The classic chocolate Texas Sheet Cake gets a low carb, grain-free makeover. It’s a wonderful keto dessert for any time of year.
The creation of this recipe was a foregone conclusion. Pre-ordained. Written in the stars. Fate, destiny, kismet. It was an absolute inevitability. From the moment I published my low carb Peanut Butter Sheet Cake, I had readers requesting one of the traditional chocolate variety. Texas sheet cake seems to speak to something deep within the collective American psyche. Whether you are from Texas or not, it would appear. I got requests from all over the country, so it’s not as geographically limited as the name might suggest. It’s a well loved American classic and I simply can’t argue with that.
However, it’s hard to stay true to the classic when working with a completely different set of ingredients for a whole different way of eating. But this non-Texan, non-American resident alien did her best. She researched Texas sheet cake recipes for several days before even attempting to de-carbify this iconic dessert.
See, with the peanut butter version, I was straying far enough from the original concept to just do what I wanted with it, tradition be damned. Basically, it was a delicious grain-free peanut butter cake with a delicious sugar-free peanut butter frosting. But if I was going to attempt a real Texas sheet cake, I wanted it to be as close to the original as possible, and yet still without gluten or sugar. Tricky, that! I could easily have just relied on any one of my low carb chocolate cake recipes and then simply spread it with chocolate frosting, sprinkled it with pecans, and called it done.
Instead, I tried to take some main tenets from the traditional recipes and apply them to my low carb ingredients. Such as bringing the butter, water, and cocoa powder to a boil before adding it to the flour mixture for the cake, an unusual step that I don’t do in any other cake recipes. And also to stay true to the original, I poured the warm frosting over the warm cake, instead of letting it cool as I would any other cake. This makes something of a marriage between the frosting and the cake so that the cake is extra moist. Again, not something I would do with any other cake recipe.
The final result? Oh, kids, do you even need to ask? From Anchorage to Miami and everywhere in between, low carb dieters can now enjoy real Texas sheet cake. Maybe even some of my fellow Canucks will give it a go!
Preheat oven to 325F and grease an 11x17 inch rimmed sheet pan very well.
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.
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.
Add eggs, vanilla extract, cream and water and stir until well combined. Spread in prepared baking pan.
Bake 15 to 20 minutes, until cake is set and a tester inserted in the center comes out clean.
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.
Pour over warm cake and sprinkle with pecans. Let cool until frosting is set, about 1 hour.
Serves 20 (or more!). Each serving has 2.8 g NET CARBS.
Sugar Alcohols (erythritol): 26.25g
Used to make this recipe: