This Keto Butter Cake has an incredible crumb, is moist and flavorful, and melts in your mouth. Preheat oven to 350. Grease a 9x13 pan. Cream together the butter, cream cheese, and sweetener with an electric mixer. Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until incorporated.
An easy to make low-carb chocolate peanut butter cake. It’s a moist chocolate cake topped with sugar-free peanut butter frosting. Disclaimer: This post has been sponsored by LC Foods, but all opinions are my own. In celebration of the LC Foods 10 year anniversary, I baked a cake using some of my favorite products from their online store.
Cream Cheese - To get the decadent and unique flavor out of this cake, you need cream cheese. There is no substitute. Just make sure it’s softened before you begin. Sweetener - My sweetener is the perfect combination and gives the keto cake the ideal amount of sweetness.
Bake for 30-32 minutes until the cake is barely golden and no longer look wet on top. Do not over bake or you will lose the gooey butter cake texture. Store at room temperature for 2-3 days. For longer storage, the cake can go in the refrigerator but pieces need to be warmed before serving for the right texture.