The classic chocolate Texas Sheet Cake gets a low carb, grain-free makeover. It’s a wonderful keto dessert for any time of year.
DURATION
Prep Time: 15 Minutes | Cook Time: 30 Minutes | Resting time: 1 Hour | Total Time: 45 Minutes | Servings: 20 Servings | Calories: 230kcal
INGREDIENTS
Cake:
- 2 cups almond flour
- 3/4 cup Swerve Sweetener
- 1/3 cup coconut flour
- 1/3 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup water
- 1/4 cup cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1/4 cup water
Frosting:
- 1/2 cup butter
- 1/4 cup cocoa powder
- 1/4 cup heavy cream
- 1/4 cup water
- 1 tsp vanilla extract
- 1 1/2 cups powdered Swerve Sweetener
- 1/4 tsp xanthan gum
- 3/4 cup chopped pecans
INSTRUCTIONS
Cake:
- Preheat oven to 325F and grease a 10×15 inch rimmed sheet pan very well.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt. Break up any clumps with the back of a fork.
- In a medium saucepan over medium heat, combine the butter, water, and cocoa powder, stirring until melted. Bring to a boil and then remove from heat. Add to the bowl.
- Add eggs, vanilla extract, cream and water and stir until well combined. Spread in prepared baking pan.
- Bake 15 to 20 minutes, until cake is set and a tester inserted in the center comes out clean.
Frosting:
- In another medium saucepan, combine butter, cocoa powder, cream, and water. Bring to a simmer, stirring until smooth. Stir in vanilla extract. Add powdered sweetener 1/2 a cup at a time, whisking vigorously to dissolve any clumps. Whisk in xanthan gum.
- Pour over warm cake and sprinkle with pecans. Let cool until frosting is set, about 1 hour.
NUTRITION INFORMATION
Serving: 1 serving = 1/20th of cake | Calories: 230kcal | Carbohydrates: 5.9g | Protein: 5.8g | Fat: 20.3g | Fiber: 3.1g | Net Carbs: 2.8g
