clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Chocolate Nutbutter Cup Cake - Keto and Paleo

Chocolate Nutbutter Cup Cake – Keto and Paleo

  • Author: Christine of


Believe it or not this decadent and delicious chocolate dessert recipe is keto and paleo. Definitely enjoy this one!


  • 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
  • 1/2 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)
  • 1/2 stick of salted butter
  • 1/2 cup sweetener of choice (I again used stevia)
  • Glaze
  • 1/2 cup sugar free, semisweet or dark chocolate
  • 1/2 teaspoon coffee grinds
  • 1/2 cup sweetener of choice
  • 1/2 stick butter
  • 1/4 cup heavy whipping cream or coconut cream (I used whipping cream)
  • 12 teaspoons vanilla or liquor of choice
  • Decoration
  • 1 tablespoon nut butter
  • 1 tablespoon butter
  • 1 tablespoon sweetener
  • Serve with coconut whipped cream or whipped topping of choice


  1. 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 350F 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. Nut butter layer:
  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. 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 pull it in to coat the center with a small spatula..
  23. Decoration
  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 choice!

Please do not miss a post

Sign up and you can receive wonderful recipes delivered to your box.



Tina Turbin

PaleOmazing Logo