Peanut Butter Fudge Cake! (S)

This is by FAR the best recipe I’ve come up with on my Trim Healthy Mama journey!  This cake is Texas sheet cake style dessert. I almost melted into a puddle when I took the first bite!  I’m not joking…nope.  It was an experiment for the most part and I am so pleased with how it turned out.   This is perfect for a birthday party, get together, potluck or just because you need cake. It will turn any doubter of eating a low-glycemic diet into a believer!


  • 1 cup flax flour/meal
  • 1 cup almond flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2/3 cup of Super Sweet (or 2 cups THM Non-GMO Erythritol or Xylitol)
  • 1 tsp. vanilla
  • 3 eggs-beaten
  • 1/4 cup All-Natural Peanut Butter (I used Trader Joe’s)
  • 1 cup water
  • 1 cup butter, melted
  • 1/2 cup 0% Greek yogurt

*You can use 2 cups of THM Baking Blend instead of the flax and almond flour.  Works great!

Combine the dry ingredients in a bowl and set aside.  Combine the butter, water and peanut butter into a saucepan over medium heat.  Stir until it’s all melted together nicely.  Pour this wet mixture into the dry ingredients and mix well.  In a small bowl beat the eggs, yogurt, vanilla together.  Add that to the rest of the batter when it has cooled a bit! You don’t want to scramble your eggs. I used a glass 9 by 12 baking dish that I did lightly spray with coconut oil cooking spray.

350 for 30 minutes. May take up to 40 minutes. If you make cupcakes it takes 18-20 minutes. Cool.  This is a Texas style sheet cake, not a tall, fluffy cake.

pbcupcakesPeanut Butter Fudge Frosting:

  • 1/2 block cream cheese (4 oz)
  • 1/4 cup Sweet Blend or Truvia (a little extra) Taste and add more until it’s like you like it.
  • 1/2 cup butter
  • 1/4 cup All-Natural Peanut Butter
  • 1/3 cup plus 1 tbs of unsweetened almond milk
  • 1 tsp vanilla

Put all the ingredients in a small saucepan and stir until it is melted together nicely on medium heat.  It was a little lumpy so I used my handheld blender to get it nice and silky smooth after it was done melting down. (off the heat) Pour over the cake!

This would make excellent Peanut Butter Fudge! So, if you are in the mood for some off the hook Peanut Butter Fudge, use this icing recipe in a smaller 9 by 9 pan or I chilled mine in a mini muffin tin.


I’ve had the cake fresh from the oven with warm frosting and I’ve had it cold from the refrigerator.  I can say, I loved it either way and it was just a good the next day!

5.0 from 5 reviews
You Had Me At...Peanut Butter Fudge Cake! (S)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup flax flour/meal
  • 1 cup almond flour
  • 1 tsp salt
  • 1 tsp of baking powder
  • ⅔ cup of Super Sweet (or 2 cups THM Non-GMO Erythritol or Xylitol)
  • 1 tsp. vanilla
  • 3 eggs-beaten
  • ¼ cup of All-Natural Peanut Butter (I used Trader Joe’s)
  • 1 cup of water
  • 1 cup of butter
  • ½ cup 0% Greek yogurt
  • --------------------------------------
  • Frosting:
  • ½ block cream cheese (4 oz)
  • ¼ cup Sweet Blend or Truvia(a little extra) Taste and add more until it’s like you like it.
  • ½ cup butter
  • ¼ cup All-Natural Peanut Butter
  • ⅓ cup plus 1 tbs of unsweetened almond milk
  • 1 tsp of vanilla
  1. Cake:
  2. Preheat the oven to 350.
  3. Combine the dry ingredients in a bowl and set aside.
  4. Combine the butter, water and peanut butter into a saucepan over medium heat. Stir until it’s all melted together nicely.
  5. Pour this wet mixture into the dry ingredients and mix well. -
  6. In a small bowl beat the eggs, yogurt, vanilla together. Add that to the rest of the batter when it has cooled a bit! You don’t want to scramble your eggs.
  7. I used a glass 9 by 12 baking dish that I did lightly spray with coconut oil cooking spray.
  8. for about 30 minutes. Some are finding it takes about 40 in their ovens.
  9. Ice after it cools. Store in refrigerator.
  10. ------------------------------------
  11. Icing:
  12. Put all the ingredients in a small saucepan and stir until it is melted together nicely on medium heat.
  13. It was a little lumpy so I used my handheld blender to get it nice and silky smooth after it was done melting down.(off the heat)
  14. Pour over the cake!
  15. Serves 12 slices.


