Protein Peanut Butter Cheesecake Filled Chocolate Bundt Cake. How can you go wrong with peanut butter and chocolate?

One of my favourite kitchen tools of all time are baking molds!

I have a beautiful bundt cake mold but it is too big although I love it! So I recently purchased a smaller one just to try it out. It is the first time that I use it and it has been a great success! It is much easier and quicker to bake with smaller baking molds! What do you prefer?

I love to have all types of baking molds, seriously is like an obsession! Every time I go to the supermarket or any place where you can find baking molds I go straight to them!

I usually use the big baking molds for special occasions, like parties, birthdays or if I have to bring some healthy dessert to work. The smaller baking molds are mostly for testing and for us to enjoy almost daily. Something we also usually do is slice whatever healthy dessert I made and freeze it up in small parts. This way, we have different healthy sweets on the freezer ready to be eaten any time!

DIABETIC DIET TIP

This healthy bundt cake is definitely a low carb and high protein one!! So it it’s actually a good healthy snack for any time of the day!

By being low carb and high in protein, it won’t spike your sugar levels like other refined sugar cakes would.
As I explained on previous posts and will continue explaining, fats and protein are your best friends when it comes to a healthy diet and therefore healthy desserts and recipes!

Personally, we like to snack on this healthy peanut butter and chocolate bundt cake either as a morning snack, dessert for lunch or afternoon snack! You can even crumble one slice and mix it up with yogurt, delicious!

Keep in mind balance is key for maintaining stable sugar levels when it comes to food as well as having an active lifestyle!

INGREDIENTS

1 cup almond flour
2 scoops or 60gr chocolate protein powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Himalayan pink salt
1/2 cup cacao powder 100%
1/2 cup boiled water
2 tablespoon coconut oil
1/3 cup coconut sugar
1/2 tablespoon vanilla extract
2 organic eggs

Peanut butter filling:
1/3 cup peanut butter
2 tablespoons of grass-fed cream cheese

STEPS

Preheat oven at 325F/160C. Grease a bundt cake mold with butter/oil and sprinkle some cacao powder (I used a small 7 inch/15cm bundt cake mold).
In a bowl, mix the almond flour, protein powder, baking soda, baking powder and salt. Set aside.
In another bowl, mix the boiled water with cacao powder. Set aside.
In a 3rd bowl, beat the eggs and add the oil with vanilla extract and coconut sugar until fully combined. Add in the previous cacao mix.
Add the dry ingredients mix little by little into the previous mixture and mix until fully incorporated.
In a bowl, mix the cream cheese with the peanut butter and set aside.
Pour 1/2 of the chocolate batter into the mold.
Add the peanut butter filling over the chocolate batter, try to make it stay in the middle, not touching the sides of the mold.
Add the other 1/2 of the chocolate batter on top.
Bake for 30 minutes. Let it cool 10 minutes inside the mold and let it cool on a rack afterwards.

* Store the bundt cake covered at room temperature or in the fridge. You can also slice it and freeze the parts so you can unfreeze a slice every time you want a piece.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and tag me so I can see you!

Thanks so much!

🇪🇸 Spanish:

Delicioso mini bundt cake de chocolate y relleno de crema de cacahuete.

No lleva gluten, ni lácteos ni azúcares refinados y además es bajo en carbohidratos. Ideal para cualquier momento del día! Espero que os guste!

INGREDIENTES

1 taza de harina de almendra
2 scoops or 60gr de proteína de chocolate
1/2 cucharadita de bicarbonato sódico
1/2 cucharadita de levadura en polvo
1/4 cucharadita sal rosa del Himalaya
1/2 taza de cacao en polvo 100%
1/2 taza de agua muy caliente
2 cucharadas de aceite de coco
1/3 taza de azúcar de coco
1/2 cucharada de extracto de vanilla
2 huevos ecológicos

Relleno de crema de cacahuete:
1/3 taza de mantequilla de cacahuete
2 cucharadas de queso crema de buena calidad

PASOS

Pre calentar el horno a 160C. Engrasar un molde de ‘bundt cake’ con aceite o mantequilla y espolvorear cacao en polvo (yo he usado un molde de unos 15cm de ancho).
En un bol, mezclar los ingredientes secos (harina de almendra, proteína en polvo, bicarbonato sódico, levadura en polvo y sal). Reservar.
En otro bol, mezclar el agua caliente con el cacao en polvo y reservar.
En un 3r bol, batir los huevos y mezclar con el aceite de coco, el extracto de vainilla y el azúcar de coco. Añadir la mezcla de cacao del paso anterior.
Añadirle la mezcla de los ingredientes secos del primer paso y mezclar todo hasta que quede bien integrado. Reservar.
En un bol, mezclar el queso crema con la mantequilla de cacahuete y reservar.
Verter 1/2 de la mezcla de chocolate en el molde.
Añadir el relleno de crema de cacahuete por encima, teniendo en cuenta que no debe tocar los lados del molde.
Añadir la 1/2 restante de la mezcla de cacao por encima. Debe cubrir todo el relleno de crema de cacahuete.
Hornear unos 30 minutos. Dejar enfriar 10 minutos en el molde y luego desmoldar y dejar encima de una rejilla hasta que se enfríe por completo.

* Conservar a temperatura ambiente en un recipiente durante 1 semana. También lo podéis dejar en la nevera o trocearlo y congelarlo (es lo que hago yo normalmente y así podéis ir descongelando cuando os apetece comerlo.

¿Habéis hecho esta receta?

¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y etiquetarme para que os pueda ver!

¡Mil gracias!

PEANUT BUTTER FILLED PROTEIN CHOCOLATE BUNDT CAKE

DIABETIC DIET TIP

INGREDIENTS

STEPS

INGREDIENTES

PASOS