- 491Shares
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!
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!
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
Low carb version of the popular Texas sheet cake. This recipe feeds a crowd and is perfect for a gluten-free diets.
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: 1Amount 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.
Debra C.
That cake looks moist and amazing, what a treat! And low-carb too? Ya’ll made a believer outa me!
michele
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!
Ashlyn @ Belle of the Kitchen
This looks absolutely divine! And that frosting is perfection with the pecans! What a fabulous low carb treat!
Madi
This cake looks so yummy! This would be perfect to make for a party!
Gwen
I need a dairy free version. Have you used white vinegar in coconut, almond, macadamia, etc. milks before?
Sandra Shaffer
I haven’t tried a dairy free version. You may leave it out. Let me know how it goes!
Carla Warden
Could I use almond flour instead of the baking mix?
Sandra Shaffer
Hi Carla, You would definitely need to experiment a bit. I would also include some whey protein to help with the structure.
Loretta Colley
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
Sandra Shaffer
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.
Loretta Colley
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
Stevia only can be harsh. That may be what you are tasting.
Tracy
Where do I get the baking mix
Sandra Shaffer
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!