Keto Texas Sheet Cake
Indulge your sweet tooth while staying on track with this rich and fudgy Keto Texas Sheet Cake! Perfect for celebrations or family gatherings, this low-carb dessert is made with almond flour, unsweetened cocoa powder, and granulated erythritol for a guilt-free treat without sacrificing flavor. Topped with a silky sugar-free chocolate frosting and optional chopped pecans for crunch, each bite is bursting with decadent chocolate goodness. Ready in under 40 minutes, this easy-to-make gluten-free recipe is ideal for serving a crowd, offering 12 generous portions that will satisfy any chocolate lover. Whether you're following a ketogenic diet or simply looking for a gluten-free dessert option, this cake combines classic Southern flair with a modern healthy twist.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Cocoa powder (unsweetened)
- 0.75 cups Erythritol (granulated)
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter (melted)
- 4 Eggs (large)
- 2 teaspoons Vanilla extract
- 0.5 cups Heavy cream
- 0.5 cups Sugar-free chocolate chips
- 0.5 cups Chopped pecans (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a large sheet pan (approximately 9x13 inches) or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt. Set aside.
In a separate bowl, combine the melted butter, eggs, vanilla extract, and heavy cream. Whisk until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Ensure there are no lumps.
Pour the batter into the prepared sheet pan and spread it out evenly using a spatula.
Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting by melting the sugar-free chocolate chips and 2 tablespoons of butter in a small saucepan over low heat.
Once melted, remove from heat and whisk in 2 tablespoons of heavy cream until silky and smooth. Let it cool slightly.
Once the cake has finished baking and is slightly cooled, pour the chocolate frosting evenly over the top of the cake and spread it using a spatula.
Optional: Sprinkle the chopped pecans over the frosted cake for added texture and flavor.
Let the frosting set for 10-15 minutes before cutting the cake into squares and serving. Enjoy your Keto Texas Sheet Cake!
Nutrition Facts
Calories |
4307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.3 g | 508% | |
| Saturated Fat | 165.2 g | 826% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 365.9 g | 133% | |
| Dietary Fiber | 102.6 g | 366% | |
| Total Sugars | 14.2 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 742 mg | 57% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2382 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
