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DRY INGREDIENTS

Almond flour = 180 g / 1 1/2 cups

Coconut flour = 45 g / 1/3 cup

Other flour options

1. Solely almond flour = 360 g / 3 cups

2. Solely coconut flour = 90 g / 3/4 cup

Baking powder = 8 g / 2 tsp

Baking soda = 1/2 tsp

Salt = 1/2 tsp

Monk fruit = 30 g / 2 1/3 tbsp (This amount is reduced significantly in order to balance with the sweetness level from the frosting. If you are not doing the frosting, then you need to increase the sweetener to about 70 to 100g. You can also use any keto friendly sweetener.)

WET INGREDIENTS

Whole eggs = 4 large (230 g)

Unsweetened Greek yogurt = 300 g / 1 1/4 cups (You can also use whipping / coconut / sour cream)

Coconut oil = 60 ml / 1/4 cup (You can also use any keto friendly oil)

Unsweetened Creamy or Chunky Peanut Butter = 200 g / 3/4 cup (In the video, I used unsweetened dark roasted chunky peanut butter)

INGREDIENTS FOR FROSTING

Softened unsalted butter = 113 g / 1/2 cup

Unsweetened creamy peanut butter = 150 g / 3/4 cup

Allulose powdered sweetener = 100 g / 3/4 cup (Allulose will not taste grainy when chilled. But if you don't have it, you can also use any other keto friendly powdered sweetener except that they will taste grainy when chilled)

Salt = 1/2 to 3/4 tsp

Vanilla extract = 1 tsp

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DIRECTIONS FOR CAKE

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is quite thick.

5.  Transfer into a 9x13 inch pan lined with parchment paper. You can also use a sheet pan or any suitable pan. Spread evenly.

6.  Bake for about 25 to 30 minutes or until a wooden skewer comes out clean.

7.  Cool cake completely before frosting.

DIRECTIONS FOR FROSTING

1.  In a bowl, add the butter and whisk until smooth.

2.  Add the peanut butter, salt, vanilla extract and whisk to combine.

3.  Add the powdered sweetener and whisk until smooth and creamy

4.  Chill until needed.

5.  When the cake is completely cooled, spoon the frosting onto the surface of the cake and spread evenly. Sprinkle with some chopped roasted peanuts.

6. Slice and enjoy!

[Total Servings = 20]

NUTRITION INFO PER SERVING

Total Carb = 5.6 g

Dietary Fiber = 1.9 g

Net Carb = 3.7 g

Calories = 231

Total Fat = 20.7 g

Protein = 7.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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