I hope you enjoy the cake as much as I do!

Here’s your Pin:  Peanut Butter Fudge Cake! (S)

Follow me on Facebook: A Home With Purpose-Jennifer Griffin


Peanut Butter Fudge Cake! (S) — 133 Comments

  1. I was wondering, when making the Peanut Butter Fudge frosting, at what heat you combined the ingredients together. Low, medium, high? Thanks!

  2. OH MY!!! this looks delicious!!! and I have all the ingredients!!! no oven,though- might be worth a trip to MIL’s to use hers. 😉

  3. You say to add the butter, water and peanut butter in the beginning of the recipe and then say add it with the greek yogurt and eggs at the end. Which one is it? 🙂 Thanks!

    • I’ll fix that. I melted the butter in the saucepan with the water and pb. 🙂

    • Melt the butter down with the water and pb. 🙂 I’ll fix that!

    • Haha..I’ll get on that! 🙂 I do have a PB mug recipe up in my recipes. 🙂 You can always try it!

  4. Making this tonight for a BBQ tomorrow for non THMers! Hope they love it I’m excited!

  5. I’m wondering if you think this will freeze well (with the icing on). Before my THM days, I would make cake and freeze individual portions in case a sweet craving hit me. 😉 It worked great! We’re visiting family 10 hrs away next week, and I’m thinking of making this and freezing some to bring with me. There will be absolutely no healthy options there, and it is so hard to stay on plan with all the yummy Southern foods!

    • I just made this, and it is yummy! The “Fudge” part of the name had me confused though. I kept looking for cocoa powder in the recipe! 🙂 All my kids enjoyed it (and they are usually skeptical about my “healthy” snacks). My sweets-loving husband did not like it though (unfortunately, he is skeptical about everything THM). I think I will try to freeze it (if I can keep my kids and I from eating it first!)I believe it will freeze well! Sorry for all the parentheses!!

    • I don’t…I never count calories, etc. I know there are a few online that are free…

      • As a diabetic on insulin I have to count the carbs for proper insulin dosage. So I need at least that count to be able to incorporate any dish into my meal plan

        • I see. I am using a recipe builder in the has a counter built in.

        • It really shouldn’t have very many carbs except from the peanut butter since it is an S dessert…I am type 1 diabetic…I would try it out and see how it effects your blood sugar but I really doubt it will raise very much…good luck!

    • According to my fitness pal app I downloaded the ingredients. If this cake is cut into 12 pieces each piece has 391 calories 36.6 grams of fat 6.9 grams of carbs 5.5 grams of protein 1.7 grams sugar.

      • I don’t find that app accurate at all because it doesn’t take away the fiber involved. I’ve not seen an app yet that does count carbs correctly. I hope they create one sometime! 🙂

  6. So I went over the directions and ingredients. Did exactly like staed and all the ingredients are in there but I’ve had it in the oven for almost an hour and the edges are cooked but the middle is still pretty soupy. Help!

    • Finally finished cooking so yummy. I added melted chocolate to it and topped it with fresh whipped cream and chocolate shavings. It was a big hit! Thanks for the recipe.

      • Sounds yummy!! I am going to work on a chocolate version this week!! So many thought by the picture and word “fudge” that it was a chocolate cake!

    • Megan, I have no idea! I’ve not heard of this problem from anyone else. 🙁

  7. Mine was like this, too, so I reduced the heat by 25 degrees and left it in longer. I had added 1/2 cup cocoa powder to the cake. Whenever I bake foods in a glass pan like this, I always reduce the heat by 25 degrees no matter what oven I’ve ever had, but since your recipe indicated using a glass baking dish at 350, I figured it would be fine. The corners looked overdone, but I have to say that the entire cake turned out very fudgy and delicious, and everyone has loved it on our camping trip with another family, even those who don’t enjoy “healthy” foods. 🙂 I prefer to use metal pans because of the way glass pans overbake in the corners.

