Cake:
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/3 cup unflavoured whey protein powder (can sub powdered egg whites)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup peanut butter
- 1/2 cup butter, softened
- 3/4 cup Swerve Sweetener
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup unsweetened almond milk
- Preheat oven to 325F and grease an 11×17 inch rimmed sheet pan well.
- In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.
- In a large bowl, beat together the peanut butter and butter until well combined. Beat in sweetener, and then beat in eggs and vanilla extract.
- Add half the almond flour mixture and beat until well combined and then beat in almond milk. Beat in remaining almond flour mixture until well combined.
- Spread batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan.
Frosting:
- 8 ounces cream cheese, softened
- 4 tbsp butter, softened
- 1 cup creamy peanut butter
- 1 cup powdered Swerve Sweetener
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/3 cup chopped, salted peanuts for sprinkling
- In a large bowl, beat cream cheese, butter and peanut butter until well combined. Beat in sweetener, cream and vanilla extract until mixture is smooth.
- Spread frosting evenly over cooled cake. Sprinkle with chopped peanuts.
From: http://alldayidreamaboutfood.com/2016/02/low-carb-peanut-butter-texas-sheet-cake.html