Peanut Butter Cream Cake

Peanut Butter Cream Cake, Slice

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.

Peanut Butter Cream Cake, Pedestal

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).

Peanut Butter Cream Cake
Nutrition Information
  • 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
Prep time: 
Cook time: 
Total time: 
  • 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
  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.

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.

19 thoughts on “Peanut Butter Cream Cake

  1. They are out of stock with the baking blend. Do you think you could use coconut flour or almond flour?

    1. 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

  2. The sweetener is a stevia/erythritol combo right? At first it sounded like pure stevia extract but I knew 1Tbsp would be too much.

  3. 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.

    1. 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. 🙂

  4. 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!

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