This coconut flour Peanut Butter Cake is low carb, super moist, sweet, and all-around satisfying. It’s so good you won’t believe that it’s low carb and gluten-free!
Why Should I Make this Peanut Butter Cake?
- Fast. Have a delicious cake ready to eat in less than 30 minutes .
- Easy. A simple pour and cook cake recipe.
- Low Carb . Only 3 net carbs per serving.
- Delicious. Packed with yummy peanut butter flavor.
Sometimes I just get the urge for peanut butter and want to eat it straight out of the jar. Since that is generally frowned upon, I decided to whip up this incredible Keto Peanut Butter Cake instead.
It’s rich with peanut buttery goodness while still being completely low carb , which is pretty much everything I could ask for in a dessert .
This Peanut Butter Cake is so moist, it will feel like it’s just melting in your mouth, and will definitely satisfy any sweet tooth you might have.
And not only is it low carb, but it’s gluten-free as well, so both those living a low carb lifestyle and a gluten-free lifestyle can enjoy it without any reservation.
Trust me, once you try this cake you’re going to wish you knew about it sooner!
Is Peanut Butter OK On A Keto Diet?
- Natural Peanut Butter. Not all peanut butter is made equally. That’s why I always suggest going for the more natural peanut butter options, especially when making recipes like this Keto Peanut Butter Cake. All-natural peanut butter is indeed a keto-friendly ingredient.
- Extra Sugar. Many kinds of peanut butter will have a lot of extra sugar or other unnecessary ingredients added. Natural peanut butter is lower-cajrb and better for you in general.
- High Fat. With all the fat and flavor in peanut butter , I find it very satisfying. Nuts are a great choice as a snack while following the keto lifestyle because of their natural oils and fats. This is the same thing with peanut butter since it’s made out of peanuts. It also has a great amount of protein as well as fiber. All of these aspects are perfect while following keto parameters .
What You’ll Need To Make This Peanut Butter Cake Recipe
You’ll be pleasantly surprised at how few ingredients you’ll need to make this keto cake recipe. The only two things on this list you may need to grab that aren’t used in traditional baking are Swerve and Coconut Flour .
But if you’re used to a low carb lifestyle, you likely already have these items onhand:
- Butter
- Creamy Peanut Butter
- Swerve
- Eggs
- coconut flour
- Vanilla extract
- Baking Powder
- Cinnamon
How Do You Make Peanut Butter Cake From Scratch?
- Grease. Butter a 6-cup bundt pan and set aside.
- Preheat. Preheat oven to 350F.
- Mix. Meanwhile, place butter, peanut butter, and swerve into a stand mixer bowl. Use a whisk attachment to cream and aerate the ingredients, about 3-4 minutes. The mixture should be light and form soft peaks.
- Whisk. Add in eggs one at a time, continuing to beat with each addition. Add coconut flour, vanilla, baking powder, cinnamon, and whisk slowly until well incorporated.
- Bake. Pour batter into the prepared bundt pan and bake for 30 minutes.
Tips for Making Peanut Butter Cake
- Sweetener. It’s important to note that this cake is sweetened with a keto-friendly sweetener called Swerve . If you haven’t used this before, many of my dessert recipes utilize it and it’s worth checking into. You can use other options, but they may not substitute straight across amount wise.
- Peanut Butter. Not all natural peanut butters are created equal , so make sure to take a moment to read over the nutrition label before picking one.
What Does Peanut Butter Do In Baking?
Peanut Butter is a fantastic ingredient to add to any baked treats. It adds a fantastic amount of sweetness without being overwhelming. It also changes the texture of cakes and cookies to make them slightly more dense and decadent.
Want More Keto Cake Recipes?
- Keto Lemon Pound Cake - This might be one of the most crave-worthy cakes you’ve ever had!
- Cream Cheese Pound Cake - Deceptively low carb, keto-friendly, and oh so delicious!
- Keto Chocolate Cake - So moist and delicious that you will forget you’re on a diet!
- Gluten-Free Carrot Cake - This keto cake going to absolutely blow your mind!
- Instant Pot Keto Ricotta Lemon Cheesecake - A delicious low carb cheesecake with lemon zest for a little zing.
- Coconut Almond Cake - Low carb and crazy delicious!
- Coconut Flour Pancakes - Like cake - - but for breakfast.
