Peanut Butter Cake

My family is a bunch of peanut butter fanatics so this was a hit. It is super rich and a small piece goes a long way. I paired it with a homemade strawberry ice cream. I recommend storing this in the fridge, it seems to dry out pretty quick.

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Ingredients

Cake:

  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup unflavoured whey protein powder (Vanilla flavor works well too)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup peanut butter
  • 1/2 cup butter softened
  • 3/4 cup Swerve Sweetener
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened almond milk (I used regular milk)

Frosting:

  • 8 ounces cream cheese softened
  • 4 tbsp butter softened
  • 1 cup creamy peanut butter
  • 1 cup powdered Swerve Sweetener
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/3 cup chopped salted peanuts for sprinkling

Instructions:

Cake:

  • Preheat oven to 325F and grease an 11×17 inch rimmed sheet pan well. I made this in a regular 9×13 pan @ 350
  • In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.
  • In a large bowl, beat together the peanut butter and butter until well combined. Beat in sweetener, and then beat in eggs and vanilla extract.
  • Add half the almond flour mixture and beat until well combined and then beat in almond milk. Beat in remaining almond flour mixture until well combined.
  • Spread batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan.

Frosting:

  • In a large bowl, beat cream cheese, butter and peanut butter until well combined.
  • Beat in sweetener, cream and vanilla extract until mixture is smooth.
  • Spread frosting evenly over cooled cake.
  • Sprinkle with chopped peanuts.

Recipe found at alldayidreamaboutfood.com

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