This simple peanut butter cake is just 3 basic ingredients. It’s an easy snack cake that is low carb and keto-friendly.

I’m excited to share this recipe with you today because it is such an easy cake and only 3 ingredients! I love making recipes with minimal ingredients. This recipe is a full-sized version of my keto peanut butter mug cake.

  1.  4 large eggs
  2.  3/4 cup Swerve confectioners plus additional for topping
  3.  6 oz (weighted) creamy peanut butter no sugar or salt added

  1. Preheat oven to 350°F. Grease the sides and bottom of a 7 inch round springform pan. Line the bottom of the pan with parchment paper.
  2. Beat eggs on highest speed with a stand mixer using the whisk attachment, until triple in volume, about 8 minutes. The egg batter should turn a very pale yellow and become quite thick. Add in sweetener and beat for another 2 minutes on highest speed. The mixture should be even fluffier and even whiter in color. The eggs should now be quadrupled in volume. If you lift the whisk, the batter that runs off should hold its form on top of the egg batter for a few seconds before sinking back in.
  3. Add peanut butter into a large mixing bowl. Add in 1/3 of the egg mixture. Gently fold with a spatula in the same direction until all of the egg is mixed in and no egg streaks remain. Do not use a whisk or mixer, otherwise you will deflate the eggs too much. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Repeat with final 1/3 of egg mixture. It is okay if you have tiny flecks of peanut butter remaining in your batter (see photo above). If you try to have a uniform batter with no flecks of peanut butter, you will deflate the eggs too much.
  4. Pour batter into springform pan. Bake for 30-35 minutes (mine took 32 minutes) until knife inserted in the middle comes out clean. Let cake cool before cutting and serving. The top of the cake will initially be very puffy and round but it will deflate slightly and level off as it cools. Top with Swerve confectioners before serving. Store uneaten cake in an airtight container to keep cake from getting dry.

  • Make sure to weigh the peanut butter. The 6 oz is weight not volume.
  • The cake needs to be baked in a springform pan so that it can rise properly and release easily.
  • I use these 7-inch parchment paper rounds to line the bottom of the cake pan.
  • I used Swerve Confectioners Sweetener.* You can use other sweetener but it needs to be powdered, not granular.
  • The key to this cake working is the eggs. The eggs need to be whipped long enough until they are about quadruple in volume. You also need to make sure that when you fold in the eggs, you don't mix them in too hard because that will deflate the air whipped into the eggs and will cause your cake to be very dense. See Baking Tips in post for more details.
  • You can use a bigger springform pan but your cake will be thinner and likely need less baking time. I don't recommend using smaller than a 7-inch pan because the cake will be too thick and the surface will overcook before the inside is done cooking


I consider this is a snack cake. What I mean by that is that it’s a little rustic in appearance and won’t likely top anyone’s best cake list, but it is a cake and it satisfies those post-meal cravings for something sweet.

The cake has a very tight crumb. It’s sweet, but not overly sweet. The cake will initially rise quite high when it’s baking but as it cools, it will sink down slightly so it does have an uneven surface (but nothing a little powdered sugar can’t hide!).

All you need to make this cake is peanut butter, eggs and powdered sweetener. That’s it!

Peanut Butter: This cake uses creamy peanut butter. To keep it low carb, I used natural peanut butter with no sugar added.
Eggs: The eggs are the key to the structure of this cake. The eggs are whipped for about 10 minutes on the highest speed, until they have more they are quadrupled in volume and are thick and pale yellow.
Powdered sweetener: I used Swerve confectioners to sweeten this cake. You need to stick to a powdered sweetener because granular sweetener will not dissolve fully.

The key to the success of this cake are the eggs. Eggs should be whipped with a wire whisk attachment of a stand mixer at the highest speed until quadrupled in volume. The eggs will become quite thick and pale in color. When you lift your whisk, the egg batter that drizzles down should hold its form for several seconds before settling and sinking 

The egg mixture is then folded into the peanut butter. You need to gently fold in the egg mixture with a spatula (no whisk or mixer) so that you don’t deflate too much of the air created from the whipped eggs. If you overmix, your cake batter will not rise properly and your cake will be very dense.
Make sure to add the eggs in 3 batches. If you try to add it in all at once, it will be very difficult to fold in the egg into the batter.
The peanut butter will start to separate slightly as you add in the egg whites. It’s okay if you have little flecks of peanut butter when your batter is finished. You don’t want to try mixing them until completely smooth because that will cause too much of the air to deflate from the eggs.

Bake the cake in a springform pan so that the cake can rise properly. It will also make the cake easier to remove once finished.
Make sure to line the bottom of the cake pan with parchment paper. This will make sure the cake does not stick to the bottom.


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