LOW CARB MICROWAVE PEANUT BUTTER CAKE
This low carb peanut butter cake is a great quick dessert on the go. You can make it in the microwave, so it's probably the quickest low carb cake you'll ever make and get to enjoy.
Provided by Karo @ AllNutritious
Categories Keto
Time 12m
Number Of Ingredients 9
Steps:
- Melt butter and peanut butter in the microwave.
- Mix almond flour, erythritol, stevia and baking powder in a separate bowl.
- Mix dry ingredients with melted butter. Add eggs and stir until smooth.
- Afterward, add water so you get a nice smooth batter.
- Spray some oil over the form and pour in the batter. Microwave for 6-7 minutes at 800 watts. Get a toothpick and start checking whether it's cooked after around 5 minutes. All microwaves are different and it might take a longer/shorter amount of time to bake based on wattage.
- To serve: cut the cake into 9 squares. Feel free to bit of whipped cream.
Nutrition Facts : Calories 321 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 29 grams fat, Fiber 3.7 grams fiber, Protein 11 grams protein, SaturatedFat 8.4 grams saturated fat, ServingSize 1 cake slice, Sodium 265 milligrams sodium, Sugar 1.9 grams sugar
PEANUT BUTTER CAKE (MICROWAVE)
Make and share this Peanut Butter Cake (Microwave) recipe from Food.com.
Provided by Tina Klein
Categories Dessert
Time 40m
Yield 1 Cake
Number Of Ingredients 15
Steps:
- Cream butter and peanut butter; gradually add sugar, beating until light and fluffy.
- Stir in vanilla.
- Add the eggs, one at a time,.
- beating well after each.
- Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper.
- Spoon batter into pans.
- Cut through batter with a knife to remove the air bubbles.
- Place 1 pan in microwave oven or an inverted saucer.
- Microwave at MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time.
- Microwave at HIGH for 2 to 3 minutes or until top is almost dry.
- Remove from oven and place on a sheet of aluminum foil.
- Cool in pan 10 minutes; remove from pan, and cool on a wire rack.
- Repeat with remaining layer.
- Spread Chocolate Frosting between layers and on top and sides of.
- cake.
- Sprinkle peanuts over top.
- Yield: one 2-layer cake.
- CHOCOLATE FROSTING: Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes.
- Stir in remaining ingredients; let stand 10 minutes.
- Beat with a wooden spoon until of spreading constistency.
Nutrition Facts : Calories 6938.7, Fat 272.7, SaturatedFat 136.6, Cholesterol 1068.3, Sodium 3400.4, Carbohydrate 1090.5, Fiber 23.4, Sugar 889.1, Protein 89.3
MICROWAVE CHOCOLATE CAKE WITH PEANUT BUTTER CREAM
Steps:
- For the filling: Mix together the heavy cream, peanut butter, powdered sugar and vanilla extract and set aside.
- For the cake: Add the chocolate chips and butter to a small bowl and microwave for 20 to 30 seconds to melt. Stir and set aside.
- In a bowl, whisk together the egg, sugar and vanilla extract until smooth. Add the cocoa powder, flour, baking powder and salt, and stir until a thick batter forms. Add the melted chocolate to the batter and stir to combine. Transfer the batter to a microwave-safe mug and then pop it in the microwave for 2 minutes.
- Allow the cake to cool slightly and then insert the handle of a wooden spoon into the center of the cake to create a well. Fill the well with peanut butter cream. Microwave the marshmallow spread for 10 seconds or so, to soften it up. Top the cake with the marshmallow spread and dig in.
PEANUT BUTTER MICROWAVE FUDGE
Same creamy, sweet taste, but in less time!
Provided by BooBooBear
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 2h10m
Yield 20
Number Of Ingredients 3
Steps:
- Line a baking dish with parchment or waxed paper.
- Combine peanut butter and butter in a microwave-safe bowl. Microwave on high in 30-second increments, stirring in between, until melted and thoroughly combined. Allow mixture to sit and cool for 2 to 3 minutes.
- Mix in powdered sugar, 1/2 cup at a time, until well incorporated. Press into the prepared dish and place in the refrigerator. Chill for at least 2 hours before serving, or overnight for a firmer fudge.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 15 g, Cholesterol 12.2 mg, Fat 11.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.3 g, Sodium 60 mg, Sugar 13.5 g
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