Keto Texas Sheet Cake is a decadent low-carb dessert that brings all the rich, chocolatey goodness of the classic Texas sheet cake but without the carbs. Perfect for celebrations or just a sweet treat, this keto-friendly version is full of flavor and easy to prepare. The moist cake topped with a smooth chocolate glaze is bound to satisfy any sweet tooth while keeping you in ketosis.

Ingredients:

For the Cake:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 1/2 cup powdered erythritol (or preferred keto sweetener)
  • 4 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract

For the Chocolate Glaze:

  • 1/4 cup butter
  • 1/4 cup heavy cream
  • 2 tbsp unsweetened cocoa powder
  • 1/4 cup powdered erythritol (or preferred keto sweetener)
  • 1/2 tsp vanilla extract
  • 1/4 cup chopped pecans (optional for texture)

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray or butter.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, and salt until well combined. Set aside.

3. Prepare the Wet Ingredients:

In a large bowl, whisk together the melted butter, powdered erythritol, eggs, almond milk, and vanilla extract. Mix until smooth and fully combined.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as you want to keep the cake light and fluffy.

5. Pour and Bake:

Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool slightly while you prepare the glaze.

6. Make the Chocolate Glaze:

In a small saucepan, melt the butter over medium heat. Once melted, whisk in the heavy cream and cocoa powder. Remove from heat, then whisk in the powdered erythritol and vanilla extract until smooth. If you’re adding pecans, stir them in at this point.

7. Pour the Glaze:

Pour the warm chocolate glaze over the slightly cooled cake, spreading it evenly across the top. The glaze will set as it cools.

8. Serve:

Allow the cake and glaze to cool completely before slicing. Cut into squares and enjoy!

Nutrition Information (Per Serving):

  • Calories: 220
  • Fat: 20g
  • Protein: 5g
  • Net Carbs: 4g (Total Carbs: 7g, Fiber: 3g)

Serving Suggestions:

This Keto Texas Sheet Cake is perfect for parties, potlucks, or just a quick chocolate fix. Serve it with a dollop of keto whipped cream or a scoop of low-carb vanilla ice cream for an even more indulgent dessert.

Variations:

  • Add Nuts: Pecans or walnuts can be sprinkled into the batter or on top of the glaze for added texture and crunch.
  • Spice it Up: Add a pinch of cinnamon or a few drops of coffee extract to the cake batter for a more complex flavor.
  • Different Sweeteners: Swap erythritol for monk fruit or allulose if you prefer a different keto-friendly sweetener.

Tips for Success:

  • Don’t Overbake: Keto cakes can dry out quickly if overbaked, so be sure to keep an eye on the cake and check for doneness.
  • Sifting Ingredients: Sift the cocoa powder and flours to avoid any lumps and ensure a smooth batter.
  • Storage: Store the cake in an airtight container in the fridge for up to 5 days. It can also be frozen for longer storage—just thaw and enjoy.

Conclusion:

The Keto Texas Sheet Cake is a rich, indulgent treat that’s surprisingly easy to make. With its moist cake and fudgy chocolate glaze, it’s a low-carb dessert that doesn’t sacrifice flavor. Whether you’re sharing it at a gathering or enjoying a slice for yourself, this keto-friendly dessert is sure to impress!