peanut butter cake

Ingredients

cup Cake:
• 2 cups almond flour
• 1/3 cup coconut flour
• 1/3 cup chocolate or vanilla whey protein powder  
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup peanut butter
• 1/2 oil
• 3/4 cup  Sweetener
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup heavy cream
Frosting:
• 8 ounces cream cheese, softened
• 4 tbsp butter, softened
• 1 cup creamy peanut butter
• 1 cup powdered Swerve Sweetener
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/3 cup chopped, salted peanuts for sprinkling

Instructions

Cake:
1. Preheat oven to 325F and grease an 11x17 inch rimmed sheet pan well.
2. In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.
3. In a large bowl, beat together the peanut butter and butter until well combined. Beat in sweetener, and then beat in eggs and vanilla extract.
4. Add half the almond flour mixture and beat until well combined and then beat in almond milk. Beat in remaining almond flour mixture until well combined.
5. Spread batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan.
Frosting:
6. In a large bowl, beat cream cheese, butter and peanut butter until well combined. Beat in sweetener, cream and vanilla extract until mixture is smooth.
7. Spread frosting evenly over cooled cake. Sprinkle with chopped peanuts.

Notes

Serves 20. Each serving has 7.14 g NET CARBS. (it's pretty rich so you can get more like 24 servings out of this, if you cut them a bit smaller).

Food energy: 386kcal Total fat: 32.89g Calories from fat: 296 Cholesterol: 75mg Carbohydrate: 10.37g Total dietary fiber: 3.23g Protein: 11.35g

asparugus soup

Ingredients
2 pounds asparagus, trimmed
10 garlic cloves, smashed
2 tablespoons olive oil
salt and fresh ground pepper, to taste
3 cups  vegetable broth
1 cup heavy cream
cracked pepper and chopped parsley, for garnish
Instructions
Preheat oven to 450F.
Line a baking sheet with foil or parch paper and set aside.

Toss asparagus and garlic with  oil and season with salt and pepper.
Arrange asparagus on prepared baking sheet in one layer.
Roast for 12 minutes, or until asparagus is soft, stirring once.
Remove from oven and transfer asparagus and garlic to a blender.
Add broth and milk.
Blend until smooth. Depending on how large your blender is, you might have to do this part in batches.
Transfer soup to a soup pot.
Warm soup over medium-high heat, thinning with more broth by ¼ cupfuls, if desired.
Season with salt and pepper. Continue to taste for seasonings and adjust accordingly.
Ladle into bowls.
 and serve.