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All Day I Dream About Food

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March 22, 2019

Texas Sheet Cake – Keto Recipe

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

31.3Kshares

You’re going to love this low carb Texas Sheet Cake recipe. This delicious keto chocolate cake stays true to the original, with a boiled cocoa frosting. You won’t believe it’s sugar-free! Now with an instructional video.

Low Carb Texas Sheet Cake - an American classic dessert made healthy!

 

The creation of this Texas sheet cake 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. And 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. So you know I had to give it a go!

How To Make Keto Texas Sheet Cake

However, it’s hard to stay true to a classic when working with a completely different set of ingredients. Almond flour is not the same as wheat flour and my low carb sweeteners are not the same as sugar.

But this non-Texan, non-American resident alien did her best. I researched Texas sheet cake recipes for several days before even attempting to de-carbify this iconic dessert.

Pouring hot chocolate glaze over keto Texas Sheet Cake

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 recipe, 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 had never done in any other cake recipes.

Sprinkling pecans on texas sheet cake

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. But it worked beautifully.

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!

Low Carb Grain-Free Texas Sheet Cake Recipe

Tips for making Low Carb Texas Sheet Cake

Grease the pan well: And then do yourself a favor and grease it again. This is what I call double greasing and it helps my low carb cake recipes release more easily. I do a solid fat first, like butter, really working it into the creases. Then I spray with coconut oil or avocado oil spray.

Use a rimmed baking pan: Sheet pans or jelly roll pans come in various sizes. The one I used for this Texas sheet cake recipe is 10×15, which is a slightly unusual size. It’s okay to use an 11×17 pan too, but your cake will be thinner and will bake a little faster.

Protein powder: yes, it’s necessary. No, you can’t skip it. It’s part of what helps the cake rise and hold its shape. However, you can use egg white protein or hemp protein. Please do not try collagen, it will make the cake very gummy.

Pour the glaze over the cake while it’s hot! This is part of the charm of Texas Sheet Cake, the way the cake and glaze come together and are almost melted into each other. You can let the cake cool a bit but the glaze needs to be quite warm as you pour it over.

Let it cool to room temp: You don’t need to refrigerate the cake, just let it cool and the frosting will set.

Have some friends over and enjoy! 

A slice of keto chocolate cake on a white plate with a napkin and mug in the background

More Keto Sheet Cake Recipes

Peanut Butter Sheet Cake

Salted Caramel Sheet Cake

Pumpkin Spice Sheet Cake

There’s also a fabulous Tiramisu Sheet Cake in my best-selling Easy Keto Desserts Cookbook!

Keto Texas Sheet Cake Recipe

Low Carb Grain-Free Texas Sheet Cake Recipe
Print
Texas Sheet Cake
Prep Time
15 mins
Cook Time
30 mins
Resting time
1 hr
Total Time
45 mins
 
The classic chocolate Texas Sheet Cake gets a low carb, grain-free makeover. It's a wonderful keto dessert for any time of year.
Course: Dessert
Cuisine: American
Keyword: keto chocolate cake, texas sheet cake recipe
Servings: 20 servings
Calories: 230 kcal
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 heavy 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
Instructions
Cake:
  1. Preheat oven to 325F and grease a 10x15 inch rimmed sheet pan very well.

  2. 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.
  3. 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.
  4. Add eggs, vanilla extract, cream and water and stir until well combined. Spread in prepared baking pan.
  5. Bake 15 to 20 minutes, until cake is set and a tester inserted in the center comes out clean.
Frosting:
  1. 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.
  2. Pour over warm cake and sprinkle with pecans. Let cool until frosting is set, about 1 hour.

Recipe Video

Recipe Notes

Serves 20 (or more!). Each serving has 2.8 g NET CARBS. 

Sugar Alcohols (erythritol): 26.25g

Nutrition Facts
Texas Sheet Cake
Amount Per Serving (1 serving = 1/20th of cake)
Calories 230 Calories from Fat 183
% Daily Value*
Fat 20.3g31%
Carbohydrates 5.9g2%
Fiber 3.1g12%
Protein 5.8g12%
* Percent Daily Values are based on a 2000 calorie diet.

Used to make this recipe:

 

31.3Kshares

Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: butter, chocolate, pecans

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Sofie says

    April 28, 2016 at 5:37 am

    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!

    Reply
    • Carolyn says

      April 28, 2016 at 7:46 am

      Yes, it should work in the same amount.

      Reply
      • Sofie says

        April 28, 2016 at 11:17 am

        Thank you! Will give it a try!

        Reply
      • Dee says

        September 27, 2019 at 3:10 am

        Can I replace protein powder with something?

        Reply
        • Carolyn says

          September 27, 2019 at 5:35 pm

          Egg white protein also works.

          Reply
      • Gabriela says

        May 17, 2020 at 7:21 am

        Hi Carolyn,is there any substitute for butter.

