Cooking a cake in your slow cooker is not only easy but results in an amazingly moist, dense consistency. It’s more like an old-fashioned steamed pudding and it doesn’t need much more than a bit of whipped cream on top for garnish. As since we are entering holiday season, I thought a slow cooker gingerbread was in order. Read more
I don’t think a day goes by that I don’t eat a little peanut butter. It is a serious weakness of mine. Thankfully, there are plenty of great ways to work it into a healthy, low carb diet. This peanut butter marble bundt cake was so moist and delicious, and my kids loved eating it as a breakfast treat. It’s great with a cup of coffee!
2 1/2 cups almond flour
1/3 cup coconut flour
1/3 cup whey protein powder
1 tbsp baking powder
1/2 tsp salt
3/4 cup peanut butter
1/2 cup butter, softened
Granulated sweetener equivalent to 3/4 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup unsweetened almond milk, divided
1/3 cup cocoa powder
Preheat oven to 325F and grease a 9-inch bundt pan well.
In a large bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
In another large bowl, beat peanut butter and butter together until smooth. Beat in sweetener, eggs, and vanilla extract.
Beat in half of the almond flour mixture and then 3/4 cup of the almond milk. Beat in remaining almond flour mixture until well combined.
Scoop out approximately half the batter to a separate bowl. Stir in cocoa powder and remaining almond milk into one half until well combined (if your chocolate batter is really thick, add additional almond milk, 1 tbsp at a time, until it is spreadable).
Dot alternating large spoonfuls of peanut butter batter and chocolate batter into prepared bundt pan. Swirl with a knife and then smooth the top.
Bake 45 to 50 minutes, until set and edges are golden brown. Remove and let cool 15 minutes, then flip out onto a serving plate to cool completely.
Total fat: 21.52g
Calories from fat: 193
Total dietary fiber: 4.04g