I finally done travelling for a while. I went to an exercise of our BioWatch program. If you are not familiar with exercises, it’s not working out but practicing our emergency protocols. This way they are more familiar when an actual emergency occurs. BioWatch is a federal program.

According to the Department of Homeland Security:

BioWatch monitors the air for biological agents likely to be used in
a bioterrorism attack. If a detection occurs, public health and other local and state officials use the information to coordinate emergency response, including prompt medical care and other actions to protect public health and safety. This combination of early warning and rapid response may potentially reduce illness and death from a bioterrorism attack.

For more information on the program, check out the BioWatch Fact Sheet.

This week I am doing a recipe for Peanut Butter Sheet Cake from Taste of Home. Tony goes gaga over anything peanut butter. This recipe looked really good with peanut butter in the cake and glaze. I am going to stick with the peanut butter in the recipe, but you can use peanut butter powder in place of some of the peanut butter to lower the calories and fat. The best place I have found to get this is through Sam’s Club. If you buy it from your local grocery store, it double or triple the price. Of course, I will sub out the sugars with their sweetener equivalents.

Here are the original stats:

Here’s what I changed:

• I replaced the sugars with their sweetener equivalents to reduce the carbs.
• I deleted the added salt to reduce the sodium.
• I replaced the salted butter with unsalted to reduce the sodium.
• I replaced the buttermilk with coconut milk and lemon juice to remove the dairy.
• I replaced the all purpose flour with almond and coconut flour to reduce the carbs.

Here are the final stats:

Here is the final recipe:

Low Carb Peanut Butter Sheet Cake

Serves 24

• 1.5 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon xanthan gum
• 2 cups granulated sweetener
• 1 teaspoon baking soda
• 1 cup water
• 3/4 cup unsalted butter, cubed
• 1/2 cup chunky peanut butter
• 1/4 cup canola oil
• 2 large eggs, room temperature
• 1/2 cup unsweetened coconut milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Glaze

• 2/3 cup granulated sweetener
• 1/3 cup coconut milk
• 1 tablespoon unsalted butter
• 1/3 cup chunky peanut butter
• 1/3 cup miniature marshmallows
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
2. In a large bowl, whisk flours, sweetener, xanthan gum, and baking soda. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, coconut milk, lemon juice and vanilla until blended; add to flour mixture, whisking constantly.
3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
4. Meanwhile, for glaze, combine sweetener, coconut milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.