        Reply
        • Carolyn says

          May 17, 2020 at 6:29 pm

          I suppose you can try coconut oil. I have not made it that way. Or ghee, if you can do that.

          Reply
  2. Diane says

    April 28, 2016 at 6:07 am

    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!!

    Reply
  3. colleen says

    April 28, 2016 at 7:38 am

    You are my hero…this is a family favorite that we have done without for far too long

    Reply
    • Lori Kaumans says

      April 28, 2016 at 11:11 am

      Us too! I’m so excited to try this recipe.

      Reply
  4. Terri (terriavidreader) Scott says

    April 28, 2016 at 9:02 am

    I’ve been looking for this for a while. Thanks so much!!

    Reply
  5. Stephanie says

    April 28, 2016 at 9:09 am

    How do you think this would be as a cupcake… I sometimes have better control with servings if i do cupcakes 🙂

    Reply
    • Carolyn says

      April 28, 2016 at 9:25 am

      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).

      Reply
  6. Diane says

    April 28, 2016 at 9:16 am

    Granular or powdered Swerve in the cake batter? Thanks!

    Reply
    • Carolyn says

      April 28, 2016 at 9:25 am

      When I just say “Swerve”, I mean the granular because that’s standard.

      Reply
      • Diane says

        April 28, 2016 at 10:15 am

        Gotcha – I’ll keep that in mind next time. Thanks!

        Reply
  7. Tracy says

    April 28, 2016 at 10:57 am

    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.

    Reply
  8. Lori Kaumans says

    April 28, 2016 at 11:08 am

    Thank you, thank you, thank you!!! I’ve been waiting for this for so long! 🙂 Can’t wait to hear it.

    Reply
    • Lori Kaumans says

      April 28, 2016 at 11:10 am

      Try it, not hear it.

      Reply
  9. Karen says

    April 28, 2016 at 1:09 pm

    #GetInMyBelly !! =))

    Reply
  10. Robin Ramsey Leach says

    April 28, 2016 at 5:01 pm

    And, I have all the ingredients! Woohoo!

    Reply
  11. Jackie says

    April 28, 2016 at 5:47 pm

    What can be used in place of whey thanks

    Reply
  12. allison gismondi says

    April 28, 2016 at 10:47 pm

    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!

    Reply
    • Carolyn says

      April 29, 2016 at 11:03 am

      So glad you like it!

      Reply
  13. Susan P says

    April 29, 2016 at 7:22 am

    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?

    Reply
    • Renae says

      April 29, 2016 at 10:33 am

      You can get a 3lb pound bag of honeyville at Costco for around $20. Best price I’ve found so far!

      Reply
  14. Anna says

    April 29, 2016 at 12:12 pm

    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!

    Reply
    • Carolyn says

      April 29, 2016 at 3:37 pm

      I am always happy to help people forget that they are diabetic. 🙂

      Reply
      • Pam M. says

        October 15, 2020 at 1:30 am

        What is the difference between Swerve and the bagged, measured like sugar, version of Splenda? Just wondering.

        Reply
        • Carolyn says

          October 15, 2020 at 9:46 am

          A lot! How they bake, how they taste and how they are made. I am not a Splenda fan for any of those reasons.

          Reply
  15. Murratte Graves says

    April 29, 2016 at 5:07 pm

    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?

    Reply
    • Carolyn says

      April 29, 2016 at 5:09 pm

      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

      Reply
      • Murratte Graves says

        April 30, 2016 at 2:36 pm

        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.

        Reply
        • Carolyn says

          April 30, 2016 at 6:22 pm

          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.

          Reply
  16. JOAN says

    April 30, 2016 at 2:09 pm

    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!

    Reply
    • Carolyn says

      April 30, 2016 at 6:21 pm

      Hope you love it!

      Reply
  17. Lori Kaumans says

    May 1, 2016 at 2:37 pm

    Just made this recipe and it is perfection! You’ve made me a happy woman!

    Reply
    • Carolyn says

      May 1, 2016 at 5:38 pm

      Yay!

      Reply
  18. Lisa says

    May 1, 2016 at 6:30 pm

    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.

    Reply
    • Christina says

      June 20, 2019 at 2:09 pm

      Yes!! I was thinking of doing the same thing!

      Reply
  19. Rose says

    May 2, 2016 at 4:12 pm

    My stomach can’t handle almond flour. Is there anyway I can sub it with something?

    Reply
    • Carolyn says

      May 2, 2016 at 4:23 pm

      How about sunflower seed flour?

      Reply
      • Rose says

        May 2, 2016 at 8:34 pm

        I haven’t heard of sunflower seed flower I will check it out. thank you.

        Reply
        • Sofie says

          May 3, 2016 at 4:44 am

          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.

          Reply
          • Sofie says

            May 3, 2016 at 4:47 am

            Oeps, posted to soon.
            I wanted to ask Carolyn what her thoughts are on this?

