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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 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

Yield: 36

Low Carb Chocolate Sheet Cake

Name: Low Carb Chocolate Sheet Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 36
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

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:

Serving Size:

1
Amount Per Serving: Calories: 125 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 43mg Sodium: 204mg Carbohydrates: 5g Fiber: 0g Sugar: 2g Protein: 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.

Comments

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!
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!
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!
Madi
July 2, 2018 at 5:26 pm
This cake looks so yummy! This would be perfect to make for a party!
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?
- 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!
Carla Warden
April 6, 2019 at 11:16 am
Could I use almond flour instead of the baking mix?
- 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.
  - 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
    - 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.
      - 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.
Tracy
October 21, 2019 at 12:16 am
Where do I get the baking mix
- 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!