Peanut Butter Cream Cake
Author: Judy
Prep time:
Cook time:
Total time:
Serves: 2
- 2 Eggs
- 1 TBS Sweetener (I used Pyure Organic Stevia, All Purpose Sweetener)
- 4 TBS THM Baking Blend
- 4 TBS THM Peanut Flour
- 1 tsp Baking Powder
- 2 TBS Coconut Oil, (I used refined)
- 2 TBS Almond Milk
- Beat eggs with sweetener and coconut oil.
- Add baking blend, peanut flour and baking powder. Stir to combine.
- Add almond milk 1 TBS at a time until cake batter consistency.
- Pour into pans
- Bake at 350 for 12 minutes.
Serving size: 3 Calories: 229 Fat: 20g Saturated fat: 10g Unsaturated fat: 8g Carbohydrates: 7g Sugar: 4g Sodium: 151mg Fiber: 1g Protein: 8g Cholesterol: 124mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/peanut-butter-cream-cake/
3.5.3251