          • Carolyn says

            May 3, 2016 at 7:22 am

            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

          May 3, 2016 at 7:17 am

          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

          Reply
          • Sofie says

            May 3, 2016 at 11:33 am

            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

            May 3, 2016 at 4:51 pm

            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.

  20. Diane says

    May 2, 2016 at 8:59 pm

    Do you think I could use coconut oil and almond milk and make this dairy free?

    Reply
    • Carolyn says

      May 3, 2016 at 7:20 am

      Yes, I think so. But coconut oil tends to be greasier so I would use a few tbsp less in the cake.

      Reply
  21. Holley says

    May 2, 2016 at 9:07 pm

    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?

    Reply
    • Carolyn says

      May 3, 2016 at 7:20 am

      I am going to take a stab and say maybe your cocoa powder is the issue? What brand?

      Reply
  22. Shannon Harvey says

    May 4, 2016 at 11:26 pm

    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!

    Reply
    • Carolyn says

      May 5, 2016 at 7:48 am

      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.

      Reply
  23. Julie says

    May 5, 2016 at 8:08 pm

    I would love to try this cake, but my husband is allergic to coconut. Any suggestions for a replacement flour?

    Reply
    • Carolyn says

      May 5, 2016 at 9:20 pm

      Another cup of almond flour would work.

      Reply
  24. pdxgirl says

    May 10, 2016 at 10:03 am

    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!

    Reply
    • Carolyn says

      May 10, 2016 at 10:09 am

      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.

      Reply
  25. Darlene says

    May 13, 2016 at 11:47 am

    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.

    Reply
    • Carolyn says

      May 13, 2016 at 3:25 pm

      Yay, I am so glad you like it and I hope the grandkids like it too!

      Reply
    • Melanie says

      February 27, 2019 at 4:58 pm

      This cake turned out awful. The equivalent of three cups of flour to less than one cup of sugar and only three tablespoons of cocoa powder resulted in a cake that tastes like almond flour and protein powder. I tasted one piece and threw the whole thing in the trash.

      Reply
      • Carolyn says

        March 11, 2019 at 8:20 am

        I’m sorry you didn’t love it but as most people do, I think it’s a very solid recipe. 🙂

        Reply
  26. Peggy says

    May 16, 2016 at 8:10 am

    Would this work if you leave out the protein powder?
    Can something be substituted for it?
    Thanks,
    Peggy

    Reply
    • Carolyn says

      May 16, 2016 at 5:50 pm

      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.

      Reply
  27. Karen Bartholic says

    May 24, 2016 at 4:02 pm

    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!

    Reply
    • Carolyn says

      May 24, 2016 at 7:52 pm

      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.

      Reply
  28. PDXGirl says

    May 31, 2016 at 10:22 pm

    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!!!

    Reply
    • Carolyn says

      June 1, 2016 at 8:38 am

      Okay, you are the sweetest! Thank you!

      Reply
  29. Vicki says

    June 26, 2016 at 12:51 am

    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.”

    Reply
    • Carolyn says

      June 26, 2016 at 6:31 pm

      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).

      Reply
      • Vicki says

        June 26, 2016 at 6:37 pm

        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.

        Reply
  30. Jackie says

    July 12, 2016 at 7:15 pm

    The whey is there something to replace it with. I am following wheat belly and whey is not compliant. Thanks.

    Reply
  31. Rochelle says

    August 1, 2016 at 6:08 am

    In the cake part, you have two separate water amounts, but I didn’t catch any separation in the directions. Am I missing something?

    Reply
    • Carolyn says

      August 1, 2016 at 6:17 pm

      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!

      Reply
  32. Rochelle says

    August 1, 2016 at 6:11 am

    1/2 C water and 1/4 C water for the cake?

    Reply
  33. CarolClark says

    August 9, 2016 at 9:15 pm

    Got to try this.

    Reply
  34. Jerry says

    December 12, 2016 at 8:47 pm

    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?

    Reply
    • Carolyn says

      December 13, 2016 at 8:13 am

      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.

      Reply
  35. Colleen says

    March 6, 2017 at 1:31 pm

    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?

    Reply
    • Carolyn says

      March 6, 2017 at 3:29 pm

      I would freeze without the glaze and add that when you are there, if you can.

      Reply
  36. Jules says

    May 1, 2017 at 3:39 pm

    Can I use all coconut flour or a combo of coconut & regular APF? I’m out of almond flour & protein powder.

    Reply
    • Carolyn says

      May 1, 2017 at 5:52 pm

      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.

      Reply
  37. Laura T says

    May 10, 2017 at 11:26 am

    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.

    Reply
  38. Sharon L says

    July 4, 2017 at 8:08 pm

    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

    Reply
    • Carolyn says

      July 5, 2017 at 7:50 am

      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.

      Reply
      • Sharon L says

        July 6, 2017 at 8:34 pm

        Thank you

        Reply
  39. Raini says

    September 7, 2017 at 3:38 pm

    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?

