Cake: Preheat oven to 180 degrees C/ 350 degrees F. In a food processor combine almonds and xylitol. Process until fine powder. Transfer to a medium bowl and add …
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Prehet oven to 175°C. Line a baking glas with a parchment paper and set aside. In a mixing bowl combine room temperature eggs and a peanut butter. Add the rest of the ingredients and stir …
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Combine flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Step 2. Spread batter in a greased 15"x10" jelly-roll pan.
Preheat oven to 350°F. Sift together flour, sugar, salt and baking soda in a large bowl. Set aside. Combine butter, water and peanut butter in a saucepan over medium heat and bring to a boil. Add to flour mixture and mix well. Set aside. Combine eggs, vanilla and buttermilk. Add to peanut butter mixture.
Texas Sheet Cake is the perfect cake to make for the holidays, game day or even a tailgating party. If you want to make your own chocolate cake for this recipe, it’s included below and I have the macros. There are 2 carbs, 3 fiber, for a 0 net carb (195 calories) per serving of the cake made from scratch.
To freeze this peanut butter cake (and to avoid messing up the icing), once it’s cooled completely, pop the whole pan into the freezer to pre-freeze. When the sheet cake is frozen solid, wrap it in a double layer of plastic wrap plus an extra layer of foil.