By Lisa MarcAurele · · 38 Comments
One of the most amazing peanut flour recipes, a rich low carb chocolate cake. This gluten free cake is topped with a sugar free buttercream frosting.
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- Low Carb Peanut Flour Recipes - Gluten Free Chocolate Cake
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Peanut Flour is my new favorite alternative flour for low carb baking. It does give a slight peanut butter flavor, but some of the fat has been removed so it is much lighter than using ground peanuts.
I'm still experimenting with peanut flour recipes as this is only the third I've used it in. Last weekend, I baked a regular boxed cake for my family to enjoy while I was away on a business trip.
The cake looked really good and I started thinking about how I could make a low carb one for myself when I got back.
I've read that others have made some great tasting low carb cakes using peanut flour, like the Extreme Chocolate Cake by Maria Emmerich, so I thought I'd give it a try.
I looked over what others have done and then compared that to some regular chocolate cake recipes that I have in my collection. I took a little from all the recipes and came up with my own.
I'm sure there is still a little more tweaking that can be done, so I'd love to hear others thoughts.
This is my favorite of the low carb peanut flour recipes I've tried. And, the low carb chocolate cake isreally moist.
It was eaten by my daughter without any complaints. I didn't tell her about the peanut flour which I bought here, but she did say that it tasted like a Reese's peanut butter cup. I could taste a hint of peanut butter, but it wasn't very strong.
I don't have any non-stick silicone cake pans, so I had to figure out how to keep the cake from sticking to the pans.
After reading how others make low carb cakes, I decided to cut parchment paper into circles that would line the bottom of my metal 9 inch round cake pans.
That worked out really well, as the cakes came right out of the pans. I'm sure they would have stuck if I didn't use the parchment paper.
I also greased the pan and lightly coated with a bit of peanut flour along the sides which probably wasn't necessary.
If there are no peanut allergies in your home, this is a wonderful low carb chocolate cake to share with your family. It may have a hint of peanut butter in it, but that shouldn't get any complaints.
Who doesn't love the combination of chocolate and peanut butter? Not many!
Low Carb Peanut Flour Recipes - Gluten Free Chocolate Cake
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Recipe
Peanut Flour Chocolate Cake
4.86 from 7 votes
An amazing low carb peanut flour chocolate cake. This gluten free cake is made extra special by topping it with a sugar free chocolate buttercream frosting.
Prep Time:10 minutes mins
Cook Time:25 minutes mins
Cooling Time:10 minutes mins
Total Time:35 minutes mins
Course: Dessert
Cuisine: American
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Servings: 16 people
Calories: 193
Ingredients
CAKE:
- 2 cups peanut flour
- 1 cup Swerve Confectioners Powdered Sweetener or LC Foods White Sweetener - Inulin
- 1 teaspoon stevia concentrated powder
- ½ cup cocoa powder
- 1 ½ teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 eggs
- 1 cup coconut milk
- ½ cup coconut oil melted
- 2 teaspoons vanilla extract
FROSTING:
- ½ cup butter 1 stick, softened
- ½ cup non-hydrogenated shortening
- 1 cup Swerve Confectioners Powdered Sweetener
- ⅔ cup unsweetened cocoa powder
- 5 tablespoons coconut milk
- 2 teaspoon vanilla extract
- 1 teaspoon stevia glycerite
US Customary - Metric
Instructions
CAKE:
Preheat oven to 350 degrees F. Line bottoms of two 9 inch round cake pans with parchment paper. Lightly spray the parchment paper with oil so it can be removed easily.
Stir together peanut flour, sweetener, stevia, cocoa, baking powder, baking soda, and salt in mixing bowl.
Add eggs, coconut milk, melted coconut oil and vanilla. Beat with electric mixer on medium speed about 2 minutes.
Pour batter evenly between the two cake pans.
Bake about 20-25 minutes or until toothpick inserted comes out clean.
Cool on racks about 10 minutes, then remove from pans and leave cakes on racks to cool.
FROSTING:
Cream the butter and shortening together in mixing bowl.
Add erythritol and cocoa powder. Mix until combined.
Slowly add coconut milk and beat until incorporated.
Mix in vanilla extract and stevia glycerite. Beat until a good consistency is reached.
Frost layers of cooled cake with frosting.
Notes
Makes 16 servings
Net carbs per serving unfrosted: 2.6g
Net carbs per serving frosted: 3.3g
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Serving: 1slice | Calories: 193 | Carbohydrates: 7g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 426mg | Potassium: 207mg | Fiber: 4g | Sugar: 1g | Vitamin A: 650IU | Calcium: 60mg | Iron: 1.3mg
Additional Info
Net Carbs: 3g | % Carbs: 5.3% | % Protein: 10.7% | % Fat: 84% | SmartPoints: 8
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
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Reader Interactions
Comments
Annette
I made this cake and it came out wonderful. I did not use the stevia but it still tasted like a regular box cake. The cake cooked perfectly and so moist. I did a different chocolate butter / cream cheese icing and it all went well together. Every once in a while there is a “keeper” recipe for me and this is one of them !Reply
Teri
Awesome cake. Very dense. Was easy to put together. I used a different butter cream frosting.Reply
Patti
Lisa, I tried this recipe and loved how it came out. Per directions it was a bit thick before baking, more like a cookie dough. I don’t usually tweak recipes before having made them as instructed first but I couldn’t help this time. I ended up using a whole can of coconut milk and an extra egg to get a looser texture before spooning into the cake pans. It took about 15 minutes longer in the oven with the extra liquids but the cake came out SO delicious and moist! It is hands down the best cake recipe we have tried in the past three months we have been keto. We did not frost and the cake itself is the perfect amount of sweetness for both of us. I can imagine the mix as you have it written will make some great chewy cookies and we’ll try this adding some toasted pecans and lilly’s Chocolate chips. I suspect this will be sublime!Reply
Lisa
Thanks for sharing! I may give it a try with the added milk and egg.