    Reply
    • Carolyn says

      September 8, 2017 at 8:47 am

      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.

      Reply
  40. Blanca says

    October 12, 2017 at 10:27 pm

    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!!!

    Reply
    • Blanca says

      October 12, 2017 at 10:29 pm

      Also, how should I store it?

      Reply
      • Carolyn says

        October 13, 2017 at 7:53 am

        It can be on the counter for a day or two but should be refrigerated if it will be around longer than that.

        Reply
    • Carolyn says

      October 13, 2017 at 7:54 am

      Oh and it’s thinner because of the drops…you need the powdered sweetener for bulk.

      Reply
  41. Blanca says

    October 13, 2017 at 11:28 am

    Thanks!

    Reply
  42. Blanca says

    October 13, 2017 at 11:30 am

    I’ll keep that in mind for the next one, thanks!

    Reply
  43. CArol says

    December 10, 2017 at 3:41 pm

    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.

    Reply
    • Carolyn says

      December 10, 2017 at 4:26 pm

      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.

      Reply
      • CArol says

        December 10, 2017 at 9:25 pm

        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.

        Reply
        • Carolyn says

          December 11, 2017 at 1:00 pm

          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.

          Reply
  44. Karen W. says

    January 18, 2018 at 1:55 am

    5 stars
    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!

    Reply
  45. Mary says

    March 3, 2018 at 4:19 pm

    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 🙂

    Reply
  46. TheaMaria says

    April 27, 2018 at 12:24 pm

    Should I use Dutch processed or natural cocoa? Thanks, I can’t wait to make this!

    Reply
    • Carolyn says

      April 28, 2018 at 8:30 am

      It should work with either.

      Reply
  47. Jennifer Blake says

    May 25, 2018 at 4:56 pm

    5 stars
    As I’m sitting here trying to figure out what we are having for dinner, I’m reading this and my stomach is growling! Can’t wait to have a slice!

    Reply
  48. Jennifer Farley says

    May 25, 2018 at 9:56 pm

    5 stars
    Those crunchy nuts on top are perfect!

    Reply
  49. Katie | Healthy Seasonal Recipes says

    May 25, 2018 at 10:18 pm

    5 stars
    Oh I LOVE Texas sheet cake!!

    Reply
  50. CArol says

    May 25, 2018 at 10:27 pm

    I have xylitol, erythritol, splenda, and stevia individual packets, but not Swerve. What should I use for a chocolate sheet cake. The first one I made was bitter. I think? I used Splenda and maybe some stevia. Thank you for the suggestions.

    Reply
    • Carolyn says

      May 26, 2018 at 7:22 am

      Use erythritol. Splenda and stevia would make it very bitter.

      Reply
  51. Joanne says

    May 26, 2018 at 2:29 pm

    5 stars
    I love that you made such a favorite dessert low carb. And it looks killer!

    Reply
  52. Erin @ Dinners, Dishes, and Desserts says

    May 30, 2018 at 7:47 am

    5 stars
    I love sheet cake, and this one is perfect!

    Reply
  53. Ellen K Stehouwer says

    June 7, 2018 at 7:48 am

    5 stars
    Super easy to put together. Delicious, moist and tender. Used dark chocolate cocoa for even more chocolaty goodness!

    Reply
  54. Chaundra says

    July 12, 2018 at 5:34 pm

    5 stars
    Made this, in 2-8×8 cake pans. Was so incredible. I sprinkled a lil granulated xylitol on top for that gritty frosting I like in Zoes Kitchen Chocolate sheet cake. Thank you for this recipe. So so so good!!!

    Reply
  55. Anna says

    December 12, 2018 at 11:37 am

    5 stars
    Loving this low-carb version of one of my favorite cakes! So delicious!

    Reply
  56. Rachael Yerkes says

    December 12, 2018 at 12:15 pm

    5 stars
    Might be the best sheetcake ever ever ever!

    Reply
  57. Jennifer says

    December 12, 2018 at 12:48 pm

    5 stars
    This looks amazing! Can’t wait to make it!

    Reply
  58. Jennifer says

    December 12, 2018 at 2:46 pm

    5 stars
    One of my favorite low carb desserts that DOESN’T taste low carb!! I make this all the time!

    Reply
  59. Jocelyn says

    December 13, 2018 at 1:52 pm

    5 stars
    I love that you made this traditional cake low carb! The frosting on this cake is amazing!!!

    Reply
  60. Michelle says

    January 23, 2019 at 4:15 pm

    5 stars
    This is such a good cake! I could not stop eating it. I wanted to try the peanut butter version, too, but the link is broken.

    Reply
    • Carolyn says

      January 23, 2019 at 5:40 pm

      Yes thanks for the heads up. Something is seriously amiss, it was fine a few days ago. Working on getting it fixed… hope it’s easy to recover.

