Healthy Peanut Butter Pound Cake with Peanut Butter Frosting

• Refrigerated

  • 2 Egg whites, Large Organic
  • 2 Eggs, large organic
  • 1/2 cup Vanilla almond milk, unsweetened

• Canned Goods

  • 123 g Applesauce, unsweetened
  • 32 g Whey protein powder, unflavored

• Condiments

  • 128 g Peanut butter, natural
  • 1 tbsp Stevia extract

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 1/2 tsp Double-acting baking powder
  • 90 g Peanut flour
  • 1/2 tsp Salt
  • 6 packets Sweetener, natural
  • 1 tbsp Vanilla extract
  • 225 g Whole wheat pastry flour

• Dairy

  • 227 g Greek yogurt, plain nonfat

• Other

  • 64g (⅓ cup Granulated Erythritol (or dry sweetener of choice

Found on dessertswithbenefits.com

Ingredients

• 225g (1¾ cups + 2 tbs) Whole Wheat Pastry Flour
• 64g (⅓ cup) Granulated Erythritol (or dry sweetener of choice)
• 32g (⅓ cup) Unflavored Whey Protein Powder
• 1½ tsp Double Acting Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• 227g (1 cup) Plain, Nonfat Greek Yogurt
• 128g (½ cup) Natural Peanut Butter (no sugar, salt or oil added)
• 123g (½ cup) Unsweetened Applesauce
• 2 Large Organic Eggs
• 2 Large Organic Egg Whites
• 1 tbs Stevia Extract
• 1 tbs Vanilla Extract
• 90g (¾ cup) Peanut Flour
• ½ cup Unsweetened Vanilla Almond Milk
• 6 packets Natural Sweetener (stevia, Truvia, etc.)

Directions

• Preheat the oven to 350 degrees Fahrenheit and spray a 9×5″ loaf pan with cooking spray. In a small bowl, whisk together the whole wheat pastry flour, erythritol, protein powder, baking powder, baking soda and salt. In a stand mixer bowl with beater attachment, add the Greek yogurt, peanut butter, applesauce, eggs, egg whites, stevia extract and vanilla extract. Mix on low speed until completely smooth. Turn off the mixer and dump in the dry ingredients.  Mix on medium speed JUST until it is fully incorporated (do NOT overmix!) Scoop the batter into the prepared pan and spread it out. Bake for 60 minutes, or until surface has browned and is firm when tapped. Let cool in the pan.

Nutrition