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Low Sugar Chocolate Peanut Butter Bundt Cake #BundtBakers

Low sugar version of a chocolate  peanut butter Bundt cake is moist and delicious.
Low Sugar Chocolate Peanut Butter Bundt Cake

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?
Low Sugar Chocolate Peanut Butter Bundt Cake
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

Low Sugar Chocolate Peanut Butter Bundt Cake

  • Servings: 10
  • Difficulty: moderate
  • Print

Low Sugar Chocolate Peanut Butter Bundt Cake
Cake Ingredients:

  • 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

Topping Ingredients:

  • 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

Method:

  1. Preheat oven to 350°F.
  2. Spray a 7-8 cup Bundt pan with baker’s release spray and set aside.
  3. Place coconut oil and Stevia in an electric mixer fitted with a paddle and mix until smooth.
  4. Add eggs, one at a time,adding another as each blends in, then adding egg whites.
  5. Add vanilla extra, buttermilk and sour cream/yogurt and mix until smooth.
  6. 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.
  7. 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.
  8. Let cake cool in pan 15 minutes, then turn out and finish cooling on a wire rack.
  9. Once cake is cool, whisk together the topping ingredients except for the peanuts and spread over the top of the cake.
  10. Sprinkle chopped peanuts over the topping.

Nutritional Information:


From the kitchen of palatablepastime.com

Bundt Bakers

Chocolate Bundt Cakes

BundtBakers

Come see what we have baked up for you this month!

Low Sugar Chocolate Peanut Butter Bundt Cake

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.

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