Keto Texas Sheet Cake (Low-Carb Chocolate Classic Done Right)
A rich, low-carb twist on the Southern classic. This Keto Texas Sheet Cake is moist, chocolatey, and topped with a silky sugar-free glaze that sets perfectly.
Ingredients
- 1½ cups almond flour
- ⅓ cup unsweetened cocoa powder
- ½ cup powdered erythritol or monk fruit blend
- ½ cup butter melted
- ½ cup sour cream
- ¼ cup brewed coffee optional
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chopped pecans optional
Instructions
- 1. Preheat oven to 350°F and grease a 10x15-inch sheet pan.
- 2. In a bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt.
- 3. In another bowl, mix melted butter, sour cream, coffee, eggs, and vanilla.
- 4. Combine wet and dry ingredients. Mix until just combined.
- 5. Spread batter evenly in the sheet pan. Bake for 18–22 minutes.
- 6. While baking, prepare frosting by melting butter, cocoa, sweetener, and almond milk in a saucepan. Boil for 1–2 minutes.
- 7. Pour hot frosting over warm cake. Sprinkle pecans on top if desired.
- 8. Let cool completely before slicing.
- 9. Store in fridge up to 5 days or freeze for later.
Notes
Use coconut flour only if you adjust the ratios (⅓ cup coconut flour + 1 extra egg).
For a nut-free version, try sunflower seed flour.
This cake improves in texture after a few hours or overnight.