Peanut Butter Cake

Servings: 9 squares

Cake Ingredients

• 1 cup natural peanut butter (no added sugar)
• 4 large eggs
• ½ cup plain Greek yogurt
• ½ cup vanilla or unflavored whey protein powder
• ⅓ cup monk fruit sweetener or erythritol
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

Optional Peanut Butter Frosting

• 4 oz (115 g) reduced-fat cream cheese, softened
• ¼ cup natural peanut butter
• 2 tbsp powdered monk fruit sweetener
• 2–3 tbsp Greek yogurt

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease or line an 8×8-inch (20×20 cm) baking pan.
3. In a large bowl, whisk together peanut butter, eggs, yogurt, sweetener, and vanilla.
4. Stir in protein powder, baking powder, and salt until smooth.
5. Spread batter evenly into the pan.
6. Bake for 20–25 minutes, or until a toothpick comes out clean.
7. Let cool completely before frosting.

Frosting

1. Beat cream cheese and peanut butter until smooth.
2. Add sweetener and Greek yogurt.
3. Spread over the cooled cake.

Approximate Nutrition (Cake Only)

Per serving (1/9 of cake):

• Calories: 180–220
• Protein: 12–16 g
• Net Carbs: 4–6 g
• Fat: 12–15 g