Keto Cake with Peanut Caramel and Chocolate Cream

Cream cheese, Peanut butter, Egg, Erythritol, Butter, Almond flour, Cream 35% fat, 10% fat cream, Sugar-free milk chocolate, Cocoa powder, Chocolate 99%, Baking powder without starch

Mix: 10 min. Bake in the oven: 25 min. Chill in the refrigerator: 1 h. Heat on the stove: 5 min. Chill in the refrigerator: 12 h. Slice: 5 min. Whisk with a mixer: 5 min. Cool down: 5 min.

The recipe uses 150 g of erythritol in total, distributed across the preparation steps.

Sponge

Whip eggs (150 g) with erythritol (75 g) until fluffy. Melt butter (35 g), then add it and 10% cream (50 g) to the eggs. Separately mix almond flour (80 g), cocoa powder (20 g), and starch-free baking powder (5 g), then combine the dry and wet mixtures. Pour the batter into a 15 cm cake pan and bake for 25 minutes at 170 °C. Cool and cut the sponge into three layers.

Cream and caramel

Whip butter (100 g), cream cheese (300 g), and erythritol (75 g). For the caramel, heat 35% cream (50 g), add it to peanut butter (200 g), and stir.

Assemble the cake by layering sponge, cream, and peanut caramel. For the glaze, heat cream (30 g), add sugar-free milk chocolate (30 g) and 99% chocolate (10 g), stir, and pour over the cake. Refrigerate overnight.