      Reply
  61. Steph says

    February 8, 2019 at 12:34 pm

    Such a delicious recipe and I love that it’s a low carb option!

    Reply
  62. Sabrina says

    February 8, 2019 at 1:08 pm

    5 stars
    I am always up for a chocolate dessert especially one that I don’t have to feel guilty about.

    Reply
  63. Aimee Shugarman says

    February 8, 2019 at 1:38 pm

    5 stars
    We bring this cake to all potlucks, such a hit!

    Reply
  64. Anna says

    February 8, 2019 at 1:53 pm

    5 stars
    This cake was a huge hit! I could not stop at just one piece!

    Reply
  65. Jocelyn says

    February 11, 2019 at 1:12 pm

    5 stars
    Thank you so much for persevering and making this classic cake low carb. I am so excited to try it!

    Reply
  66. Beth says

    March 23, 2019 at 7:14 am

    5 stars
    This recipe has been in my family for years! I am so excited to try this for our next get together. It’s always been a go to for picnics and family gatherings and I never have any leftovers. I hope this one is as good as it looks! Thanks for all you do to make these recipes not only look good but taste good for us keto fanatics!

    Reply
    • Carolyn says

      March 23, 2019 at 8:26 am

      Hope you love it! One reader found it not sweet enough but sweetness is a matter taste. I advise taste testing the glaze, at least.

      Reply
  67. PDX Girl says

    March 23, 2019 at 12:49 pm

    I have actually been thinking about making this again, and there it is in all it’s glory so of course I have to read the comments and came across one I had posted earlier about submitting you to Food Network – now that you’re famous and have an “agent” or so to speak. Have you considered my earlier suggestion of possibly becoming or next Food Network star? How about opening a restaurant / bakery in our local Portland area? I .be a regular just so you know and refer many people to you

    Reply
    • Carolyn says

      March 23, 2019 at 5:21 pm

      Thanks for your confidence in me! While it’s tempting, both options would be an insane amount of work, probably for less income. Now if Food Network comes calling, I am not going to say no. But I am highly doubtful that they will. 😉

      Reply
  68. Fran says

    March 24, 2019 at 9:59 am

    you say we need cream cheese for the frosting, but i don’t see that in the recipe. it calls for 1/4 c. cream, but not crease cheese. how much cream cheese and is that a replacement for the cream?

    Reply
    • Carolyn says

      March 24, 2019 at 3:31 pm

      There is no cream cheese in this recipe. I was answering someone’s comment and made an error, mixing it up with my peanut butter sheet cake. Please follow THIS recipe as written.

      Reply
  69. Gloria Mann says

    March 25, 2019 at 11:59 am

    5 stars
    Just Made this and it is wonderful. Loved it.

    Reply
    • Carolyn says

      March 25, 2019 at 2:10 pm

      Yay, happy to hear it!

      Reply
  70. Toni says

    April 1, 2019 at 11:34 am

    5 stars
    This is so delicious! My new favorite treat!

    Reply
  71. Sommer says

    April 1, 2019 at 12:11 pm

    5 stars
    Been looking for a good Keto cake recipe for so long and I finally found it!

    Reply
  72. Julie says

    April 1, 2019 at 12:56 pm

    5 stars
    Low carb? More of a reason to eat this! My family loves Texas sheet cake, so I’m sure it won’t last long.

    Reply
  73. Steph says

    April 1, 2019 at 1:32 pm

    This cake looks so delicious! Can’t wait to make a sheet!

    Reply
  74. Kristyn says

    April 1, 2019 at 2:43 pm

    5 stars
    Sheet cake is the best & a healthier option is even better!! Thanks for sharing!

    Reply
  75. tj says

    April 6, 2019 at 7:37 pm

    OMG! Made this today. It is awesome. Being from the south, I had Texas Sheet Cake growing up. This is better than the original. Will be making this again… soon!!

    Reply
    • Carolyn says

      April 7, 2019 at 7:47 am

      Delighted to hear that!

      Reply
  76. Marietta Priest says

    April 10, 2019 at 12:35 pm

    How can I get the recipe for the cheesecake that was on this same clip and where do you buy the sweetner?

    Reply
    • Carolyn says

      April 10, 2019 at 12:37 pm

      I think you mean my death by chocolate cheesecake? https://alldayidreamaboutfood.com/low-carb-death-by-chocolate-cheesecake/ And Swerve sweetener is in many grocery stores but it’s also available online.

      Reply
  77. Sharon Lee says

    April 14, 2019 at 8:28 pm

    5 stars
    I finally made this on a rainy day in Texas. It was absolutely the most DELICIOUS cake I’ve had since going low carb. Thank you, Carolyn, for all of your marvelous recipes. I don’t know what I’d do without you on this journey!!

    Reply
    • Carolyn says

      April 14, 2019 at 9:05 pm

      So glad to hear it!

