Peanut Butter Cream Cake
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Prep time: 
Cook time: 
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Serves: 2
 
Ingredients
  • 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
Instructions
  1. Beat eggs with sweetener and coconut oil.
  2. Add baking blend, peanut flour and baking powder. Stir to combine.
  3. Add almond milk 1 TBS at a time until cake batter consistency.
  4. Pour into pans
  5. Bake at 350 for 12 minutes.
Nutrition Information
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/