Christine of www.BlondiesPaleoJourney.com is actually a Paleo and Keto Journey in which Christine shares a wealth of knowledge to help others trying to drop weight while adhering to Paleo and Keto. If you are unfamiliar with Keto I cannot recommend a finer and simpler website that explains and holds one’s hand to a complete understanding of Keto. No need for me to reinvent the wheel. Go to her page, KETO 101, and learn how she and her husband dropped a load of fat and gained energy by applying Paleo and Keto. Now without any further ado, I’m pleased to get into this delicious and clean recipe, chocolate nutbutter cup cake. Yum!
I met Christine via my social sites and she was one of those gals that I was just taken to. We hit it off. We have so much in common and we had such fun getting to know one another. She grabbed my recipes and would make little adaptations to fit Keto and shared them with me on the social sites. One day she asked me for a recipe idea for a party for her son and I posted it. Little did I know this recipe of mine, Paleo Chocolate Decadent Cake could even become totally Keto! Christine can literally take anything and make it keto! She is a master and professional in the kitchen. She excited me and broadens my kitchen ideas. I love people who do this to me! Christine knows Keto like the back of her hand. Fun fact: she’s not blonde at all and her nick name is Blondie!
Well, this very week Christine is due to have another healthy little baby and I am thinking of her while her family welcomes their new little one into their lives. CONGRATULATIONS TO YOU ALL!
The particulars of her below recipe reside on her site at the following link: http://blondiespaleojourney.weebly.com/1/post/2013/08/chocolate-nutbutter-cup-cake-keto-and-paleo-nut-free-sub-available.html. She also has an option to make this nut-free using sunflower butter if you prefer.
Chocolate Nutbutter Cup Cake - Keto and Paleo
- 5 eggs, separated
- 1 cup sugar free chocolate of choice (I used semisweet)
- 1 stick of salted butter
- 1 teaspoon vanilla
- 1 teaspoon coffee grinds
- 1 cup sweetener of choice (I used stevia since it dissolves easier than erythritol)
- Nut butter layer
- ½ cup nut butter or sunflower butter of choice (I cheated and used peanut butter since my hubby loves it and it was HIS birthday after all)
- ½ stick of salted butter
- ½ cup sweetener of choice (I again used stevia)
- ½ cup sugar free, semisweet or dark chocolate
- ½ teaspoon coffee grinds
- ½ cup sweetener of choice
- ½ stick butter
- ¼ cup heavy whipping cream or coconut cream (I used whipping cream)
- 1-2 teaspoons vanilla or liquor of choice
- 1 tablespoon nut butter
- 1 tablespoon butter
- 1 tablespoon sweetener
- Serve with coconut whipped cream or whipped topping of choice
- In a small saucepan, melt butter and chocolate with coffee grinds over low heat. DO NOT BOIL.
- Add sweetener and stir to combine.
- Set chocolate mixture aside to cool.
- Preheat oven to 350F degrees.
- Butter a 10 inch springform pan and line the bottom with a parchment circle.
- Beat egg whites and cream of tartar until stiff peaks are formed.
- In a separate bowl whisk together egg yolks and vanilla.
- Whisk cooled chocolate mixture into the yolks.
- Fold in egg whites.
- Mix gently until combined.
- Nut butter layer:
- In a separate bowl, mix together butter filling ingredients with an electric mixer until fluffy and light in color.
- Pour half of the cake/egg mixture into the springform pan.
- Pour entire nut butter filling into the pan over the cake mix and gently spread it to coat the entire cake.
- Top with remaining cake mix and bake for 30-40 minutes until the top is no longer moist and a toothpick test is passed. Be careful not to open the oven at the beginning of baking or too often at the end as your cake will fall.
- Remove cake from oven, allow to cool 25 minutes before releasing the sides of the springform pan.
- Cool for at least an hour before removing the bottom part of the pan and the parchment liner.
- Over medium-low heat, melt and constantly stir glaze ingredients until fully combined.
- Allow to cool slightly before glazing the cake.
- Pour the glaze around the edges first and pull it in to coat the center with a small spatula..
- In a microwave-safe bowl, melt all ingredients and mix with a spoon.
- Drizzle nut butter across the cake making a criss-cross design and pour remaining nut butter mixture around the edge of the cake.
- Allow cake to sit and cool completely before serving. I do not recommend refrigeration before serving.
- Enjoy with whipped topping of choice!