheesecake mixture over the cake batter and swirl with a knife.

    4. Sprinkle the top: Add the chocolate chips and chopped nuts to the top of the cake.

    5. Bake: Bake the cake at 325ºF until the sides are set. The center should still jiggle ever so slightly when the pan is shaken.

    6. Add the peanut butter cups: Sprinkle the top with chopped peanut butter cups and let cool before slicing into pieces.

    Slices of keto peanut butter earthquake cake sit on white plates with strawberries.

    Expert Tips

    Baking pans: I recommend glass or ceramic for this particular recipe, as it allows the cheesecake filling to cook through properly. But you can use a metal pan as well. Just watch it carefully as the cake may bake faster.

    Don’t overbake: A cake like this can become dry if you bake it too long. Because of the cheesecake filling, the center may still seem soft. Look for the sides to be completely set, and then give the pan a shake. If the center still looks liquid, it needs more time. But if it jiggles just a little bit, it’s done.

    Nut-free variation: If you want to make this cake without tree nuts, use sunflower seed flour in place of the almond flour. You can use it in exactly the same quantity.

    More chocolate peanut butter recipes

    • Titled image of a stack of keto peanut butter cups, and the top one has a bite taken out of it.
      Keto Peanut Butter Cups
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      Keto Peanut Butter Cup Cookies
    • Keto Peanut Butter Cup Cookie Pizza
    • Keto Peanut Butter Brownies in a stack.
      Keto Peanut Butter Brownies
    Close up shot of peanut butter earthquake cake on a white plate with a strawberry.
    Close up shot of a slice of Keto Peanut Butter Earthquake Cake.

    Peanut Butter Earthquake Cake Recipe

    This luscious Peanut Butter Earthquake Cake takes keto baking to a whole new level! Tender chocolate cake with a swirl of peanut butter cheesecake, all topped off with sugar-free peanut butter cups.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: peanut butter earthquake cake
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 20 servings
    Calories: 253kcal

    Ingredients

    Cake Batter

    • 2 cups almond flour
    • ½ cup Swerve Sweetener
    • ¼ cup cocoa powder
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • 3 large eggs
    • 6 tablespoon butter melted
    • ⅓ cup water
    • ½ teaspoon vanilla extract

    Filling

    • 4 ounces cream cheese softened
    • ½ cup natural peanut butter
    • ¼ cup butter softened
    • ⅔ cup powdered Swerve
    • ⅓ cup almond milk or half water/half cream
    • ½ teaspoon vanilla extract

    Topping

    • ⅓ cup dark chocolate chips, sugar-free or peanut butter chips
    • ¼ cup salted peanuts chopped
    • 6 sugar-free peanut butter cups chopped

    Instructions

    Cake Batter

    • Preheat the oven to 325ºF and grease a 9×13 glass or ceramic baking pan. (If using metal, the cake may bake through faster so watch it carefully).
    • In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, water, and vanilla extract until well combined. Spread evenly in the prepared pan.

    Filling

    • In another large bowl, beat the cream cheese, peanut butter and butter together until smooth. Beat in the powdered sweetener until well combined, then beat in the almond milk and vanilla extract.
    • Dollop this mixture over the cake mixture by the spoonful, then use a knife to swirl into the cake mixture.

    Topping

    • Sprinkle the top with the chocolate chips and chopped peanuts. Bake 35 to 45 minutes, or until the cake edges are set. The center will still be soft and slightly jiggly.
    • Sprinkle with the chopped peanut butter cups while the cake is still warm. Let cool before serving.

    Notes

    Storage Information: Store this cake in the fridge, tightly covered, or up to a week. It can also be frozen for several months. 
    Nutrition Facts
    Peanut Butter Earthquake Cake Recipe
    Amount Per Serving (1 serving = 1/20th of cake)
    Calories 253 Calories from Fat 197
    % Daily Value*
    Fat 21.9g34%
    Carbohydrates 8.1g3%
    Fiber 4.4g18%
    Protein 6.6g13%
    * Percent Daily Values are based on a 2000 calorie diet.
    3.2K shares

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    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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      Recipe Rating




    1. Diane Wesson says

      March 11, 2023 at 8:19 pm

      5 stars
      I made the peanut butter earthquake cake yesterday. Took it to a small (6 of us) gathering. There was not a bite left to take home. Mine was not as pretty as yours. But it tasted awesome!

      Reply
      • Carolyn says

        March 12, 2023 at 9:13 am

        Fantastic!

        Reply
    2. Debbie says

      February 04, 2023 at 4:00 pm

      5 stars
      So decadent & yummy!!!

      Reply
    3. Tree says

      January 12, 2023 at 8:21 pm

      5 stars
      I’ve made all 3 variations of your Earthquake Cake and this one by far is my favorite! It came out very moist and oh so chocolatey. Pure perfection!

      Reply
    4. Mother Buck says

      November 01, 2022 at 1:21 pm

      5 stars
      I love your Earthquake Cake, but this one? It’s over the top and a family-requested favorite at my house. I didn’t have the peanut butter cups for the top, but they were not missed.

      Thanks so much for another winner!

      Reply
      • Carolyn says

        November 01, 2022 at 4:53 pm

        Great to hear!

        Reply
    5. Marsha says

      September 10, 2022 at 1:25 pm

      My new favourite cake, and I have been low carb baking for over a dozen years. This cake is so good, but as I don’t care for peanut butter, I subbed almond butter for the cream cheese mixture, worked wonderfully. Also, put chocolate chunks on top, along with the peanuts, which I do like. Next time, I am going to double the peanuts for more crunch. Well done Carolyn, this is super!

      Reply
    6. Patti says

      September 03, 2022 at 5:16 pm

      Any ideas what I can put on top since I don’t have the peanut butter cups?

      Reply
      • Carolyn says

        September 04, 2022 at 11:07 am

        Just more chips.

        Reply
    7. Rori says

      August 30, 2022 at 11:30 am

      OMG! This cake was SO good! Definitely the most decadent thing I’ve had since starting low-carb. Thank you Carolyn!

      Reply
    8. Jennifer says

      August 14, 2022 at 10:57 am

      This will be delicious!

      Your link for the peanut butter is not for the no-stir variety that you (and I ????) prefer.

      Reply

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