Description
A delicious and moist peanut butter sheet cake made with almond and coconut flour, naturally sweetened with Swerve sweetener, and topped with a creamy peanut butter frosting sprinkled with chopped salted peanuts. Perfect for peanut butter lovers looking for a gluten-free and low-carb dessert option.
Ingredients
Scale
Cake
- 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)
Frosting
- 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
- Prepare the Pan: Preheat your oven to 325ºF. 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.
- Mix the Butter and Peanut Butter: In a large bowl, beat together the softened butter and peanut butter until well combined, creating a creamy base for the cake.
- Add Sweetener, Eggs, and Vanilla: Beat in the Swerve sweetener, then add the eggs one at a time and finally the vanilla extract, mixing until smooth and fully incorporated.
- Incorporate Dry Ingredients: Add almond flour, coconut flour, protein powder, baking powder, and salt to the bowl all at once. Beat the mixture until all ingredients are well combined and the batter starts to come together.
- Add Water: Gradually beat in the water a little at a time until the batter reaches a spreadable consistency suitable for the pan.
- Bake the Cake: Spread the batter evenly in the prepared pan and smooth the surface. Bake in the preheated oven for 18 to 22 minutes until the edges turn golden brown and the cake is set. Remove the cake and allow it to cool completely in the pan.
- Prepare the Frosting: In a large bowl, beat together the softened cream cheese, butter, and creamy peanut butter until the mixture is smooth and homogenous. Add powdered Swerve sweetener, heavy cream, and vanilla extract and continue beating until the frosting is light and fluffy.
- Frost the Cake: Once the cake has fully cooled, spread the frosting evenly over the surface of the cake.
- Garnish: Sprinkle the top of the frosted cake with chopped salted peanuts for added texture and flavor.
Notes
- Ensure all dairy and eggs are at room temperature for best mixing results.
- Use a rimmed sheet pan to prevent batter from spilling during baking.
- This cake is gluten-free due to almond and coconut flour.
- If using an 11×17 pan, keep a close eye on the baking time as the cake will be thinner and bake faster.
- Store the cake in the refrigerator to maintain the frosting’s texture.
- Can be served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter sheet cake, low carb cake, gluten-free dessert, almond flour cake, peanut butter frosting, keto dessert
