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Chocolate Nutbutter Cup Cake – Keto and Paleo

Chocolate Nutbutter Cup Cake – Keto and Paleo

Christine of is actually a Paleo and Keto Journey in which Christine shares a wealth of knowledge to help others trying to drop weight 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.

I met Christine via social sites and she was one of those gals that I was just taken to. We hit off. We each had so much to 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 share them with me and 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, 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 Chocolate Nutbutter Cup Cake – Keto and Paleo recipe reside on her site. She has an option to make this nut free using sunflower butter.

Chocolate Nutbutter Cup Cake - Keto and Paleo

One day Christine asked me for a recipe for a party idea 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 - make it her own!


  • For the cake
  • 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 nutbutter or sunbutter 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)
  • For the glaze
  • ½ cup sugar free semisweet or dark chocolate
  • ½ teaspoon coffee grinds
  • ½ cup sweetener
  • ½ stick butter
  • ¼ cup heavy whipping cream or coconut cream (I used whipping cream)
  • 1-2 teaspoons vanilla or liquor of choice
  • For the decoration
  • 1 tablespoon nut butter
  • 1 tablespoon butter
  • 1 tablespoon sweetener
  • Serve with whipped topping of choice


  1. For the cake:
  2. In a small saucepan, melt butter and chocolate with coffee grinds over low heat. DO NOT BOIL.
  3. Add sweetener and stir to combine.
  4. Set chocolate mixture aside to cool.
  5. Preheat oven to 350 degrees.
  6. Butter a 10 inch springform pan and line the bottom with a parchment circle.
  7. Beat egg whites and cream of tartar until stiff peaks are formed.
  8. In a separate bowl whisk together egg yolks and vanilla.
  9. Whisk cooled chocolate mixture into the yolks.
  10. Fold in egg whites.
  11. Mix gently until combined.
  12. Nutbutter mixture:
  13. In a separate bowl, mix together butter filling ingredients with an electric mixer until fluffy and light in color.
  14. Pour half of the cake/egg mixture into the springform pan.
  15. Pour entire nut butter filling into the pan over the cake mix and gently spread it to coat the entire cake.
  16. 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.
  17. Remove cake from oven, allow to cool 25 minutes before releasing the sides of the springform pan.
  18. Cool for at least an hour before removing the bottom part of the pan and the parchment liner.
  19. For the glaze:
  20. Over medium-low heat, melt and constantly stir glaze ingredients until fully combined.
  21. Allow to cool slightly before glazing the cake.
  22. Pour the glaze around the edges first and pulled it in to coat the center with a small spatula..
  23. For the nut butter decor:
  24. In a microwave-safe bowl, melt all ingredients and mix with a spoon.
  25. Drizzle nut butter across the cake making a criss-cross design and pour remaining nut butter mixture around the edge of the cake.
  26. Allow cake to sit and cool completely before serving. I do not recommend refrigeration before serving.
  27. Enjoy with whipped topping of preference!


From my kitchen to yours,

Tina Turbin

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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