Nutty Butter Snack Cakes

Nutty Butter Snack Cakes, Sugar Free, Gluten Free, THM Friendly

     These nutty butter snack cakes were a huge hit with my husband and son just like the chocolate snack cakes from this post. The first thing Rick did when he got home from work was to grab one and start eating it. He didn’t ask if it was “diet food” and he got a huge smile on his face after the first bite. The cakes aren’t real sweet but the icing and filling round out the sweetness in a way that is sure to please.
      They are a fun healthy treat and don’t contain any wheat flour. They are made with cannellini beans and peanut flour!! I’m sure you could swap out the peanut flour for almond flour if need be.
      I can enjoy these along with my Trim Healthy Mama sisters in an S setting even though they are made with beans, just keep the serving size to 1 cake. They don’t spike my blood sugar and would be great packed into a lunch box for a sweet surprise.

I frosted these with this recipe from A Home With A Purpose

The Recipe for Nutty Butter Snack Cakes

Nutty Butter Snack Cakes
Prep time
Cook time
Total time
Sugar free, gluten free peanut butter snack cakes.
Serves: 12
  • 1 15 oz can canelli beans, drained and rinsed
  • 2 eggs + ⅔ cup egg whites
  • ¼ cup defatted peanut flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 3 TBS coconut oil
  • 2 tsp peanut butter extract or vanilla extract
  • ⅓ cup ricotta cheese
  • ¼ cup organic stevia sweetener blend
  1. Preheat oven to 350F.
  2. Place all ingredients into blender and process on high for 3-5 minutes or until smooth.
  3. Pour batter into pan cavities.
  4. Bake for 20-25 minutes
Serving Size is 1 cake for Trim Healthy Mama's and these are considered an S treat.
Nutrition Information
Serving size: 12 Calories: 130 Fat: 8g Saturated fat: 5g Unsaturated fat: 3g Carbohydrates: 10g Sugar: 3g Sodium: 177mg Fiber: 2g Protein: 6g Cholesterol: 36mg

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  1. Sheryl Fernandes

    These look sooo good. Could you tell me what ingredients are for the filling? Are all the ingedients listed here for just the cake part itself? Also, about how many snack cakes does this make? Thanks so much!

    1. judy (Post author)

      Hi Sheryl,

      I filled these with the same icing that is on top. It is the Peanut Butter Fudge frosting from A Home With A Purpose that I linked to in the post. I like to give credit where credit is due and that isn’t my recipe. I got 12 cakes from this recipe and the serving size is 1 cake. The recipe for the frosting and filling is available at this link

  2. Mariet - Practicingnormal

    This looks way to good to be healthy. Just goes to show what you can do with a little imagination. Thank you for sharing, I’m saving the recipe. #MeetUpMonday.

  3. Elizabeth Dietz

    Stopping by from the MeetUp Monday Link up and so glad I did!! These sound delicious!! Definitely pinned the recipe for future use!!

  4. Tracy

    is 1/4 c sweetblend okay or should I use less?

    1. judy (Post author)

      I would use 1/4c of Sweet Blend. The beans do mask some of the sweetness so these require a bit more in the base.

  5. kris

    Can you use a regular muffin pan?

    1. judy (Post author)

      I have yes 🙂

  6. Tracy

    I made these today using a muffin pan and they came out stuck to the pan and really moist on the inside but brown on the rims so I didn’t want to leave them in longer for fear of burning. The only thing I changed was I subbed cottage cheese for the ricotta. Do you think that could have made that big of a difference? What should I do next time to make them come out better? I can’t handle ricotta which is why I subbed. They were flat and didn’t really rise up and definitely weren’t fluffy in the middle….very moist and mushy like. What do you think? Lower temp and cook longer? less liquid egg white? the batter was pretty runny.

    1. judy (Post author)

      I’m so sorry they didn’t turn out for you! The cottage cheese could play a part in the liquid amounts but it really shouldn’t… I would try cutting the egg whites back to 1/3 cup. Make sure your beans are well drained… the batter should be like cake batter when it comes out of the blender… I used low fat ricotta so it doesn’t have as much moisture as cottage cheese would… you could also try straining the cottage cheese so that it is only the curds that you are putting into the blender… I hope that helps.

  7. Connie

    You said you were going to change this one to use baking blend instead of beans. What ratio of banking blend and peanut flour would you use?

    1. Judy (Post author)

      I’m sorry I haven’t converted this to baking blend yet, but honestly I’d try 1 cup of baking blend and increase the peanut flour to 1/2 cup… you may need an additional 1/4-1/2 cup of baking blend to get the right batter consistency.

      1. Connie

        Thanks I will try that and let you know how they turn out.

        1. Connie

          Made them as you said. 1 cup baking blend, 1/2 cup peanut flour and added an extra 1/4 cup baking blend. Really good, but a little dry. I would either leave out the extra baking blend or add more liquid. But the flavor was great.

          1. Judy (Post author)

            Yeah I wasn’t sure about that extra baking blend… may only need to be 2 TBS… sometimes things dry out quickly with it.

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