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Low Carb Chocolate Cake | Copycat Texas Sheet Cake

June 28, 2018 by Sandra Shaffer 14 Comments

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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 slice on a baking sheet

 

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?!

 

Two slices of low carb cake on a red plate

 

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!

 

Texas sheet cake ingredients for a low carb cake

 

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!

 

batter of a chocolate low carb cake

 

Buttermilk substitute

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!

 

butter and chocolate in a sauce pan for chocolate frosting on low carb cake

 

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

 

slice of low carb cake on a red plate

 

Slice of low carb cake on a red plate

 

Continue to Content
Yield: 36

Low Carb Chocolate Sheet Cake

low carb cake slice on a baking sheet

Low carb version of the popular Texas sheet cake. This recipe feeds a crowd and is perfect for a gluten-free diets.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 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
  • FROSTING
  • 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

Instructions

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. 

Notes

For the cake I used granulated Swerve.  For the frosting I used the confectioners style. 

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 125Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 204mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 2g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Did you make this recipe?

If you like this recipe, don't forget to leave a review on the blog or share a photo and tag on @thefoodieaffair on Instagram

© Sandra Shaffer

 

Low carb Texas sheet cake! This keto style grain-free cake is topped with a chocolate pecan frosting. Serve warm right out of the oven or at room temperature at your next potluck! #ketodiet #grainfree #cake #lowcarbdiet #chocolatecake | www.thefoodieaffair.com

 

Hugs Sandra Signature

 

Filed Under: Baking, Dessert Tagged With: cake, keto recipe, low carb, low sugar, potluck

Previous Post: « Easy Sheet Pan Baked Chicken Fajitas
Next Post: Thick and Delicious Low Carb BBQ Sauce »

Reader Interactions

Comments

  1. Debra C.

    June 30, 2018 at 2:48 pm

    That cake looks moist and amazing, what a treat! And low-carb too? Ya’ll made a believer outa me!

    Reply
  2. michele

    July 1, 2018 at 10:07 am

    The texture an this cake was perfect! Just what I wanted in a Texas sheet cake and the fact it was low carb? My husband thanks you for letting him still enjoy some desserts!

    Reply
  3. Ashlyn @ Belle of the Kitchen

    July 1, 2018 at 6:50 pm

    This looks absolutely divine! And that frosting is perfection with the pecans! What a fabulous low carb treat!

    Reply
  4. Madi

    July 2, 2018 at 5:26 pm

    This cake looks so yummy! This would be perfect to make for a party!

    Reply
  5. Gwen

    November 2, 2018 at 11:23 am

    I need a dairy free version. Have you used white vinegar in coconut, almond, macadamia, etc. milks before?

    Reply
    • Sandra Shaffer

      November 2, 2018 at 11:55 am

      I haven’t tried a dairy free version. You may leave it out. Let me know how it goes!

      Reply
  6. Carla Warden

    April 6, 2019 at 11:16 am

    Could I use almond flour instead of the baking mix?

    Reply
    • Sandra Shaffer

      April 6, 2019 at 1:37 pm

      Hi Carla, You would definitely need to experiment a bit. I would also include some whey protein to help with the structure.

      Reply
      • Loretta Colley

        June 27, 2019 at 1:49 pm

        Sandra, Like Carla, I am also interested and n using almond flour to Make the Texas Chocolate Sheet Cake instead of the baking mix. I am not expert enough to know how much almond flour to use or whey protein. Would you mind elaborating a little more about how much of each I should try? Thank You So Much!

        Sincerely,

        Loretta Colley

        Reply
        • Sandra Shaffer

          June 28, 2019 at 11:58 am

          Hi Loretta! I haven’t tried making this with just almond flour. If I was going to experiment with different flours I would probably incorporate a bit of coconut flour. Protein powder will also help with the texture. I hope this helps! I just can’t provide exact measurements without redoing the recipe.

          Reply
          • Loretta Colley

            July 3, 2019 at 4:22 pm

            I made it using the same amount of almond flour as the recipe called for baking mix. Instead of the granular swerve, I used the same amount of Great Value Granulated No Calorie Stevia made with Stevia Extract. On the package it stares Great for Baking! Also instead of using 2 sticks of butter, I used 1 stick of butter & 1/2 stick of butter flavored shortening. Those are the only changes I made & the texture was just like a non keto Chocolate Sheet Cake but the after taste was rather strange. Do you think that came from the Great Value Stevia? Would you recommend using monk fruit sweetener instead?

          • Sandra Shaffer

            July 4, 2019 at 4:04 pm

            Stevia only can be harsh. That may be what you are tasting.

  7. Tracy

    October 21, 2019 at 12:16 am

    Where do I get the baking mix

    Reply
    • Sandra Shaffer

      October 21, 2019 at 9:49 pm

      Hi Tracy, For this recipe I made my own — https://www.thefoodieaffair.com/low-carb-baking-mix/ Trim Healthy Mama has a blend pre-made. Hope that helps!

      Reply

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Hi! My name is Sandra. I’m a health enthusiast, a recipe tweaker, and a wine sipper!! On my website I share my favorite family dishes… some are healthy low carb recipes, some are sinful, but all are delicious!

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