Peanut Flour Chocolate Cake with Peanut Butter Buttercream | THM: S, Keto, GF

“This cake….this is exactly what you’d expect to taste when you want a chocolate cake.” ~ My husband, after sinking his teeth into this Peanut Flour Chocolate Cake with Peanut Butter Buttercream frosting.

And he’s right!

This Peanut Flour Chocolate Cake has the best texture of any low-carb, THM-friendly cake I’ve ever made! It’s incredibly light and moist, and wonderfully chocolaty. If you’ve struggled to enjoy the density of Baking Blend cakes, give this one a go. It will rock your world.

Defatted peanut flour is a very dry flour to work with. It’s very similar in its constitution to coconut flour, but I prefer it’s flavor. It just requires a lot of moisture to balance it out. In this Peanut Flour Chocolate Cake, that moisture comes from 4 eggs, butter, and unsweetened cashew milk. The mixture is quite runny when you pour it into the baking pans, but it bakes up gorgeously!

I chose to make a Peanut Butter Buttercream frosting for this cake because who doesn’t love the peanut butter and chocolate combination?! The buttercream is made by whipping butter and sweetener together until fluffy, then adding in peanut butter, a splash of cream, and vanilla extract. The result is a frosting so delectable, my kids surround me like little birds in hopes I’ll be generous with any leftovers and squirt a rosette from the piping bag onto their tongues.

Aside from the amazing texture and flavor, the next best thing about this Peanut Flour Cake is that it doesn’t require any special ingredients to make! Sugar-free, defatted peanut flour is now a popular ingredients and easily sourced locally. My favorite brand is Tru-Nut, because of its darker, bolder roast, but Trim Healthy Mama’s Defatted Peanut Flour, and the sugar-free version of PB & Me will also work just as well in this recipe.

Here’s what you’ll need:

If you’d like, you can make this cake dairy-free by using coconut oil in place of the butter.


Since publishing this recipe, it has quickly become the most popular one on my site! I’ve discovered my oven temperature is a bit cooler than most, so I’ve lowered the baking time in the recipe by 5 minutes.

Also, this recipe makes AMAZING cupcakes! Simply fill up the liners in a 12-cup muffin tin and bake for 15 minutes instead. 

Peanut Flour Chocolate Cake with Peanut Butter Buttercream | THM: S, Keto, GF

Peanut Flour Chocolate Cake with Peanut Butter Buttercream | THM: S, Keto, GF

This Peanut Flour Chocolate Cake will rock your low-carb world! It's light, moist, and chocolaty, full of healthy fats and high in protein! THM S, Keto, GF. No special ingredients.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour


  • 1 1/2 cups peanut flour
  • 3/4 cup xylitol (OR use Gentle Sweet in half the amount)
  • 1/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp mineral salt
  • 4 eggs
  • 1 cup unsweetened cashew or almond milk
  • 1/3 cup butter, melted
  • 2 tsp vanilla extract
  • 1/2 cup butter, soft
  • 1 cup Swerve Confectioner's Sugar
  • 1/2 cup smooth natural peanut butter
  • 2 tbsp half & half
  • 1 tsp vanilla extract


  1. Preheat oven to 350 F. Line the bottom of two 9" cake pans with parchment paper.
  2. In a large mixing bowl, stir peanut flour, sweetener, cocoa powder, baking soda, baking powder, and salt together until well combined. Add in eggs, nut milk, melted butter, and vanilla. Beat together until smooth. The batter will be runny. Divide evenly between prepared cake pans. Bake for 25 minutes, or until a toothpick comes out clean. Cool for 15 minutes in the pan before inverting onto a cooling rack.
  3. To make the peanut butter buttercream beat butter and sweetener together on high for several minutes until whipped and fluffy. Add in peanut butter, half & half, and vanilla. Beat together on high for 2-3 minutes until very light.
  4. To assemble, spread a layer of frosting on the top of one cake. Layer second cake on top. Scoop the remaining frosting into a piping bag and decorate the top and sides as desired. Optional: garnish with peanuts, and melted chocolate drizzle.

80 thoughts on “Peanut Flour Chocolate Cake with Peanut Butter Buttercream | THM: S, Keto, GF”

  1. This looks delicious! I know that my husband and I will be tempted to eat more than we should at a time so can you please tell me how many servings you suggest this be? I know that THM doesn’t get too caught up in this but I know myself!! Thanks!
    Also, if I wanted to make these into cupcakes, how should I adjust the cooking time? I don’t know that anything else needs to be adjusted, but if so, could you please share the details with me? Thanks so much!

    • Hello!! You should be able to get 8-12 servings from this. It’s very high in protein, so I think you’ll find it very filling, which should help with the portion control!

      Yes, these also work as cupcakes! You can bake them for 15-18 minutes that way.


      • Yes, just made cupcakes today in silicone liners – 17 minutes for 22 cupcakes. I added 3 T instant coffee granules and used coconut oil and butter flavoring in the frosting.They are wonderful!

  2. AMAZING! I made this into cupcakes because it’s easier to control my portions that way. I baked them about 18 minutes. The texture is PERFECT!!

  3. Hi! I only have half and half on hand and don’t want to go out in the frigid cold to get cashew milk. Would half and half work? Thanks!