Reply
Abby
We loved this recipe. I made cupcakes. They were terrific. Definitely going to make this again.Reply
Lisa
Cupcakes are great way to enjoy the recipe!
Reply
Carolyn
I have peanut powder. Is this the same as “flour” to be used in the same amount?
Reply
Lisa
It's similar, but peanut flour is usually defatted.
Reply
Brenda L. Smitherman
Hi Lisa I made it with canned coconut milk and found it slightly dry will use carton next time. I also added 2 packets of Foldgers instant coffee , my mother makes a deep chocolate cake that uses coffee , so I thought what the heck. It did indeed intensify the chocolate flavor.Reply
Lisa
Adding a little shredded zucchini to the cake is also a great way to make it moist.
Reply
Cyndy
I could not get this to spread smooth in my pans to bake. It tastes amazing but it's all lumpy looking. I had hoped that it would smooth out when it baked, but it did not. I'm still going to let it cool and try to frost it. Maybe I needed to add more coconut milk?Reply
Lisa
I'd say add more liquid.
Reply
Jody
Hi, so the stevia can be replaced with 2 cups of sugar, how about the 1 cup Swerve Confectioners and the teaspoon of stevia glycerite? Also, would using regular shortening or butter make a difference?
Thanks! Not so healthy here, but I've got peanut flour and the cake looks delicious.Reply
Lisa
Swerve confectioners is one-for-one equivalent to confectioners sugar. A teaspoon of stevia glycerite is about 1 cup sugar equivalent. You can use regular butter or shortening as well.
Reply
Melissa Gunther
Can I use powdered peanut butter (pb2) in place of peanut flour?
Reply
Lisa
You can.
Reply
Judy Hammel
Could you use blanched almond flour instead of peanut flour?
ThanksReply
Lisa
It should work as both are one-for-one replacements for regular flour.
Reply
Krystal
Hi! Do you think these could be made into cupcakes? My kids birthday party is this weekend and I need something for the adults to eat. (Majority of us are gluten free or low carb)
Reply
Lisa
I'd recommend the chocolate zucchini cake instead. It's a better cake. This one is okay, but that one is better. Both can be made into cupcakes.
Reply
Om Samadhi
I'm not sure what non-hydrogenated shortening is. I've never heard of it.
Is there a brand you can suggest? Thanks!Reply
Lisa
I buy Spectrum brand in the natural foods section of my grocery store.
Reply
Wendy
Would love to see even more "peanut flour" recipes. They are hard to find in book form and online. Thanks for the ones you have posted!
Reply
Lisa
I do have a couple more peanut flour recipes that I will be trying over the next month.
Reply
Ryan
I am still new to this diet. When you say coconut milk, do you mean the more concentrated kind? Like the one you find in a can in the Asian food section? Or are you referring to the cartons of coconut milk in the refrigerated section?
Thank You,
Ryan
Lisa
You can use either for this recipe. I used the one in a carton.
sherah
This looks awesome! thanks for sharing. I'll have to look up where to buy peanut flour. Have you tried making any low carb cookies with it? (i keep thinking low carb cookies with nuts.. mmm) also, a tip on the cake baking.. I use coffee filters in my 8 inch round pans, they're the perfect size and are really cheap for a ton of them. 🙂
Reply
Lisa
Thanks for the great tip on the coffee filters. I would have never thought about that. I have yet to try making cookies with peanut flour, but I'm sure they would work out well.
Reply
Jillian
well, this looks just totally awesome!
Reply
paula
I can't wait to try this. I have found it quite difficult getting my "chocolate fix" since I have been on the modified Atkins diet for epilepsy, only allowed 20 grams of carbs a day!
Reply
liz
do you think i could use sugar in place of the erythritol? i have tons of peanut flour waiting for this very cake...
Reply
Lisa
Sugar can be used in place of erythritol. It's not a very sweet cake so you can adjust it to your taste. Erythritol is a little less sweet than sugar. If you'd rather not use stevia either, 2 cups of sugar or a little more should be enough for the cake.
Reply
Dwight
Lisa what is the ratio if you do not use erythritol and prefer sugar ?
Also are there any health advantages to using erythritol other than low calery ?
the next and final question is where does one find erythritol - I do not recall seeing it in the supermnarket , also can you give brand names to help find this stuff - I would like to try it
Lisa
The cake needs about 2 cups of sugar or equivalent sweetener. I like to use erythritol because it is a natural sugar alcohol that doesn't produce intestinal distress like the others. It also gives a better taste to stevia. Erythritol is available at my local natural food store and widely available online. You could also use a erythritol stevia blend like Truvia or Purevia.
salwaa
Lisa, please help...I made this cake twice but both times I don't have enough liquid for the dry ingredients....I got my peanut flour at Trader Joes, do you think that makes a difference
Reply
Lisa
I've never tried Trader Joe brand of peanut flour, but it may be a little different than the one I used. If you need more liquid, I would just add more coconut or almond milk.
Reply
fooddreamer
Lisa, this looks phenomenal! I mean, it doesn't look like anything but a regular chocolate cake! I found some peanut flour at Trader Joe's last week and snapped it up with your donut recipe in mind. But now I think I will make this, instead. I certainly don't mind the peanutty taste, and could even imagine enhancing it so that it came through a little more. PB and chocolate go so well together.
Reply
Salwaa
I love your recipes, some of them I have tweaked to lower the carbs, but your website is great, and I talk about all the time on my low carb healthy journey facebook page....
I can't wait to try this recipeReply
