Name: Peanut Butter Sheet Cake with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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; 1/2 cup water (room temperature); 6 ounces cream cheese (softened); 4 tbsp butter (softened); 2/3 cup creamy peanut butter; 1 cup powdered Swerve Sweetener; 2/3 cup heavy cream; 1 tsp vanilla extract; 1/4 cup chopped salted peanuts (for sprinkling)

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

1/2 cup water (room temperature)

6 ounces cream cheese (softened)

4 tbsp butter (softened)

2/3 cup creamy peanut butter

1 cup powdered Swerve Sweetener

2/3 cup heavy cream

1 tsp vanilla extract

1/4 cup chopped salted peanuts (for sprinkling)

Instructions

Step 1: Preheat the oven to 325ºF and grease a 10×15 inch rimmed sheet pan thoroughly. If using an 11×17 inch pan, note the cake will be thinner and bake faster.

Step 2: In a large bowl, beat together the softened peanut butter and butter until well combined. Add the sweetener and continue beating. Then beat in the eggs one at a time, followed by the vanilla extract.

Step 3: Add the almond flour, coconut flour, protein powder, baking powder, and salt all at once. Beat until just combined.

Step 4: Gradually beat in the water until the batter reaches a smooth, spreadable consistency.

Step 5: Pour and spread the batter evenly into the prepared pan. Smooth the top with a spatula. Bake for 18 to 22 minutes, or until the edges are golden brown and the cake feels set to the touch. Remove from oven and allow to cool completely in the pan.

Step 6: While the cake cools, prepare the frosting. In a large bowl, beat the cream cheese, butter, and peanut butter together until smooth and creamy.

Step 7: Beat in the powdered sweetener, heavy cream, and vanilla extract until the frosting is light and fluffy.

Step 8: Spread the frosting evenly over the cooled cake. Sprinkle with chopped salted peanuts for added crunch and flavor.

Tips & Variations

For a nuttier flavor, toast the chopped peanuts lightly before sprinkling on the frosting.

Use natural peanut butter for a less sweet, more earthy taste.

If you don’t have Swerve Sweetener, you can substitute with an equal amount of your preferred granulated sweetener and powdered sugar in the frosting accordingly.

To add texture, fold some dark chocolate chips into the batter before baking.

Storage

Store the cake covered in the refrigerator for up to 5 days to keep the frosting fresh. Before serving, allow the cake to sit at room temperature for about 15 minutes for the best flavor and texture. You can also freeze the unfrosted cake for up to 2 months; thaw completely before applying the frosting.

FAQs

Can I make this cake without protein powder?

Yes, you can omit the protein powder but keep in mind it may slightly affect the texture and structure. You can add a bit more almond flour or a small amount of coconut flour to compensate.

Is this recipe gluten-free?

Yes, this sheet cake is gluten-free as it uses almond flour and coconut flour instead of wheat flour. Just ensure your baking powder is gluten-free as well.