Low Carb Texas Sheet Cake

Indulge in the rich, chocolatey decadence of a classic Texas dessert with a healthier twist in this Low Carb Texas Sheet Cake recipe. Perfectly moist and fluffy, this cake is made with almond flour, unsweetened cocoa powder, and a sugar-free sweetener for a guilt-free treat that doesn’t skimp on flavor. Topped with a velvety chocolate frosting and a sprinkle of toasted pecans, every bite delivers a satisfying blend of sweetness and crunch. Ready in just 40 minutes and boasting only low-carb ingredients, this keto-friendly dessert is ideal for potlucks, birthdays, or as a weeknight indulgence. Whether you're following a low-carb or keto lifestyle, this easy-to-make sheet cake proves you can enjoy your favorite chocolate dessert without the extra carbs.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with nonstick spray or butter.

Step 2

In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, granulated erythritol, baking powder, and salt.

Step 3

In a separate bowl, beat the eggs until frothy, then mix in the almond milk, vanilla extract, and melted butter.

Step 4

Pour the wet ingredients into the dry ingredients and mix until well combined.

Step 5

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.

Step 6

While the cake bakes, prepare the frosting by melting 1/4 cup butter in a saucepan over medium-low heat.

Step 7

Whisk in the powdered erythritol, cocoa powder, heavy cream, and vanilla extract, stirring until smooth and glossy.

Step 8

Once the cake is done baking, remove it from the oven and let it cool for 5 minutes.

Step 9

Pour the prepared frosting over the warm cake and spread evenly using a spatula.

Step 10

Sprinkle the chopped pecans over the frosting, pressing them in lightly so they adhere.

Step 11

Let the cake cool completely before slicing and serving. Enjoy your Low Carb Texas Sheet Cake!

Nutrition Facts

Serving size	(1388.5g)

Amount per serving	% Daily Value*
Calories	3638.9

Total Fat 346.2g	0%
Saturated Fat 136.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1057.5mg	0%
Sodium 1373.8mg	0%
Total Carbohydrate 586.2g	0%
Dietary Fiber 60.4g	0%
Total Sugars 14.0g
Protein 87.0g	0%

Vitamin D 263.1IU	0%
Calcium 927.6mg	0%
Iron 25.4mg	0%
Potassium 1980.6mg	0%

*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.

Source of Calories

Fat: 53.6%

Protein: 6.0%

Carbs: 40.4%