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!
Keto 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!
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Servings: 18 people
Calories: 296kcal
Ingredients
Peanut Butter Cheesecake Filling:
- 8 ounces cream cheese softened
- ⅔ cup creamy peanut butter
- ½ cup powdered Swerve Sweetener
- 1 egg room temperature
- ¼ cup whipping cream room temperature
- ½ teaspoon vanilla extract
Chocolate Cake:
- 2 cups almond flour
- ⅓ cup cocoa powder
- ¼ cup coconut flour
- ⅓ cup unflavoured whey protein powder
- 1 tablespoon instant coffee (optional, helps boost chocolate flavour)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- 1 cup Swerve Sweetener
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup almond milk
Chocolate Ganache:
- ⅓ cup whipping cream
- ¼ cup confectioner's Swerve Sweetener
- 1 ½ ounces unsweetened chocolate chopped
Instructions
Peanut Butter Filling
- In a large bowl, beat cream cheese, peanut butter and sweetener together until smooth.
- Beat in egg, whipping cream, and vanilla 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 and vanilla extract.
- Beat in half of the almond flour mixture, and then almond milk. Beat in remaining almond flour mixture until well combined.
- Transfer about ⅔ 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 Ganache
- In a small saucepan over medium heat, combine cream and powdered sweetener. Heat until just barely simmering.
- Remove from heat and the 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).
Nutrition Facts
Keto Buckeye Bundt Cake
Amount Per Serving (1 slice (1/18th of cake))
Calories 296
Calories from Fat 220
% Daily Value*
Fat 24.4g38%
Carbohydrates 8.8g3%
Fiber 3.4g14%
Protein 9.5g19%
* Percent Daily Values are based on a 2000 calorie diet.
Rise says
Is it possible to use espresso powder instead of instant coffee? This looks amazing!
Carolyn says
yes, absolutely!
Jenny Armstrong says
I’m going to make this for my husbands birthday cake, i don’t have any liquid stevia, is this ingredient essential? Could i just use the swerve in its place? Also how important is the instant coffee? I only have coffee beans, can I just grind that and use?
Carolyn says
Yes, add more Swerve.
Sherry says
This looks delicious, but we would never eat it all. Can I halve the recipe and make this in a regular 9×9 cakepan? I know it wouldn’t be as pretty but I wouldn’t have to give or throw away a big portion of it.
Carolyn says
I honestly couldn’t guide you here, not having made it that way. You will have to experiment, I think.
Stef says
OMG – This cake is amazing! Not only does it look beautiful, but the flavor combination is the best! Such a hit with my friends.
Kimberly says
This looks absolutely to die for, I’m going to whip this up with my kids today!
April says
Whaaaaat?! This is amazing! Buckeyes are my FAVORITE, I can’t believe you turned them into a cake. *runs to the kitchen to make this immediately*
Cyd says
This cake is sensational – love everything chocolate and peanut butter!
Julie says
This is heavenly! Sure didn’t last long in my house, which is the best compliment of a dessert!
Ashley says
Can I use Lily’s chocolate for this recipe?
Carolyn says
Do you mean for the glaze? Sure!
Erin @ Dinners, Dishes, and Desserts says
That little pocket of peanut butter is pure heaven!
Gerry Speirs says
This looks soooo good!!!
Jennifer Farley says
This is fantastic! I’m a sucker for this flavor combo!
Jen says
Hi Carolyn, it seems like the recipe has actually disappeared from your website. Can you fix that? I would really love to make this maybe even for Father’s Day tomorrow!
Carolyn says
Well that was weird. Should be all fixed now, though.
Debbie says
Hi, I made this for ladies bible study yesterday it looked beautiful as far as presentation went. When i bit into it I was embarrassed because it was so dry. I’m usually a really a good cook and was surprised myself by the texture of the chocolate part being so dry. Following directions per your page can you help me figure out what I did wrong please. Your faithful follower.
Carolyn says
Hi Debbie. It’s hard for me to pinpoint the issue…could be things like brands of cocoa powder or almond flour. I am sorry that happened, though. Your oven may run hot and cook things through faster. Next time, reduce the baking time and check on it early. Use the visual and tactile cues I give for doneness.
Jana says
I made this on Saturday (but didn’t get to enjoy any until Sunday) and oh man! Divine! My only challenge was that both the cheesecake filling and the cake turned out dry and crumbly. I followed recipe exactly, timed the baking to 45 min and it was still soft so I did another 10 min. It still felt too soft so I left it 5 more min. Maybe that’s what did it – just those 5 extra minutes of baking… the peanut chocolate ganache turned out more like frosting than ganache but tastes so yummy! I will definitely be making this again. Any tips for next time? Love all of your recipes Carolyn!
Carolyn says
Judging when a low carb cake is done can be tough. I’d say just be sure to take it out earlier next time.
Katie says
A friend of mine is allergic to nuts and seeds expect for peanuts. Would it be possible to swap the almond flour with peanut flour or would there be other swaps/modifications needed to come out right?
Carolyn says
It would have to be modified a lot as peanut four is very dense and powdery and soaks up a lot of liquids.