Description
A rich and fudgy chocolate cake layered with creamy peanut butter, perfect for satisfying sweet cravings without the sugar.
Ingredients
Scale
- 1 cup almond flour
- 1/3 cup lupin flour
- 1 tbsp oat fiber
- 1/2 cup allulose
- 1 1/2 tsp baking powder
- 2 large eggs
- 2 large egg whites
- 1/2 cup Greek yogurt
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 3 tbsp creamy peanut butter
- 1/4 cup powdered peanut butter
- 1/4 cup cocoa powder
- 3 tbsp almond milk
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 325°F. Lightly grease an 8×8-inch ceramic baking dish.
- Whisk together almond flour, lupin flour, oat fiber, allulose, and baking powder in a large bowl.
- Add the eggs, egg whites, Greek yogurt, almond milk, and vanilla extract. Mix until a smooth batter forms.
- Spread about 60% of the batter across the bottom of the prepared baking dish.
- Sprinkle 2 tablespoons of chocolate chips over the base.
- Whisk together creamy peanut butter, powdered peanut butter, Greek yogurt, allulose, and almond milk until smooth.
- Pour the peanut butter mixture over the cake base and spread it evenly.
- Add cocoa powder and almond milk to the remaining batter and stir until combined.
- Dollop the chocolate batter over the peanut butter layer, creating a marbled effect.
- Sprinkle the remaining chocolate chips on top.
- Bake for 25-30 minutes until edges are set but center remains soft.
- Allow to rest for 15 minutes before serving.
Notes
You can customize with different nut butters or add chopped nuts/berries for extra texture. Ensure to store in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg