Here’s a rich, ultra-easy Keto Peanut Butter Cup Dump Cake 🍫🥜
No mixing bowls, no fuss—just dump, bake, and enjoy!
🍫 Keto Peanut Butter Cup Dump Cake
Ingredients
- 1 cup unsweetened almond flour
- ⅓ cup powdered erythritol or monk fruit sweetener
- ¼ cup unsweetened cocoa powder
- 1½ tsp baking powder
- Pinch of salt
- ½ cup sugar-free peanut butter (smooth or chunky)
- ½ cup heavy cream
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips
- 2 tbsp butter, cut into small pieces
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Dump dry ingredients into the dish: almond flour, sweetener, cocoa powder, baking powder, and salt. Lightly spread evenly (do not mix).
- Spoon peanut butter evenly over the dry mixture.
- Pour heavy cream, almond milk, and vanilla evenly over the top.
- Sprinkle chocolate chips over everything.
- Dot the top with butter pieces.
- Bake uncovered for 35–40 minutes, until set with a gooey center.
- Cool 10–15 minutes before serving (it thickens as it cools).
Optional Toppings (Keto)
- Sugar-free whipped cream
- Warm peanut butter drizzle
- Keto vanilla ice cream
Texture
- Bottom: fudgy brownie-like
- Top: soft cake with melted peanut butter cups vibes 😍
Approx. Macros (per serving, 1/9)
- Calories: ~320
- Fat: ~28 g
- Protein: ~9 g
- Net Carbs: ~4 g
