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!
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
We have a couple get together next month where I need to bring a dessert…this looks perfect, but of course I will have to do a trial run for my family! I am hoping my local bulk food store will have the whey protein powder because yes, it is expensive for a whole container. If I can’t find the confectioners style sweetener, could I put it in a blender to make it finer?
If you have a coffee grinder, that will work better to powder it.
I don’t like using sweetners can we replace with regular sugar? Also, I don’t use protein powder and to buy it is so expensive what is an alternative?
Would it be ok to use a box cake mix and add the peanut butter filling like the directions?
Um, no. This is not that kind of cake. It’s low carb and healthy!
I know this sounds awful, but I don’t care about it being healthy. I just wanted to use the peanut butter filling and I wasn’t sure if it would work in a different cake.
Try goggling buckeye cake, because I think there are some conventional versions out there. That should help you.
Can i sub the whipping cream for coconut cream? And use dairy free cream cheese?
I can’t say for sure that would work, but it’s worth a try.
Oh my! Just made this cake and it is divine. The texture is fantastic and the filling delicious. My best results to date on LCHF baking, most have not been great. Usually have better success with desserts than baking. Thank you!!
So glad it worked, Tanya!
Looks great. I will have to try this recipe soon. “All day I dream about peanut butter”
Thanks for the recipe
is the butter salted or unsalted?
I always use salted but I have a high tolerance for salt. I don’t think it really matters.
Can you replace the whey protein powder?
You must replace it with another dry protein, such as egg white powder.
My roommate is allergic to coconut can I replace it with something else?
Sure, you can just do another cup of almond flour instead.
Is the ganache supposed to be put on the cake when it has been cooled in the fridge a couple hours, or before it is refrigerated? Thanks!
Sorry, it was supposed to say pour over “cooled cake”, I just fixed that. So it’s after it has been in the fridge.
Does this cake need to stay refrigerated after it is finished? Thanks!
Yes, it should.
This is just what I have been looking for BUT, I do not have all those special ingredients:( How could i make it the BAD way ?? ha Please don’t hate me !!ha This looks so good ! 🙂
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!