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!
Texas Sheet Cake
The classic chocolate Texas Sheet Cake gets a low carb, grain-free makeover. It's a wonderful keto dessert for any time of year.
Ingredients
Cake
- 2 cups almond flour
- 3/4 cup Swerve Sweetener
- 1/3 cup coconut flour
- 1/3 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup water
- 1/4 cup cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1/4 cup water
Frosting
- 1/2 cup butter
- 1/4 cup cocoa powder
- 1/4 cup cream
- 1/4 cup water
- 1 tsp vanilla extract
- 1 1/2 cups powdered Swerve Sweetener
- 1/4 tsp xanthan gum
- 3/4 cup chopped pecans
Directions
Cake:
- 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.
Frosting:
- 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.
Recipe Notes
Serves 20 (or more!). Each serving has 2.8 g NET CARBS.
Food energy: 230kcal Total fat: 20.32g Calories from fat: 182 Cholesterol: 61mg Carbohydrate: 5.86g Total dietary fiber: 3.06g Protein: 5.76g Sugar Alcohols (erythritol): 26.25g
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.
Used to make this recipe:
Sofie says
Hi Carolyn,
I would really like to make this cake, but was wondering if egg white protein would work? If so, should I use the same amount?
thanks for all your great recipes!!!
I really love them!
Carolyn says
Yes, it should work in the same amount.
Sofie says
Thank you! Will give it a try!
Diane says
This looks amazing!!! Thank you, Carolyn, for all your time and effort to bring us so many fantastic recipes. Tell me – is the Swerve in the cake part powdered or granular? I can’t wait to make this!!
colleen says
You are my hero…this is a family favorite that we have done without for far too long
Lori Kaumans says
Us too! I’m so excited to try this recipe.
Terri (terriavidreader) Scott says
I’ve been looking for this for a while. Thanks so much!!
Stephanie says
How do you think this would be as a cupcake… I sometimes have better control with servings if i do cupcakes 🙂
Carolyn says
Well it obviously wouldn’t be a sheet cake then, but it should work. I’d make 20 low cupcakes with it (i.e. not filling the cupcake cavities very full…probably no more than halfway).
Diane says
Granular or powdered Swerve in the cake batter? Thanks!
Carolyn says
When I just say “Swerve”, I mean the granular because that’s standard.
Diane says
Gotcha – I’ll keep that in mind next time. Thanks!
Tracy says
Why is it that every recipe that you come up with my first reaction is to make it immediately? I don’t care if it’s midnight or six in the morning. So many delish recipes, so little time. This is coming out of my oven this weekend.
Lori Kaumans says
Thank you, thank you, thank you!!! I’ve been waiting for this for so long! 🙂 Can’t wait to hear it.
Lori Kaumans says
Try it, not hear it.
Karen says
#GetInMyBelly !! =))
Robin Ramsey Leach says
And, I have all the ingredients! Woohoo!
Jackie says
What can be used in place of whey thanks
allison gismondi says
When I saw this I knew I had to make it. Then after looking at how easy it was I just ran into the kitchen. Well it is as I expected just so so delish. I happen to have a little coffee left in my pot so I used the coffee for the water and it gave it a little coffee flavor which I love with chocolate. My whole family was delighted with dessert tonight and will be for the few days. Thank You Carolyn again for making my family and I very happy!
Carolyn says
So glad you like it!
Susan P says
This recipe looks so amazing! I’m just starting a maintenance on low-carb and can start adding things back. Almond flour……so expensive. Do you have a source online where you can buy it cheaper?
Renae says
You can get a 3lb pound bag of honeyville at Costco for around $20. Best price I’ve found so far!
Anna says
Thank you AGAIN for making me forget I’m diabetic! This looked so easy to make and it was. I didn’t have Swerve so I used my own sweeteners, including a bit of Splenda, I know I know but who cares, this is so amazing. Thanks to you I can have my dessert and eat it too 🙂 You are wonderful!
