Peanut Butter Swirl Snack Cake -Three points per serving on Weight Watchers

Instructions

  1. 18oz. of High Protein Pancake Mix,Kodiak Buttermilk works perfectly
  2. 1 Cup of Unsweetened Plain Almond Milk
  3. ½ Cup of Unsweetened Applesauce
  4. 3 Eggs
  5. 12 Tbsp of Unsweetened Dark Cocoa Powder, I like Hershey’s, divided
  6. 1 ¼ Cup of Water
  7. ¾ Cups of Granulated Sweetener, I use Lankato Monkfruit
  8. 1 Cup of Peanut Butter Powder, like PB2 , divided
  9. Preheat oven to 350 degrees, grease a 10×14 cake pan
  10. Drizzles
  11. Peanut butter – Mix ½ cup of PB2 with 6 tbsp of water
  12. Chocolate Syrup– Mix 2 tbsp of cocoa powder with 1 tbsp each of water, sweetener, almond milk. Set aside.
  13. In a large mixing bowl, add ½ cup of PB2 ,10 tbsp of Cocoa powder, eggs, water, applesauce & sweetener. Mix until well combined add ½ the milk and ½ the pancake mix, beat until well combined, add remaining milk and pancake mix, beat for 1-2 minutes.
  14. Pour into a greased 10×14 cake pan, drizzle with prepared peanut butter, then with chocolate syrup, using a toothpick, butter knife or chopstick, swirl, don’t over swirl otherwise your peanut butter will disappear into your chocolate.
  15. Bake 25-30 minutes, done when inserted toothpick comes out clean.
  16. Let cool in pan 5-7 minutes, slice into 15 equal pieces, remove from pan to cool completely. You can wrap individually and freeze in a freezer bag for up 3 months.
  17. Eat at room temperature or microwave until warm.

Recipe Notes

Three points per serving on Weight Watchers

By Fkkzzz

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