Print
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)


Scale

Ingredients

Keto Version (SCD version just below) 

  • 1/2 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 cream have lower carb contents)
  • 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

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon gelatin
  • 1/4 teaspoon baking soda
  • 1/3 cup honey
  • 1 cup peanut butter (natural, smooth)
  • 1 egg
  • 1 tablespoon melted butter
  • 1 tablespoon 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. Combine until dough starts to form. Dough will start to thicken a bit as you mix it by hand. It will be sticky and just a bit loose.
  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