Comments on: Sugar Free Grain Free Peanut Butter Cake

By: Kari

Kari — Fri, 10 Nov 2017 14:47:23 +0000

In reply to Brenda. Where is the recipe for the frosting??

By: Renata

Renata — Sun, 21 May 2017 13:03:42 +0000

Hi there, we have diabetics in the family and I count all carbs they eat. Thank you for having that info available.
Still, I also need to know the exact serving size (weight of the 1/12 – slice – in oz or g would be just perfect.) Do you have this info to add to your nutricional facts?
Thanks a lot!

By: Brenda

Brenda — Thu, 12 Jan 2017 19:15:01 +0000

In reply to Sharon. sure

By: Sharon

Sharon — Wed, 11 Jan 2017 22:56:11 +0000

Can you use a different oil rather than olive oil? I am making this tonight but thought I would ask about the oil for another time. Thanks for all your great recipes.

By: Brenda

Brenda — Fri, 15 Jan 2016 11:43:51 +0000

In reply to Joanne. sorry we ate it before it could be frozen.Please let me know if you try it and how it works out.

By: Joanne

Joanne — Thu, 14 Jan 2016 20:52:55 +0000

Hi, made this and it’s great. Have you froze it before? If so how was it?

By: Brenda

Brenda — Mon, 04 Jan 2016 11:53:53 +0000

In reply to Adi. Thanks for coming back to share! Good to hear about the substitutions you made as well!

By: Adi

Adi — Sun, 03 Jan 2016 22:13:38 +0000

Just made this cake for a gathering with a few friends. Substituted Nativa instead of Swerve, but I think they are essentially the same type of sweetener.

To keep the cake dairy-free, I made a peanut butter icing with Natvia, Coconut Milk and Peanut Butter.

The cake was delicious and went down a treat! Everyone loved it!

By: Brenda

Brenda — Fri, 23 Oct 2015 10:48:50 +0000

In reply to Shukonda Binn. I don't count the Swerve in my nutrition info and most bloggers who use it don't either. Reason being it has no effect on blood sugar or at least very minimal and does not need to be counted.

By: Shukonda Binn

Shukonda Binn — Fri, 23 Oct 2015 00:00:26 +0000

I just made this cake and it tastes so good. My thing is I put this in myfitnesspal and I used swerve and for me with slicing the cake in 16 slices, I got 17.2 carbs per slice not including the peanut butter frosting. I’m confused as to how you got your cake so low in carbs unless the setting size is more than 16. Thank you in advance.

By: Brenda

Brenda — Sun, 02 Aug 2015 10:41:39 +0000

In reply to Stacy. You could replace it more almond flour I suppose although I've not tried this substition so if you do please come back and let me know how it turned out.

By: Stacy

Stacy — Sun, 02 Aug 2015 00:07:26 +0000

In reply to Brenda. Can you make this without the protein powder? That's the only ingredient I don't have on hand

By: Sarah C

Sarah C — Wed, 29 Jul 2015 19:19:03 +0000

What flavor of protein powder did you use? Or did you use unflavored? Just curious, as we have chocolate, chocolate chip, vanilla, cookies and cream, AND unflavored all in the cupboard at home!

By: Brenda

Brenda — Mon, 22 Jun 2015 11:21:39 +0000

In reply to Bethany+S. Apparently yes and thank you! All fixed now!

By: Bethany+S

Bethany+S — Mon, 22 Jun 2015 10:24:47 +0000

Is there a step missing? (Combine dry and wet ingredients)