I got really excited today when I heard the mail person. My THM Baking Blend came today!! I had to decide what I was going to make with it… I just got some peanut flour…I have sweetener and everything else for Peanut Butter Cream Cake.
This is a really rich S dessert and it makes enough for 2-3 people, possible more.
I was planning for this shipment of supplies to come so I picked up these 4″ cake pans from Wilton
(affiliate link).
I’ve been wanting them for a while because they are just the right size for my cake plate and they won’t make an abundance of cake that we will never eat, (okay, shouldn’t eat) until it’s gone. I really like them. I didn’t realize that you got 4 in the set, so you can easily make 2 of these cakes or even dessert shells for strawberry shortcake or pudding cups…or just about anything you can think of… even meat loaf with mashed cauliflower (umm yeah you can tell I’m a THM).
For this Peanut Butter Cream Cake, I made 2 layers and filled them with a creamy Peanut Butter Cottage Whip.
I also Iced this cake with the same filling so it’s extra nutty.
I’m the only one that had any… so we will have to see what Rick and Shane think about it tomorrow.
I used the new THM Baking Blend in this recipe so make sure to print it, pin it or share it.
If you haven’t ordered the baking blend yet you really should… it gives these cakes a great texture (you can order from my THM affiliate link, without it increasing your cost and it helps me to continue my blogging activities).
- Serves: 2
- 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
- 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.
I baked these in my toaster oven on a confectioner’s setting. This is the Toaster oven that we have, and I love it. (affiliate link)
This post does contain amazon and other affiliate links. I do make a small commission if you buy through my links which allows me to continue my blogging endeavors.
Nancy says
They are out of stock with the baking blend. Do you think you could use coconut flour or almond flour?
judy says
You could, I’m not sure of the measurements to do it that way.
Dirinda Westfall Lacen says
This looks absolutely wonderful! Maybe I should try this. 🙂
judy says
It was really good… I’ll have to make another one after I finish a fuel cycle 🙂
Sam @ Simply Essential Products says
Oh peanut butter is my favorite! This cake sounds heavenly! Love that it’s sugar free too!
Clare Speer says
This looks absolutely heavenly!
Dimetra says
do you have the recipe for the peanut butter cottage whip that you used for the filling and icing?
judy says
I used 1/2 cup 1% cottage cheese, 3 TBS of peanut flour and 1 TBS of sweetener that had been ground in a coffee grinder
A M Dykstra says
how many servings???????
judy says
3 or 4 depending on the size of the slice 🙂
Patti says
Is the nutritional information for 1/2 of the cake or 1/3 of it?
It looks delicious! I can’t wait to try it.
Thanks.
Judy says
it’s for 1/2 of it 🙂
Patti says
AWESOME! Thank you.
Cynthia says
The sweetener is a stevia/erythritol combo right? At first it sounded like pure stevia extract but I knew 1Tbsp would be too much.
judy says
it is a blend 🙂
Rose says
where did you find that lovely green glass mini cake stand? It’s gorgeous & adorable! Plus it showcases your lovely baking creation just perfectly . I bet a few full pull muffin cakes would look great on it stacked up.
judy says
Aww Thank you Rose, I love that mini cake plate… I got it at Micheal’s with a coupon and couldn’t wait to use it for some photos. 🙂
Gods_Child says
In the notes above the recipe, you state that you “made 2 layers,” so I’m wondering if the recipe amounts & instructions as listed, are for 1 layer, or 2?
Thank you!
Judy says
This made 2 layers, but they are small… the pans I used are only about 4 inches in diameter