    • I need to buy a new cake pan! I had an air-bake type pan that I have used but, it’s old now and not so attractive for pictures. Glad it turned out well.I’ve had a few say 40 minutes baking time worked better for them.

  8. jen, this cake was delicious! So moist and fudgy! I added two tablespoons of cocoa because I too assumed it was a chocolate cake and when I found out it wasn’t decided I still wanted it to be.

    • 🙂 I am going to do a chocolate version tomorrow since everyone is asking!! Thanks Shannon! I’m glad you liked it!

      • Did you come up with a chocolate version? My daughter and I can’t wait to try the chocolate version. We made the peanut butter version and it’s really good. We both just like chocolate more! Thanks for all the wonderful recipes.

        • I’m working on it! Made one yesterday but, it was a little pudding like. I’m going to try again tomorrow! 🙂

  9. I’m looking for someone who sells(or gives away….lol) this delicious looking cake. I’m am not a baker or cooker, but I am determine to try this cake!

  10. Where do I find your PB mug one? You said you have one in your recipes?

    • I don’t have a carb count on this but, it’s under 10. I would say about 12 servings.

  11. This cake was amazing. I made it a few days ago and we have been enjoying warm and right out of the fridge. Thank you for sharing this awesome recipe. BTW – I love your blog.

  12. Where do I find the icing recipe for this cake?!?! It’s in the oven now!
    Thank you!

  13. How can I make this a MIM? I would never eat the whole thing and it’s too expensive to make and then not like it!!

    • Maybe you can just half the recipe and use a smaller 9 by 9. I’ve not made a mug recipe for it yet but, I will one of these days.

  14. I may not have baked this long enough but the toothpick came out clean. It turned out okay but not as good as I had hoped. It was very dense and not very tall. I forgot the baking powder until the very end. Could that have been my problem? The frosting is wonderful. Like you said, it would make a great pb fudge.

  15. Jennifer-
    Is the icing supposed to be really, really thin at first? My cake is in the oven, and the icing is made, but it is water like. Will it thicken at some point? Thanks!

    • Hi Jenni! Mine wasn’t watery. Hmm…it does firm up on the cake after it sits. I kept mine in the fridge too so it would keep longer.

  16. Making this now. Me and the kids loved the batter. We don’t mind that its not chocolate, we not big fans of cocoa, but I bet it would be more milk chocolatey in this cake due to all the other yummy ingredients, I have to used peanut butter in our skinny chocolate for any of us to enjoy it. Thanks for this recipe!

  17. Amazing! We had company over the other night so I made this recipe into cupcakes. They dip down (like little craters) on top, so it was like a little cup to hold extra frosting. I drizzled them with homemade (FP) chocolate sauce before they set in the fridge. So pretty (and delicious)!

  18. Oh man!! I just made this for a birthday party tomorrow and as I closed the oven door and glanced at the recipe I realized I added a CUP of peanut butter instead of 1/4 cup!!! Hope it turns out ok

    • Oh my! I hope it worked! That’s a lot of extra…I assume it may be mushy. 🙁

  19. Oh My oh My! Just made, tasted, fell in love! This is the tastiest dessert I’ve tried to make so far! Thank you!

  20. Hello!! I’m just stopping by to say I made the cake the evening before last but it was rather late in the evening, so I frosted it and put it in the refrigerator. Last night, my son came home from college. I walked into the kitchen and three of my kids were standing around eating and going on about how good it was. I looked and it was the cake! I hadn’t tried it yet, so I got a piece, and we all talked about how rich it was, and how it tasted like peanut butter fudge. So good, thanks for sharing!!

  21. I made cupcakes out of this recipe yesterday. The recipe yielded 15 cupcakes and 30 minutes @ 350 degrees. They were Delicious, I ate 3 throughout the day, they were too yummy to pass up. Needless to say these won’t be made too often due to lack of restraint. Thank you so much for the recipe.

  22. I had to tell you I made this cake yesterday and it was by the far one of the best desserts I’ve made so far for THM. My whole family loved it! Even the picky little eaters! Thanks so much!

