This keto peanut butter cup cake is over-the-top delicious. Tender chocolate cake with a chocolate peanut butter filling and sugar free peanut butter frosting. Topped with a few keto peanut butter cups, it's a sure-fire hit.
Preheat the oven to 325F and grease a 9x9 inch baking pan.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
Stir in the eggs and melted butter, then stir in the water and vanilla extract until well combined.
Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until risen and the top is firm to the touch. Remove and let cool completely.
Filling
In a medium saucepan over medium heat, bring the almond milk to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then whisk until smooth.
Add the peanut butter and the powdered sweetener and whisk until well combined. Set aside about 3 tablespoons of the filling (for drizzling over the cake when it's frosted).
Use the handle of a wooden spoon to poke holes all over the cake. Pour the remaing filling over the cake, allowing it to seep into the holes. Refrigerate 30 minutes to set.
Frosting
In a large bowl, beat together the peanut butter and butter until smooth. Beat in the powdered sweetener.
Add two tablespoons of the cream and beat in to lighten.
In another bowl, beat the remaining cream until it holds stiff peaks. Add the whipped cream to the peanut butter mixture and beat on low until just combined.
Spread the frosting over the chilled cake.
Garnish
Sprinkle the top of the cake with the chopped peanut butter cups and drizzle with the remaining filling. (Rewarm the filling gently and add a few teaspoons of liquid if it's too thick).
Refrigerate another 30 minutes to firm up the frosting.