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Low Carb Chocolate Peanut Butter Buckeye Cake

Chocolate Peanut Buckeye Bundt Cake

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!

Course Dessert
Cuisine Dessert
Keyword buckeye cake, keto chocolate peanut butter cake
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 16 people
Calories 358 kcal

Ingredients

Peanut Butter Cheesecake Filling:

Chocolate Cake:

Chocolate Peanut Butter Ganache:

Instructions

  1. Peanut Butter Filling:In a large bowl, beat cream cheese, peanut butter and sweetener together until smooth.
  2. Beat in egg, whipping cream, vanilla extract and stevia extract until well combined and smooth. Set aside while you prepare the cake batter.
  3. Cake:Preheat oven to 325F and grease a large bundt pan very well (I like to use both butter and coconut oil spray).
  4. In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein powder, instant coffee, baking powder, and salt.
  5. In a large bowl, beat butter with sweetener until well combined. Beat in eggs, vanilla extract, and stevia extract.
  6. Beat in half of the almond flour mixture, and then almond milk. Beat in remaining almond flour mixture until well combined.
  7. 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.
  8. Spoon the peanut butter filling into the well. Top with remaining cake batter, covering the peanut butter filling entirely.
  9. 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.
  10. Refrigerate at least an hour or two (to help cheesecake filling set).
  11. Chocolate Peanut Butter Ganache:In a small saucepan over medium heat, combine cream and powdered sweetener. Heat until just barely simmering.
  12. Remove from heat and add peanut butter and chocolate. Let sit about 5 minutes to melt chocolate and then whisk until smooth.
  13. Pour over cooled cake (working quickly because it starts to glop up faster than normal ganache).

Recipe Notes

Serves 16. Each serving has 11.64 g of carbs and 4.9 g of fiber. Total NET CARBS = 6.74 g.

Food energy: 358kcal Total fat: 29.88g Calories from fat: 268 Cholesterol: 88mg Carbohydrate: 11.64g Total dietary fiber: 4.90g Protein: 12.44g Sodium: 338mg

Nutrition Facts
Chocolate Peanut Buckeye Bundt Cake
Amount Per Serving (1 slice (1/16th of cake))
Calories 358 Calories from Fat 269
% Daily Value*
Fat 29.88g46%
Cholesterol 88mg29%
Sodium 338mg14%
Carbohydrates 11.64g4%
Fiber 4.9g20%
Protein 12.44g25%
* Percent Daily Values are based on a 2000 calorie diet.