This keto peanut butter bundt cake is a peanut butter lover’s dream! It’s a moist, dense, rich cake that makes sure that peanut butter is the star.
As a major fan of peanut butter, I already have a recipe for some keto peanut butter cake bars which has a soft, slightly chewy texture. But the recipe I’m sharing today is a cake true and true.
The keto peanut butter cake has a pound cake-like texture and features a decadent peanut butter icing. It’s a keto peanut butter pound cake recipe that is sure to stop a peanut butter craving in its track.
Do check out our keto peanut butter recipes for more delicious keto-friendly peanut butter recipes!
Keto Peanut Butter Bundt Cake
This delicious cake could have easily been baked in two 9 inch cake pans and then used in a layer cake. It would also make a stunning keto Texas sheet cake when baked in a 9×13 inch pan. But I wanted the stunning presentation that a bundt cake brings to the table and its ease.
I love how the cake bakes nicely in 50 minutes and release from the pan effortlessly. Baking the cake until it has a nice golden crust, makes a great foil for the velvety smooth peanut butter icing.
How To Make A Keto Peanut Butter Bundt Cake
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This keto peanut butter cake comes together quickly and has a satisfying dose of peanut butter not to mention that it’s also beautiful. All these qualities make it a perfect keto dessert to share with peanut butter loving guests, especially since even non-keto folks will swoon for this cake.
In order to make this decadent low carb peanut butter cake fool-proof, I am sharing the list of ingredients and some important tips. Note that the printable recipe card is at the bottom of the page but I hope you stick around for my tips.
- Almond flour, finely milled
- Coconut flour
- All-natural peanut butter, smooth
- Chopped salted peanuts, for sprinkling on top
- Unsalted butter, room temperature
- Cream cheese, full-fat
- Heavy cream
- Sugar Substitute, granulated
- Confectioner’s sugar substitute, for icing
- Eggs, room temperature
- Vanilla extract
- Baking powder
The essential tools you’ll need are an electric mixer, a couple of bowls, and a bundt pan.
I used a 9.5 inch 12-cup bundt pan to make this recipe because it allows the cake to bake evenly on all sides and produces a lovely golden crust.
Let me also mention that the type of bundt pan you use is important. Not all are created equal and after awhile bundt pans don’t release the cakes properly so investing in a good one is worth it. I use a CasaWare’s brand because it has a granite ceramic that makes for easy release baking.
The Sugar- Substitute Options
When it comes to choosing which sugar-substitute to use for this peanut butter keto cake, I have some options for you. My two favorite granulated sugar substitutes for this recipe are Lakanto Monk Fruit or Swerve.
You could also use the stevia and erythritol-based brand Pyure. But if using Pyure you will want to use 1/2 the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda. You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly
If what you are craving is a keto dessert and nothing but peanut butter will do, then you must give this keto peanut butter pound cake a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
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This is when we also encourage you to have the right supplements to help you get and stay in ketosis. Because when you have the right tools the keto diet becomes easier.
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Keto Peanut Butter Bundt Cake
- 2 1/2 cups of finely milled almond flour, measured and sifted
- 1 cup of coconut flour
- ½ cup of unsalted butter, room temperature
- ½ cup of all natural peanut butter
- 5 eggs, room temperature
- 8 ounces of full-fat cream cheese, room temperature
- 1 cup granulated sugar substitute
- 1 teaspoon of vanilla extract
- 2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 1/2 cup of heavy whipping cream
Keto Peanut Butter Icing
- Preheat the oven to 350 degrees.
- Grease well with butter a 9.5 inch 12-cup bundt pan.
- Measure and sift the almond flour and place in a large bowl.
- Measure the coconut flour and add to the large bowl with the sifted almond flour.
- To the large bowl add the baking powder and salt.
- In another large bowl using an electric beater mix the softened butter, cream cheese, sugar substitute until well incorporated.
- Next, add the peanut butter and vanilla extract.
- Add the eggs one a time to be sure to combine well after each addition.
- Slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.
- Fold in the heavy cream.
- Add the cake batter to the greased bundt pan.
- Bake the cake in the center rack of the oven for 50-55 minutes until an inserted toothpick comes out clean.
- Allow the cake to cool in the bundt pan on a baking rack for about 10 minutes.
- Invert the cake onto a large cake plate.
- While the cake cools completely proceed to make the icing.
- Add the icing to the top of the cake allowing the icing to drip down the sides of the bundt cake.
- Sprinkle chopped peanuts to the top of the cake.
- Store any leftovers for up to 5 days in the refrigerator or freeze for up to 3 weeks.
Peanut Butter Icing
- In a small bowl using an electric mixer combine the cream cheese, butter, peanut butter, confectioner's sugar substitute, and vanilla extract until well incorporated. Next, whisk in the heavy cream gradually. You want the consistency to be thick but still pourable.
If baking in a 9x13 pan, bake for 35-40 minutes. If you opt to bake in a cake pan use two 9 inch pans and bake for 30-40 minutes.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 21.6gSaturated Fat: 7.6gCholesterol: 69mgSodium: 78mgCarbohydrates: 5.4gNet Carbohydrates: 3.6gFiber: 1.8gSugar: 0.9gProtein: 8.4g