Carolyn says
I am always happy to help people forget that they are diabetic. 🙂
Murratte Graves says
I am really nervous to try this as every low carb chocolate brownie/cake recipe I have tried has turned out dry as dust & ingredients are expensive in my area. My husband and I have been Keto for 8 months but he is really missing his chocolate treats. I love your website and have tried many recipes – your Salted Carmel Cheesecake bars were awesome! But I really need a good moist chocolate cake desert – will this be it?
Carolyn says
Read the reviews! So far so good. One question…what almond flour are you using? That might be your problem.
Several readers on Facebook have made it and loved it so far, so I say…give it a go! https://www.facebook.com/AllDayIDreamAboutFood/photos/a.295379530489443.84722.157146680979396/1285874208106632/?type=3&theater
Murratte Graves says
I use Bob’s Red Mill and have tried the finer grind as well. Still the same results. Very dry. Perhaps will give this one a try. Thanks.
Carolyn says
In a cake like this, you don’t want Bob’s (although they are coming out with a very fine almond flour soon!). You want Honeyville.
JOAN says
The Peanut Butter Texas Sheet Cake was a huge hit with friends who don’t restrict carbs and sugar. I’ve been waiting for this one!
Carolyn says
Hope you love it!
Lori Kaumans says
Just made this recipe and it is perfection! You’ve made me a happy woman!
Carolyn says
Yay!
Lisa says
Cake is great. I combined your two recipes. Made the chocolate cake and used the peanut butter frosting from the other sheet cake.
Thank you so much.
Rose says
My stomach can’t handle almond flour. Is there anyway I can sub it with something?
Carolyn says
How about sunflower seed flour?
Rose says
I haven’t heard of sunflower seed flower I will check it out. thank you.
Sofie says
Sunflower seed flour (like pumkinseed flour and hempseed flour) is a very dry flour. It will absolutely change the texture of the cake. Especially when used in the same ratio as the almond flour. You can add this flours to almond flour or so, but I would not use them as a replacement.
Sofie says
Oeps, posted to soon.
I wanted to ask Carolyn what her thoughts are on this?
Carolyn says
Sunflower seed flour, the kind that is simply ground sunflower seeds, is not drier at all. Perhaps you’ve used one that has been defatted? Because I replace them cup for cup all the time without issue, except for the turning green issue (which can be fixed with the addition of a little acid like lemon juice). See my video here on making your own sunflower seed flour: https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html
Carolyn says
You can even make your own, although the purchased variety is a little finer. It does react with baking powder and can turn things green but if you’re making a chocolate cake, you can’t see the green. Weird but true! Here’s how to make your own: https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html
Sofie says
Just checked out your post about how to make your own. This looks totaly different then what I purchased. Mine is darker brown and very very fine, almost like sand. No wonder the recipes I’ve tried out with it also taste (and have the texture) of sand. Will not buy that stuff again and make my own.
Thanks!
Carolyn says
Okay, so I think that it must be a defatted and roasted kind that you had (similar to most peanut flour). Mine is almost virtually the same texture as almond flour and i don’t roast beforehand.
Diane says
Do you think I could use coconut oil and almond milk and make this dairy free?
Carolyn says
Yes, I think so. But coconut oil tends to be greasier so I would use a few tbsp less in the cake.
Holley says
Made this tonight seems that my frosting didn’t set up, still pretty liquid. I put it in the fridge in hopes that it will set over night, any idea why that happened?
Carolyn says
I am going to take a stab and say maybe your cocoa powder is the issue? What brand?
Shannon Harvey says
Hi! I made just the icing tonight to put on a different cake I had made. My icing tasted wonderful, but it did not set up (harden) like it’s supposed to do. I even put it in the refrigerator and then freezer (for only 15 min.) but it never did. It looked just fine and like I said, tasted great, but I was sad it didn’t look like yours or regular Texas Sheet Cake icing. I did half the recipe as my cake was smaller. And I did not have Swerve, but used another brand of Erythritol/Stevia/Xylitol blend. Any suggestions for next time? Thanks so much!
Carolyn says
It’s either the sweetener or your cocoa powder that’s at fault here. I suspect the sweetener because I have found that xylitol is more hygroscopic, meaning it attracts more moisture, than erythritol so glazes and frostings don’t harden.
Julie says
I would love to try this cake, but my husband is allergic to coconut. Any suggestions for a replacement flour?
