Low carb cake, a copycat chocolate Texas sheet cake topped with pecan chocolate frosting. Y’all need to try this favorite cake Keto-style!
Low Carb Cake A Copycat Texas Sheet Cake
Ok, before I get y’all mad at me for tweaking an American classic cake like Texas sheet cake or for using the word, y’all, hang on to your chonies…
Y’all doesn’t roll off my tongue like it did for my late father-in-law, a true Texan. Actually, he used words like fixin’ more often. Regardless, as soon as he spoke you could hear that drawl in his voice that only Southerners have.
Talking with a Southern drawl isn’t a way of life for me and neither is baking a flourless cake, but why not give it a go?!
Low Carb Chocolate Cake
So do me a favor and just let this native Californian turn a crazy delicious cake into a much healthier chocolate delight!
Can you get the same rich tasting flavor of Texas sheet cake in a grain-free cake? Yes, yes you can!
It’s hard though, especially when playing with carbs because you basically must eliminate the flour base. What? No flour in this cake, nope, none.
Remember the healthy banana muffin recipe I shared? I mentioned that you would have extra flour in the baking mix, which is what I used for this recipe with heaping spoonfuls of cocoa!
Gluten-free baking mix
To refresh your memory I used a mix of oat fiber, flaxseed meal, protein powder, and coconut flour in that muffin recipe. For this recipe I added unsweetened cocoa powder!
Except for the flour base and a change in the sweetener, I keep true to the original Texas sheet cake that I’ve been making for years. Lots of butter, buttermilk, and the hot water keeps this cake super tender!
You only need a 1/2 cup of buttermilk for this recipe, so if you don’t have it on hand there is a simple hack that I use often.
In a small measuring cup add one tablespoon of white vinegar or lemon juice, then add enough milk to reach the 1 cup mark. Stir and let the mixture sit for about five minutes. Once it thickens a bit it’s ready to be used!
Low carb sweets
This low carb cake is meant to be shared. Bring this to your Fourth of July gathering or your next potluck.
For more low carb sweets give these a try!
- Low Carb Lemon Bars from The Foodie Affair
- Low Carb Chocolate Lasagna from Low Carb Maven
- Low Carb Cheesecake Brownies from The Foodie Affair
- Low Carb Strawberry Pretzel-less Dessert from My Life Cookbook
Low Carb Chocolate Sheet Cake
- 1 3/4 cups baking mix
- 1 1/2 cups Swerve
- 1/4 teaspoon kosher salt
- 4 tablespoons cocoa (heaping)
- 1 teaspoons baking soda
- 2 sticks butter
- 1 cup boiling water
- 2/3 cups buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- 1 stick butter
- 2 tablespoons cocoa (heaping)
- 1 1/2 cups Swerve, confectioners
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
In a large mixing bowl whisk together baking mix, sweetener and salt. Set aside.
Preheat oven to 325 degrees. Line a 16" x 11" sheet pan with parchment paper and set aside.
In a medium saucepan melt butter. Add cocoa and stir until fully incorporated. Add boiling water and bring mixture to a boil. Immediately remove from heat. Pour over dry ingredients and mix until incorporated.
In a small mixing bowl whisk together buttermilk, eggs, vanilla and baking soda. Add to cake mixture and pour into prepared sheet pan. Bake for 25 minutes or until a toothpick inserted in the middle is clean.
For frosting place butter in a sauce pan and over medium heat melt. Add cocoa and mix well. Remove from heat and add heavy cream, vanilla and sweetener. Mix well. Add pecans and spread over cooked cake.
Slice and serve warm for extra gooey pieces or let set for about 20 minutes before serving.
For the cake I used granulated Swerve. For the frosting I used the confectioners style.