Peanut Butter Cake with Chocolate Icing

Pre-heat and Bake @ 325

for

  35 minutes

Cake

• 3 Cups Almond Flour
• 2 Tbs Baking Powder
• ¾ Cup Coconut Butter Softened
• 1 Cup Smucker's Natural Creamy Peanut Butter
• ½ Cup Swerve Sweetener
• ¼ Cup Stevia
• 6 Large Eggs
• 1 Cup Unsweetened Almond Milk or Coconut Milk
• 1 ½ Tsp Vanilla Extract 

Whisk dry ingredients together till well combined. Beat in eggs and almond milk. Then add peanut butter and coconut butter afterwards because the cold egg and milk will make it really hard and unable to mix. Pour into a 9 x 12 glass dish (spray with coconut oil first). Once done cooking, set aside to cool before putting on icing. Place in refrigerator for a couple hours or overnight.

Chocolate Icing

• 1 ½ Cup Swerve Powder
• ¼ Cup Coconut Butter Softened
• Pinch of Salt
• 1 oz Unsweetened Chocolate Squares
• ½ Cup Unsweetened Almond Milk
• 1 Tsp Vanilla Extract

Melt on low heat the chocolate, coconut butter, and extract on stove top till chocolate is melted. Slowly stir in milk and extract. Stir till well combined then pour over sugar and salt. Beat on low till smooth and creamy. Double the batch if you like thick icing.         

Notes: Swerve is expensive that’s why Stevia has been added to the mixes. With the minimal amount of Stevia added there’s no after taste.