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Peanut butter and chocolate are such a classic combo!
I’ve been having so much fun coming up with different desserts using Good Dee’s Blondie Mix and I knew I *had* to make a peanut butter cup version!
If you aren’t familiar with Good Dee’s low carb mixes, do yourself a favor and check them out. They are nut free, sugar free, gluten free, malitol free and absolutely delicious!!
Take a look at the Pumpkin Spice Cake and the Ooey Gooey Lemon Blondies I made using this same mix!
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* Peanut Butter Cup Cake *
1 bag Good Dee’s Blondie Mix
2 eggs
1/4 cup oil (I used light tasting olive oil)
1/4 cup creamy natural peanut butter
1 tsp vanilla extract
2 tsp cocoa powder
Mix peanut butter and oil together until smooth then add to blondie mix.
Mix in eggs and vanilla extract then pour 2/3 of the batter into a loaf pan lined with parchment paper and oiled.
You can also use an 8×8 pan but for the love of all that is holy, don’t forget to line your pan with parchment paper!! I just use a piece at the bottom for the loaf pan.
Add cocoa powder to the remaining 1/3 of the batter and mix thoroughly.
Plop chocolate batter on the top of the batter already in the loaf pan and use a knife to swirl it around so it looks like the pic below.
Bake for 30 min in a 350 degree oven.
Let cake cool completely before removing from pan and slicing.
I topped mine with melted ChocZero (my favorite keto chocolate!) and chopped peanuts
