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Peanut Butter and Jelly Snack Cake diabetes friendly recipe

Peanut Butter and Jelly Snack Cake

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Makes 20 servings
Prep Time 15 minutes
Total Time 55 minutes
Made with Splenda® Original Sweetener
Calories 210

Ingredients

2 ⅓ cups all-purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

⅛ teaspoon kosher salt

1 cup Splenda® Granulated Sweetener

½ cup canola oil

1 cup unsweetened natural peanut butter, divided

3 large eggs

½ teaspoon pure vanilla extract

1 cup fat-free milk

½ cup sugar-free blackberry jam

Nutrition Info Per Serving

Serving Size: 1 slice snack cake

Calories 210
Total Fat 14g
Saturated Fat 2g
Cholesterol 30mg
Sodium 220mg
Total Carbs 18g
Dietary Fiber 1g
Sugars 1g
Added Sugars 0g
Protein 6g
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Instructions

  1. Preheat oven to 350°F and grease a 13” x 9” baking pan with nonstick cooking spray. Line baking pan with parchment paper sling, pushing parchment into corners and up sides of pan. In a large bowl, sift flour, baking powder, baking soda and salt together until combined.
  2. In a separate large bowl, whisk sweetener, oil, ½ cup peanut butter, eggs and vanilla together until smooth. Add flour mixture and milk in 2 alternating batches, beating well between each addition, until just combined. Pour batter into prepared pan.
  3. Dollop remaining peanut butter and jam on top of batter and gently swirl together with a butter knife or rubber spatula.
  4. Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Let cool on wire rack for 1 hour before slicing and serving.

Note

  • Substitute your favorite sugar-free jam for the blackberry jam!

Nutrition Info Per Serving

Serving Size: 1 slice snack cake

Calories 210
Total Fat 14g
Saturated Fat 2g
Cholesterol 30mg
Sodium 220mg
Total Carbs 18g
Dietary Fiber 1g
Sugars 1g
Added Sugars 0g
Protein 6g
Splenda® Granulated Sweetener - Front

Made With

Splenda® Granulated Sweetener

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