Keto Sheet Cake for Two

Name: Mini Keto Texas Sheet Cake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 3/4 cup almond flour; 1/3 cup Swerve Granular; 1 1/2 tbsp whey protein powder (or egg white protein powder); 1 tsp baking powder; 1/8 tsp salt; 3 tbsp butter; 3 tbsp water; 1 1/2 tbsp cocoa powder; 1 large egg; 1/2 tsp vanilla extract; 1 1/2 tbsp heavy whipping cream; 2 1/2 tbsp butter; 2 tbsp cocao powder; 1 1/2 tbsp heavy whipping cream; 1 1/2 tbsp water; 1/4 tsp vanilla extract; 1/2 cup powdered Swerve Sweetener; 1/8 tsp glucomannan (or xanthan gum); 1/4 cup chopped pecans

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This Mini Keto Sheet Cake is the perfect dessert for an intimate gathering. It’s a rich almond flour chocolate cake with a delectable cocoa glaze, and has only 3g net carbs per serving.

A slice of keto Texas sheet cake on a white plate over a blue napkin.

Sometimes too much of a good thing really is too much of a good thing. Take my Keto Texas Sheet Cake, for example. It’s loved by readers far and wide, but it’s a large cake that serves 20 people.

That’s a lot of cake if you just want to enjoy a little bit of dessert with your honey. The leftovers freeze well but you may still find yourself overwhelmed.

That, my friends, is where my keto desserts for two come in handy. Mini versions of some of my most popular dessert recipes. I’ve got everything from keto banana pudding to a mini version of my Keto Ding Dong Cake.

And now I present a mini version of the classic Texas sheet cake. Easy and delicious, and only 6 servings!

Top down image of Mini Keto Texas Sheet Cake.

Why you will love this recipe

I called this recipe “for two” but it actually makes six servings. It’s the perfect amount for a few days worth of dessert for two people. And cutting sheet cake down anymore than that isn’t easy!

Don’t let the lengthy ingredient list fool you, as this little dessert is very easy to make. I followed the traditional style of Texas sheet cake by boiling the cocoa with the butter and water. This method creates an incredible fudgy texture.

And since you pour the boiled cocoa glaze over the cake while it’s still warm, the two layers almost meld together. Absolutely heavenly.

One thing I’ve always loved about sheet cakes is the cake-to-frosting ratio. The cake layer is thin, so the frosting or glaze really stands out. And that helps lower the carb count too!

A cake server with a slice of keto texas sheet cake being lifted away from the rest of the cake.

Ingredients you need

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Almond flour: If you want to be nut-free, you can use sunflower seed flour. It’s a one-to-one replacement with almond flour.
Swerve Sweetener: You need granular sweetener for the cake and powdered for the frosting.
Protein powder: Protein powder helps the cake rise a little better. But it is such a small cake that you can skip it if you absolutely need to.
Butter: Use unsalted butter in both the cake and the glaze.
Cocoa powder: This chocolate sheet cake takes cocoa powder rather than unsweetened chocolate. I prefer Dutch process cocoa for a deeper chocolate flavor.
Heavy cream: You need a few tablespoons of heavy cream for both the cake and the glaze.
Glucomannan: The glaze is quite thin after cooking, so use a little keto thickener to give it more structure. You can use xanthan gum in the same amount, if you prefer.
Chopped nuts: I love the crunch that some chopped pecans give to the finished cake.
Pantry staples: eggs, baking powder, salt, vanilla extract

Special equipment

Small batch recipes like this one require smaller pans. I used a mini sheet pan from USA Pan that measures 9.5 inches by 6.5 inches.

But don’t fret if you don’t own such a thing. You can bake this cake in an 8×8 inch pan as well. It will be a little thinner, so watch it carefully.

Step by Step Directions

A collage of four images showing how to make Mini Keto Texas Sheet Cake.

1. Prepare the cake batter: Whisk together the dry ingredients, and then bring the butter, water, and cocoa powder to a simmer. Add this to the dry ingredients along with the egg and whipping cream.

