Name: Keto Peanut Butter Sheet Cake!
Prep time: 22 min
Cook time: 28 min
Total time: 50 min
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

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. Getting the butter and peanut butter properly softened is key to a 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: bake this delicious keto sheet cake. Made with almond and coconut flour, it’s a perfect low-carb treat for any occasion.

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Prep Time 22

Cook Time 28

Total Time 50

Course Dessert

Cuisine American

Servings 12

Calories 280 kcal

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

Instructions

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

Notes

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!