  23. I made this last night and it turned out very mushy. 🙁 It smells amazing and the frosting is delicious. I’m wondering what I might have done wrong to have it come out mushy. It’s like it’s not cooked all the way but I left in for 40 minutes and tested with a toothpick. I used Almond flour instead of almond meal…would that make a difference? Would you still eat it this way? I’m pretty sure it’s cooked fully.

  24. I’m on here to snag the recipe for the second time. 🙂 The first time I made it, I waited until it fully cooled and then cut it into serving sized squares, freezing the individual pieces in a big Tupperware container. Every day or two I took a piece out after lunch, let it thaw for an hour or two until my afternoon “coffee break”, and then had a delicious treat! It was a rather expensive dessert, but SO worth it when you consider that it was like 12+ afternoon treats, spread out over 2 or 3 weeks! 🙂

  25. P.S. I think the reason that so many people were confused about it not being chocolate was not just the word “fudge”, but that the cake is kind of shadowed and dark in the picture. I had first thought it was chocolate, too. But it’s okay. Peanut butter is awesome. 🙂

  26. Thanks for not making it chocolate at first- I’m allergic and so much THM is chocolate so I really appreciate it!!

  27. I just made this and it is delicious! Please tell me how much is a serving because I may just eat the whole thing at once!

  28. This cake is beyond awesome. I made this cake and taken some to people not on the plan and they LOVED it. They said it was the best cake they had ever had.

  29. Do you measure 1/2 cup sweet blend and then powder it, or powder some ahead and use 1/2 cup of that?

    • You don’t even have to powder it. I’ve made it fine. I’d start with 1/4 cup though and go up from there.

      • Thank you.

        I made it last night, but the cake didn’t rise. It took much longer to cook, and remained dense and oily. It stuck to the pan, and didn’t have a cakey texture at all. What might I have done wrong?

        The frosting is delicious, though. I am thinking of making brownies or something else to smear it on for tonight.

        • I had the same experience. The corners/edges were really brown by the time the middle was finally done, and I had to blot some of the oil off the top of the cake. I’m not sure what I did wrong but as far as I know I followed the instructions exactly. The taste was delicious, though, and the grandkids devoured it.

          • Hmm..No idea! I do know oven times vary since they cook differently. I’m glad the kids loved it! 🙂

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  31. I want to make this, but I don’t have flax flour, I only have flax seed. I do have almond flour though. What should I do?

    • I guess you could try it with almond in it’s place. I’ve not tried that myself.

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  33. I am wondering about a substitution for the almond flour. I have oat fiber and I have peanut flour, would one or a combination of those work in place of almond flour?

    • This was what I was wondering. I would think that peanut flour would have similar properties. I’m going to try it and see what happens.

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  35. Someone posted this to Facebook. Looks wonderful, but I don’t understand this: 1 cup flax flour/mealf What is mealf?
    Thanks. I look forward to making this!

  36. I made this cake last night and it was delish but I had a little issue. I baked for 45 mins and toothpick came out clean. I baked it in a bundt pan and while it was cooling it flattened out into a very flat cake. Did I not cook it long enough? Did it need more of something? It was nice and fluffy when I first took it out. It tasted great but looked really ugly…

    • This won’t rise and stay fluffy like white flour cakes. It does flatten. You probably did it just right! I like it even better the next day after it’s been chilled. There is a learning curve to baking with THM or low carb flours. I hope it still tastes yummy! xo

  37. I just made this cake yesterday and it is SO good! Thanks! My son has diabetes and he counts carbs. Do you know how many carbs might be in a serving?

  38. I am wondering if I can use my new THM Baking Blend in this recipe, and if so, how much? It looks wonderful! Thank you.

    • You could try two cups and see how it goes! I was trying the other night until I ran out of PB. 🙁

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    • If it is in the same amounts as you’d use sugar, I’d start with 2 cups..then taste it and see if you need more.

  42. If using Pyure sweetener (the bakeable blend) do you know if it would be like sweet blend measurements or the other one? It is supposed to measure cup for cup like sugar.

    • I’d start with the amount I have down for xylitol…2 cups. I’d taste the batter and go from there to add more.

