Flourless Salted Caramel Chocolate Chip Cake



  • 14 tbs (232g) Salted Caramel Peanut Butter
  • 4 large eggs
  • ¾ cup granulated xylitol (or sweetener of choice)
  • ⅓-1/2 cup chocolate chips, optional
  • Toppings (optional)
  • Salted Caramel Peanut Butter
  • Chocolate Peanut Butter
  1. Preheat oven to 350 degrees
  2. Line a 9in cake pan with parchment paper
  3. In a mixer, beat your eggs for about 6 minutes
  4. Add in xylitol
  5. Mix again until eggs are light yellow and frothy
  6. Add peanut butter in ¼ at a time, mixing in between
  7. Hand mix in chocolate chips, if using
  8. Pour batter into pan
  9. Bake for ~ 30 minutes or until set
  10. Allow to cool
  11. Top with additional peanut butter, if desired

Serves: 8-9

Recipe Credits: Sarah @ Ingredients Of A Fit Chick

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