This peanut butter cake recipe delivers all the rich, nutty flavor you crave in a moist, tender crumb, all while keeping it keto-friendly. The secret lies in a careful balance of almond and coconut flours, which create a perfect texture without the carbs of traditional flour. I’ve found that getting the butter and peanut butter perfectly softened is key to a truly fluffy batter. Ideal for those following a low-carb lifestyle or anyone looking for a healthier dessert option, this peanut butter cake is surprisingly simple to prepare. It’s designed to be a crowd-pleaser that fits seamlessly into your dietary needs.

⏱ Time: 50 min
👥 Servings: 12
📊 Level: Easy
🥗 10 ingredients
Keto Peanut Butter Sheet Cake! - peanut butter cake - Peanut Butter cake: bake this delicious keto sheet cake. Made with almond and coconut flour, it's a perfec

Keto Peanut Butter Sheet Cake!

Peanut Butter cake: bake this delicious keto sheet cake. Made with almond and coconut flour, it’s a perfect low-carb treat for any occasion.
Print Recipe Pin Recipe
Prep Time 22 minutes
Cook Time 28 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter (softened)
  • 1/4 cup peanut butter
  • 2/3 cup Swerve Sweetener
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 3/4 cups almond flour
  • 1/3 cup unflavored whey protein powder (or egg white protein powder)
  • 1/4 cup coconut flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan for even baking.
  2. In a large bowl, cream together the softened butter, peanut butter, and Swerve Sweetener until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the almond flour, whey protein powder, coconut flour, baking powder, and salt thoroughly.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
  6. Pour the batter into the prepared 9×13 inch baking pan and spread evenly with a spatula.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before frosting.

Notes

– Ensure your butter and peanut butter are truly softened to room temperature for a smooth, lump-free batter. Cold ingredients can make the batter seize.
– Don’t overmix the batter once the dry ingredients are added; mix just until combined to keep the cake tender.
– For a richer peanut butter flavor, lightly toast the almond flour before mixing it with other dry ingredients. This enhances its nutty aroma.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Ensure your butter and peanut butter are truly softened to room temperature for a smooth, lump-free batter. Cold ingredients can make the batter seize.
  • Don’t overmix the batter once the dry ingredients are added; mix just until combined to keep the cake tender.
  • For a richer peanut butter flavor, lightly toast the almond flour before mixing it with other dry ingredients. This enhances its nutty aroma.

This keto peanut butter sheet cake is a testament to how delicious low-carb baking can be. Enjoy creating this satisfying dessert and share your delightful results!

Try this next: “Keto Peanut Butter Cookie Cake”

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