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.
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 9x13 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 9x13 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.