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This is best low carb peanut butter cake you’ll ever taste! With a moist crumb and delicious peanut butter flavor, you will love it with chocolate frosting…who doesn’t love a chocolate & peanut butter combo? Your friends and family would never guess that this cake is sugar free, gluten free and low carb…let alone healthy for them!

Is Low Carb Peanut Butter Cake Truly Delicious?

I know what you’re thinking…if it’s healthy, it’s probably not very tasty!

That may be true with certain healthy recipes, but definitely not this cake.

I honestly couldn’t believe it myself. It literally smells like you’re baking peanut butter cookies when it’s in the oven!

Can I Eat Cake If I Follow Trim Healthy Mama?

Absolutely! Trim Healthy Mama is a plan that is all about food freedom.

If you have never heard of THM, then I recommend reading the Trim Healthy Mama Plan book.

You’ll gain much information by reading the book and following the THM Facebook groups.

The wonderful thing about THM is you can eat cake for breakfast if you want! I do…and don’t feel one bit guilty.

What Ingredients Do I Need To Make This Peanut Butter Cake?

What I love most about this cake recipe is the fact that it does not require special ingredients.

Special ingredients are those things you generally cannot find in your local grocery store or health food store.

So here’s what you’ll need to make this peanut butter cake!

• plain Greek yogurt
• eggs
• vanilla extract
• butter
• almond flour
• peanut flour
• sweetener
• baking powder
• mineral salt
• cream cheese
• heavy cream
• black cocoa powder (regular cocoa will work too)

Substitutions I Can Make In This Cake

First of all, let’s talk about Greek yogurt. I choose to use plain nonfat Greek yogurt, but if you want to use full fat, that is totally fine.

Because this cake is an S for the Trim Healthy Mama, it is full of good fats already. Adding full fat Greek yogurt will add on more calories, but the choice is yours!

Secondly, as far as sweeteners, Lakanto Monkfruit golden is my choice of sweetener for this recipe.

Monkfruit golden is more like brown sugar in flavor, and it tastes amazing in this cake. It also measures cup for cup like sugar.

If you would like to try another sweetener, be sure you use the correct amount so your cake isn’t too sweet or not sweet enough.

Use this Sweetener Conversion Chart to see what you need to use and how much.

Lastly, the almond flour used in this recipe could possibly be substituted with THM baking blend.

If using baking blend in place of almond flour, I suggest using a little less baking blend since it is a more dry flour…and you don’t want a dry cake!

Honestly, if you follow the recipe exactly as written, you should have a lovely cake for your finished product.

There’s nothing wrong with substitutions, but just know that it could change the texture, flavor, and nutritional facts.

What If I Don’t Have Black Cocoa Powder?

The frosting on this peanut butter cake calls for black cocoa powder.

If you are not familiar with it, you must get to know it soon! It is a dark, rich cocoa powder, but the flavor it brings to your dessert is phenomenal.

I like to describe black cocoa powder as if you’re eating an Oreo cookie. I could sniff black cocoa powder all day…ha!

Seriously, it is that good!

If you do not have black cocoa powder in your pantry, you can still make this frosting…just use whatever cocoa powder you have.

Other Cake Recipes

You may or may not have heard of the Low Carb Vanilla Cake I posted recently.

Have you made it yet? It’s getting rave reviews by everyone who has tried it!

There’s also these Lemon Bars with Lemon Frosting.  Luscious and so delightful, these lemon bars with lemon frosting will amaze you and your citrus-loving friends!

Care To Share?

As always, I’d love to hear from YOU!!  If you make one of my recipes and love it, let me know.  Share on my Facebook page or tag me on Instagram (@countrygirlcookin)

If you enjoyed this low carb peanut butter cake recipe, I’d appreciate if you would share on social media! 

Subscribe to my blog to receive my latest recipes, updates, tips and more delivered in your email for free.  

This post may contain affiliate links, and if you should choose to purchase any of these fantastic products through my link, I will make a few cents at no extra cost to you!

Get Your New Dessert Cookbook!!

My latest cookbook is now available for you to purchase!!! Yay!

It comes in digital form so all you have to do is download it and start reading those yummy recipes. 

Get your brand new cookbook right here… 21 Low Carb Desserts

Thanks for your support. I love making homemade, delicious recipes that are healthy for you and your families to enjoy!!

Continue to Content

Yield: 8x8 pan

Low Carb Peanut Butter Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This is the best low carb peanut butter cake you'll ever taste! With a moist crumb and delicious peanut butter flavor, you will love it with chocolate frosting...who doesn't love a chocolate & peanut butter combo? Your friends and family would never guess that this cake is sugar free, gluten free and low carb...let alone healthy for them!

Print

Ingredients

• CAKE:
• 3/4 cup plain Greek yogurt
• 3 eggs
• 1 teaspoon vanilla extract
• 6 Tablespoons melted butter
• 1 cup almond flour
• 1 cup peanut flour
• 1/2 cup Monkfruit Golden sweetener  (see notes for other sweetener options)
• 2 teaspoons baking powder
• 1/4 teaspoon mineral salt
• FROSTING:
• 4 ounces cream cheese, softened
• 1/2 cup heavy cream
• 2 Tablespoons black cocoa powder (regular cocoa powder will work too)
• 1/2 teaspoon vanilla extract
• 2-1/2 Tablespoons THM Gentle Sweet (or about 1/4 cup of Monkfruit powdered sweetener)

Instructions

1. Preheat oven to 350 degrees.
2. For the cake, in large bowl, using a hand mixer, mix together Greek yogurt, eggs vanilla extract, and melted butter.
3. Add almond flour, peanut flour, monkfruit, baking powder and salt. Mix well.
4. Pour into a glass 8x8 greased pan.
5. Bake for 30-35 minutes.
6. Allow to cool completely before frosting.


Frosting: Mix all frosting ingredients together with hand mixer until smooth and creamy. It may take a couple minutes of mixing to thicken.


Frost cake and eat! (The cake gets even better after being in the fridge for several hours or overnight.)
Place leftovers in an airtight container in the refrigerator.

Notes

If you want to make a substitution for anything from Greek yogurt to almond flour to the sweetener, read over the blog post! It should all be mentioned there.

Nutrition Information

Yield

12 servings

Serving Size

1 piece
Amount Per Serving Calories 221Total Fat 18gNet Carbohydrates 2gProtein 8g