Texas Sheet Cake

Keto / Low Carb / Gluten Free / Easy

If you’ve never had the pleasure of enjoying texas sheet cake, you absolutely need to start now! You will feel like you’ve struck oil! A rich chocolate cake topped with a hot fudge icing. It is fantastic right out of the pan still warm, cold out of the fridge it becomes a fudge cake and it freezes beautifully! It is made in a sheet pan so it can even feed a crowd easily. If you love chocolate, this is a great easy dessert to try!

ingredients

  • Cake
  • 1/2 Cup Unsalted Room Temperature Butter
  • 1 Cup Powdered Sweetener
  • 2 Eggs
  • 1 Cup Sour Cream
  • 2 Cups Almond Flour
  • 1/2 Cup Dutch Process Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Xanthan Gum
  • Icing
  • 1 1/4 Cup Unsalted Butter
  • 2 Cups Powdered Sweetener
  • 6 Tbl Half & Half
  • 1 tsp Vanilla
  • 4 Tbl Dutch Process Cocoa Powder

the how to

Preheat oven to 350°

In a mixer or a large bowl (with a hand mixer), cream 1/2 cup unsalted butter and 1 cup powdered sweetener until creamed fully. This will take about 4-5 minutes. Add 2 eggs and 1 cup sour cream, beat until creamy and scrape down as needed. Add 2 cups almond flour, 1/2 cup dutch process cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon xanthan gum. Beat until combined and scrape as needed. Pour into lightly greased 11×15 sheet pan. Smaller pan will require extra baking time and result in a thicker cake. Spread as evenly and smooth as possible, an offset spatula makes this much easier. It will be a thin layer but it will cover the bottom. Spreading it evenly will ensure every piece is the same thickness as this batter will not spread much. Bake for 30 minutes or until a toothpick comes clean. Don’t overbake, it should be moist.

While the cake is baking with about 10 minutes left on the timer, melt 1 1/4 cup unsalted butter in a small saucepan. Add 2 cups powdered sweetener and whisk until completely smooth. Turn off the heat and whisk in 4 tablespoons dutch process cocoa. Whisk in 6 tablespoons half & half and 1 teaspoon vanilla until completely smooth.

Pour the hot frosting over the hot cake and spread evenly. Let cool until the icing sets. It will start to look crystalized and you will know quickly if it is setting properly. Icing will eventually harden into a fudge as it cools. Enjoy warm or cold!

nutrition

  • Serves 30
  • Calories: 180
  • Total Fat: 17.3g Saturated 8.7g
  • Total Carbohydrates: 3g
  • Fiber: 1.6g
  • Net Carbohydrates: 1.4g
  • Protein: 3g

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