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.

Peanut Butter Cakeb9a0c-40589406_2244327038928669_7071535632773808128_n



  • 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


  • 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)



  • 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.


  • 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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