Carolyn says
Another cup of almond flour would work.
pdxgirl says
Good Morning,
I have a few questions, as I am new to this whole low carb baking.
1) almond Flour does it need to be fine ground? The almond flour I have is not
2) Swerve I have just the xylitol is that ok to use?
3) Unflavored whey protein, what is it, where do I find it, can substitutions be used, if so what?
4) Powdered, can I grind the granulated, if so how do I measure it.
Thank you!
Carolyn says
yes, your almond flour should be finely ground for this recipe. Xylitol is fine for the cake but your icing may not set if you use that. Whey protein powder is available in many places in the health food aisle, also on Amazon. If you can grind your sweetener, measure it after it’s ground.
Darlene says
Hey Carolyn!! I just made this cake and I wanted to let you know that it turned out perfect. I DID poke holes in it cause I wanted the chocolate to run down inside and after it cooled it set up just right for my preference. It’s not hard, but not runny. Just right. The sweetness is perfect and when I cut it with a fork you can hear the moist little swish that it has!! My grandbabies are gonna have a happy time when they get home!! Thank you! They have been ordered to follow a low carb diet by their doctor and this gives them something to look forward too, as their mom leaves the sweets up to me for them, most of the time. She’s gonna like this too. With her work schedule, its hard to find alot of time to bake sweets.
Carolyn says
Yay, I am so glad you like it and I hope the grandkids like it too!
Peggy says
Would this work if you leave out the protein powder?
Can something be substituted for it?
Thanks,
Peggy
Carolyn says
Protein helps it rise and hold its shape, just like gluten (which is a protein). So if you leave it out, it may be denser. It won’t be such an issue with a recipe like this, though, where it’s spread out in a pan.
Karen Bartholic says
Hey there! Would I be able to use the THM baking blend instead of the almond AND coconut flour, or just the almond flour, and then also use coconut flour? Thank you so much!
Carolyn says
I didn’t test this recipe with THM blend…I think you could sub it in for both flours but you may find you need a little more oil or liquid because THM baking blend is rather dry.
PDXGirl says
I just ate the last piece and am sad. I can’t believe how good this was. I will be making it again, I think I’m going to use the peanut butter frosting next. Chocolate and PB are my fav.
I sent food network an e-mail about you, and they actually responded and said you need to contact a production company due to legal reasons. However they did look at your blog which I gave them. I know this because they referred to you as Ms. Carolyn and I did not give them your name. I hope you choose to look into further. On behalf of the 29.1 MM T2 in the US, we need you!!!
Carolyn says
Okay, you are the sweetest! Thank you!
Vicki says
If my whey protein powder is vanilla (Jay Robb), would it work to use that and simply reduce the vanilla extract by half? Not sure where to find Swerve, but will check. 🙂 I have Truvia but not sure how it “translates.”
Carolyn says
Yes, the vanilla protein powder would be fine. I am not sure what to say about the Truvia, I don’t really use it. I think it’s sweeter than Swerve (Swerve measures like sugar).
Vicki says
Thanks! I’ll start with half and taste the batter. 🙂 I’ve always made an amazing Texas sheet cake (my great-aunt’s family recipe–I can’t take any credit!) so I’m looking forward to being able to make this version that I can eat now.
Jackie says
The whey is there something to replace it with. I am following wheat belly and whey is not compliant. Thanks.
Rochelle says
In the cake part, you have two separate water amounts, but I didn’t catch any separation in the directions. Am I missing something?
Carolyn says
Yes, I think you are missing something because water is mentioned twice in the instructions. The first 1/2 cup gets boiled with the cocoa powder, the other 1/4 cup gets added to the final batter. Hope that helps!
Rochelle says
1/2 C water and 1/4 C water for the cake?
CarolClark says
Got to try this.
Jerry says
I want to use Swerve in my regular recipes. The package says it measures cup for cup like sugar. Have you found this to be true?
Carolyn says
Yes, it is true. I will say, though, that I tend to use less of it than I would sugar. But my tastes have changed now that I’ve gone sugar-free so I like things LESS sweet.
Colleen says
Yum – so delicious! I need to take a couple of cakes to a retreat this weekend. Do you think it would be ok to make ahead & freeze?