  4. Just made these. I didn’t have any but milk so I used a couple tablespoons of cream in water to make up the cup of liquid ( likelywater would have been fine but‍♀️) anyway my batter was fluffy! And my cupcakes baked up wonderfully in about 20 minutes. My hubby will be so happy when he comes in! That is, if I don’t hide them all for myself lol

    • I usually use pyure for the sweetener and I’ve found that it is about 2x sweeter than gentle sweet. I haven’t tried this recipe, but I would assume you could use half as much pyure as what is called for and it should turn out just fine.

  5. Wondering if I could make this cake with coconut flour If if would have a similar texture? I have a friend who is severely allergic to peanuts but if it has such a great texture I was thinking it would be ideal for a get together I’m having soon

    • I’m not sure, Kathleen! I haven’t experimented with that yet. I’d probably look for a coconut flour chocolate cake recipe that’s tried and true and use that instead. 🙂

  6. Hi! I made this today into muffins! So good! But the batter wasn’t runny at all in fact it was quite thick, so I added more almond milk. Wondering if you’ve heard of anyone else with this problem? They were a bit dry, but still delicious. Next time will up the almond milk

  7. I am also wondering about making with coocnut flour as i have a son with nut allergies. If yes about how much coconut flour? Thanks. Looks devine.

  8. I have been baking low-carb/keto for years and years, and this is by FAR the best-textured cake I have ever tried! Fabulous texture, fabulous taste. I’m not a huge peanut butter fan, so the next time I make it, will make with espresso buttercream. THANK YOU for the recipe. This is a keeper!

  9. Im the only one whose doing low carb in my house..they may eat this but i have the biggest sweet tooth. Can this be made and frozen? Do yiu recommend no icinf until thawed?

  10. This looks amazing! What could I use instead of Swerve? I use the Lakanto monk fruit/erithrytol blend. Thanks! I really enjoy your website!

  11. Thank you for sharing this recipe! This is delicious! The most ‘real’ tasting baked good I’ve made since starting THM. I made as cupcakes and baked for 20 minutes. I did use almond milk instead of cashew milk. I used gentle sweet instead of the Swerve. (Thank you to the one who shared the gentle sweet measurement above!)

  12. I made this tonight and it’s DELICIOUS. I’m actually eating a piece now. I made it in an 8×8 pan. I use Gentle Sweet in the frosting but pulsed it in my Magic Bullet to finely grind it. I could eat the frosting by the spoonful. Wonderful recipe! Thank you!!

  13. What would you recommend to make the frosting dairy free? I have a butter substitute but was wondering if you thought cashew milk could be substituted for the half and half?

  14. This is a wonderful recipe! I’ve made it as a layer cake and as cupcakes. Both times I’ve felt like I’m eating regular sugar and white flour cake. It’s by far the best THM cake I’ve tried. Thank you!

  15. Thank you so much for this delicious recipe! Immediately out of the oven my son comes out of his room and says “these smell like real cupcakes”, and we all love them. They definitely are the best, most “real” tasting, dessert I have made since starting THM. Can’t wait to try the “Pretzel Jello” dessert!

  16. HELP! I need to make this now and I don’t have Gentle Sweet and I don’t want to use Xylitol because I have kids and dogs. Can I use Pyure sweetener instead? And what amount should I use? I have Swerve for the frosting.

    • I used Erythritol. I make my own sweetener. (1 cup Erythritol and 1 teaspoon of stevia ground up in a blender)
      I used about the same amount listed in the ingredients. Came out great.

  17. These are the best THM friendly cupcakes I have ever had. Texture and flavor are wonderful. I plan to make these often and will serve them to guests. And so easy!

  18. I am soooo excited to make this cake for my husbands birthday next week!! But i cant find the nutritional facts, how many carbs and sugar is what im really interested in… do you have that information? It looks so incredibly good! You are amazing!

  19. Made this as cupcakes! Turned out perfect ! Made 18 cupcakes. Yummy without the frosting – can only imagine how much better they would be with it.
    Thank you!!!

  20. Does the frosting recipe make enough to frost the cake as it is pictured? I always seem to run short on frosting

  21. Amazing! Just made this as a late birthday cake for myself. :p You did not oversell this! I normally don’t like saying this because I think it undermines how good THM desserts can be but this has the texture and taste of a “normal” chocolate cake! Thanks so much for this incredible recipe I think it will be my go to birthday cake. The frosting is delectable too by the way.

    I love this recipe but I did modify it a little. Here’s the substitutions I made. I used 1/4 c. of Pyure and added more cocoa powder (in total I’ll use 1/2c) and I used avocado oil instead of butter. (I’ve found it improves the moisture of baked goods). In the frosting I used 2 1/2 tbsp powdered pyure and added about a 1/2 block of cream cheese to make up for the lack of volume in sweetener. I didn’t have half and half or cream so I used almond milk and a touch of Greek yogurt instead.

  22. Is peanut flour the same as powdered peanuts? I have some of the powdered peanut “stuff” that you can make peanut butter from.

  23. Please post the nutritional information is, as we need to know how many carbs there are in a serving. Also, please tell me what THM stands for. Thank you can’t wait to make this cake waiting for your reply !

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