Peanut Butter Fudge Cake! (S)

ahomewithpurpose.com

Diane Milliken

subheading: Cake:

1 cup flax flour/meal

1 cup almond flour

1 tsp salt

1 tsp baking powder

⅔ cup of Sweet Blend (or 2 cups THM Non-GMO Erythritol or Xylitol)

1 tsp. vanilla

3 eggs-beaten

¼ cup All-Natural Peanut Butter (I used Trader Joe’s)

1 cup water

1 cup butter, melted

½ cup 0% Greek yogurt

note: You can use 2 cups of THM Baking Blend instead of the flax and almond flour. Works great!

Combine the dry ingredients in a bowl and set aside. Combine the butter, water and peanut butter into a saucepan over medium heat. Stir until it’s all melted together nicely. Pour this wet mixture into the dry ingredients and mix well. In a small bowl beat the eggs, yogurt, vanilla together. Add that to the rest of the batter when it has cooled a bit! You don’t want to scramble your eggs. I used a glass 9 by 12 baking dish that I did lightly spray with coconut oil cooking spray. Combine the dry ingredients in a bowl and set aside. Combine the butter, water and peanut butter into a saucepan over medium heat. Stir until it’s all melted together nicely. Pour this wet mixture into the dry ingredients and mix well. In a small bowl beat the eggs, yogurt, vanilla together. Add that to the rest of the batter when it has cooled a bit! You don’t want to scramble your eggs. I used a glass 9 by 12 baking dish that I did lightly spray with coconut oil cooking spray.

350 for 30 minutes. May take up to 40 minutes. If you make cupcakes it takes 18 to 20 minutes. Cool. This is a Texas style sheet cake, not a tall, fluffy cake.

Directions at ahomewithpurpose.com

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