Peanut Butter & Chocolate 

Low Carb Chocolate-Peanut Butter Brownie Cake

Chocolate & Peanut has always been a favorite of mine so when my daughter requested that I make my Fudgy Avocado Brownies into a cake for her birthday I immediately thought of peanut butter frosting.

I was thinking butter-cream frosting but a peanut butter version. We don’t usually eat peanut butter, it’s all almond butter in our house. We considered going with almond butter frosting but decided we wanted to go with the traditional chocolate & peanut butter.

The Chocolate

So, the recipe is a double batch of my Fudgy Avocado Brownies, divided between two 8″ round cake pans. This was fun to make. I wasn’t sure if it would even work. Originally I thought I’d really need 3 round cakes to make it look like a proper layer cake. It actually came out well and looked like a layer cake. In the future, I will make 3 layers just because it would be more impressive. The other option is using smaller cake pans, 6″ maybe.

The cake looked like a giant Oreo before I finished frosting it.

The Peanut Butter

I had some ideas about how to make the frosting but I really didn’t want to mess it up so I went digging into the internet recipe world. Of course, one of my favorite bakers, Carolyn Ketchum had a recipe for peanut butter frosting. Actually, it was recipe for a chocolate layer cake with peanut butter frosting and a layer of chocolate ganache. You can see the original recipe here.

I opted to stick with the plan and make the Chocolate Brownie Cake. My frosting recipe is similar but I did change the sweeteners a bit. My family is sensitive to Erythritol (Swerve) as a sweetener. When I say sensitive I mean they can tell when I use it or more specifically, when I use too much. Due to this, super power of taste, I tend to increase stevia and reduce the amount of Erythritol a recipe calls for.

Notes

I tend to reduce the amount of sweetener in most recipes. Taste as you go and add more (or less) sweetener till you get the desired sweetness you’re looking for. Don’t be afraid to mix sweeteners.

I do believe the flavors and sweetness of the frosting grow/increase as the frosting sits. This cake was way more delicious the next day. I also discovered that it’s WAY better at room temperature. The brownie is more cake like. When it’s chilled (refrigerated) the brownie is more fudge like. So, depending on your preference, cake or fudge, chill or don’t chill. I like cake, my husband likes fudge.

If you have extra frosting, make another batch of brownies later in the week and use the frosting to make peanut butter-brownie bites. Little peanut butter-brownie sandwiches.

The frosting, I used peanut butter but you could easily use almond butter. If you opt for a natural peanut butter you might want to pour off some of the oil before stirring to combine. I think, if the peanut butter is too oily/runny it might not work in the frosting. I used an organic peanut butter. It did need to be stirred but it didn’t have a lot of oil on top.

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Chocolate-Peanut Butter Brownie Cake

June 5, 2018

by Amy White, Functional Nutritionist

Category Food Ketogenic Recipes Low Carb Recipe

Persons

24

Notes

This is a rich, dense, chocolate treat. You don't need a big piece. My regular brownies make 12 pieces so I believe this cake should easily feed 24.
Nutritional Information for 1 piece (of 24): Calories 316, fat 28 grams, total carbs 20 grams (includes sugar alcohols), NET CARBS 5 grams, Fiber 7 grams, Protein 8 grams.
All calculations are approximate, based on the nutritional data for each ingredient. The carbs/net carbs always look wonky when sugar alcohols/zero calorie sweeteners are involved. If you're personal carb-tolerance is based on total carb counts even when sugar alcohols are involved this probably isn't a good options, the total carbs are pretty high. If you count net carbs and don't seem to be adversely affected by sugar alcohols/zero calorie sweeteners then enjoy!! This is a treat and should be consumed as such ; )

