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Low Carb Peanut Butter Cake with Peanut Butter Frosting

Low Carb, THM S, Peanut Butter cake with Peanut Butter frosting!

OMG, this is so good!! It can be hard making low carb, trim healthy mama desserts. As an person who used to be addicted to sugar, who owned her own cookie business, I struggle with sugar free desserts. They are really hard to get close to something I used to make. This peanut butter cake is really close. I really, really like the crumb of the cake. It is very close to a peanut butter cake I used to make. I do highly, highly recommend that you put your flours through a fine mesh sieve. That really helps with the final product and a finer crumb.

Let’s talk frosting.

This sugar free frosting is divine! I am thinking of working on making a peanut butter mousse recipe based on the frosting, it’s that good! My first attempts went into the trash. The final result is perfect. I really wanted a fudgy type frosting but I wasn’t able to make my idea work. I came up with a really fluffy, peanut buttery deliciousness. I used 1/3 less fat cream cheese and Costco’s natural peanut butter. Use whatever sugar-free, natural peanut butter you have. I do really like Costco’s though.

I am not a cake decorator but you don’t have to be to make and frost this cake.

I tried really hard to make it look pretty but it just wasn’t happening. That’s okay because it doesn’t affect the taste. You don’t have to make a bundt cake. I think it looks so pretty baked in this pan but you can make this into cupcakes or a 9X13 cake pan. I wouldn’t suggest a layer cake because the frosting is so fluffy, I am not sure it will stay stacked on top of the bottom layer. If you do try and make this into a layer cake, let me know how it works out.

Here is a little tip to help with not having clean up messy peanut butter coated measuring cups.

Line your cups that you are using with saran wrap. Take your saran wrap that is filled with peanut butter and carefully dump into your mixer. It was a tiny bit messy but the clean up was so much better than it could have been. Now, here’s the recipe.

Low Carb, THM S, Peanut Butter Cake with Peanut Butter Frosting

Ingredients

  • 2 C Almond Flour
  • 1/4 C Coconut flour
  • 1 Stick Butter, softened
  • 3/4 C Peanut Butter
  • 5 Eggs, room temperature
  • 1/2 t Xanthan Gum, optional
  • 3/4 C Granulated Swerve, or other sugar free sweetener
  • 1 t Vanilla
  • 1/2 C Unsweetened Almond milk
  • 3 T Non-fat Greek yogurt
  • 1 t Baking powder
  • 1/2 t Baking soda
  • 1/4 t Salt

Frosting: 4 oz cream cheese, softened, 1/4 C butter, softened, 1/2 C peanut butter, 1/4 c heavy cream, 1 t vanilla, 1/4-1/2 c confectioners swerve

    Instructions

    • Sift almond flour and coconut flour into a medium bowl.
    • Place the rest of the dry ingredients, except for sweetener, in the bowl with the flours and stir to combine.
    • Place the butter and granulated sweetener into your mixing bowl and beat.
    • Add in peanut butter, almond milk, yogurt, and vanilla. Beat. You might need to scrape down the sides and mix again.
    • Add eggs, one at a time until they are all mixed in. Slowly pour in the dry mix and mix until the dry in incorporated. You should have a light in color and fluffy mixture.
    • Pour into your prepared pan. I sprayed my bundt pan with non-stick spray. Bake at 350 degrees and check after 20 minutes. The texture when finished is firm but soft, at the same time. A little spongey might be the right word. Allow to cool.
    • Make the frosting. Beat together the the butter and cream cheese. Add the peanut butter and sweetener.
    • Beat together and add in vanilla and heavy cream. Beat well for a few minutes. The end result is light and fluffy. You might need to scrape the sides down.
    • Frost your cooled cake.
    • Cover your cake and store in the fridge.

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