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.
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Can I use Lily’s chocolate for this recipe?
Do you mean for the glaze? Sure!
That little pocket of peanut butter is pure heaven!
This looks soooo good!!!
This is fantastic! I’m a sucker for this flavor combo!
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!
Well that was weird. Should be all fixed now, though.
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.
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.
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!
Judging when a low carb cake is done can be tough. I’d say just be sure to take it out earlier next time.
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?
It would have to be modified a lot as peanut four is very dense and powdery and soaks up a lot of liquids.
Making this for a reunion this weekend-should I store this in the refrigerator? Looks wonderful!
Store the cake in the fridge and then glaze it just before serving.
Can I use collagen hydrolysate instead of whey protein? Thanks
I don’t know, I have never tried that.
Carolyn,,Hi, I had a little problem with the Ganache. The Whipping Cream, Powdered Swerve to a slight simmer. Then add thr Peanut Butter this all blended perfectly. But when I let the Chocolate melt (off the heat) it seemed to get a granular appearance. Not smooth like your picture. Where did I go wrong? Poured on top a cooled cake as per your directions. Thanks so much.
Hmmm, what brand of chocolate did you use?
I used Green Black Organic 85%. It did the same thing. It was all gloppy and would not mix. It did not appear appealing. It tasted fine, but it was most unattractive. I did not take the cake to the event I had planned it for. Hopefully, my son will eat it. Maybe it is the type of chocolate.
It probably is the type of chocolate. Some melt more thickly than others…
Thanks Carolyn, what Chocolate would you suggest for the Ganache?
I often use Ghirardelli 100%
I wanted to make this for our bday celebration tomorrow night. Could I make it today and store it in the fridge or would it be better to make tomorrow?
You can make the cake a day ahead. Do the glaze the day of.
I am no baker, so I am more proud of myself for attempting this cake than for how it turned out! It turned out wonderfully. Not as pretty as the pictures, but darn close. My family LOVED IT! The recipe isn’t hard to follow at all, and I actually had all the ingredients on hand. Thanks THM. The consistency of my cake is firm and a bit dry, so I may have over-cooked it. I just can’t get over healthy cake that tastes so good.
Now that I know I can do it, I will be sure to make it for the next potluck. It will be a show stopper.
So glad you liked it and it worked out!
I’m going to buy a bunt cake pan just so I can make this cake!
Your recipes never disappoint.
Truly amazing what you can create with these low carb ingredients.
Thank you!
Can’t wait to try this recipe. I love peanut butter and chocolate and love that this is a healthy recipe. I was wondering if regular Splenda (not the baking kind) could be substituted for Swerve granular?
I don’t use Splenda at all so I really can’t guarantee the results. It’s worth a try!
I made this. It tastes like a peanut butter cup in cake form. I couldn’t find the Bundt pan, so I used a loaf pan. So, so good.
Glad to know it works in a loaf pan!