Flourless peanut butter chocolate cake isn’t for the faint of heart. This cake is rich and incredibly decadent. Gluten-free, dairy-free, low-carb.

An incredibly tasty cake recipe

I posted a super-moist chocolate cake recipe awhile back, and while I love the taste and texture, sometimes you are just looking for something with a bit of pizzazz, right?

This flourless peanut butter chocolate cake is a recipe that no one will forget, let me tell you. Not only is it easy to make, but it’s also incredibly rich and indulgent tasting.

But I haven’t even mentioned the best part yet…it’s also low-carb and dairy-free! There isn’t much to dislike about this recipe, in all honesty. So let’s jump into the recipe, shall we?

I’ll take a slice (or two!)

You’ll want to start by mixing the batter for the chocolate cake itself. For that, you will need unsalted butter (or coconut oil for dairy-free), a dark chocolate bar, cocoa powder, eggs and a granulated sweetener of choice.

Since I know you are wondering, I recommend a very dark chocolate bar, especially if carbs are of concern to your diet.

You can even use a 100% dark chocolate bar, and add a bit more sweetener if you are worried about it being too bitter. I used 90% dark and didn’t think it was overly bitter for my taste.

For the granulated sweetener, you can use whatever suits your diet, as long as it is roughly equivalent to sugar in terms of it’s level of sweetness. I like lakanto monk fruit sweetener and swerve.

Mix all the ingredients together for the cake and pour into a cake pan, approximately 8 inches in diameter.

Bake and then set aside to cool.

For the peanut butter frosting, you’ll need peanut butter (make sure it has no sugar added if you are concerned!), powdered sweetener and a splash of milk of your choice.

If the sweetener you use does not come in a powdered form, you can make your own by pulsing it in a food processor or blender until powdered.

Mix the peanut butter, powdered sweetener and milk together in a bowl. If you want the peanut butter frosting to be extra thick, you may need to add more powdered sweetener and a little less milk.

Once the cake has fully cooled, add on top of the cake and spread around to coat all of the sides.

Can I use all cocoa powder, if I don’t have a chocolate bar?

You can, but it will require adjusting the ratio of other ingredients, since the cocoa powder will make it more dry. I recommend increasing the cocoa powder to 1 cup and adding in about 1/4 cup of unsweetened milk to help thin it out to the intended consistency.

How should I store the leftovers?

You can store the cake covered in the fridge for up to 5 days. If you don’t intend to consume it within that time, I would recommend freezing the leftovers. It can be frozen in an air-tight container for up to a month.

If you slice it into pieces before freezing, then you can simply take a piece out of the freezer to consume, rather than defrosting the entire cake. Place on a microwave-safe plat and microwave for 30 seconds to 1 minute to defrost.

If you give this flourless peanut butter chocolate cake a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!