Sugar-Free Texas Sheet Cake
Satisfy your chocolate cravings guilt-free with this delectable Sugar-Free Texas Sheet Cake! A wholesome twist on a classic dessert, this recipe swaps out traditional sugar for a granulated sugar substitute like erythritol or monk fruit, making it perfect for those seeking sugar-free dessert options. Featuring a rich, moist chocolate cake base made with unsweetened cocoa powder and Greek yogurt, it’s topped with a luscious, glossy frosting crafted from powdered sugar substitute, cocoa, and butter. Ready in under 40 minutes, this easy-to-make sheet cake is ideal for celebrations, potlucks, or an indulgent weekday treat. Serve it with optional chopped pecans for added crunch, and enjoy a timeless dessert that's equally delicious and healthier for all!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar substitute (erythritol or monk fruit blend)
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 1 cup Water
- 0.5 cup Plain Greek yogurt (unsweetened)
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 0.5 cup Chopped pecans (optional)
- 1.5 cups Powdered sugar substitute (for frosting)
- 0.25 cup Unsweetened cocoa powder (for frosting)
- 0.5 cup Unsalted butter (for frosting)
- 4 tablespoons Milk (unsweetened, dairy or non-dairy, for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10x15-inch baking sheet or line it with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar substitute, cocoa powder, baking soda, and salt. Whisk until evenly mixed.
In a small saucepan, melt the 1 cup of unsalted butter over medium heat. Once melted, stir in the water and bring to a gentle boil. Remove from heat.
Pour the hot butter and water mixture into the dry ingredients and stir until well combined.
Add the Greek yogurt, vanilla extract, and eggs to the mixture. Mix until smooth and fully incorporated.
Pour the batter into the prepared baking sheet and spread it evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a medium saucepan, melt the 0.5 cup of unsalted butter over medium heat. Stir in the powdered sugar substitute and cocoa powder until smooth.
Add the milk and vanilla extract to the saucepan, whisking until the frosting is glossy and smooth. If desired, stir in the chopped pecans.
Remove the cake from the oven and let it cool for 10 minutes. Pour the warm frosting over the cake, spreading it evenly with a spatula.
Allow the cake to cool completely at room temperature before slicing and serving.
Nutrition Facts
Calories |
4253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 813.0 g | 296% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 11.9 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 500 mg | 38% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2721 mg | 58% | |
*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.
