Peanut Butter Cookie Cake

This Keto Peanut Butter Cookie Cake is very delicious, tasty, and healthy. It looks like a big cookie in the cake tin, decorated with keto chocolate frosting. This cookie cake is very moist and soft if you do not overbake the cake. It is very easy to make this cake by making its cookies one by one. This Keto Peanut Butter Cookie Cake is perfect to make for parties or in some events as a dessert. We made it with all the simple & healthy ingredients like Keto-friendly chocolate chips, butter, collagen, almond flour, eggs, & butter. These ingredients are easily available in all the supermarkets as well as present in our home storage. This peanut butter cookie cake only contains 4.5g of net carbs, & 8.2g of proteins/serving.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Prep Time: Twenty-five mins
• Cook Time: 25 minutes
• Total Time: Fifty mins
• Course: Dessert
• Portions: 12 servings
• Calories: 286 kcal
• Cuisine: American

EQUIPMENT:

• Cake tin
• Large bowl
• Parchment paper
• Beater
• Sharp knife
• Plate
• Small bowl
• Medium bowl
• Piping bag
• Star tip

INGREDIENTS:

COOKIE CAKE:

• ½ cup creamy natural peanut butter
• ¼ cup butter
• 2/3 cup Keto brown sugar
• One large egg
• ½ tsp. vanilla extract
• 1 & ½ cups almond flour
• ¼ cup collagen protein powder
• 1 tsp. baking powder
• ¼ tsp. salt
• 1/3 cup sugar-free chocolate chips

FROSTING:

• 1/3 cup butter
• 1 ounce cream cheese
• ¼ cup powdered sweetener
• ½ tsp. vanilla extract
• 1 ounce unsweetened chocolate chips
• 1 tbsp. heavy whipping cream
• 2 tbsp. sliced peanuts

INGREDIENT NOTES:

PEANUT BUTTER:

• Take the unsweetened & natural peanut butter. Blend the peanut butter because the natural ones will get separated.

ALMOND FLOUR:

• We can use the fine & blanched almond flour to make this cookie cake moist & soft.

SWEETENER:

• Utilize swerve brown as a substitute for brown sugar to make this a low-carb & keto-friendly recipe.

COLLAGEN POWDER:

• I use collagen powder in this cake to make it moist & soft.

UNSWEETENED CHOCOLATE CHIPS:

• Unsweetened and keto-friendly chocolate chips are used to make this peanut butter cookie cake.

CREAM CHEESE:

• I use cream cheese to enhance the taste of the frosting as well as it gives the structure to the frosting without the additions of lots of powdered sweetener.

WHIPPING CREAM:

• Whipping cream makes the frosting light & airy so we can easily pipe it on the cake.

PEANUTS:

• Peanuts are used to garnish this peanut butter cookie cake.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

TO MAKE THE COOKIE CAKE:

1. Heat the oven at three-twenty-five degrees F.
2. Put the parchment paper in the round cake tin and then apply the oil to the pan with the brush.
3. Take a large bowl and add the sweetener, peanut butter, & butter and beat all of them till they get creamy.
4. Then add the eggs & vanilla essence in them and beat all of them till we get smooth batter.
5. In the same bowl include the almond flour, baking powder, salt, & collagen protein in them and beat them till they get properly combine.
6. Mix the chocolate chips by hand.
7. Take the prepared round cake tin transfer the batter in it and spread it evenly.
8. Bake the cookie cake for 20 to 25 minutes till the edges get a nice brown color.
9. When the cookie cake is done; put in in the corner to get cool.
10. When the cake is cool down; take them out and carefully put it on the plate.

TO MAKE THE FROSTING:

1. Take a small bowl and add the chocolate chips in it and melt the chips in the microwave at 30 seconds interval.
2. Add the butter & cream cheese in a medium bowl and beat them till they get smooth.
3. Then add the powdered sweetener & vanilla extract in them and beat all of them again to get it smooth.
4. Include the whipping chocolate and liquefied chocolate and beat all of them till they get properly combined.
5. Transfer this frosting to the piping bag with the star tip.
6. Pip it on the cookie cake decorates it nicely and garnishes it with the chopped peanuts on them.

TIPS:

• Properly check all the label of the ingredients before buying to ensure that we can make this dessert keto-friendly.
• We garnish this dessert with the chopped peanuts to hide the piping mistakes.

STORAGE INFORMATION:

AMBIENT TEMPERATURE:

• Cover the slices of the cake and store it on the shelf for three days.

FRIDGE:

• Put the remaining cake in the sealed container and store the cake for one week.

FREEZER:

• Tightly wrap the cake slices individually with the plastic wrap and put them in the sealed box & store them for around three months.

FAQs:

Is this peanut butter cookie cake low in carbs?

• This peanut butter cookie cake only contain 8.8g of carbs, 4.3g of fiber, 4,5g of net carbs, and 8.2g of proteins in it.

Can we store this cake?

• We can easily store this peanut butter cookie cake in the sealed container in the freezer for three months, on the counter for 3 days and in the fridge for one week.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Serving: 1 slice
Calories: 286 kcal
Carbohydrates: 8.8g
Protein: 8.2g
Net carbs: 4.5
Fat: 25g
Saturated Fat: 9.8g
Fiber: 4.3g