If you dream of dark, fudgy chocolate cake with swirls of silky peanut butter, this is the dessert for you! Every bite of these decadent chocolate cake bars is pure heaven. They’re perfect for Halloween, Valentine’s Day, and birthday parties, but you’ll definitely want to put a few on the side for yourself.

Yield: 16 bars

Serving size 1 bar

Ingredients for the bars:

  • 3 tbsp. (42.6g) unsalted butter, softened
  • 1/2 cup (96g) granular erythritol
  • 1 tbsp. (15g) pure vanilla extract
  • 6 large eggs
  • 1/2 cup (119 g) heavy whipping cream
  • 1/2 cup (118.4 g) water
  • 1/2 cup (43g) cocoa powder
  • 1/2 cup (56g) coconut flour
  • 2 tsp. (9.2g) baking powder
  • 1/2 tsp. (0.5g) instant coffee
  • pinch of salt

Ingredients for the peanut butter swirl

  • 3/4 cup (192g) natural creamy unsweetened peanut butter, at room temperature
  • 1 tsp. (5g) pure vanilla extract
  • 2 tbsp. (24g) granular erythritol
  • 2 tbsp. (28.4g) unsalted butter, melted and hot

Directions for the cake:

  1. Preheat the oven to 350°F (180°C)
  2. Line an 11.5″x14″ (36.83cm x 27.94cm) pan with parchment paper.
  3. Cream the butter, erythritol, and vanilla in a large bowl using an electric mixer.
  4. Add in the eggs, one at a time, beating well after each egg.
  5. Add in the cream and water. Blend well.
  6. Add the coconut flour, cocoa powder, instant coffee, baking powder, and salt to a separate large bowl. Use a wire whisk to combine and break up any lumps.
  7. Add the wet ingredients to the bowl with the dry ingredients and beat well to combine. Scrape the bowl down as needed.
  8. Pour the batter into the prepared pan. Use a rubber spatula to spread the batter evenly across the pan. Pay particular attention to the edges and corners of the pan. 

Directions for the peanut butter swirl:

  1. To make the peanut butter swirl, combine the peanut butter and vanilla in a small bowl. Mix well to combine.
  2. Melt the butter. Add the hot melted butter to the peanut butter mixture and blend well.

To assemble and bake:

  1. Place large spoonfuls of the peanut butter mixture over the top of the cake batter in the pan. Run a knife vertically and then horizontally across the pan through the peanut butter to make swirls.
  2. Place the pan in the center of the preheated oven and bake for 30-35 minutes until a toothpick inserted near the center comes out dry and the cake springs back when pressed lightly.
  3. Place the pan on a wire rack to cool.
  4. When the cake has cooled, remove it from the pan and place it onto a cutting board using the parchment paper to help you.
  5. Peel down the sides of the paper and cut the cake into sixteen even bars. Using a metal spatula, carefully remove each bar onto a serving plate. Store any leftover cake bars between layers of parchment paper in a covered container in the fridge. 

Nutritional Information Per Serving:

Calories 180  Total Fat 15g   Total Carbs 7g   Fiber 3g   Protein 7g

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