Ingredients

• The Brownie
• You can double this ingredient list and make both batches at one time. I did two individual batches because a double batch wouldn't fit in my food processor. Just to be clear, the list below is for 1 batch. You will need two batches for the cake OR 3 batches if you want to make a triple layer cake.
• Step 1 - Wet Stuff
• 2 Ripe Avocados (approximately 250 grams)
• 2 Large Eggs
• 4 TBSP Organic Cocoa Powder
• 1 tsp. Organic Pure Stevia Leaf Extract Powder (Trader Joe's is my favorite)
• 1/2 tsp. Vanilla Extract
• 3/4 cup Lily's Sugar-Free Chocolate Chips
• 3 TBSP. Organic Coconut Oil
• Step 2 - Dry Stuff
• 1 cup Almond Flour
• 1/4 cup Swerve Confectioners Sweetener
• 1/4 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1/4 tsp. Salt
• Step 3 - The Frosting
• 8 ounces of Cream Cheese, softened (not melted)
• 4 TBSP butter, softened (not melted)
• 1 cup Organic, Creamy Peanut Butter
• 1/4 cup Swerve Sweetener, confectioners
• 1 tsp. Organic, Pure Stevia Leaf Extract Powder
• 1 cup Heavy Cream
• 1 tsp. Vanilla Extract
• 1/2 tsp. salt (optional)

Instructions

1. Pre-heat oven to 350 degrees
2. I use a large food processor to make the brownies. It can probably be done in a high-speed blender but since I use a food processor I will refer to that in the instructions.
3. Slice the avocados and remove the seeds. Place the avocado meat from all four pieces into the food processor.
4. Process until the avocado is smooth
5. Add the eggs and process until well combined
6. Add the cocoa powder, stevia and vanilla, process until well combined
7. Put the chocolate chips and coconut oil in a microwave safe bowl. Microwave on high for 30 seconds. Using a fork, stir the chocolate chips and coconut oil. Mix well. Return bowl to microwave and microwave for an additional 15 seconds. Stir again with fork until all the chips are melted and mixed well with the coconut oil. You may need to adjust the heat time based on your microwave. You can also melt the chocolate and coconut oil on the stove top just watch closely and stir often so the chocolate doesn't burn.
8. Add the melted chocolate-coconut oil mixture to the food processor and process until well combined with the avocado mixture.
9. In a medium bowl combine the almond flour, baking soda, baking powder, and salt.
10. Add the dry ingredients to the food processor and process until well combined with the chocolate mixture.
11. Spread the brownie batter into a well greased, round cake pan. I used an 8" pan.
12. Repeat steps 1 - 9 for second layer of cake. If you only have 1 cake pan, bake the first one and then re-use the pan.
13. Bake for 38 minutes. Remove from oven and let cool. Make sure brownie cakes are completely cooled before frosting.
14. Make the frosting.
15. You can make the frosting in a large bowl with a hand mixer or you can use a standing mixer like a kitchen aid mixer. I used a kitchen aid mixer.
16. Beat the softened cream cheese, softened butter and peanut butter until well combined
17. Add in the swerve, stevia, heavy cream, vanilla extract and salt (if using) and mix until well combined with the peanut butter mixture. You want this to be smooth.
18. Taste, add sweetener if necessary until it tastes sweet enough to you.
19. Build your cake!
20. Add frosting to the top of one brownie round, place the other brownie round on top of the frosted piece. Frost the rest of the cake until it looks like a frosted cake. I actually had frosting left over hence the chocolate-peanut butter bites ; )
21. You can chill or serve at room temperature. I put the leftovers in the refrigerator over night but then took the cake out in the morning and left it at room temperature for the rest of the day. The cake got nibbled on all day. There were no leftovers beyond that first day so no idea if it would have held up for another day at room temperature.

Tags

Keto Chocolate Dessert,

Keto Dessert,

Low-carb dessert,

Peanut Butter Chocolate Dessert | Keto Brownie Cake | Peanut Butter Brownie Fat Bomb

https://www.thesimplicityofwellness.com/peanut-butter-chocolate/

Enjoy and be well,

Amy White, Functional Nutritionist

I’m Amy a board certified holistic nutritionist, certified functional nutritionist and lifestyle practitioner and certified Life Coach. I help women in midlife understand the changing needs of their body so that they can stop dieting and lose weight permanently. At 56 I live what I teach. Don’t believe the story that your best years are behind you. They are not. Your best years are just starting!