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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 8x8 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.