Keto + SCD Peanut Butter Cookie Cake

We LOVE a good cookie cake and can’t wait for you to try our easy + super scrumptious peanut butter variety! And did we mention there are both SCD + Keto versions below? Such a treat, however you make it.

Keto + SCD Peanut Butter Cookie Cake

Happy Friday!!💕
It’s the perfect day to post a cookie cake, don’t you think?! I’m thrilled to be sharing this recipe with you, both the keto/low carb and specific carbohydrate diet versions are super duper scrumptious. This delicious cake has the texture of a soft, chewy cookie and the flavor of sweet and salty peanut butter goodness!

So delicious and super easy scd + keto friendly cookie cake! #grainfree #keto #scd #lowcarb #glutenfree

It’s a sure winner for birthday parties, particularly if you’re crunched for time and you need a treat you can create from start to finish in under an hour. Plus there are so many decorative options, feel free to abandon the look we designed here and create your own masterpiece! And if you’re not in the mood for flowers, a simple Happy Birthday or Congratulations paired with a heart is also beautiful. Sometimes less is more.

Tips:
-Below you’ll find both the keto and scd versions in the recipe section. One tip that pertains to both recipes is that each cookie cake bakes for 18 minutes and then needs to cool completely before moving or decorating.
-Afraid to move the cookie cake from the cookie sheet? Slide a piece of cardboard underneath the parchment paper after it has cooled and transfer it to desired platter.
-Did your cookie crack a bit during transfer because you tripped like I totally did the first time I moved mine? It’s ok! Most cracks mend well when you push them back together.
-We have links to frosting tips in the recipe below.

*If you love cookie cakes, check out our keto chocolate chip cookie cake! We hope you enjoy the recipe, happy baking + celebrating!!😊

If you love this recipe, you might also enjoy our Lemon Meringue Pie with Keto + SCD options!

Low Carb + SCD friendly Peanut Butter Cookie Cake Pin

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Keto + SCD Peanut Butter Cookie Cake

Keto + SCD Peanut Butter Cookie Cake


  • Author: Lila Ruth
  • Prep Time: 25 min
  • Cook Time: 18 min
  • Total Time: about 45 minutes
  • Yield: 8 slices 1x

Description

**Keto version has 6 net carbs per slice. (scroll down for nutrition facts)


Ingredients

Scale

Keto Version (SCD version just below) 

  • 3/4 cup almond flour (Bob’s Red Mill)
  • 1/2 cup Swerve Confectioner
  • 1/4 cup coconut flour
  • 1/2 teaspoon gelatin
  • 1/4 teaspoon baking soda
  • 1 cup peanut butter (smooth, natural)
  • 1 egg
  • 1 tablespoon melted butter
  • 1 tablespoon vanilla extract
  • 1 tablespoon milk (half and half or coconut milk work also)
  • Frosting:
  • 1.5 cupSwerve Confectioner’s Sweetener
  • 1/4 cup butter, softened
  • 2 tablespoons milk or coconut milk (more if you prefer a looser frosting, less for thicker)
  • 1 teaspoon vanilla extract

SCD Version

  • 1 + 1/3 cups almond flour
  • 1/4 cup coconut flour
  • 1.5 teaspoons gelatin
  • 1/4 teaspoon baking soda
  • 1/3 cup honey
  • 1 cup peanut butter (natural, smooth)
  • 1 egg
  • 1 tablespoon melted butter
  • 2 teaspoons vanilla extract
  • Frosting (“delicious cream cheese style”):
  • 7.5 ounces Farmer Cheese (1 packageDry Curd Cottage Cheese). We use Friendship brand.
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 2.5 tablespoons honey

Instructions

Keto Instructions (Scroll down for SCD instructions)