      Reply
  78. Peggy Eastburn says

    April 29, 2019 at 1:16 pm

    5 stars
    Yours is the place I visit whenever I need a delicious Keto treat (in addition to referring to your (now dog-eared) book! It’s uncanny how you seem to put up recipes RIGHT at the time I’m craving or wanting a modified version of something laden with sugar and flour! I just made the original version of this for my family for my (grown) daughter’s birthday party, feeling like I was committing a mortal sin! I also barely managed to pass on a piece! I’ve been thinking about that cake since, and I was contemplating if I should play with the recipe to make it Keto friendly (knowing how time consuming and expensive that would be, and likely a flop). All I can say is THANK YOU for sharing your talent! I can’t wait to make your recipe for this delicious cake!!

    Reply
    • Carolyn says

      April 29, 2019 at 4:21 pm

      Well, I am so glad it helps! Good for you for managing to pass up the sugary version.

      Reply
  79. Camilla says

    May 6, 2019 at 4:08 pm

    I made this today and the icing didn’t set. I followed directions exactly, used Swerve Confectioners and Guittard Unsweetened Cocoa. I expected it to harden and get lighter in color. I’m sure it will taste fine but its going to be messy and I’ll get criticized, LOL. Its like syrup and slightly hardened on top. Any idea what I might have done wrong?

    Reply
    • Camilla says

      May 6, 2019 at 5:42 pm

      I found out on Facebook that it came out like it was supposed to. Carolyn answered me there. It is so good. I’m going to have trouble staying out of that cake!

      Reply
      • Carolyn says

        May 6, 2019 at 5:44 pm

        Glad you’re all set! I just saw your other comment now.

        Reply
  80. Bobby Baker says

    May 18, 2019 at 8:36 pm

    5 stars
    To preface this comment, my wife makes the Texas sheet cake a couple times a year, the regular real sugar, flour, etc. I made this version for us today as we were celebrating, and are both on keto for over 75 days now, and both have lost 20+ #!!!.
    This cake is nothing short of awesome!!!! The only change I made was to toast the pecans in a skillet, and the darker
    roasted nuts really added a little kick. We’re really enjoying a lot of your recipes.(love the lemon bars).
    Thanks so much for your sharing!!!

    Reply
    • Carolyn says

      May 19, 2019 at 7:21 am

      I am so glad to hear it, especially since you are sheet cake aficionados!

      Reply
  81. Tonya Jones says

    June 2, 2019 at 5:12 pm

    4 stars
    Great recipe…..just a little note being from Texas…..the butter (in both cake and glaze) is much butter when heated until golden brown, then other ingredients added….try that!!

    Reply
    • Carolyn says

      June 2, 2019 at 9:55 pm

      Ah you mean browned butter. that would be lovely!

      Reply
  82. Vic says

    June 24, 2019 at 1:53 am

    5 stars
    This cake looks so good! I can’t wait to try this tomorrow. Thank you so much for sharing!

    Reply
  83. Teri says

    July 13, 2019 at 8:19 pm

    5 stars
    I love this cake, thank you for all of your hard work coming up with these great recipes. I am the worlds worst baker and thanks to you know one will ever find out. I do have a question about swerve, what can I use to either replace or to eliminate the swerve cooling effect.

    Reply
    • Carolyn says

      July 14, 2019 at 7:12 am

      I don’t experience that (although I do with plain erythritol) but many people find that cutting the Swerve with another sweetener can help a lot. My suggestions for the cake itself would be to use 1/2 Bocha Sweet. And since they now make a powdered version, you could do 1/2 Bocha Sweet in the frosting as well. It’s expensive but if you’re only using half of it each time, it should last you. You could even try doing as little as 1/3 or 1/4 Bocha Sweet and the rest Swerve. https://amzn.to/2jOXwsh

      Reply
  84. Teri says

    July 14, 2019 at 7:27 am

    Thank you Carolyn, my daughter thought I was crazy because she does not have the cooling effect either. Either way this cake is amazing and again thank you

    Reply
  85. Michael Green says

    August 3, 2019 at 9:25 am

    Is there a substitute flour we can use for coconut flour in your recipes? We have an allergy to all forms coconut. Thank you for all the hard work you do making these recipes.

    Reply
    • Carolyn says

      August 3, 2019 at 12:53 pm

      You can replace the coconut with 3x the amount of almond flour. So if it’s 1/3 cup coconut, it would now be an added 1 cup of almond flour.

      Reply
  86. Lisa says

    August 4, 2019 at 5:53 pm

    5 stars
    Wow! I just made this seemingly simple chocolate cake recipe and boy, it tastes so moist and delicious! So worth the little time it took to make it. What a good piece of cake! Will bring it to my next family gathering!

    Reply
    • Carolyn says

      August 4, 2019 at 7:05 pm

      So glad you liked it!

