Peanut Butter Choco Moon Pie Cake w/ Cream Cheese Filling




1 egg

2 tbsp peanut butter

1 tbsp whipping cream (or milk)

1 tsp cocoa (up to 1 tbsp, if desired)

½ tsp baking powder

Sweetener to equal 1/4 cup sugar (60 mL)

½ tsp vanilla extract

Grated unsweetened baker’s chocolate (optional)

Cream Cheese Filling:

Spreadable cream cheese

Liquid sweetener, to taste


Cream Cheese Filling: In food processor or in bowl with softened cream cheese, combine cream cheese and sweetener. Set aside.

3 Minute Peanut Butter Chocolate Cake: In blender, combine egg, peanut butter, whipping cream, cocoa, baking powder, sweetener and vanilla. Blend until well combined. Pour into ungreased cereal bowl. Nuke 1 minute in microwave oven (my oven does not run terribly hot, so depending, you may need a few seconds longer). Allow to cool 30 seconds. Loosen edges with a knife and invert cake over a plate. Allow to cool a little longer until you can comfortably handle it. Use a knife to cut the cake vertically in half and slice a pocket in each (pita pocket-style). Fill with sweetened cream cheese and serve immediately so that the cake is still a bit warm. If desired, sprinkle cakes with grated, unsweetened baker’s chocolate or sweetened chocolate of choice for a deeper chocolate flavor and to make your cake look pretty.


Cake was good, not a huge fan of the cream cheese filling. Maybe just make homemade whipped cream next time and put it in top.


158.5 calories; 6.9 g protein; 12.8 g fat; 3.3 g carbs