Peanut Butter Cake | Keto Peanut Butter Cake Recipe
Equipment
- 6 cup bundt pan
- Stand Mixer
Ingredients
- ▢ 1/4 cup Butter
- ▢ 1/4 cup Creamy Peanut Butter
- ▢ 1/2 cup Swerve
- ▢ 3 Eggs
- ▢ 1/4 cup coconut flour
- ▢ 2 teaspoons Vanilla extract
- ▢ 1.5 teaspoons Baking Powder
- ▢ 1.5 teaspoons Cinnamon
Instructions
Butter a 6-cup bundt pan and set aside.
Preheat oven to 350F.
Meanwhile, place butter, peanut butter, and swerve into a stand mixer bowl. Use a whisk attachment to cream and aerate the ingredients, about 3-4 minutes. The mixture should be light and form soft peaks.
Add in eggs one at a time, continuing to beat with each addition. Add coconut flour, vanilla, baking powder, cinnamon, and whisk slowly until well incorporated.
Pour batter into the prepared bundt pan and bake for 30 minutes.
It’s important to note that this cake is sweetened with a keto-friendly sweetener called Swerve. If you haven’t used this before, many of my dessert recipes utilize it and it’s worth checking into. You can use other options, but they may not substitute straight across amount wise.
Not all natural peanut butters are created equal, so make sure to take a moment to read over the nutrition label before picking one.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Peanut Butter Cake | Keto Peanut Butter Cake Recipe
Ingredients
- 1/4 cup Butter
- 1/4 cup Creamy Peanut Butter
- 1/2 cup Swerve
- 3 Eggs
- 1/4 cup coconut flour
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Baking Powder
- 1.5 teaspoons Cinnamon
Instructions
Butter a 6-cup bundt pan and set aside.
Preheat oven to 350F.
Meanwhile, place butter, peanut butter, and swerve into a stand mixer bowl. Use a whisk attachment to cream and aerate the ingredients, about 3-4 minutes. The mixture should be light and form soft peaks.
Add in eggs one at a time, continuing to beat with each addition. Add coconut flour, vanilla, baking powder, cinnamon, and whisk slowly until well incorporated.
Pour batter into the prepared bundt pan and bake for 30 minutes.
It’s important to note that this cake is sweetened with a keto-friendly sweetener called Swerve. If you haven’t used this before, many of my dessert recipes utilize it and it’s worth checking into. You can use other options, but they may not substitute straight across amount wise.
Not all natural peanut butters are created equal, so make sure to take a moment to read over the nutrition label before picking one.
Peanut Butter Cake | Keto Peanut Butter Cake Recipe https://twosleevers.com/keto-peanut-butter-cake/
This vegan Ethiopian Cabbage And Potatoes is an easy, approachable Instant Pot dish for all to enjoy. Atakilt Wot is as vibrant and pretty as it is delicious.
Why You’ll Love This Easy Ethiopian Recipe
- Family-friendly. So, If you want to ease your family into international foods , this is a great way to start. This vibrant yellow and orange dish is an easy, approachable meal for all to enjoy.
- Mild. If you have a picky family, it’s very mildly spiced, making it perfect for the whole family.
- Veggies. You can always feed the cabbage haters just the potatoes and carrots from this dish. I like to serve this with an Indian naan because a little fusion cooking never hurt anyone.
- Instant Pot. Outside of that, this is one of those vegetarian comfort foods you’ll crave. It’s so easy to throw together and doesn’t have any out of the ordinary spices or ingredients. The Instant Pot takes all the hard work out of this dish, too.
What Would This Be Called at an Ethiopian Restaurant?
The Ethiopian name for this recipe is “Atakilt Wot”. Some of us wouldn’t remember that, so I simply called this recipe Ethiopian Cabbage and Potatoes so you can find it on Google and my site more easily.
What Does This Cabbage And Potato Stew Taste Like?
Atakilt Wot has a warm, comforting flavor with earthy spices and naturally sweet vegetables like carrots and cabbage shining through.
Turmeric gives it a subtle peppery warmth and golden color, while onions provide a savory base. The potatoes add a creamy, hearty texture that balances the spices without overpowering them.
Overall, the dish is mellow rather than spicy, delivering a cozy, mildly seasoned taste that feels both nourishing and satisfying.
Is It Healthy?
Yes, Atakilt Wot is considered a very healthy dish. It’s packed with nutrient-rich vegetables like cabbage, potatoes, and carrots, offering fiber, vitamins, and minerals that support digestion and overall wellness.
The spices used, such as turmeric and cumin, bring natural anti-inflammatory benefits without adding excess calories.
Since the dish is cooked with minimal oil and contains no heavy creams or processed ingredients, it fits well into plant-based, gluten-free, and whole-food diets while still being filling and flavorful.
