Ingredients:
Cake:
- 1 serving Chocolate Peanut Butter Keto Chow
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 4 large egg(s) separated
- 1/4 tsp cream of tartar
- 1/2 cup powdered erythritol divided
- 1 tbsp avocado oil
- 1/2 tsp pure vanilla extract
Filling:
- 1/2 cup unsweetened peanut butter
- 1/2 cup unsalted butter softened
- 2 tbsp Chocolate Peanut Butter Keto Chow
- 2 tbsp powdered erythritol
- 2 tbsp heavy cream
- 1/2 tsp pure vanilla extract
Glaze:
- 1/2 cup powdered erythritol
- 4 tsp cocoa powder
- 1/4 tsp pure vanilla extract
- 2-3 tbsp water warm
- éclair/ lady finger cake molds*; piping bags; large, round piping tip; decorative piping tip
Directions:
- Oil the cake molds and preheat the oven to 325℉. Attach a round tip to the piping bag or use a plastic Ziploc bag with a cut corner.
- In a small mixing bowl, combine the Keto Chow, cocoa powder, and baking powder.
- Beat the egg whites in the work bowl of an electric mixer with the whip attachment until they begin to look frothy. With the mixer at medium speed, add the cream of tartar and sprinkle 1/4 cup of the powdered erythritol over the egg whites. Beat until the egg whites look glossy and hold stiff peaks.
- Transfer the beaten egg whites to another bowl and place the egg yolks in the work bowl. (No need to wash the bowl yet.) Beat the egg yolks with the remaining 1/4 cup powdered erythritol until they have doubled in volume, which should take about five minutes. They should look satiny and be light yellow in color.
- Fold the avocado oil and vanilla extract into the egg yolks with a rubber spatula.
- Fold the egg whites into the egg mixture in two portions.
- Sprinkle the Keto Chow mixture over the eggs and fold in gently. The volume will decrease slightly.
- Fill the piping bag with the batter and pipe into the prepared cake molds.
- Bake the cakes for 15-20 minutes, or until they have risen, the surface looks dull, they spring back when touched, and a cake tester comes out clean.
- Set the molds on a cooling rack. Turn the cakes out of the molds when they have cooled for about five minutes, then let cool completely.
- To make the filling, beat together the peanut butter and softened butter until light and fluffy. Add the Keto Chow, erythritol, heavy cream, and vanilla extract and beat until combined and light.
- Put the filling in a piping bag with a large star tip or ruffle tip, or in a Ziploc bag with a cut corner to create a piping bag.
- Carefully slice the cooled cakes in half lengthwise.
- Pipe filling on one half and place the other half on top, then place in the refrigerator to set. Reserve about 1/4 cup of the filling to decorate the cakes.
- To make the glaze, sift the powdered erythritol and cocoa powder into a mixing bowl.
- Add the vanilla extract and stir in the warm water a tsp. at a time until it reaches a thick, pourable consistency.
- Spoon or pour the glaze over the top of each cake, smoothing it to the edges.
- Allow the glaze to set slightly, then decorate the tops with the remaining peanut butter filling. They can also be decorated with crushed peanuts, shaved chocolate, or whipped cream.
- Store in an airtight container in the refrigerator for up to three days or store frozen for up to three months.
NOTES: Higher elevation may impact your baking time; it took approximately 30 minutes of baking to get a clean toothpick *You can use a mini cupcake tin instead if you do not have éclair molds.
Nutrition Facts
Chocolate Peanut Butter Snack Cakes
Serving Size
1 cake
Amount per Serving
Calories
194.5
% Daily Value*
Fat
17.5
g
27
%
Saturated Fat
6.8
g
43
%
Trans Fat
0.3
g
Polyunsaturated Fat
2.21
g
Monounsaturated Fat
6.59
g
Cholesterol
87.5
mg
29
%
Sodium
182.7
mg
8
%
Potassium
383.95
mg
11
%
Carbohydrates
26.3
g
9
%
Fiber
2.23
g
9
%
Sugar
0.72
g
1
%
Sugar Alcohol
22.5
g
Net Carbs
1.56
g
Protein
8.7
g
17
%
Vitamin A
483.18
IU
10
%
Vitamin C
16.88
mg
20
%
Calcium
120.1
mg
12
%
Iron
0.92
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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