Erm it’s quite off, mostly just about treats, sorry.
Ah. I always consider it just fiber… My buns were nothing like using gluten, gluten make things… rubbery? It has a very unique texture (if we use it galore as I do). I use lots of gluten in baking, it’s perfect for me (as long as I don’t want to be really close to carnivore. I may try to swap gluten to collagen peptides but well, they are nothing alike. I use both in my flour mix and other things as well). But as far as I know, it’s not so good for the majority, I am just lucky.
Well, if I manage to eat enough meat, I don’t really need baking (I think… I always get bored of meat way earlier than I could test this and I eat eggs and dairy too, still, I like my baked goods)… And there are my old low-carb recipes with zero vital gluten or phyllium husk or almond flour… So there are some options, at least.
Cake is easy but I made my crunchy sticks without gluten yesterday and while they weren’t the same, they were good and crunchy. With some extra nuts it would get close I suppose.
But of course, some baked goods are impossible to do on keto. Bread, for example. Keto (or even hybrid, floury but not that super high-carb) bread is nothing like proper bread but I am happy with my not-quite-bread things.
Sour cream with cocoa sounds weird but of course, some things that sound weird end up okay… I just find cocoa and sourness (except if it’s some fruit) a probably ill fit. I always use cream instead but I don’t have it now and I always have sour cream (I am a Hungarian, it’s in very many recipes and it’s a good addition anyway. savory food is too hot/spicy/salty/low-cal/dry? sour cream for the rescue!). Maybe I will try it. I don’t have peanut butter (I saw it once in a supermarket, it was an American week and disliked it) but I have peanut (as I LOVE to thing, sadly)…
By the way, I put quark into my meatballs yesterday. The tiny sour tastes made it weird. But there is a popular sauce here that my SO calls “vomit sauce” (it’s sour and has carrots in it. there is resemblance indeed) and it’s STILL tasty. So one can never know.
I prefer not using fibers in baking as they dilute the taste. But gluten and collagen peptides don’t do it for some reason…? They are both bad tasting but only a tiny bit and if I don’t overdo them, it’s fine. Vital gluten has the rubbery problem too (even if the taste is masked by using lots of spice or something) so I can’t just use it as the majority of my flour mix. Unless I make an eggy batter.
But lots of fiber never worked if I wanted a tasty thing and I do want everything I eat tasty, no matter what I will eat it with.
My keto pudding is lighter (and involves a yolk, of course. I barely have any desserts without yolk) but chocolate mixed with cream, you hardly can go wrong with that 
That’s nice, I don’t add peanut butter but maybe I can experiment one day… I tend to use peanut in savory or neutral stuff, I fear cocoa would mask the wonderful peanut taste (and I love salty peanut). But I have a recipe with chocolate, rum and walnut (and maybe almond). That’s lovely. Based on an old Hungarian candy bar.
One can make cocoa pudding using so many things… Cocoa is one of my fav dessert ingredient and it is powerful, even meh ingredients can be used with it (like flax).
