Chocolate-Drizzled Peanut Butter Cake
This will please peanut butter lovers.
For this recipe, and for dozens of other Association-approved recipes, purchase The Big Book of Diabetic Desserts from our online store.
Serving size: 2 1/2 inch square
1 cup all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup natural peanut butter
3 tablespoons canola oil
1/3 cup granular no-calorie sweetener
1/3 cup light brown sugar
1 large egg
3/4 cup low-fat buttermilk
1 teaspoon vanilla extract
1/2 oz semi-sweet chocolate baking bar, chopped
- Preheat oven to 350° F.
- Coat an 8 x 8 baking pan with cooking spray and set aside.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.
- Combine the peanut butter and oil in a medium bowl and beat at medium speed until smooth.
- Beat in the no-calorie sweetener and brown sugar.
- Beat in the egg.
- Add flour mixture and buttermilk alternately to the peanut butter mixture, beginning and ending with the flour mixture, beating well after each addition.
- Beat in the vanilla.
- Spoon batter into the prepared pan and smooth the top.
- Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of cake comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes.
- Remove from the pan and cool completely on the rack.
- Place the chocolate in a small resealable zip-top bag and seal.
- Place the bag in a saucepan of hot water. Let stand 5 minutes, or until the chocolate melts.
- Snip a tiny corner from bag and drizzle chocolate over the cake. The cake can be covered in an airtight container and stored at room temperature up to 3 days.
1 1/2 Carbohydrate
Calories from Fat: 86
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 24 mg
Sodium: 204 mg
Total Carbohydrate: 23 g
Dietary Fiber: 1 g
Sugars: 11 g
Protein: 5 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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