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!
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
Servings: 18 people
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!
Ingredients
Peanut Butter Cheesecake Filling:
- 8 ounces (226.8 g) cream cheese, softened
- 2/3 cup (172 g) creamy peanut butter
- 1/2 cup (45.5 g) powdered Swerve Sweetener
- 1 egg, room temperature
- 1/4 cup (3 tbsp) whipping cream, room temperature
- 1/2 tsp (0.5 tsp) vanilla extract
Chocolate Cake:
- 2 cups (224 g) almond flour
- 1/3 cup (28.67 g) cocoa powder
- 1/4 cup (30 g) coconut flour
- 1/3 cup (36 g) unflavoured whey protein powder
- 1 tbsp instant coffee, (optional, helps boost chocolate flavour)
- 1 tbsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 1/2 cup (113.5 g) butter, softened
- 1 cup (136.5 g) Swerve Sweetener
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (187.5 g) almond milk
Chocolate Ganache:
- 1/3 cup (79.33 g) whipping cream
- 1/4 cup (45.5 g) confectioner's Swerve Sweetener
- 1 1/2 ounces (42.52 g) 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 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 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
Serving: 1slice (1/18th of cake) | Calories: 296kcal | Carbohydrates: 8.8g | Protein: 9.5g | Fat: 24.4g | Fiber: 3.4g
I’d love to know your thoughts, leave your rating below!
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Can I leave out the peanut butter? My husband doesn’t like it.
Sure, just do a vanilla cheesecake in the center.
I made this for Mothers Day (we had four generations at our table). It was beautiful and delicious. We also passed the whipped cream….for those who aren’t sure about this new taste of baking. Thank you.
I just made this and it’s perfectly moist and mouthgasmy. I didn’t have whipping cream so I tried the sub of 2/3 cup milk to 1/3 cup butter and so it turns out the ganache does not thicken up as much when you do that and I just whisked in some xantham gum and it went perfectly. The point of telling you this is that you’ve taught me so much from your blog that I wasn’t scared to try it and hope, and instinctively knew how much xantham to use from using it in other recipes you’ve delivered.
Thanks for all you do <3
Aw, thanks, Ainsley. I am glad you feel you can branch out and experiment a bit!
Totally going to try this for my husband’s birthday cake on Sunday night when we celebrate. He loves PB/chocolate combos. Okay, well so do I. My question is, what do you think would work well for the almond flour. i have some, but shy away from using it much. Kinda just sits in the stomach. I wonder if half almond, half THM baking blend would work?? Don’t want to ruin the cake and waste ingredients! Can’t wait to try it!!
I haven’t used the baking blend so I don’t really know. But I think it’s worth a try. I’d use somewhat less baking blend because the oat fiber makes it a lot thicker. So maybe 2/3 the amount of almond flour? That’s just a guess.
Thanks, I’ll try that!
I just made the cake and so far so good. Did you ice the cake before you put it in the refrigerator or after you cooled it. Thanks for all your wonderful recipes and I love your blender muffins which I make all the time blessings Brenda
After I cooled it.
Ok first off this cake looks as amazing as the picture you did. I need help troubleshooting what happened to miner bough with taste. The PB cheesecake and the ganache turned out perfect but my cake was really dry (I baked 45min at 325) and it was bitter I think from the cocoa (I used Hershey). I followed the recipe exact. I can’t decide if it was me or my ingredients. I’m afraid it was my almond flour. I store it in the freezer and it doesn’t seem smooth enough a texture for this awesome cake!
Btw I’m not bashing your recipe I’m just learning how to use these new to me ingredients! I appreciate the time you put into this recipe Carolyn! 🙂
NO worries! Feedback is always appreciated and I like to help people trouble-shoot. The cocoa powder may also have played a small part, not sure.
Hi Christina…what brand of almond flour was it? The coarser kind can really mess up a good cake.
Natures Eats
Blanched Almond Flour
I bought it at Sam’s
Never heard of it. But I suspect it’s not that finely ground, if your cake batter wasn’t nice and smooth. I find that same thing with coarser flours. You can help it along by trying to grind it a little further yourself. Coffee grinders are your best option for this, I think.
I made this last night-but I made it into cupcakes. It was a little time consuming–but the results were worth the effort. You continue to amaze me with your recipes. I was an avid baker before I took sugar and flour out of my life and I had given up on being able to make anything that looked and tasted “like normal. Your recipes have given me bake my love for baking! Thanks for all your work!
Aw, Brenda, thanks so much for your lovely words!
Um, this looks all kinds of amazing
I don’t care what you call it, just get it in my mouth ASAP!
Haha! While I completely understand the burden of using super long recipe names — my thoughts in this case… screw the name (whatever it may be) I’m makin this bad boy! <3 Looks terrific.
Wiping drooooool off my chin ….
Looks like the old Tunnel of Fudge cake, but better! Want to stuff this into my cake hole right now.
That is exactly what I was going for, actually! 🙂 But I couldn’t work that into a recipe name either. All of it was too long!
Curious, I’m having a creative block here. I have three little nephews that can’t have gluten (like me) but are also allergic to nuts. What would be a good sub for the peanut butter? Or maybe a better question should be plain cheesecake filling? And if so would removing the volume from the PB mess up the ratio of filling to cake? Oh the dilema, lol.
Are they just allergic to peanuts or to all nuts? Because if all nuts, it’s not just the peanut butter you would need to replace.
Well shoot! /facepalm. I forgot about the almonds. They haven’t confirmed any other nuts but moms being extra vigilant till it confirmed one way or the other, so it looks like i’m just gonna have to eat this myself and peruse the recipes for something else to make for them.
There is a solution. You could get some sunflower seed flour and use that for the cake, and then use sunflower butter for the filling.
Oh, this is SO going on the Baking To Do list – high up! And it is gorgeous, too!
Oooo! for this recipe much will be forgiven!
I have been looking for a rich delicious bundt style cake I could make and just leave out under the glass dome of the cake plate and have for treats all week long.
This looks like a great one.
Thanks
It looks AMAZING!!! I can’t wait to try it. What brand of peanut butter did you use in it?
I actually used Skippy Natural (I know, I know, it does have a little sugar), but this should work with any PB that is really very smooth. Trader Joe’s has a good creamy natural one.
What can I replace the whey protein with to make it dairy free?
Egg white protein! https://amzn.to/2kFVgUI
You are my hero. I could totally bring this to a party. Instead of feeling bad about not being able to eat wheat I will be the dessert queen.
What would I call it? Inconceivable, that’s what I’d call it (random Princess Bride reference..haha). This is like the best looking dessert I’ve ever seen, healthy or otherwise.
Oh, and I can totally identify with the whole naming crisis thing…
http://reactiongifs.me/wp-content/uploads/2013/08/Supernatural-gif-mouth-open.gif
Too cute!!!!!
This looks and sounds ridiculously delicious – man I need a personal chef to cook all these delights for me!!
Me too.