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5 from 1 vote

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.