Oh yes — a Keto Peanut Butter Sheet Cake that’s rich, fudgy, and low-carb 🍫🥜 Perfect for keto-friendly indulgence without the sugar crash.
Keto Peanut Butter Sheet Cake
Serves: 12–16
Prep: 15 minutes
Bake: 20–25 minutes
Ingredients
For the Cake:
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1½ cups almond flour
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¼ cup coconut flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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3 large eggs
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½ cup unsweetened almond milk (or heavy cream for richer cake)
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½ cup peanut butter (natural, unsweetened)
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½ cup erythritol or preferred keto sweetener
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1 tsp vanilla extract
For the Frosting (optional but heavenly):
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½ cup peanut butter
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2–3 tbsp heavy cream (or more for spreading)
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2–3 tbsp powdered erythritol
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Pinch of salt
Instructions
1. Prep the pan
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Preheat oven to 350°F (175°C).
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Grease a 9×9 or 8×8 inch pan and line with parchment paper.
2. Mix dry ingredients
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In a bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt.
3. Mix wet ingredients
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In another bowl, whisk eggs, almond milk, peanut butter, sweetener, and vanilla until smooth.
4. Combine
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Slowly add dry ingredients to wet, mixing until a smooth batter forms.
5. Bake
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Pour batter into pan. Bake 20–25 minutes or until a toothpick comes out mostly clean.
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Let cool 10 minutes in pan, then transfer to a wire rack.
6. Make frosting
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Whisk peanut butter, heavy cream, sweetener, and salt until spreadable.
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Frost cake while slightly warm or fully cooled.
7. Serve
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Slice into squares. Store in fridge for up to 5 days.
Tips & Variations
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Chocolate lover: Add 2–3 tbsp unsweetened cocoa powder to batter
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Crunchy top: Sprinkle chopped peanuts on frosting
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Nut-free version: Use sunflower seed butter instead of peanut butter
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Extra fudgy: Reduce almond flour by 2 tbsp and add 2 tbsp melted butter
I can also give you a one-bowl, ultra-fast version that uses a mug cake trick for keto peanut butter cake if you want to make it in under 10 minutes.