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.
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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!
Check out Low Carb Peanut Butter Marble Cake on A Sweet Life
Used to make this recipe:
Sarah G says
I have to make this! My oldest son is also a peanut butter fanatic and this looks easy and delicious! What is the brand of bundt pan you use?
Deborah says
what changes do i make if i don’t have a bundt pan? thanks!
Carolyn says
That depends on the pan you plan to bake it in. Nothing but the baking time will change.
Deborah says
i could cook it in smaller loaf tins, or one big rectangular tin. what would you suggest? and what would times be for those options? thanks!
Glenn May says
I like the cake though it was a little dry. That I to be excepted with almond flour. I will try sugar free icing of some sort next time. I put sugar free maple syrup on it and it helped a lot.
Kara says
When you feature your recipe on the Sweet Life page I cant find the spot to print it…I am missing something?
Carolyn says
They don’t have a print function so you end up having to use cut and paste. They are designing a new website which will have that feature, I believe!
Lori says
I made this today and love the flavor – one can never go wrong with chocolate and peanut butter together! I was disappointed with how crumbly it was. In reading more on your blog, I realize I used almond meal rather than the flour you recommend. Now, I’m really looking forward to making it again with the Honeyville brand to see the difference. My version had the consistency of a muffin.
Carolyn says
Yes, it definitely does make a difference. Word on the street is that Bob’s is coming out with a finer almond flour and I am looking forward to it!
Rebecca says
In lieu of the whey protein powder, would it be possible to use the same amount of vital wheat gluten? I assume the protein is used to add structure, so I’m guessing it would work, I just don’t know if it would be a one-for-one substitution. I guess I’ll try it tonight and let you know the results.
Carolyn says
I really couldn’t say. How did it work out?
Rebecca says
It turned out magnificently! The texture was just like a normal bundt cake and didn’t taste at all grainy (which is something I don’t particularly like about almond flour). This cake was delicious! For the record, instead of the whey protein powder, I replaced it with an equal amount of vital wheat gluten; I also used unsweetened vanilla cashew milk instead of almond milk. Wow! So yummy!