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Keto Reece's Dump Cake
gluten-free
Gluten-Free
dairy-free
Dairy-Free
low-carb
Low Carb
keto
Keto
This keto sheet cake only takes 5 minutes to throw together and is perfect for any special occasion! It's a chocolate peanut butter cake base, slathered in gooey peanut butter, and then topped with keto peanut butter cups! So good!
Prep Time:
5
minutes
mins
Cook Time:
30
minutes
mins
Servings:
12
servings
Ingredients
1x
2x
3x
Keto Chocolate Peanut Butter Cake Mix
4
large eggs
½
cup
salted butter
melted (sub coconut oil for dairy free)
3/4
cup
water
room temperature
2
tsp
vanilla extract
½
cup
peanut butter
12
keto peanut butter cups
182g, roughly chopped
Instructions
Preheat oven to 350ºF (177ºC).
Add eggs, melted butter, water, and vanilla to your keto peanut butter cake mix. Mix well.
Grease a glass 9x13" baking dish with a bit of butter or coconut oil. Pour in cake batter and spread into an even layer using a spatula.
Bake 350ºF on the center rack for 30 minutes or until set in the middle.
Allow to cool completely in the pan on a cooling rack.
Spread or drizzle peanut butter on top and top with chopped peanut butter cups.
Serve as-is or top with a scoop of
keto ice cream
for an even more decadent dessert! YUM!
Leftovers can be stored in a sealed container at room temperature for a couple days or in the refrigerator for about 1 week. Enjoy!!
Notes
This cake can be made into cupcakes by baking at 350ºF for 15-20 minutes.
Author:
Kit