Go! Go to your kitchen right now and make this low carb Peanut Butter Sheet Cake. With a creamy layer of sugar-free peanut butter frosting, it’s a peanut lover’s dream keto dessert.
I have to confess, I was a Texas Sheet Cake virgin until I met my husband. I guess you can chalk that up to the great cultural divide known as the 49th parallel. He once waxed poetic about his mum’s Texas Sheet Cake and I looked at him with that blank expression that says “I do not understand the words that are coming out of your mouth”. I had to get a full explanation of this well-loved American dessert. And then, of course, I had to get a huge serving of it at the next big family gathering. As a lover of anything with chocolate and pecans, it got a huge thumbs up from me. I may or may not have gone back in for seconds. Possibly thirds.
There’s a lot to love about a cake like this. It’s easy to make and assemble, because you just frost it and serve it right out of the pan. What might be viewed as a gauche shortcut for other cakes is perfectly acceptable with it comes to Texas Sheet Cake. It’s also easy to feed a crowd with this low, flat cake, as you can get 20 or more servings depending on the size of your pan. But my favourite part about sheet cake is that it has an excellent frosting to cake ratio. No overly thick layers of sponge cake with a paltry thin layer of frosting here. Every bite has the perfect proportions of cake and frosting.
I know that I am totally messing with tradition by making a peanut butter version of Texas Sheet Cake. What’s really shocking is that I didn’t add any chocolate whatsoever. You know my deep and abiding love of all things chocolate and peanut butter. I was sorely tempted and the thought of drizzling some chocolate over the top did cross my mind a few times. But I wanted pure, unadulterated peanut butter flavour so I gutted it out and fought my chocolate instincts. I simply garnished the top with some chopped salted peanuts instead. And you will be so glad I did! This may have been the best cake I’ve made in a long time.
One little tip: you may want to make this in secrecy when no one is around. Because you won’t want to share the beater-licking duties with anyone else. Mine….all mine!
See what I am sharing on Instagram!
Peanut Butter Texas Sheet Cake
Ingredients
Cake:
- 1 ¾ cups almond flour
- ⅓ cup unflavoured whey protein powder (can sub powdered egg whites)
- ¼ cup coconut flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup peanut butter
- ½ cup butter softened
- ⅔ cup Swerve Sweetener
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup unsweetened almond milk
Frosting:
- 6 ounces cream cheese softened
- 4 tablespoon butter softened
- ⅔ cup creamy peanut butter
- 1 cup powdered Swerve Sweetener
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
- ⅓ cup chopped salted peanuts for sprinkling
Instructions
Cake:
- Preheat the oven to 325F and grease a 10x15 inch rimmed sheet pan well. You can use 11x17 but your cake will be thinner and will bake through much faster.
- In a medium bowl, whisk together the almond flour, coconut flour, whey protein powder, baking powder, and salt.
- In a large bowl, beat together the peanut butter and butter until well combined. Beat in the sweetener, and then beat in eggs and vanilla extract.
- Add half the almond flour mixture and beat until well combined and then beat in almond milk. Beat in the remaining almond flour mixture until well combined.
- Spread the batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan.
Frosting:
- In a large bowl, beat the cream cheese, butter and peanut butter until well combined. Beat in the sweetener, cream and vanilla extract until mixture is smooth.
- Spread the frosting evenly over cooled cake. Sprinkle with chopped peanuts.
Donna says
So I made this today, and wasn’t paying attention and, accidently put the whole 2 cups of peanut butter
in the cake mix(had to buy more for the topping). Well, what a great mistake, this cake is absolutely delicious, I can’t wait to share it.
Sharon says
I have been making individual peanut butter mug cakes every night and then I stumbled in your sheet cake. Fabulous! So, so good! I cut the recipe in half and made a 9×13. Perfect for 2 people. I also melted some Lily’s semi sweet chips with a little butter and drizzled the chocolate on top. Hubby said it’s a keeper! Oh, and I didn’t have any protein powder so I decided to just skip that ingredient. The cake came out fine. Thanks so much for sharing!