      Reply
  87. Doreen says

    September 7, 2019 at 3:47 pm

    5 stars
    5 Stars in advance because this is so close to my very high carb recipe. I want to make your version but use Granulated and Powdered Monk Fruit sweetener. Monk Fruit measures the same as sugar as does Swerve, will this mess up the cake and frosting? My grandkids who live with me don’t seem to notice Monk Fruit in place of sugar, but they shy away from all the other low carb sweeteners. Thanks for all of your hard work for those of us trying to eliminate sugar and high carb flour from our diets.

    Reply
    • Carolyn says

      September 7, 2019 at 5:18 pm

      When you say monk fruit, do you mean Lakanto? Because it is mostly Erythritol,just like Swerve. But the powdered version is 2x as sweet so you need less.

      Reply
  88. Zaida says

    September 26, 2019 at 11:57 am

    5 stars
    I’ve made this before and LOVED IT! I want to make again this weekend but realized I gave away the unflavored protein powder to my daughter and only have chocolate flavored protein powder. Can I use that and if yes, should I adjust any other ingredients because of the substitution?

    Reply
    • Carolyn says

      September 26, 2019 at 3:30 pm

      Yes, it shouldn’t be too much of an issue, although it is sweetened so your cake may be sweeter.

      Reply
  89. Summer Gardner says

    October 24, 2019 at 4:13 pm

    I’m a Texas gal who loves Texas Sheet Cake. Now that I’m Keto I’m so tickled to find this recipe! Gonna give it a shot. I have one question. It says “cream” in the ingredients for the frosting. Is this heavy cream???

    Reply
    • Carolyn says

      October 24, 2019 at 5:11 pm

      Yes, sorry. I always use heavy cream.

      Reply
  90. Jane says

    December 24, 2019 at 5:28 am

    I would like to make it one day ahead (xmas celebration)
    Should I store it in the fridge then or let in on the counter?

    Reply
    • Carolyn says

      December 24, 2019 at 8:44 am

      The fridge is probably best.

      Reply
  91. wendy says

    January 3, 2020 at 10:54 pm

    5 stars
    This was excellent! I was worried it would be dry, but it wasn’t. The flavor and texture were great.

    Reply
    • Carolyn says

      January 4, 2020 at 9:38 am

      So glad to hear it!

      Reply
  92. Marie says

    January 11, 2020 at 12:10 pm

    5 stars
    I’ve made this cake 3 times now, and it is such a winner. Absolutely love it. Be sure not to overbake (I do 15 min in a 12×17 half sheet), and whisk that frosting well (I use an immersion blender)!

    Reply
  93. Paula says

    March 10, 2020 at 12:12 am

    I don’t have any unflavored whey powder. I do hasn’t Keto chocolate protein powder & chocolate whey powder. Would either of those work? If yes, would I need to change like the amount of cocoa powder to make it work out?

    Reply
    • Carolyn says

      March 10, 2020 at 8:12 am

      Do the chocolate whey protein, but don’t worry about adjusting the cocoa. It isn’t enough to really skew the ingredients.

      Reply
  94. Loretta says

    March 26, 2020 at 4:28 am

    Good morning. I am really wanting to try this cake. however, husband can detect coconut flour like no ones business. any suggestions of what to sub?

    Thank you!

    Reply
    • Carolyn says

      March 26, 2020 at 9:09 am

      You can replace it with 3x the amount of almond flour. So another full cup of almond flour in addition to the other two.

      Reply
  95. Eva Clary says

    March 26, 2020 at 11:37 am

    5 stars
    I really like your recipes.. But, have you considered also including the Metric measurements? As I live alone, I often want to cut recipes to half. Also, with years of baking I have come to rely on grams so repeat recipes are consistent. Yes, I do measure and write down the grams as warranted, But I think you could make this step disappear if you provided. Thanks for listening. Eva

    Reply
    • Carolyn says

      March 27, 2020 at 9:29 am

      Just work from this: almond flour = about 100g per cup. Coconut flour = 110g per cup.

      Reply
  96. Misty says

    March 29, 2020 at 1:25 pm

    I made this and it was AWESOME!!! Quick question though I have a friend at work requesting it to have a bit less sweetener. Crazy I know lol. I was going to make one for her birthday but afraid the frosting will not set if I use less powdered sugar. Any advice!?

    Reply
    • Carolyn says

      March 29, 2020 at 4:22 pm

      I think is more of a glaze than a frosting so I think it will be okay.

      Reply
  97. Jenny says

    March 30, 2020 at 6:33 pm

    4 stars
    The cake is delicious and the frosting set up beautifully. However, even though I used powdered swerve, the frosting has some grittiness to the texture. I simmered and whisked the frosting but did not bring it to a boil. Do you think perhaps I should have increased the heat or something?

    Reply
    • Carolyn says

      April 1, 2020 at 8:44 am

      The glaze is supposed to boil so that may be part of it.

