Peanut Loaf Cake with Chocolate Glaze
Peanut butter and eggs give this cake more protein and make the crumb especially satisfying. The chocolate glaze adds a deep rich taste, so it works well as a keto tea-time dessert.
For the cake
Mix the peanut butter (150 g) with the melted butter (70 g). Add the eggs (150 g), almond flour (50 g), and erythritol (50 g), then stir until the batter is completely smooth.
Transfer the batter to a paper-lined loaf pan and bake at 170C for about 35 minutes, until the cake is fully set and a skewer from the center comes out dry. Let it cool on a rack so the glaze settles evenly.
For the glaze
Warm the coconut oil (15 g) slightly, add the 85% chocolate (45 g), erythritol (10 g), and salt (1 g). Stir until smooth and glossy, coat the cooled cake, and let the glaze firm up before slicing.
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