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.