Apodaca’s Appetite: Dark Chocolate Peanut Butter Layer Cake – Low Carb and Gluten-Free

You had us a low carb and gluten free… okay, and at dark chocolate and peanut butter. But seriously, what!!! Check out this amazing recipe that has rich chocolate flavor with a creamy peanut butter frosting and sugar free chocolate ganache from alldaidreamaboutfood.com. We will be dreaming about food all day today after this recipe!


2 cups almond flour
2/3 cup dark cocoa
1/3 cup Coconut flour
1/3 cup unflavoured whey protein powder
1 tbsp instant coffee
1 ½ tsp baking soda OR 1 tbsp baking powder
1/2 tsp cream of tartar (omit if using baking powder)
1/2 tsp salt
1/2 cup butter, softened
3/4 cup Swerve Sweetener
4 large eggs
1 tsp vanilla extract
1/4 tsp Stevia Extract
3/4 cup almond milk
1 tbsp apple cider vinegar (omit if using baking powder)

Peanut Butter Frosting:
8 ounces cream cheese, softened
4 tbsp butter, softened
1 cup creamy peanut butter (I do not recommend natural peanut butter here)
1 cup powdered Swerve Sweetener
1 cup heavy cream
1 tsp vanilla extract
Chocolate Ganache:
5 tbsp butter
2 oz unsweetened chocolate
1/4 cup powdered Swerve Sweetener
1/2 tsp vanilla extract


Preheat oven to 325F and grease 3 8-inch round cake pans well. Line bottom of pans with circles of parchment and grease parchment.
In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein powder, instant coffee, baking soda, cream of tartar and salt.
In a large bowl, beat butter with sweetener until well combined. Beat in eggs, vanilla extract, and stevia extract.
Beat in half of the almond flour mixture, and then almond milk and apple cider vinegar. Beat in remaining almond flour mixture until well combined.
Divide batter evenly among prepared cake pans and bake 22 to 25 minutes, until set and a tester inserted in the center comes out clean.
Remove and let cool in pans 10 minutes, then flip out onto a wire rack to cool completely.
Peanut Butter Frosting:
In a large bowl, beat cream cheese, butter and peanut butter until well combined.
Beat in sweetener, cream and vanilla extract until mixture is smooth.
Place one layer of cake on a serving platter and spread top with about 3/4 cup of frosting. Top with another layer and another 3/4 cup frosting. Add remaining layer and spread remaining frosting over top and sides of cake.
Refrigerate cake until frosting is firm, about 2 hours.
Chocolate Ganache:
In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.
Stir in powdered sweetener and vanilla extract.
Let cool 5 to 10 minutes, until thickened but still pourable.
Pour over top of cake, allowing it to drip down sides.
Let set 20 minutes before serving.

Check out more details and more mouth watering pictures from the original article: Dark Chocolate Peanut Butter Layer Cake – Low Carb and Gluten-Free

Read another Apodaca’s Appetite Recipe:  Mexican Tortilla Lasagna Recipe


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