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.
Storing tips
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:
Keto Peanut Butter Cups
Keto Flourless Chocolate Cake
Keto Chocolate Cake with Mascarpone Frosting
Easiest Keto Chocolate Mug Cake
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Keto Texas Sheet Cake
Ingredients
For the cake:
- 1 ⅓ cup / 200 g whole almonds, see notes
- ½ cup / 100 g xylitol
- 3 eggs
- ⅞ cup / 200 g sour cream
- ¼ cup/ 60 g butter, melted
- 4 tablespoon/ 20 g cocoa powder
- 2 teaspoon baking powder
- 2 teaspoon vanilla extract
For the glaze:
- 3 tablespoon/ 30 g xylitol
- ⅓ cup/ 70 g butter
- 2 tablespoon/ 15 g cocoa powder
- 3 tablespoon/ 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 xylitol to break any lumps. You would need 2 cups/ 200 g almond meal.
- Instead of xylitol you can use erythritol (+30%) or other low carb sweetener by choice.
- 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.
Amanda
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
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
Bubalini
Здравейте, страхотен сладкиш! Моля да споделите с какъв размер е Вашата форма (тавичка).Благодаря Ви!
Bubalini
Извинете, сега видях размера, упоменат е :)! От бързане да прочета съставките съвсем съм го пропуснала!!
Daniela
Няма проблем! Надявам се да ви е харесал, ако сте го приготвили 🙂
Ани
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
Благодаря, Ани! Много се радвам, че сладкишът се е харесал 🙂
Nancy Haugen
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
Hi Nancy, I am glad you like it! It would be 2 cups almond meal. I will update the recipe notes 🙂
Nancy Haugen
Gonna make it today will give a review soon.