Ingredients You’ll Need
- ¼ cup Water - Creates steam to help soften the vegetables while they cook.
- 2 tablespoons Oil - Adds richness and helps sauté the aromatics and spices.
- 1 teaspoon Turmeric - Provides warm, earthy flavor and the vibrant golden color common in Ethiopian cuisine.
- 1 teaspoon Salt - Enhances all the flavors and balances the natural sweetness of the vegetables.
- 1 teaspoon Smoked Paprika - Adds mild heat and a smoky depth to the dish.
- 1 teaspoon Ground Cumin - Brings warm, nutty earthiness that complements the roots and cabbage.
- 3 cups Cabbage - A key vegetable that softens beautifully while absorbing the spices.
- 2 cups Russet Potatoes - Adds heartiness and satisfying texture to the dish.
- 2 cups Carrots - Contributes sweetness and vibrant color.
- 1 cup Onion - Forms a savory base flavor when sautéed with the spices.
How To Make Ethiopian Cabbage And Potatoes
- Combine Spices : Place water, oil, turmeric, salt, paprika, and cumin into the Instant Pot and stir.
- Add vegetables : Add onions, potatoes, and carrots, and stir. Add cabbage on top and do not stir.
- Cook : Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 2 minutes. At the end of the cooking time, release all pressure immediately and serve hot.
Tips And Tricks
Ethiopian Cabbage and Potatoes is a comforting and flavorful vegetable dish, and a few simple techniques can help bring out its best textures and aromas. Here are some tips to make it exceptional:
- Sauté spices in oil . Let turmeric, cumin, and paprika bloom in the oil to deepen their flavor before adding vegetables.
- Cut vegetables uniformly . This ensures the potatoes, carrots, and cabbage cook evenly and tender at the same time.
- Season to taste . Extra salt or a squeeze of lemon at the end can brighten and balance the dish.
Variations
Ethiopian Cabbage and Potatoes is already a comforting classic, but you can easily adjust the flavor and ingredients to suit your taste or pantry. Try one of these delicious variations:
- Omit potatoes or carrots for a low carb option .
- Use turnips instead of potatoes.
- Add peas to this dish. The green looks really pretty in here.
- Use Niter Kibbeh because what could possibly not taste even better with spiced ghee ??
What To Eat With Instant Pot Cabbage And Potatoes
Ethiopian Cabbage and Potatoes pairs beautifully with bold flavors and traditional East African staples, making it easy to turn this humble veggie dish into a vibrant meal. Here are some great serving options:
- Injera - The classic Ethiopian flatbread for scooping and soaking up spices
- Gomen - Stewed collard greens for a nutritious side-by-side pairing
- Rice or Cauliflower Rice - Mild bases that balance the hearty vegetables
How Long Does It Last?
Instant Pot Cabbage and Potatoes can be stored safely in the refrigerator for 3–4 days when kept in an airtight container, making it a convenient make-ahead option for lunches or meals throughout the week.
Can You Freeze It?
If you’d like to keep it even longer, you can freeze it in suitable containers for up to 2–3 months.
When reheating, gently warm in the microwave or on the stove with a splash of water to restore moisture and prevent drying out.
More Of Our Best Cabbage Recipes
- Cabbage Rolls
- Instant Pot Corned Beef And Cabbage
- Instant Pot German Red Cabbage
- Haluski
- Colcannon
Once you make this Ethiopian Cabbage and Potatoes , you’re going to want to keep making it over and over. I can’t wait to hear how much you love it!
Cabbage And Potatoes | Instant Pot Ethiopian Cabbage Stew
Equipment
- Instant Pot
Ingredients
- ▢ 1/4 cup Water
- ▢ 2 tablespoons Oil
- ▢ 1 teaspoon Turmeric
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Smoked Paprika
- ▢ 1 teaspoon Ground Cumin
- ▢ 3 cups cabbage , thickly chopped
- ▢ 2 cups Russet Potatoes , peeled and chopped, cut into 1 inch pieces
- ▢ 2 cups Carrots , cut into 2 inch pieces
- ▢ 1 cup Onion , chopped
Instructions
Place water, oil, turmeric salt, paprika, and cumin into the Instant Pot and stir.
Add onions, potatoes, and carrots and stir. Add cabbage on top and do not stir.
Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 2 minutes. At the end of the cooking time, release all pressure immediately and serve hot.
Omit potatoes or carrots for a low carb option
Use turnips instead of potatoes
Add peas to this dish. The green looks really pretty in here.
Use Niter Kibbeh because what could possibly not taste even better with spiced ghee??
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