    • Hmm..not sure. It would lose moisture for sure..unless maybe you made it wet with water and whipped it up. I don’t know.

    • You can for both flours combined if you want too. I think I made a note in the recipe! 🙂 Even sub.

  43. Delish… printable recipe doesn’t have oven temp FYI. Made this tonight and took to a meeting. Everyone devoured their slices, I brought one slice home. Love it.

  44. I have not tried the cake – I didn’t have eggs! But did try the icing. Oh my! I put it in a 8×8 pan lined with parchment paper and put it in the freezer. My grandma made the best PB fudge. This is a great ‘legal’ copy and it’s SO GOOD!!! You did great – thanks for taking the time to share this recipe!!

  45. This was soooooo very very good! What a treat! I especially love the texture because I can cut it up and mold it with my fingers so I can fit it in my mouth. I have a hard time opening my mouth much.

    Do you have other recipes with a similar texture? I’m also wondering if I can modify this recipe a bit so that I can fit other nutrients into it. Maybe sub the PB with pumpkin in the cake? Think that would work? Other suggestions?

    • I don’t think any of my other cakes are this exact texture. Maybe some of my single mug recipes that have flax/almond combo. 🙂 I’m sorry that you are struggling with opening your mouth wide. I hope it’s not painful. 🙁

      • Unfortunately, it’s extremely painful, but it comes and goes. We all have our “thorn”, this just happens to be mine 🙂 The silver lining is that when it flares, I don’t eat as much so I’ve been able to mostly maintain a “not overweight” weight. Pretty cool since I’ve been obese most of my adult life. I do THM because in my normal state, I just want to stuff my face 🙂 I don’t worry too much about crossovers and timing, just trying to get as much good nutrition as possible. I am avoiding sugar because I think it makes me susceptible to anxiety which causes pain.

  46. HELP!!!

    Someone please translate 2/3 Cup Sweet Blend to Pyure for me. The way I read the Sweetener Conversion Chart, I needed 1 1/3 cups of Truvia. I used Pyure and I thought Truvia and Pyure were equivalent, right?

    I decided to do half Pyure and half Xylitol.

    I used 2/3 Cup Pyure (instead of 1 1/3 cups; yikes, that’s almost my whole container) and then 1 Cup of Xylitol instead of 2 cups (which has not agreed with me in the past, so we shall see . . . )

    Then I got to the icing and see 1/4 Cup Sweet Blend OR Truvia. So, is Sweet Blend = to Truvia in measure? Because according to the chart, 1 tsp of Sweet Blend = 2 tsp of Truvia, therefore 1/4 Cup Sweet Blend should = 2/4 (1/2) Cup of Truvia.

    I am so confused. My cake part is in the oven and I don’t know if it is overly sweetened or not.

  47. I’m confused now too! lol Super Sweet or Sweet Blend is twice as sweet as Truvia. I’ve not used Pyure, but I think it measures like xylitol and is cup for cup with sugar if that helps.

    • Kat, Oat flour would be an E flour so you’d might make yourself a Crossover recipe if you try that. I’d try coconut flour..but maybe a bit less then a cup. It seems to soak up moisture so fast!

  48. When you say thm sweet blend are you referring to super sweet or gentle sweet?

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  50. Have you ever used less than 2/3 cup sweetblend in cake … seems super sweet 🙂 but idk if using less would change consistency of cake … if I use less, do I need to make an adjustment somewhere else.

  51. I loved this recipe! I didn’t have any greek yogurt, so I subbed sour cream (since that keeps it in the S category). It’s amazingly moist. I don’t like thin cakes, so I did mine in a 9×9 and it’s perfect.
    Next time, though, I’m going to try it in a 9×13 lined with parchment, and when it’s baked, flip it out and try to make a jelly roll with it, with a chocolate mousse filling. And if it works, I’ll drizzle the whole thing with chocolate ganache.
    THEN we’ll have fudge for cake or cake for fudge… =D

  52. Oh, I should add, I used Pyure in the same amount (actually about 1 Tbsp less) than what the recipe calls for with the other sweetener. It’s PLENTY sweet, in fact, I may dial it back a little next time.

    Do remember, however, that the longer you’ve been using stevia/erythritol, the sweeter it tastes and you can use less.