Combine 1/8c. heavy cream, 1/8c. water and 1 teaspoon white (distilled) vinegar. Allow to sit while assembling rest of ingredients.
Mix together: 1/2 c. sifted almond flour (Almond flour is much heavier than regular AP flour so it's necessary to sift it! It only takes a sec and will give better volume to your cake!) 1/4 c. granulated swerve 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt
Mix together: 3 Large, beaten eggs 1/4 teaspoon vanilla 1/4 c. peanut butter 2 Tablespoons extra soft butter, but not melted. (I generally allow the butter to soften on top of the stove while the oven comes to temp. This soft butter will make the batter slightly lumpy, but that's okay.)
Add dry ingredients to the wet ones, then stir in cream mixture. Grease an 8 X 8 pan with soft butter (do not use cooking spray! It doesn't interact with almond flour like it does with AP flour and will cause an after taste on your cake.) Bake at 350 degrees for about 15 minutes. I check the center of my cake with a spaghetti straw. When the spaghetti comes out clean, the cake is done. If you over bake, even by a little, the cake will be dry. When you pull the cake from the oven, set it aside and make the glaze as follows:
Peanut Butter Glaze
3 Tablespoons butter, melted. Remove from heat and add 3 Tablespoons cream 1/8 c. peanut butter 1 teaspoon powdered swerve (more if you like it really sweet. Just remember, the more powdered sugar you add the consistency will change from glaze to frosting and the carb count will go up.
Pour glaze over warm cake and allow to cool. This recipe makes six nice sized pieces of cake. It does freeze well, but eats best at room temperature, as opposed to being refrigerated. It will keep for 2-3 days at room temp. Peanut Butter Cake is one of my favorites so I had to come up with a keto version. I hope you like it as much as I do!
Keto Dark Chocolate Cake
Mix together: 1/2 c. granulated swerve 3 Large, beaten eggs 1/8 c. heavy cream 1/8 c. water 1/8 c. olive or coconut oil 1/2 teaspoon vanilla
Mix together: Shy (just under level) 1/2 c. sifted almond flour (Almond flour is much heavier than regular AP flour so it's necessary to sift it! It only takes a sec and will give better volume to your cake!) Shy 1/4 c. cocoa 2 teaspoon baking powder 1 teaspoon soda 1/4 teaspoon salt
Add dry ingredients to wet, mixing until well combined. Grease an 8 X 8 pan with soft butter (do not use cooking spray! It doesn't interact with almond flour like it does with AP flour and will cause an after taste on your cake.) Bake at 350 degrees for about 15 minutes. I check the center of my cake with a spaghetti straw. When the spaghetti comes out clean, the cake is done. If you over bake, even by a little, the cake will be dry. When you pull the cake from the oven, set it aside and make the glaze as follows:
4 Tablespoons, melted and removed from heat 3 Tablespoons heavy cream 1 Tablespoon cocoa 1/4 teaspoon vanilla, optional (I've found I like it just as well without the vanilla. Try it both ways and decide which you like best!) 2 Tablespoons powdered (confectioner's) Swerve
Mix the glaze ingredients and add to the warm cake. This cake does not refrigerate well. It is much better served at room temp and will last for three days or so. It makes 6 nice sized pieces and is incredibly tasty!
Keto Cheesecake with Caramel Sauce
Mix together: 12 ounces soft Philly Cream cheese (1 whole pkg and 1/2 of another) I usually lay my cheese foil packets in the oven to soften as it warms. 1/3 c. sour cream 1 Tablespoon granulated Swerve 1 Large, beaten egg 2 teaspoons of maple flavoring. Or try vanilla, almond or anything else you might like with the caramel sauce.
Grease 8 x 11.5 baking pan with non-stick spray. I use the Pioneer Woman casserole dish with the red trim at the top. Your bake time will vary from mine if you use a different size pan. That's okay, just watch it closely until you learn how long it needs to bake. Bake at 300 degrees for twenty minutes and add:
1/2 c. chopped pecans tossed in enough olive oil to make them shiny. Add enough salt to give them a little zip. The nuts should sit beautifully on top of the par-baked cheese cake. Continue to bake until a spaghetti straw comes out clean. It should take about 10 additional minutes. Here again, try not to over bake as it will really effect the texture. Remove the cheesecake from the oven and allow enough cool time that the surface is set thoroughly. Then make and top with sauce.
3 Tablespoons melted butter 2 Tablespoons Heavy cream 1/8 c. brown Swerve Boil these three over low heat until thickened. Remove from heat and add: Vanilla to taste if you want it. Personally, I like it better without unless vanilla is the flavor I used in the custard part.
Pour caramel sauce over set cheesecake. In the Prairie Woman dish this makes 8 nice sized pieces. This recipe refrigerates well, but I feel the flavor comes through a little better if it's eaten at room temp. This cheesecake would taste fine without the sauce, but since it has no crust I feel the caramel and roasted nuts give it that extra little something. Hope you like it as much as I do!