- 4 large eggs
- 3/4 cup Swerve confectioners plus additional for topping
- 6 oz (weighted) creamy peanut butter no sugar or salt added
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.
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.
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.
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.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Estimated Nutrition Information does not include carbs from erythritol