Delicious and decadent chocolate sheet cake which is also low carb and sugar-free!
This recipe is not only rich and tasty, it is also easy to make and better for you than the conventional desserts.
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 a great alternative for those that want to limit the carbohydrates.
This particular recipe is good because it is easy and no fuss and yet unbelievably tasty. It is decadent but also contains very few carbs, no refined sugar and gluten. It is full of good fats and protein.
What ingredients you need
The base of this dessert is made with almonds, eggs, sour cream, butter and cocoa powder. Instead of sugar, it is
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.
Storing tips
This low carb dessert lasts about 3-4 days in the fridge.
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 recipes which I am sure you will appreciate:
- Best Keto Tiramisu
- Keto Peanut Butter Cups
- Keto Flourless Chocolate Cake
- Keto Chocolate Cake with Mascarpone Frosting
- Easiest Keto Chocolate Mug Cake
If you liked this post, please share it in social media so that more people can benefit from it!
📝 Recipe
Keto Texas Sheet Cake
Equipment
- Food Processor
Ingredients
For the cake:
- 1 ⅓ cup / 200 g whole almonds, see notes
- ½ cup / 100 g xylitol, or erythritol, see notes
- 3 eggs
- ⅞ cup / 200 g sour cream
- ¼ cup/ 60 g butter, melted
- 4 tbsp/ 20 g cocoa powder
- 2 teaspoon baking powder
- 2 teaspoon vanilla extract
For the glaze:
- 3 tbsp/ 30 g xylitol, or erythritol, see notes
- ⅓ cup/ 70 g butter
- 2 tbsp/ 15 g cocoa powder
- 3 tbsp/ 40 ml water
- 2 tablespoon walnuts, chopped (optional)
Instructions
Cake:
- 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.
Glaze:
- In a small saucepan over medium heat combine all ingredients. Stir until the butter and xylitol are melted and the mixture is smooth.
Notes
- Instead of whole almonds you can use ready almond meal and mix it well with the sweetener to break any lumps. You would need 2 cups/ 200 g almond meal.
- Sweetener: Instead of xylitol or erythritol you can use any low-carb sweetener by choice. Just consider the quantity: xylitol and erythritol are more or less as sweet as sugar, even though I consider them a bit sweeter. Check the package for indication what is the sweetness in comparison to sugar and use accordingly.
- Batter: the video shows the butter and the cocoa powder being melted together and mixed into the batter at the end. This is an alternative method, which also works well.
- Store this cake in the fridge, covered with film, for 3-4 days.
Sharmin says
Dani-
Hi! I'm baking this for a friend who is going keto (I am not Keto). Can I use almond slivers and can I use Stevia in place of the xylitol?
Thanks!
New keto Baker!
Daniela says
Hi Sharmin,
You can use almond silvers. Potentially you can use stevia too but with caution. Check what is the proportion of the product in comparison to sugar and change the quantity accordingly. If it is powdered stevia, you can mix it with the ground almonds. If it is liquid, you can add it with the wet ingredients. However before using stevia make sue that your friend likes it because its specific taste is not for everyone.
I hope that helps!
Nancy Haugen says
I am excited to try this recipe. Want to use the almond meal verses geunding my own but not sure how much to use? Can you advise?
Daniela says
Hi Nancy, I am glad you like it! It would be 2 cups almond meal. I will update the recipe notes 🙂
Nancy Haugen says
Gonna make it today will give a review soon.
Ани says
Страхотен сладкиш! Много добра рецепта, която се хареса и на хора, които обикновено избягват диетичните десерти! Направих го с еритритол, като увеличих с 30%, но беше доста сладък, другият път ще намаля малко количеството.
Daniela says
Благодаря, Ани! Много се радвам, че сладкишът се е харесал 🙂
Bubalini says
Извинете, сега видях размера, упоменат е :)! От бързане да прочета съставките съвсем съм го пропуснала!!
Daniela says
Няма проблем! Надявам се да ви е харесал, ако сте го приготвили 🙂
Bubalini says
Здравейте, страхотен сладкиш! Моля да споделите с какъв размер е Вашата форма (тавичка).Благодаря Ви!
Amanda says
I don't see a temperature to cook the cake on. So, I am just going to assume 350° and hope for the best.
Side note I tasted the batter and it tastes so good. Can't wait to eat the cake!!
Daniela says
Hi Amanda,
Thanks for pointing out the missing temperature - I've just updated it. You are right, it is 350 degrees 🙂 I hope the cake was nice when baked and you enjoyed it!
Daniela