This tender low carb peanut butter and chocolate marble cake makes a great breakfast or dessert.
If peanut butter were an illegal drug, I am pretty sure I would be in rehab by now. More than likely, I would have been in and out of rehab many times over the years, so strong is my addiction. The truth is that I don’t want to be cured of it and so I never will be. I just want to love it, eat it, eat a little too much of it, regret eating too much of it, put it away for a few days, and then start the cycle all over again. Fortunately, it’s a rather happy cycle or at the very least a harmless one. And it’s definitely one I’ve passed on to my children. We’re all peanut butter addicts here.
This recipe was banging around my peanut butter-addicted brain for a while. I love bundt cakes because they always look so elegant for so little effort. There are no layers to contend with and they look good even without frosting or glaze. I am prone to pouring chocolate ganache over just about everything, but this time I was able to fight that inclination. I wanted a cake that could serve as breakfast OR dessert, and this low carb marble cake was just the thing. It was so tender and not too sweet but just sweet enough. And of course, it contained both peanut butter and chocolate. How could I go wrong?
If you do want to serve it for dessert and jazz it up a little more, may I recommend pouring a little of my low carb chocolate fudge sauce over it? And maybe a dollop of whipped cream? Peanut butter dessert heaven!
Used to make this recipe: