Posted by The classic chocolate Texas Sheet Cake gets a low carb, grain-free makeover. It’s a wonderful keto dessert for any time of year.
Duration:
Prep Time:15 mins
Cook Time: 30 mins
Resting time: 1 hr
Total Time: 45 mins
Servings: 20 servings
Ingredients:
Cake:
- 2 cups almond flour
- 0.75 cup Swerve Sweetener
- 0.33 cup coconut flour
- 0.33 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.5 cup butter
- 0.5 cup water
- 0.25 cup cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 0.25 cup heavy cream
- 0.25 cup water
Frosting:
- 0.5 cup butter
- 0.25 cup cocoa powder
- 0.25 cup heavy cream
- 0.25 cup water
- 1 tsp vanilla extract
- 1.5 cups powdered Swerve Sweetener
- 0.25 tsp xanthan gum
- 0.75 cup chopped pecans
Instructions
Cake:
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Preheat oven to 325F and grease a 10×15 inch rimmed sheet pan very well.
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In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt. Break up any clumps with the back of a fork.
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In a medium saucepan over medium heat, combine the butter, water, and cocoa powder, stirring until melted. Bring to a boil and then remove from heat. Add to the bowl.
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Add eggs, vanilla extract, cream and water and stir until well combined. Spread in prepared baking pan.
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Bake 15 to 20 minutes, until cake is set and a tester inserted in the center comes out clean.
Frosting:
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In another medium saucepan, combine butter, cocoa powder, cream, and water. Bring to a simmer, stirring until smooth. Stir in vanilla extract. Add powdered sweetener 1/2 a cup at a time, whisking vigorously to dissolve any clumps. Whisk in xanthan gum.
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Pour over warm cake and sprinkle with pecans. Let cool until frosting is set, about 1 hour.
Recipe Notes:
Serves 20 (or more!). Each serving has 2.8 g NET CARBS.
Nutrition Facts:| Fat: 20.3g | Carbohydrates: 5.9g | Fiber: 3.1g | Protein: 5.8g |