peanut butter cup cake

Cake Ingredients:

• 1 tablespoon coconut oil
• 1 1/4 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp pink salt
• 4 large eggs
• 3/4 cup sugar free table syrup
• 1 pump sugar free syrup (peanut butter cup or mocha Skinny Syrup is recommended)​ OR 1 tbsp vanilla extract (if no sugar free syrup available)

"Frosting" Ingredients:

• 2 tbsp all natural peanut butter
• 1 tsp butter
• 2 tbsp sugar free table syrup

Instructions (9 servings)

1. Pre-heat oven to 325*F.
2. Grease an 8x8 inch non-stick baking pan with the coconut oil.
3. Mix dry ingredients in one bowl - almond flour, cocoa powder, baking soda, and salt.
4. Add table syrup to another bowl and then whisk in the eggs until thoroughly combined.
5. Add 1 pump sugar free syrup (or vanilla extract) to wet ingredients and mix again.
6. Add wet ingredients to dry ingredients and mix VERY well. Ensure there are no clumps remaining.
7. Pour batter into pan and bake for 35-40 minutes.
8. Remove cake and let cool. While cake is cooling, prepare the frosting: put all ingredients in a microwave safe bowl.
9. Microwave for 30 seconds and stir; repeat until it is fluffy in texture.
10. Spread "frosting" on cake.
11. Slice cake into 9 squares and enjoy!

​Note: You can also cut these smaller to make 12 servings if you want less calories and carbs per piece.

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9 SERVINGS
PER SERVING | 142 CALORIES | 6.2 PROTEIN | 5.7 NET CARBS | 9 FAT
12 SERVINGS
PER SERVING | 106.5 CALORIES | 4.65 PROTEIN | 4.3 NET CARBS | 6.75 FAT