Peanut Butter Sheet Cake
Ingredients:

For the Cake:

  • Granulated sugar substitute: 1 cup (e.g., Stevia, Splenda)
  • Brown sugar substitute: 1/4 cup (e.g., Swerve Brown)
  • All-purpose flour: 1 1/2 cups (or use a combination of whole wheat flour and almond flour)
  • Baking soda: 1 tsp
  • Salt: 1/2 tsp
  • Unsweetened almond milk: 1 1/2 cups, divided
  • Powdered peanut butter (e.g., PB2): 1/2 cup
  • Light butter: 1/2 cup
  • Vanilla extract: 2 tsp
  • Eggs: 2 large (or use egg whites to lower points)

For the Frosting:

  • Granulated sugar substitute: 1/2 cup
  • Light butter: 1/4 cup
  • Unsweetened almond milk: 1/3 cup
  • Powdered peanut butter: 1/4 cup
  • Sugar-free chocolate chips: 1/2 cup

Instructions:

To Make the Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (instead of 400°F). Grease a rimmed half-sheet pan with non-stick spray or line it with parchment paper.
  2. Prepare the Dry Ingredients: In a mixing bowl, whisk together the sugar substitute, brown sugar substitute, flour, baking soda, and salt.
  3. Heat the Wet Ingredients: In a small saucepan, add 1 cup of almond milk, powdered peanut butter, and light butter. Heat over medium, stirring often, until the mixture is smooth and combined.
  4. Combine Ingredients: Remove the saucepan from heat and let it cool for a few minutes. Add the mixture to the dry ingredients.
  5. Mix the Batter: Add the remaining 1/2 cup of almond milk, vanilla extract, and eggs (or egg whites) to the bowl. Use an electric mixer to beat on low speed until the batter is smooth and well combined.
  6. Bake the Cake: Spread the cake batter evenly into the prepared baking sheet. Bake at 350°F for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

To Make the Frosting:

  1. Prepare the Frosting: In a small saucepan, combine the sugar substitute, light butter, and almond milk. Stir well and bring the mixture to a boil. Boil for exactly 60 seconds.
  2. Add the Peanut Butter & Chocolate: Remove from heat and stir in the powdered peanut butter and sugar-free chocolate chips until the mixture is smooth and melted.
  3. Frost the Cake: Pour the warm frosting over the cooled cake and spread it evenly with a spatula. The frosting will harden as it cools.
  4. Serve: Once the frosting has cooled and set, cut the cake into squares and enjoy!

Points & Nutritional Information (Approximate per Serving):

  • Calories: ~100-120 kcal (depending on modifications)
  • Fat: ~6g
  • Carbohydrates: ~12g (net carbs: ~10g)
  • Protein: ~3g
  • Weight Watchers Points: Approximately 3-4 points per serving (depending on specific brands and modifications)

Tips:

  • Portion Control: Cut the cake into smaller squares to help manage portions and stay within your points.
  • Flour Alternatives: Using whole wheat flour and almond flour can help reduce the overall carb count.
  • Frosting: For a lower-point option, you can skip the frosting or use a lighter drizzle of sugar-free chocolate syrup.

Benefits:

  • Lower in Sugar: By using sugar substitutes, the cake is lower in sugar and calories compared to traditional recipes.
  • Satisfying Peanut Butter Cravings: This cake offers a rich peanut butter flavor while keeping points low.
  • Balanced Indulgence: Combining healthy fats from light butter and powdered peanut butter, this cake provides a satisfying dessert option.

Enjoy this Weight Watchers-friendly Peanut Butter Sheet Cake as a delicious and guilt-free treat!