Low Sugar Peanut Butter Cake Recipes

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LOW SUGAR PEANUT BUTTER CAKE



Low Sugar Peanut Butter Cake image

I play Poker every Saturday night with my mom, sister and our families. Each week we take turns with the food. Someone will make the main dish, someone else the vegetables and the third will handle the dessert. Recently my mom had to really cut back on her sugar and we have really had a hard time finding low sugar dessert recipes that actually taste good. This started out as a peanut butter cake that I made with regular sugar and a brown sugar crumbly topping but after some serious tinkering I came up with this cake. It uses all low sugar ingredients and Splenda and turned out pretty darned good. I'm a little slower in the kitchen than most, so the prep times are how long it took ME to get things together, a better cook will probably take half that time. The preparation time also includes the one hour to chill.

Provided by Synthetic Fate

Categories     Dessert

Time 2h30m

Yield 18-24 serving(s)

Number Of Ingredients 13

2 3/4 cups all-purpose flour
2 cups Splenda sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup no-sugar-added peanut butter
1/2 cup light butter, softened
4 eggs
1 3/4 cups skim milk
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
1 (1 1/3 ounce) box cook n serve sugar-free instant chocolate pudding mix
2 cups skim milk

Steps:

  • Preheat oven to 350°F.
  • Spray 13x9-inch cake pan with non-stick cooking spray.
  • Sift together dry ingredients onto a large sheet of tin foil.
  • In a large bowl, add peanut butter, eggs, milk , and vanilla Mix on medium speed until blended.
  • Gradually add flour mixture to the peanut butter mixture and mix at medium speed until both mixtures are thoroughly combined, about 2 to 3 minutes.
  • Add chocolate chips and mix by hand.
  • Pour into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
  • Set on wire rack to cool.
  • Using the handle of a large wooden spoon, poke 25-30 "pudding holes" into cake.
  • While cake continues to cool, start on topping.
  • For topping, heat 2 cups skim milk over medium heat until just hot, about 10 minutes-DO NOT ALLOW TO BOIL.
  • Add pudding mix to milk and stir constantly with a wire whisk until pudding begins to boil.
  • Remove from heat and let sit for 5 minutes, stirring twice.
  • Very slowly and gradually pour pudding over the cake making sure that pudding sinks into the "pudding holes.".
  • To prevent "skin" from forming on top of the pudding, immediately put plastic wrap over cake, placing it directly on the pudding (it will peel off fine without disturbing the pudding later).
  • Chill one hour before serving.
  • *Note-For thicker topping, use two 1.3 oz boxes of pudding and 4 cups of skim milk. Follow same instructions for preparing topping above.

Nutrition Facts : Calories 191.7, Fat 7.8, SaturatedFat 4.3, Cholesterol 54.9, Sodium 224.3, Carbohydrate 25.1, Fiber 1.2, Sugar 5.3, Protein 6.1

LOW-SUGAR PEANUT BUTTER CHOCOLATE CHEESECAKE



Low-Sugar Peanut Butter Chocolate Cheesecake image

This low-sugar cheesecake is my favorite birthday dessert for myself and a good option for our family with diabetic dietary needs.

Provided by JESSAYN

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h40m

Yield 8

Number Of Ingredients 10

1 prepared chocolate graham cracker pie crust
½ cup granular no-calorie sucralose sweetener (such as Splenda®)
3 tablespoons reduced-fat peanut butter
3 tablespoons reduced-fat cream cheese
4 ounces unsweetened chocolate, chopped
1 ¾ cups granular no-calorie sucralose sweetener (such as Splenda®)
1 (8 ounce) package reduced-fat cream cheese
½ cup skim milk
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
  • Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
  • Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 26.9 g, Cholesterol 66.1 mg, Fat 23.1 g, Fiber 3 g, Protein 10.2 g, SaturatedFat 10.5 g, Sodium 302.5 mg, Sugar 11.9 g

LOW CARB BIRTHDAY CAKE WITH PEANUT BUTTER CHOCOLATE



Low Carb Birthday Cake With Peanut Butter Chocolate image

A moist, low carb peanut butter Birthday Cake filled with rich chocolate pudding and "frosted' with peanut butter whipped cream. Gluten-free, Sugar-free, Low carb

Provided by lowcarbmaven.com

Categories     Dessert

Time 1h15m

Number Of Ingredients 22

1 batch Low Carb Chocolate Pastry Cream
1 stick (4 oz) salted butter (softened)
2/3 cup low carb powdered sugar
2 cups almond flour
3/4 cup Sukrin Peanut Flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1 teaspoon vanilla
3 large eggs
1 large egg white
1/3 cup buttermilk ((or 1/3 cup almond milk and 2 teaspoons white vinegar))
1/2 teaspoon stevia glycerite
1 cup heavy cream
2 tablespoons low carb powdered sugar
1/4 cup smooth peanut butter
1/16 teaspoon xanthan gum, (stabilizes the whipped cream)
2 six inch pans
1 large closed-star tip, (optional)
1 large round tip, (optional)
1 pastry bag or plastic ziploc bag, (optional)

