Holy moly, maco-friendly peanut butter cake!
In case you guys didn’t already know…I love peanut butter. I’m talking like, sit on the couch with a spoon, and eat peanut butter out of the jar kind of peanut butter lover. I know, it’s a problem. Especially with how calorically dense peanut butter is.
Enter Powdered Peanut Butter
Thankfully, there’s a thing called PB2 (powdered peanut butter for those of you who don’t know)! PB2 is just one company that sells the powdered kind, but in my opinion it’s the best (JIF take notes your powdered peanut butter stinks). And all you need to do to make peanut butter from the powdered stuff is mix it with water. However, I recommend adding a bit of sugar substitute and salt to actually make it taste like “real” peanut butter. Without the add-ins it’s still quite good, but with them it’s perfect!
Did I mention the macros? Powdered peanut butter is waaaay more macro-friendly. Usually they have about 85% less fat (which is most the calories in peanut butter anyways).
If you’d like to purchase PB2 you can do so by (clicking here).
Lets Talk Cake
I don’t think it’s much of a secret that I like to make macro-friendly cakes. And as I continue dieting for my wedding I’l be making more, and more, and more of them. They’ll all just be a natural response to whatever I’m craving at that particular time in the diet.
Right now I’ve been having serious peanut butter cravings, so it just seemed natural to make a peanut butter cake. But, I have to admit this cake did more than just cure my cravings, it blew my expectations away. This thing turned out like spot on, spot on, cake. I thought I’d get close to “real cake”, but I didn’t think I’d get 1000% the “real” thing. If you love peanut butter, you’ve got to try this!
Per Slice (I cut mine into 9 hefty slices):
117 Calories, 3g fat, 18g Carbs (3.5g fiber), 8g protein
- 1 Cup (237ml) Unsweetened Vanilla Almond Milk
- 2 Whole Eggs
- 3 Tbsps (60g) Unsweetened Applesauce
- 1 Tsp Vanilla Extract
- ¾ Cup (90g) White Whole Wheat Flour
- Heaping Cup (108g) Powdered Peanut Butter
- 3½ Tbsps (40g) Sugar Substitute
- ½ Tsp Baking Soda
- Pinch of Salt
- In a small bowl add dry ingredients and mix well - set aside
- In a larger bowl add your dry ingredients and combine
- Pour wet into dry
- Mix until a smooth batter forms
- Coat an 8x8 inch cake tray with non-stick baking spray
- Add your batter and bake at 375 Degrees | 190 Celsius for 15-20 minutes
- Let cool on a wire rack
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