We see you. You’ve been assigned a dessert for Thanksgiving, but you don’t bake. Say less, because we have a deliciously simple cake for you: Questified Peanut Butter Caramel Cake Using Search Coated Candies & Vanilla Shake Protein Powder. It is a perfect gift for both children and adults. Plus, it’s a nutritional powerhouse, packed with high-quality protein to keep you energized while you eliminate leftovers.
Check out the full recipe below:
NUTRITIONAL INFORMATION
PEANUT BUTTER CARAMEL CAKE
Performances: 15 servings | Portion size: A slice
Calories: 350 | Protein: 10g | Fat: 31g | Net Carbs: 7g
Total carbohydrates: 11g | Sugar: 4g
Ingredients
PEANUT BUTTER CARAMEL CAKE
Cortex:
- 1 ½ cups almond flour
- 1 tablespoon no-calorie sweetener
- 3 tablespoons unsweetened bitter cocoa powder
- 3 tablespoons melted butter
Stuffed:
Addition
Method
- Preheat the oven to 350 F and prepare a 9-inch cake pan with nonstick spray.
- Place the almond flour, sweetener and cocoa powder in a food processor and pulse to combine.
- Add the melted butter and pulse until crumbs form.
- Press the crumbs into the bottom and sides of the cake pan. Bake for 6 minutes. Let cool.
- Add the cream cheese and peanut butter to a medium bowl and use a hand mixer to beat.
- Add 2 tablespoons heavy cream, vanilla, salt, and ¾ of the coated candies.
- In a clean bowl, use a hand mixer to whip the rest of the heavy cream just before stiff peaks form, add the sweetener and protein powder and mix until combined.
- Stir mixture into peanut butter mixture until no streaks remain. Transfer to pie crust.
- Cover and chill for at least 2 hours.
- For the topping, use a hand mixer to whip the heavy cream just before stiff peaks form, add the protein powder and mix until combined.
- Spread the whipped cream over the peanut butter layer and top with the remaining caramel pieces.
- Cut into 15 slices and serve.
