Low Carb Texas Sheet Cake
Indulge in a guilt-free treat with this Low Carb Texas Sheet Cake, a delicious twist on a classic dessert that's perfect for keto enthusiasts and anyone watching their carb intake. Made with almond flour and sweetened with erythritol, this rich, chocolatey cake boasts a tender crumb and is topped with a silky cocoa frosting infused with butter, heavy cream, and vanilla extract. Finished with a generous sprinkle of crunchy pecans, this sheet cake is a crowd-pleasing dessert that can be prepared in just 40 minutes, from prep to plate. Whether you're hosting a gathering or satisfying your sweet tooth, this gluten-free and low-carb recipe is a simple yet decadent choice that everyone will love.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.33 cup Unsweetened cocoa powder
- 1 cup Granulated erythritol or sugar substitute
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 0.5 cup Butter, melted
- 0.25 cup Heavy cream
- 0.5 cup Chopped pecans
- 1 cup Powdered erythritol (for frosting)
- 2 tablespoons Unsweetened cocoa powder (for frosting)
- 0.25 cup Butter (for frosting)
- 3 tablespoons Heavy cream (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with nonstick spray or butter.
In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, granulated erythritol, baking powder, and salt.
In a separate bowl, beat the eggs until frothy, then mix in the almond milk, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients and mix until well combined.
Spread the batter evenly into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the frosting by melting 1/4 cup butter in a saucepan over medium-low heat.
Whisk in the powdered erythritol, cocoa powder, heavy cream, and vanilla extract, stirring until smooth and glossy.
Once the cake is done baking, remove it from the oven and let it cool for 5 minutes.
Pour the prepared frosting over the warm cake and spread evenly using a spatula.
Sprinkle the chopped pecans over the frosting, pressing them in lightly so they adhere.
Let the cake cool completely before slicing and serving. Enjoy your Low Carb Texas Sheet Cake!
Nutrition Facts
Calories |
3639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.2 g | 444% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1058 mg | 352% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 586.2 g | 213% | |
| Dietary Fiber | 60.4 g | 216% | |
| Total Sugars | 14.0 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 928 mg | 71% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1981 mg | 42% | |
*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.
