Low sugar version of a chocolate peanut butter Bundt cake is moist and delicious.
Low Sugar Chocolate Peanut Butter Bundt Cake
By Sue Lau | Palatable Pastime
Hi everybody! It’s time for #BundtBakers, and once again I am hosting (although I didn’t get my cake made last month). The theme this month is the ever-popular CHOCOLATE! Because, who doesn’t love that?
And in my case, even on a diet…
And since hubby is going to pony up and diet with me, I can’t exactly pawn all of it off on him and his friends. Not that I don’t trust him, but I just don’t trust him. Once he did Weight Watchers with me while slipping away secretly to visit Dairy Queen. He’s a regular smartie, isn’t he?
I don’t usually work out the nutrition info on recipes for you, but I have today. So when I say “Low Sugar” and you ask “How Low”? There it is. You can compare this versus other chocolate peanut butter cakes and see for yourself. I don’t usually diet with a calculator in hand, but as a diabetic, it did not spike my BS. As for your own particular diet, you will have to discover if it works for you.
Low Sugar Chocolate Peanut Butter Bundt Cake
- 3/4 cup coconut oil
- 1-3/4 cups Stevia in the Raw (1:1 granular sugar substitute)
- 3 large eggs
- 1/2 cup egg whites
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream or plain thick Greek yogurt
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered peanut butter
- 1/2 cup baking cocoa
- 1/2 cup coconut flour
- 1/2 cup all-purpose flour
- 1/4 cup natural creamy peanut butter
- 3 ounces cream cheese, at room temperature
- 1 cup Stevia in the Raw (1:1 granular sugar substitute)
- 1 teaspoon heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup dry roasted peanuts, chopped
- Preheat oven to 350°F.
- Spray a 7-8 cup Bundt pan with baker’s release spray and set aside.
- Place coconut oil and Stevia in an electric mixer fitted with a paddle and mix until smooth.
- Add eggs, one at a time,adding another as each blends in, then adding egg whites.
- Add vanilla extra, buttermilk and sour cream/yogurt and mix until smooth.
- Stir together the baking powder, salt, powdered peanut butter, cocoa, coconut flour and all-purpose flour and add gradually to the batter with the mixer running.
- Once you have a smooth batter put it in the prepared Bundt pan, place in the oven and bake for about 45-55 minutes or until a toothpick can be inserted and removed without wet batter.
- Let cake cool in pan 15 minutes, then turn out and finish cooling on a wire rack.
- Once cake is cool, whisk together the topping ingredients except for the peanuts and spread over the top of the cake.
- Sprinkle chopped peanuts over the topping.
From the kitchen of palatablepastime.com
Chocolate Bundt Cakes
Come see what we have baked up for you this month!
- Alcohol Chocolate Fruit Mini Bundts from Sneha’s Recipe
- Bundt Cake White Chocolat from Merce’s Cake
- Caramel Mocha Bundt Cake from All That’s Left Are The Crumbs
- Chocolate Brownie Bundt from Cookaholic Wife
- Chocolate Coconut Bundt Cake from Tartacadabra
- Chocolate Oreo Bundt from Living the Gourmet
- Chocolate Tres Leches Bundt Cake from Patty’s Cake
- Extra Dark Chocolate and Moka Bundt Cake from Pat y Co. Candy Bar
- Inside Out German Chocolate Cake from Food Lust People Love
- Low Sugar Chocolate Peanut Butter Bundt Cake from Palatable Pastime
- Martha Stewart Chocolate Bundt Cake from I Love Bundt Cakes
- White Chocolate, Almond and Strawberry Curd Bundt Cake from Nunca es Demasiado Dulce
Nutritional Disclaimer: Please note that I am not a medical professional, nutritionist or dietitian. I have calculated the nutrition info using online software available to anyone. Nothing within this blog post or the provided nutritional data should be construed as medical advice and is provided as courtesy. Please consult your own medical professional before starting any diet or exercise regimen. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
I love that peanut crunch on the bundt.
I picked this recipe to make for my bestfriends birthday, as she requested a chocolate peanut butter cake. This cake was moist, chocolatey and peanutbuttery, as promised. I also added, Tartacadabra’s coconut macaroon filling and topped the peanut frosting with a drizzle of her chocolate ganache and one extra egg to the chocolate cake batter.
The cake was over-the-top, spectacularly delicious! Just as a Birthday Cake should be. Aside from its slight asymmetricalness.
I admit that I’m a novice at bundt cake baking. My only issue? Is my bundt cake didn’t release completely from the pan. 🙁
I used pam cooking spray to coat my pan. I let the cake cool the 15-20 min, after which, I inverted the cake. The cake partially fell out, when I did this. I was able to salvage it & the sugar-free peanut butter crunch frosting covered the the uneven missing edges. The cake was only slightly uneven.
So, any helpful tricks or advise to help me keep my future bundt cakes hanging altogether, in one big cake?
CentauRita, NorCal Gal
I use Baker’s Release spray on my pans. It has flour added to it so comes out like doing a grease/flour. Using just the pam spray doesn’t work for me. Although Pam does have a baker’s spray version in the blue can. Don’t use the yellow can or the cake will stick.
Made the cake for my hubby’s birthday and it was delicious! We were all pleasantly surprised. We didn’t make the peanut butter frosting though. However, do you think I could use non-natural peanut butter instead?
Thanks so much!
If you are counting carbs, you will need to watch the sugar content, but as peanut butters go in general, any type will work.