Jump to recipe
This recipe is a sneak peak into my new THM inspired cookbook! I am super excited…Most of the recipes in this book have creative dairy free options for those of us who struggle with dairy. Yummy frostings without the coconut flavor! Click here to learn more and view a few pages inside the book.
Ingredients
- 1¼ cups creamy unsweetened
- peanut butter
- 2/3 cup refined coconut oil (or butter if not dairy free)
- 4 large eggs
- 1 teaspoon vanilla
- ¾ cup sweetener
- ½ cup brown sugar sweetener
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 cups blanched almond flour
- ½ teaspoon xanthan gum
- additional melted chocolate, for garnishing
Instructions
- Preheat oven to 350 degrees. In large bowl, whisk together peanut butter and oil. Add eggs and vanilla and stir briefly.
- In separate bowl, combine sweeteners, baking powder, salt, almond flour, and xanthan gum. Combine well. Add dry ingredients to wet ingredients and briefly mix until just combined.
- Pour into a greased 9x13-inch pan. Bake for 25 to 35 minutes. They should still be soft and gooey in the center. Cool. Drizzle with melted chocolate, if desired.
No Comments