  1. Preheat oven to 350 degrees
  2. Place a sheet of parchment paper on a baking sheet
  3. In a large bowl, whisk together almond flour, coconut flour, Swerve, gelatin and baking soda.
  4. Add peanut butter, egg, melted butter, vanilla and milk. Stir ingredients with large fork. It will be loose at first, but will start to thicken into a dough after about a minute of mixing. It will be sticky and feel like play-doh
  5. Shape dough into a large ball and place it on the middle of the lined cookie sheet. Flatten it to about 1/4 or 1/2 an inch in height and cup the sides to create a circle, like you see here:
  6. Place in a preheated oven to bake at 350 degrees for 18 minutes.  At this point, you’ll see it has risen a bit and is still a good bit soft. This is when you want to take it out of the oven. It will firm up just the right amount during the cooling process. It will become solid, but soft, perfect for slicing and serving.
  7. Place the baking sheet on a cooling rack if possible or just leave it out to cool completely. Do NOT cut into it while still warm. If you’re in a rush, place the cookie tray in the freezer for about 15-20 minutes and that will cool the cookie cake beautifully.
  8. While you’re waiting for your cookie cake to cool, go ahead and mix together the frosting.
  9. In another large bowl, add your Swerve Confectioner. Add softened butter, milk, vanilla extract and blend with a hand mixer until smooth. Add a bit more milk or butter if you desire a thinner frosting.
  10. Divide and add desired colors and place into piping bags. (Or you can use ziplock bags and cut off the corner tips). We went with pastels here-blue, pink, yellow, green with some white as well. We used an open star tip and closed star tip in both large and small sizes to achieve the look you see in the photos above. For the green, we used a small leaf tip. You can’t go wrong, let your imagination lead the way!
  11. Cut cookie cake into 8 slices, serve + enjoy! See tips in post above on how to easily transfer your cookie cake to a plate.

SCD Version Instructions

  1. Preheat oven to 350 degrees
  2. Place a sheet of parchment paper on a baking sheet
  3. In a large bowl, whisk together almond flour, coconut flour, gelatin and baking soda.
  4. Add peanut butter, honey, egg, melted butter, and vanilla. Combine until everything is incorporated evenly. It will be a very thick, doughy batter.
  5. Using a spatula, spoon it onto the middle of the lined cookie sheet. Run your spatula under water and use it to smooth the top of the cookie, then shape the sides into a circle. It should be somewhere between 1/4 and 1/2 an inch in height as you see here:
  6. Place in a preheated oven to bake at 350 degrees for 18 minutes. It will still be soft, but it will firm just the right amount during the cooling process. It will become solid, but soft, perfect for slicing and serving.
  7. Place your cookie sheet on a cooling rack if possible or just leave it out to cool completely. Do NOT cut into it while still warm. If you’re in a crunch, place the cookie tray in the freezer for about 15-20 minutes and that will cool it beautifully.
  8. While you’re waiting for your cookie cake to cool, go ahead and mix together the frosting.
  9. Place your cold farmer cheese, softened butter, honey and vanilla in the food processor and pulse well until very smooth. Place into fridge for a few minutes to thicken–the butter will firm, thickening the frosting. Smooth frosting with spatula after it’s chilled and divide into bowls and add desired colors. (We used beet powder for the pink and a touch of Watkins Natural Coloring for the other colors.
  10. Place frosting into piping bags (or you can use ziplock bags and cut off the corner tips). We used an open star tip and closed star tip in both large and small sizes to achieve the look you see in the photos above. For the green, we used a small leaf tip. You can’t go wrong, let your imagination lead the way!
  11. Cut cookie cake into 8 slices and serve! Enjoy! Refrigerate and cover any leftovers. See tips in post above on how to easily transfer your cookie cake to a plate.

Keywords: grainfree, glutenfree, keto, lowcarb, scd, specific carbohydrate diet, dairyfree, peanut butter, cookie, cake, birthday

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8 Comments

    1. Oh thank you Noelle, you are so kind to say that! It was such fun making this one, I think I went a little overboard with the frosting, but I couldn’t help it haha, I love it so much! 😀

  1. Oh I love this Catherine! So gorgeous and my kind of dessert. Love that you made it Keto and used coconut flour, my newest obsession. Congrats on your cookbook! I can’t wait to receive it! 😉

    1. That means so much to me, thank you dear Kim!! I really hope you enjoy the book, I’m always drooling over every single one of your amazing recipes!! 😀 And I agree, coconut flour is just wonderful for so many things, it’s a miracle flour!!

    1. Hi! I think cashew butter should work, just make sure it’s blended smooth and not too oily. Hope you enjoy the recipe!

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