Nutrition Facts ( serves 10):
​Servings- 10
Calories (approx based on actual products used)
320
Protein
6g
Fat
30 grams
Sugar
2.4 Grams
Carbs
​4.8 net carbs
​
Ingredients (for the cake)
3 Large Eggs
1/2 Cup Salted Butter Softened
6 tbsp Almond Flour
6 tbsp Unsweetned Cocoa Powder
1/2c Swerve Sugar Substitute
6 tsp Coconut Flour
3/4 tsp Vanilla Extract
1.5 tsp Baking Powder
Frosting Ingredients
1/2 Cup chunky Peanut Butter (Organic Low Sugar-Ingredients should only be peanuts)
1/4 Cup Swerve
1/2 Cup Butter Softened (Grass Fed, Irish gold)
Directions:
  • Preheat Oven to 350 degrees
  • Grease Loaf Pan (Or muffin Pan if desired, makes 10 small cupcakes)
  • With Mixer, Blend Softened Butter and Cocoa Powder
  • Add Coconut Flour, Almond Flour, Baking Powder, Swerve & Vanilla to mixer
  • Add Eggs
  • Blend Until it looks like Brownie Batter
  • Pour into Loaf Pan. Bake 30 mins or until toothpick inserted in middle comes out clean
  • Now add all ingredients for frosting to mixer and blend until smooth
  • Once the cake has cooled, pour frosting on top
  • Serve as is, or refrigerate for frosting to firm (can be served warm or cold as preferred)

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