2. Spread in the pan: Transfer the batter to the pan and spread evenly. Then bake about 15 minutes, until the top is just firm to the touch.

3. Boil the glaze: The glaze for Texas sheet cake is a boiled cocoa frosting. Bring the butter, water, cocoa powder, and cream to a simmer, then add the powdered sweetener. Use a little thickening agent to get the right consistency. Pour over the warm cake and spread to the edges.

4. Sprinkle with nuts: Sprinkle with the chopped pecans and let cool 1 hour to set the frosting. Then cut into 6 servings.

Close up shot of Mini Keto Texas Sheet Cake with a forkful taken out of it.

Expert Tips and FAQ

Is keto cake good for diabetics?

This Mini Keto Texas Sheet Cake is an ideal dessert for diabetics, as it has less than 3g net carbs per serving. There are no added sugars in this recipe, and no starches or grains.

Can you make this dairy-free?

I haven’t tried this recipe with dairy-free alternatives but I think coconut oil or another oil would work just as well as butter. For the cream, try using full fat coconut milk.

What about using other sweeteners?

The cake should be fine with any granular sweetener. However, the glaze really requires a powdered sweetener like Swerve. Using another sweetener like allulose may change the consistency and make it harder to set.

Top down image of a slice of Mini Keto Texas Sheet Cake on a white plate with raspberries.

Other keto mini cake recipes

Mini Keto Texas Sheet Cake

This Mini Keto Sheet Cake is the perfect dessert for an intimate gathering. It's a rich almond flour chocolate cake with a delectable cocoa glaze, and has only 3g net carbs per serving.

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: keto cake for two

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: servings

Calories: 267kcal

Equipment

1 mini sheet pan 9.5 x 6.5 inches

Ingredients

Cake

¾ cup almond flour
⅓ cup Swerve Granular
1 ½ tablespoon whey protein powder or egg white protein powder
1 teaspoon baking powder
⅛ teaspoon salt
3 tablespoon butter
3 tablespoon water
1 ½ tbsp cocoa powder
1 large egg
½ teaspoon vanilla extract
1 ½ tbsp heavy whipping cream

Glaze and Garnish

2 ½ tablespoon butter
2 tablespoon cocao powder
1 ½ tablespoon heavy whipping cream
1 ½ tablespoon water
¼ teaspoon vanilla extract
½ cup powdered Swerve Sweetener
⅛ teaspoon glucomannan or xanthan gum
¼ cup chopped pecans

US Customary – Metric

Instructions

Cake

Preheat oven to 325ºF and grease a mini sheet pan (9.5 x 6.5 inches) very well. You can also bake this cake in an 8×8 inch metal pan.
In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Break up any clumps with the back of a fork.
In a small 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 the egg, vanilla extract, and cream, and stir until well combined. Spread the batter in the prepared baking pan.
Bake about 15 minutes until the top of the cake is just firm to the touch.

Glaze

In the same saucepan, combine the butter, cocoa powder, cream, and water. Bring to a simmer, stirring until smooth. Stir in the vanilla extract.
Add the powdered sweetener and whisk vigorously to dissolve any clumps. Whisk in the glucomannan and let cool a few minutes to thicken.
Pour over the warm cake and sprinkle with the pecans. Let cool until the glaze is set, about 1 hour.

Notes

For a nut-free sheet cake, use sunflower seed flour in place of the almond flour. You can use it in a 1:1 ratio.

Store any leftovers in a covered container on the counter for up to 4 days, or in the fridge for up to a week.

Nutrition Facts

Mini Keto Texas Sheet Cake

Amount Per Serving (1 serving = ⅙th of cake)

Calories 267 Calories from Fat 218

% Daily Value*

Fat 24.2g37%

Carbohydrates 6.2g2%

Fiber 3.1g12%

Protein 6.4g13%

* Percent Daily Values are based on a 2000 calorie diet.