Carolyn says
I would freeze without the glaze and add that when you are there, if you can.
Jules says
Can I use all coconut flour or a combo of coconut & regular APF? I’m out of almond flour & protein powder.
Carolyn says
I would not use all coconut flour, it would not be good. Not sure about all purpose…I’d maybe suggest looking at conventional cake recipes.
Laura T says
I just had been reminded about Texas sheet cake by a post somewhere. So glad you made this recipe. My late DH loved it, and I like it myself, so this is very welcome.
Sharon L says
I would like to make this but for ease of travel to a reunion could I use a 9×13 pan and if so what modifications?
Thank you
Carolyn says
I am sure you could use it and it would need to bake for longer but I don’t know how long. Start with 15 minutes and check every so often after that.
Sharon L says
Thank you
Raini says
Could I use a dairy free alternative instead of the heavy cream and cream? I have Califia Better Half. It is a unsweetened coconut cream and almond milk blend. Would it change the texture or consistency of the frosting and cake?
Carolyn says
Were we discussing this on my Facebook page? I think I answered you there, that it’s fine to replace the cream but you still need a dairy-free cream cheese for the frosting.
Blanca says
I just made it, it’s delish! My frosting layer is thinner than yours though, any idea why? I used powdered erythritol and ez-sweetz drops instead of swerve. Love your recipes!!!
Blanca says
Also, how should I store it?
Carolyn says
It can be on the counter for a day or two but should be refrigerated if it will be around longer than that.
Carolyn says
Oh and it’s thinner because of the drops…you need the powdered sweetener for bulk.
Blanca says
Thanks!
Blanca says
I’ll keep that in mind for the next one, thanks!
CArol says
This is the worst cake I have ever made. Now I am afraid to try any new recipes. The Kentucky Butter cake was a hit. I also likeed the texture and softness of the Jalapeno corn bread, but this was very dry. I have re-read the ingredients several times and I followed the recipe. For sweetener I used 2/3 cups of Splenda and 2 packets of Swerve. The taste is bitter and the texture is very grainy and dry. I normally like almond flour and don’t even mind a little of the nut texture. I used Bob’s fine almond flour. Any ideas what happenend???
Mine is not the same as the recommendations made in the other replies. It is a shame to waste good ingredients, but I may throw this one out.
Carolyn says
I am pretty sure it’s the Splenda, to be honest. It’s pretty bitter sometimes in chocolate flavored recipes. And it can leave baked goods dry as well. I detest the stuff, personally. And since, as you can see, the majority of the comments here indicate this cake was good, I have to pinpoint the substitution.
CArol says
Thank you, Carolyn. I really appreciate your input. I know that Splenda can have a bitter taste sometimes, but it has worked well in the previous baked goods I have made, so this surprised me. I used Splenda in the Kentucky Butter cake and it worked well. I am puzzled about why it has worked in everything else I made, but not this. I guess I need to order some Swerve. I can’t find any in San Antonio. I am still puzzled by the various sweeteners. There are so many different comments about each one pro and con and how it is personal preference. Thank you so much for all you have done for us lo-carbers! I am a newbie at this stuff as you can tell.
Carolyn says
Chocolate may be reacting with the Splenda (this happens to me for stevia too). Also…the Kentucky Butter Cake has a very high butter/oil content, much more so than this. So that may offset any funny taste.
Karen W. says
Is there a vanilla version? I am a California native and grew up on white sheet cake and white icing. Could I use a regular vanilla cake/icing? Fond memories… I am a white cake, white icing girl…lol Even, vanilla is my favorite ice cream… The chocolate looks so good… but if there is no alternative for vanilla. I love your recipes and your blog!
Mary says
Thanks for another great recipe. We have made this twice exactly as written. It came out great both times! Even carb eaters like it. The only negative comment I’ve received was from someone who loved the flavor, but not the texture of the almond flour.
When I make this for my family, I have to freeze the left overs right away or they’ll disappear 🙂
TheaMaria says
Should I use Dutch processed or natural cocoa? Thanks, I can’t wait to make this!
Carolyn says
It should work with either.