Low Carb Chocolate Peanut Butter Buckeye Cake

Indulge in a guilt-free treat with this Low Carb Chocolate Peanut Butter Buckeye Cake. It's rich, chocolaty, and packed with peanut butter goodness without the carb overload.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1/4 cup creamy peanut butter
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips
• 2 tbsp powdered erythritol for the frosting
• 1/4 cup creamy peanut butter for the frosting
• 2 tbsp unsweetened almond milk for the frosting
• 1/4 cup sugar-free chocolate chips for the frosting

Instructions:

Grease an 8-inch round cake pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Almond flour, cocoa powder, eggs, baking powder, vanilla extract, 1/4 cup powdered erythritol, 1/4 cup creamy peanut butter, and 1/4 cup unsweetened almond milk should all be combined in a mixing bowl

Blend until thoroughly blended

Add 1/2 cup of chocolate chips without added sugar to the batter and stir

Distribute the batter evenly in the cake pan after pouring it in

When a toothpick inserted into the center comes out clean, bake for 20 to 25 minutes

Permit the cake to cool fully

In another bowl, make the frosting by combining 1/4 cup creamy peanut butter, 2 tbsp unsweetened almond milk, 2 tbsp powdered erythritol, and 1/4 cup sugar-free chocolate chips; stir until smooth and creamy

After the cake cools, cover it with an even layer of frosting

To allow the frosting to solidify, refrigerate the cake for a minimum of half an hour

Your Low Carb Chocolate Peanut Butter Buckeye Cake is ready to be sliced and served!