Delicious and decadent chocolate sheet cake which is also low carb! This recipe is not only rich and tasty, it is also easy to make and healthy. The perfect treat for every chocolate lover who also likes almonds!
Why is this recipe good
Texas sheet cake is a well known American dessert made with buttermilk, lots of cocoa and glazed with a mixture of butter and cocoa. Naturally, there are recipe variations, being the low carb ones the newest invention.
This particular recipe is good because it is easy and no fuss and yet ridiculously tasty. Making a healthy version of a classic dessert is a kind of a miracle, isn’t it? But this cake is very good for you because it contains no sugar and no refined ingredients. It is full of good fats and proteins.
What ingredients do you need
The base of this dessert is made with almonds, eggs, sour cream, butter and cocoa. The sweetener is xylitol which is perfect for low carb dessert. Of course, if you prefer another keto sweetener, you can substitute it.
The glaze is made with butter, cocoa powder and water, again sweetened with xylitol.
Check out the recipe card below the post to find the ingredient quantities and the instructions!
Preparation and baking time
Making the cake from scratch takes on average 15-20 minutes. Then you need about 30-40 minutes to bake it. It is important to test it with a toothpick in the middle, as the chocolate cakes normally don’t change their colour when they are ready.
This low carb dessert lasts about 3-4 days in the fridge. I would even leave it longer, however that’s the average for desserts containing eggs.
You can also freeze the individual portions and keep them in airtight container in the freezer for up to 3 months.
Did you like this recipe? I would be very happy to see in the comments what you think about it.
Check out also the following low carb chocolate recipes which I am sure you will appreciate:
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Keto Texas Sheet Cake
For the cake:
For the glaze:
- 3 tbsp/ 30 g xylitol
- 1/3 cup/ 70 g butter
- 2 tbsp/ 15 g cocoa powder
- 3 tbsp/ 40 ml water
- 2 tbsp walnuts, chopped (optional)
- Preheat oven to 180 degrees C/ 350 degrees F.
- In a food processor combine almonds and xylitol. Process until fine powder. Transfer to a medium bowl and add baking powder and cocoa. Mix well and set aside.
- In a large mixing bowl whisk together eggs and sour cream until smooth. Add melted butter and whisk until combined.
- Gradually add the dry ingredients, mixing gently with a rubber spatula, until absorbed.
- Transfer the mixture to a greased pan (about 9 x 7 inch/ 23 x 20 cm or similar). Bake for 30-40 minutes or until a toothpick, inserted in the center, comes out clean.
- Pour the glaze on top while the cake is still hot. Sprinkle the walnuts (optional).
- Serve warm or cold.
- In a small saucepan over medium heat combine all ingredients. Stir until the butter and xylitol are melted and the mixture is smooth.
- Instead of whole almonds you can use ready almond meal and mix it well with the xylitol to break any lumps.
- Instead of xylitol you can use erythritol (+30%) or other low carb sweetener by choice.
- Store this cake in the fridge, covered with film, for 3-4 days.