Caramel Peanut Butter Payday Cake – Low Carb

Caramel Peanut Butter Payday Cake – Low Carb

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

Yields 16 pieces

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Ingredients

Cake Ingredients:
• 4 T. butter, softened
• 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 4 eggs
• 1 tsp. vanilla
• 1/4 cup sour cream
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp. baking powder
• 1/4 tsp. salt
Caramel Sauce Ingredients:
• 4 tbsp butter, divided
• 1/4 cup plus 2 tbsp heavy cream
• 3/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 1/2 t. salt
• 1 tsp vanilla
Peanut Butter Layer:
• 2/3 cup natural peanut butter
• 3 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 1 tbsp butter
• 1 tbsp cream cheese
• 1 tbsp heavy cream
Toppings:
• 1 cup roasted peanuts
• 1/2 tsp coarse sea salt (optional, recommended if using unsalted peanuts)

Instructions

1. Preheat oven to 350. Spray an 8x8 or 9x9 pan with cooking spray.
2. In a bowl with an electric mixer cream the butter and gentle sweet until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each. Stir in the flours, baking powder, and salt until thoroughly combined. Bake for 30-35 min until the edges are golden brown and the center feels firm to the touch.
3. Meanwhile, to make the caramel combine 1/4 cup cream, 3 tbsp butter, and sweetener and cook over medium low heat. Stir frequently until bubbly, thickened, and lightly browned. Remove from the heat and add the salt, vanilla, remaining 1 tbsp butter, and remaining 2 tbsp cream. Stir until smooth. Set aside and let cool to room temperature. It will continue to thicken as it cools.
4. Mix the peanut butter ingredients until smooth.
5. When the cake is cool spread the peanut butter on top. Drizzle on the caramel and spread evenly. Sprinkle on the peanuts and coarse salt, if using.