Keto Texas Sheet Cake
Ketogenic Meal Plans


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The classic chocolate Texas Sheet Cake gets a low carb, grain-free makeover. It’s a wonderful keto dessert for any time of year.


Prep Time: 15 Minutes | Cook Time: 30 Minutes | Resting time: 1 Hour | Total Time: 45 Minutes | Servings: 20 Servings | Calories: 230kcal






  • 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.


  • 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.


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

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