Happy New Year 2024: Low Carb Double Creamy Peanut Butter Cake

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Happy New Year 2024! It’s hard to believe another year has just blown bye. I can’t seem to keep up anymore—not that I’m really trying. However, I leave behind 2023 and head into 2024 with the same or even greater resolve. So what about you?

I am resolute in my goals spirit, soul, and body—to remain Christ centered and eternity focused, to continue my food journey of healthy low carb, keto-friendly, and sugar free foods that I have been enjoying from others that have mentored me through their lifestyle successes and special recipes, as well as the ones that I intend to continue to create an cook myself.

Since starting on this journey, I have lost almost 40 pounds and with only 10 more to go. Applause. 🙂 This has been a great accomplishment and milestone for me, after a surprising weight gain from emotional binging during a period of loss and severe depression. Nevertheless, I have achieved such tangible success with the lifestyle eating habits and changes that I made after finding others to help me along the way. With that being said I hope that all that I share here through my posts, reviews and recipes will also be an inspiration to you or bring some beneficial information to help you as well.

However, on that note and speaking of recipes, make this light and creamy peanut butter cake recipe to start off the New Year. It’s low carb, keto-friendly, sugar free, and it’s packed with lots of protein from the 100% peanut powder used in my recipe, but best of all its light, naturally sweet, and delicious and one you can enjoy without regret!

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Low Carb Double Creamy Peanut Butter Cake

Low carb but still super delicious, light and creamy peanut butter dessert.

Course Dessert
Cuisine American
Keyword desserts, double creamy Peanut Butter Cake, ketofriendly, low carb, peanut butter, peanut butter cake, sugar free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9

Ingredients

  • 1/2 cup PB Fit Peanut Butter Powder
  • 1 stick Unsalted Butter softened
  • 3/4 cup Swerve Allulose Blend granulated
  • 2 large Eggs
  • 1 cup Oat Flour
  • 1/2 cup Almond Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 3/4 cup Almond Milk unsweetened

For the Frosting

  • 1/4 cup Hampton's Farm Creamy Peanut Butter
  • 4 tbsp Unsalted Butter softened
  • 2 tbsp PB Fit Peanut Butter Powder
  • 3 cups Swerve Confectioners
  • 1/4 cup plus 1 tbsp Almond Milk unsweetened
  • 1 tsp Vanilla Extract
  • Peanuts as a topping (optional)

Instructions

  1. In a bowl, cream together the peanut powder and butter until creamy and combined.

  2. Add in the sugar and continue to mix.

  3. Next, add in one egg at a time and then the vanilla.

  4. In another bowl, combine flour, baking powder and salt. Add it in three batches to the wet ingredients, while alternating with the almond milk.

  5. Place batter in an 8×8 nonstick baking dish (or parchment lined pan) and bake at 350 degrees for 25 minutes or until tester comes out clean.

Peanut Butter Frosting

  1. In a bowl, mix and cream together the peanut butter, peanut powder, and butter.

  2. Pour in the confectioners' sugar and milk. Mix until it forms a creamy spreadable frosting.

  3. Frost the cooled cake and serve.

Recipe Notes

Whenever possible use organic ingredients.

DOUBLE CREAMY

PEANUT BUTTER CAKE

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