Steps:

  • Chocolate Pastry Cream: Follow the instructions for the pastry cream and keep refrigerated until needed. Make at least the day before.
  • Prep: Preheat the oven to 350 and place the rack into the lower third. Trace the bottoms of the 6-inch round pans on a piece of parchment and cut out so that they fit inside the pans. Spray the pans with baking spray and place the parchment circles in the pans. Measure and powder the erythritol if not using Sukrin Icing Sugar.
  • In a smallish bowl, add the two whole eggs, the egg white, buttermilk, vanilla, and stevia glycerite. In another bowl, add the almond and peanut flours, baking powder and soda, salt, and xanthan gum. Mix thoroughly with a whisk until combined.
  • "Peanut Butter" Cake: In a medium bowl, mix the butter with a hand mixer until soft and smooth. Add the sweetener and beat on medium-high speed until light and fluffy (about 1 1/2 minutes). Add 1 whole egg and beat until completely incorporated and still light and fluffy (1 minute) making sure to scrape down the bowl at least once.
  • Remove the beaters from the butter mixture and give the liquid ingredients a quick mix. Add half of the dry ingredients into the butter mixture and mix on medium-high speed until fully incorporated. Add half of the liquid ingredients and mix again, making sure to scrape down the bowl completely at least once. Repeat the procedure with the dry and wet ingredients making sure to scrape the bowl with each addition. The mixture should be well beaten, thick and almost mousse-like in texture.
  • Visually divide the mixture in half and spoon into the cake pans. Lift the cake pans, one at a time, a few inches off of the counter and let them fall, ridding the mixture of large air bubbles. Do this twice each. Then with a small off-set spatula, spread the batter to the edge of the pans and smooth the tops. I left a very slight dome in the center of my pans.
  • Bake: Place the pans into the oven and turn the heat up to 400F for 8 minutes. Then, turn it back down and bake for another 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool the cakes completely before assembly.
  • Peanut Butter Whipped Cream: (make the day of assembly) Add the peanut butter, sweetener and 1/4 cup of whipped cream into medium bowl. Mix until smooth. Gradually add the remaining whipping cream while beating on low. When added, whip the cream until it forms soft peaks. Sprinkle the xanthan gum and whip until stiff. Put 1/3 of the whipped cream into a pastry bag fitted with the large open round tip.
  • Pastry Cream: remove the chocolate pastry cream from the refrigerator and whip on medium-high until lighter in color and smooth (about 2 minutes).
  • Cake Assembly: Carefully slice the dome off of the tops of the cakes. Carefully, cut the cakes in half horizontally. Lay one cake layer on top of your cake plate. Pick-up the pastry bag with the peanut butter whipped cream and squeeze a "thick ring" of whipped cream around the inside edge of the cake. This serves as a dam to hold the chocolate pastry cream inside. Now, add 1/4 of the whipped chocolate pastry cream and smooth all-the-way-out to the whipped cream, with a small off-set spatula. Add another layer of cake, checking to make sure the cake is as level as possible. Repeat the process and add the last layer of cake. Put the remaining whipped chocolate pastry cream into a pastry bag fitted with a closed star tip.
  • Decorate: With a large off-set spatula, smooth the peanut butter whipped cream around the sides and top of the cake. Pipe tall rosettes with the chocolate pastry cream. I piped 8 of the chocolate "rosettes". Then squeeze the peanut butter whipped cream into smaller mounds in-between each of the chocolate rosettes.

Nutrition Facts : ServingSize 1 g, Calories 414 kcal, Carbohydrate 10 g, Protein 12 g, Fat 39 g, Fiber 4 g

LOW-CARB PEANUT BUTTER CHEESECAKE



Low-Carb Peanut Butter Cheesecake image

This crustless cheesecake is delicious, and perfect for those watching their sugar intake or following a special, low-carb diet.

Provided by LBR8

Categories     Desserts     Cakes     Cheesecake Recipes

Time 5h30m

Yield 6

Number Of Ingredients 6

baking spray
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup peanut butter
1 cup granular sucralose sweetener (such as Splenda®)
3 eggs
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 6 ramekins with baking spray.
  • Combine cream cheese, peanut butter, and sweetener in a medium bowl; beat with an electric mixer until thoroughly combined. Add eggs and vanilla and beat until well blended. Use a spatula to divide batter evenly amongst the prepared ramekins.
  • Bake in the preheated oven until tops are lightly browned, about 20 minutes. Allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 12.6 g, Cholesterol 103 mg, Fat 30.6 g, Fiber 2.6 g, Protein 17.6 g, SaturatedFat 9.4 g, Sodium 340.5 mg, Sugar 4.5 g

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