      Reply
  98. Peggy Terwilleger says

    April 5, 2020 at 3:26 pm

    In some of the comments regarding what to use if you don’t have unflavored whey protein, i am a little confused.
    Please clarify all proper choices in order you would choose: egg protein, chocolate whey protein, chocolate protein powder, vanilla whey protein, vanilla protein powder, plant based protein powder vanilla or chocolate. Bottom line need to understand if all protein powders are the same when baking.
    Love your videos, all inspiring me to take chances to become a better Ketogenic living human!

    Reply
    • Carolyn says

      April 5, 2020 at 3:57 pm

      Why worry about all the comments and let yourself be confused? Tell me what you have and I can guide you.

      Reply
      • Peggy Terwilleger says

        April 7, 2020 at 1:35 pm

        I have Strawberry Whey Protein Powder (2carbs/25.6g), Vanilla Plant Based Protein Powder (8carbs/34g), and Chocolate Plant Based Protein Powder (7carbs/23g). Would like to know if whey is preferred when baking goal is low carb or is it preferred because it creates better texture for end product.

        Reply
        • Carolyn says

          April 7, 2020 at 3:54 pm

          Chocolate would probably be best in this recipe. They are all going to be just fine, though.

          Reply
          • Peggy Terwilleger says

            April 10, 2020 at 4:35 pm

            Thanks Carolyn,
            Texas sheet cake was a hit for my insulin dependent husband’s birthday this year.
            It makes his week to be able to enjoy cake without the quilt/fear of insulin spikes.
            life has changed for him! We both have enjoyed your other low carb desserts cakes:
            Italian Cream Cake, Kentucky Butter Cake, Chocolate Cream Cheese Muffins

          • Carolyn says

            April 10, 2020 at 6:06 pm

            Thanks!

  99. Cheryl Wingate says

    May 4, 2020 at 3:38 am

    Hello please can you confirm that it is 1 tablespoon of baking powder. Only looks like a teaspoon in the video??
    Only made something recently that said tbsp which I took be tablespoon and erupted in the oven, such a mess🙁
    Love all your recipes now have such a stack of ones on file to work my way through❤️

    Reply
    • Carolyn says

      May 4, 2020 at 8:12 am

      It is one full tablespoon… in the video and in the recipe.

      Reply
  100. LadyJ says

    May 15, 2020 at 7:04 am

    5 stars
    Can I just tell you how much I love you?!!? Texas sheet cake was always my ‘go to’ thing to bring to family pot lucks. Since going keto I have been struggling to find THE DESSERT recipe that I could share with both keto and non-keto family and friends. THIS IS AMAZING!!! I can’t believe how easy it is to make and how AWESOME it tastes. I had trouble convincing some people it was low carb. Now I won’t be able to show up for any family function without this cake. Thank you = )

    Reply
    • Carolyn says

      May 15, 2020 at 4:49 pm

      YAY!!!

      Reply
  101. Fay says

    May 15, 2020 at 7:59 pm

    Hi there, my old original recipe calls for sour cream and I love how it makes the cake moist and gives it a great flavor. Do you think I could use sour cream instead of the heavy cream and water? Thank you in advance and I love all of your recipes!!

    Reply
    • Carolyn says

      May 16, 2020 at 8:53 am

      You can certainly try! I would see how thick it is and add a bit of water if the batter is quite thick.

      Reply
      • Fay says

        May 20, 2020 at 4:04 pm

        Thank you for responding. I’m going to try this soon!!

        Reply
  102. Lisa says

    May 15, 2020 at 10:20 pm

    could you use whey isolate instead of unflavoured protein powder?

    Reply
    • Carolyn says

      May 16, 2020 at 8:04 am

      Yes, that works.

      Reply
  103. Alayna says

    July 6, 2020 at 5:04 pm

    THIS IS AMAZING!!!! From this Texas gal and her picky kids! My son says it tastes just like the original! Thanks soooo much!

    Reply
    • Carolyn says

      July 6, 2020 at 5:37 pm

      So glad to hear it!

      Reply
  104. Suez says

    August 26, 2020 at 11:05 am

    OMG I am a Texas girl living. Healthy now in Portland, OR. I added a packet of instant coffee to cake and to icing! OMG thank you for this recipe… Susan

    Reply
  105. Grace Tutt says

    September 5, 2020 at 10:07 am

    I cannot wait to try this. I’m a Texas gal and grew up eating Texas sheet cake. We all thought our mother invented the recipe. Lol
    She always puts a teaspoon of cinnamon in hers and I do too. I’m so excited to see a keto version of my favorite chocolate cake. My dad, sister, brother are all diabetic and I have a great nephew is allergic to gluten. This will work for everyone.
    Thanks so much for the recipe.

    Reply
  106. Renee says

    October 7, 2020 at 7:29 am

    5 stars
    This is amazing! I made it last night and my husband loved it! (He’s sugar free skiddish) You can’t tell this is sugar free! It taste GREAT! Thankyou for taking the time to give us GREAT recipes!

    Reply

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