Melanie says
Will this work with Splenda? There are some sweeteners that I have to stay away from because they trigger migraines so I prefer to stick with what I know I’m okay with. Thanks. I’m soooo looking forward to trying this.
Carolyn says
I honestly cannot say as I don’t use Splenda.
Sarah says
You rock my world! I made this yesterday and was in absolute SHOCK about how f***ing good it is.
Christine says
This is so fabulous! I was able to get the carbs down to 4g net based on my ingredients… what helped most was using Santa Cruz peanut butter (I get it thru Thrive Market), Blue Diamond Almond Flour and Thrive Market Organic coconut flour. SC Peanut Butter has 2g net carbs per 2T, which made the biggest difference. Being single, this allows me to enjoy this lovely treat more often and stay within my macros. Next up, I’ll be trying the chocolate sheet cake with the peanut butter topping and vice versa. SO much flexibility! Thank you so much for all of your hard work on all of your recipes. Haven’t had a bad one yet!!
Toni says
This is really amazing! My kids can’t stop eating!
Rachael Yerkes says
Best kind of sheet cake! This is awesome!
Kristyn says
Sheet cake is the best!! I love making it for a crowd..it is always gone so fast! Love this peanut butter version! Can’t wait to make it for our next gathering!
Sarah Skaggs says
This recipe is a DREAM!
Sarah says
This cake is to die for! The frosting is so delicious! Thank you!
DJ says
Amazing cake!!! I am from Texas and very accustomed to sheet cake!!! You did a fabulous job????????I am making this one for the second time…..I have 7 children and they all love it!! Even those who have no idea its grain and sugar free enjoyed it????Great work as always!!!!
Carolyn says
Thanks so much!
Aimee Shugarman says
Sheet cakes are always a hit, but this peanut butter version was so tasty!!!!
Toni says
My kids really loved this! Such an amazing treat!
Sommer says
Is it still keto if I eat the whole pan?! LOL! So delicious!!
Cheryl Sousan says
My family is going to love this cake recipe!
Jennifer Steiner says
Wow Carolyn do you never cease to amaze me with these showstopping recipes! This cake is nothing short of amazing! My whole family loves it & it’s definitely become one of our all time favorite treats that I cannot wait to share with others. So darn delicious! Thank you for all your hard work developing these wonderful treats that make healthier living that much easier:)
Carolyn says
So glad to hear it!
A says
AWESOME!! I gotta tell you I have been wholey disappointed in low carb deserts especially baked goods. It was too far off the original, to artificially sweet typically that it wasn’t even worth it . THIS however was REVOLUTIONARY!!! Thank you for posting it on Instagram and making me enjoy a cake again without the carb guilt.
Carolyn says
So glad you like it!
Shanna says
Do you think that I could substitute PB2 (peanut powder) for the whey protein?
Carolyn says
Not sure it would have the same affect but it’s worth a try.
Heidi says
Wow, thanks auto correct for all those errors! 🙂 I have another question: if making this for a birthday party, which of your low carb ice cream recipes do you suggest to go with it? I’ve been wanting to try the pb fudge ripple…too much pb? (Is there such a thing?) Also, the biggest sheet pan I have is 10×15 ( standard cookie sheet). Will it work in there, or will it cook over the rim and make a mess? Thanks so much for all your help!!!
Carolyn says
I think your cookie sheet will work fine, this will rise a bit but it’s not super high. May take a little longer to cook through, though. Personally I would just do chocolate ice cream but if you want to do the fudge ripple, go right ahead!
Heidi says
Hi, Carolyn,
I absolutely love your blog and all your recipes! Anxiously awaiting your Everyday Ketogenic Kitchen cookbook to arrive tomorrow!
Question about this on sheetcake recipe: do you think I could successfully substitute peanut butter powder for the 1/3 cup whey protein powder called for? I have PB Fit Organic powder…would make the carb count go up slightly, but seems like it would behave about the same as whey powder and also boost the pub flavor even more…what’s do you think?
Thank you so much!
Carolyn says
Hi Heidi, I don’t know how PB Fit works so I can’t say for sure but this is a pretty forgiving recipe. You may find that you need a bit more liquid if you add something like that because if it’s anything like peanut flour, it will be very absorbent.