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Gluten Free, Sugar Free Peanut Butter Cake

It’s Guilt Free!

 

This doesn’t mean you eat the whole damn thing.  You won’t have to, as it is filling.  This came from an idea given to me by a friend of mine (Hi Chris!) that asked me to come up with a dessert idea that fit his macros, but didn’t taste like dirt.  I make this for a couple body builders I know, as well as for fire fighters.

The recipe is made for 12 slices per cake.  It’s also approved for human consumption by my other half.

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  • 12 Large Eggs
  • 1 ¼ Cup Peanut Butter
  • 1 Cup Shredded Coconut
  • 1 TBSP Vanilla Extract
  • 2 TBSP Splenda
  • ¼ Cup Milk
  • *Variation* Add 1 tbsp sifted cocoa powder to Peanut Butter mixture (see below)

Method:

  1. Preheat oven to 375F
  2. Separate eggs into whites and yolks (Do them one or two at a time and our the whites into the mixture right away.  If the yolk breaks and mixes with the whites at all, they won’t stiffen, and you’ll have to start again)
  3. Leave whites and Splenda on the side.  Mix remaining ingredients together.
  4. Whip whites and Splenda together using a mixer (or by hand if you’re up for a workout).  Whip until hard, stiff peaks form, as if making meringue.
  5. Fold peanut butter mixture into the whites.
  6. Pour into greased 12” spring form pan.

Bake in oven (no shit) for 45 minutes, or until toothpick comes out clean.

Note – The very middle of the cake can be a pain, so be sure to double check it.  Also, make sure your mixture is ready before you whip the whites.  You will get a better product, and the cake will rise more.  If you don’t have a spring form pan, a cake pan will be an okay substitute.  Every oven is different, the 45 minutes is just a starting point, so play around.  I used one oven and it too just over an hour, and the oven at home took 45ish minutes.

Nutrition:

  • Total Calories: 285
  • Total Fat: 21.9 g
  • Total Carbs: 12.7 g
  • Dietary Fiber:2.4 g
  • Protein: 11.5 g

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