PEANUT BUTTER TEXAS SHEET CAKE
Lovely Texas sheet cake made
with peanut butter instead of chocolate.
1/2 tsp baking soda (2 mL)
1/4
tsp salt (1 mL)
1 cup water (250 mL)
1/2 cup butter, softened (125 mL)
1/2 cup sugar-free peanut butter
(125 mL)
2 eggs
1/3 cup
granulated erythritol (75 mL)
1 tsp unflavored gelatin (5 mL)
2 tbsp heavy cream (30 mL)
1 tsp vanilla extract (5
mL)
1 cup sugar-free chocolate
chips (250 mL)
Better than
Betty Frosting, (see recipe below) (x 2)
Preheat oven to 350°F
(180°C). Grease 10 x 15 x 1-inch (25 x
38 x 2.5 cm) jelly roll pan.
In large bowl, combine
Gluten-Free Bake Mix 2, baking soda and salt.
In medium pot, combine
water and butter and over medium heat bring to the boil. Stir in peanut butter until well blended. Place mixture in food processor and add eggs,
liquid sweetener, erythritol, gelatin, cream and vanilla extract. Process 2 minutes. Add dry ingredients and process until well
combined, stopping to scrape sides of bowl once. Stir in chocolate chips. Spread batter in prepared jelly roll
pan. Bake in oven 18 to 20 minutes, or
until toothpick comes out clean.
Once cool, spread with
Better than Betty Frosting, below, in an even layer.
Yield:
40 bars (10 x 4)
1 bar
with/without frosting
117.6/94.2
calories
2.9/2.5
g protein
9.5/7.4
g fat
2.8/2.1
g net carbs
BETTER THAN
BETTY FROSTING
Jennifer
Eloff
This frosting is reminiscent of Betty
Crocker® Frosting. Double the frosting below for the Texas sheet cake.
3 tbsp
butter, melted (45 mL)
2 tbsp
sugar-free pancake syrup (30 mL)
1/4 cup whole milk powder (60 mL)
1/2 tsp cornstarch (2 mL)
In blender, combine butter, sugar-free pancake syrup, liquid
sweetener to taste, powdered erythritol, whole milk powder and cornstarch. Blend until smooth. If the frosting is too thick, add water 1 tsp
(5 mL) at a time and blend. If the
frosting is too soft, let it sit for half an hour and it should thicken up.
Helpful Hint: Instead of sifting
the erythritol, you could place it in a coffee bean grinder or blender to make
sure there are no lumps.
Yield: 1 batch
1 batch
469.2
calories
8.8
g protein
43.1
g fat
13.5
g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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