Step 1

Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle. **To increase sweetness you may want to add 5 drops of stevia to the peanut butter.

Step 2

Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.

Step 3

Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.

Step 4

Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.

Step 5

Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.

Step 6

Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.

Step 7

Place the peanut butter right in the center without allowing it to run to the edges.

Step 8

Pour the second half over the peanut butter.

Step 9

Bake in a 400 degree oven for 13-15 minutes.

Step 10

You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.

Step 11

Serve immediately and enjoy!