What do you call tender low carb chocolate bundt cake filled with creamy peanut butter cheesecake? Keto Buckeye Cake, naturally. Bound to be your new favorite low carb dessert recipe!
Some recipes just refuse to be easily named. Which is a real problem in food blogger land because recipes have to have a descriptive but enticing name. So you come up with a great concept and you’re all “Yes! I am amazing!”, and you set to work creating your masterpiece and it works out just as well, perhaps even better, than you’d imagined. And now you’re all “Yes! I am BEYOND amazing”. Not only does it taste great, but it also looks exceptionally pretty in photos, which isn’t always the case with tasty food. So there you are, patting yourself on the back, thinking you might just be the most amazing food blogger ever, and then it hits you. What the heck are you going to call this thing?
You’re stumped because it’s just got to many wonderful attributes to which you want to call your readers attention. But you can’t get that all into a single title. At least, not one that’s not going to resemble the sort of tongue twister you memorized in grade school. How much wood would a woodchuck chuck if a woodchuck could chuck wood? Who wants to serve their guests a delicious low carb dessert with a name so long no one can remember it? Plus, in the world of digital publishing, there is that somewhat annoying consideration of SEO (search engine optimization, for the uninitiated). Good old Google doesn’t like ridiculously long names.
Take this lovely cake, for example. It’s got chocolate, it’s got peanut butter, it’s got cheesecake, it’s got ganache and it’s baked in a bundt pan. Now, “cheesecake cake” is a real thing these days, with bloggers baking layer cakes and a cheesecake and then sandwiching them together. And they are very pretty and no doubt delicious. And I may very well make one these days and use the term myself, even though I find it exceedingly awkward to say. But if I were to just go with a descriptive title for this recipe, I would end up with something like “Chocolate Peanut Butter Cheesecake Bundt Cake with Chocolate Peanut Butter Ganache”. Ugh!
So I asked friends and kicked around some ideas and someone suggested “buckeye bundt cake”. Now, I am not from Ohio and I haven’t spent much time there in my life, but I do know that everyone loves the buckeye candies made famous by that state. Who doesn’t love what amounts to peanut butter fudge dipped in chocolate??? So I decided it would be a fun little twist on the recipe name. I decided to drop both “cheesecake” and “bundt” because they seemed so awkward. And it’s perhaps a little redundant of me to use “chocolate peanut butter” when referring to anything buckeye-related, but you know what? I am a food blogger. I am nothing but a slave to Google. Forgive me!
Chocolate Peanut Buckeye Bundt Cake
What do you call tender low carb chocolate bundt cake filled with creamy peanut butter cheesecake? Buckeye cake, naturally. Bound to be your new favorite low carb dessert recipe!
Servings 16 people
Peanut Butter Cheesecake Filling:
- 2 cups almond flour
- 2/3 cup cocoa powder
- 1/3 cup coconut flour
- 1/3 cup unflavoured whey protein powder
- 1 tbsp instant coffee (optional, helps boost chocolate flavour)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 3/4 cup Swerve Sweetener
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp liquid Stevia Extract
- 3/4 cup almond milk
- Peanut Butter Filling:In a large bowl, beat cream cheese, peanut butter and sweetener together until smooth.
- Beat in egg, whipping cream, vanilla extract and stevia extract until well combined and smooth. Set aside while you prepare the cake batter.
- Cake:Preheat oven to 325F and grease a large bundt pan very well (I like to use both butter and coconut oil spray).
- In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein powder, instant coffee, baking powder, and salt.
- In a large bowl, beat butter with sweetener until well combined. Beat in eggs, vanilla extract, and stevia extract.
- Beat in half of the almond flour mixture, and then almond milk. Beat in remaining almond flour mixture until well combined.
- Transfer about 2/3 of the batter to prepared bundt pan, spreading evenly. Then use a spoon to create a well or a tunnel in the middle of the batter, about 1 inch deep and a few inches wide, all the way around the bundt pan.
- Spoon the peanut butter filling into the well. Top with remaining cake batter, covering the peanut butter filling entirely.
- Bake 45 to 55 minutes, or until cake is firm to the touch. It should not seem underdone or jiggly at all. Remove and let cool in pan 10 to 15 minutes, then flip out onto a wire rack to cool completely.
- Refrigerate at least an hour or two (to help cheesecake filling set).
- Chocolate Peanut Butter Ganache:In a small saucepan over medium heat, combine cream and powdered sweetener. Heat until just barely simmering.
- Remove from heat and add peanut butter and chocolate. Let sit about 5 minutes to melt chocolate and then whisk until smooth.
- Pour over cooled cake (working quickly because it starts to glop up faster than normal ganache).
Serves 16. Each serving has 11.64 g of carbs and 4.9 g of fiber. Total NET CARBS = 6.74 g. Food energy: 358kcal Total fat: 29.88g Calories from fat: 268 Cholesterol: 88mg Carbohydrate: 11.64g Total dietary fiber: 4.90g Protein: 12.44g Sodium: 338mg
Serving: 1slice (1/16th of cake) | Calories: 358kcal | Carbohydrates: 11.64g | Protein: 12.44g | Fat: 29.88g | Cholesterol: 88mg | Sodium: 338mg | Fiber: 4.9g