Categories: cake, dessert, low carb

Ingredients

• Cake:
• 2 cups almond flour
• 1/3 cup coconut flour
• 1/3 cup unflavoured whey protein powder (can sub powdered egg whites)
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup peanut butter
• 1/2 cup butter, softened
• 3/4 cup Splenda
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup unsweetened almond milk
• Chocolate chips (optional)
• 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

Directions

1. Cake:

2. Preheat oven to 325F and grease an 11×17 inch rimmed sheet pan well (or use 1 8×8 and 1 9×13).

3. In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.

4. 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.

5. 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.

6. 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.

7. Frosting:

8. 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.

9. Spread frosting evenly over cooled cake. Sprinkle with chopped peanuts.

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