Peanut Butter Cake

My family is a bunch of peanut butter fanatics so this was a hit. It is super rich and a small piece goes a long way. I paired it with a homemade strawberry ice cream. I recommend storing this in the fridge, it seems to dry out pretty quick.

Ingredients

Cake:

• 2 cups almond flour
• 1/3 cup coconut flour
• 1/3 cup unflavored whey protein powder (Vanilla flavor works well too)
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup peanut butter
• 1/2 cup butter, softened
• 3/4 cup sweetener
• 3 large eggs, room temperature
• 1 tsp vanilla
• 3/4 cup milk sub

Frosting:

• 8 ounces cream cheese, softened
• 4 tbsp butter, softened
• 1 cup creamy peanut butter
• 1 cup powdered sweetener
• 1 cup heavy cream
• 1 tsp vanilla
• 1/3 cup chopped salted peanuts (optional)

Instructions:

Cake:

• Preheat oven to 350F and grease or line a 9×13 pan
• Whisk together all dry ingredients
• In another bowl, beat peanut butter and butter until well mixed. Add in sweetener, eggs and vanilla extract.
• Add half the dry ingredients and beat until well combined and then add in milk sub. Mix in remaining dry ingredients until well combined.
• Spread batter in prepared pan and smooth the top. Bake 20-25 minutes, until edges are golden brown and cake is set.
• Remove from oven and let cool in pan.

Frosting:

• In a large bowl, mix cream cheese, butter and peanut butter and beat until well combined.
• Add in sweetener, cream and vanilla…beat until mixture is smooth.
• Frost a totally cooled cake.
• Sprinkle with chopped peanuts (optional).

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