Texas Sheet Cake

Texas Sheet Cake brings back warm memories of family gatherings in Ft. Sumner, NM, the historic home of Billy the Kid. Aunt Bunch made it for every family reunion, and it became a symbol of our summers spent at Granny’s house. We devoured countless sheets of that rich, chocolatey delight, often with big scoops of homemade vanilla ice cream. Those moments, filled with laughter, stories, and the irresistible aroma of freshly baked cake, are forever etched in my heart. The Texas Sheet Cake wasn’t just a dessert; it was a piece of our family history, bringing us together and sweetening our times shared.

Why we show Keto alternatives.

“I follow a keto diet to help manage my type 2 diabetes. It’s low in carbs and high in healthy fats, which keeps my blood sugar stable and prevents spikes. This makes diabetes easier to control. The keto diet also supports weight loss, improving overall health. It helps me manage my diabetes and improves my blood sugar results. Always consult your doctor before starting the keto diet if you have diabetes. Just look for the KETO Icon to find recipes with KETO friendly alternatives. You can also look for the KETO category or click on the icon.”
-Papa

Keto Texas Sheet Cake

Comparing keto Texas sheet cake to the regular version

Ingredients: Keto recipes swap out the usual sugar and flour for low-carb alternatives like almond flour and sugar substitutes. Torani Zero Sugar Vanilla Syrup replaces sugar, giving sweetness without the carbs.

Texture: The keto version might be a bit denser because of the almond flour, but it’s still rich and moist.

Flavor: You still get that classic chocolatey goodness, but with a hint of nutty flavor from the almond flour.

Nutritional Content: The keto cake is lower in carbs and sugar, making it a go-to for those following a keto diet. It’s also higher in healthy fats.

Print Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 16 servings

Calories 200 kcal

Ingredients

  

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1 cup erythritol or preferred keto-friendly sweetener
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter
• 1 cup water
• 1/3 cup Torani Zero Sugar Vanilla Syrup
• 1/2 cup sour cream
• 3 large eggs

For the Frosting:

• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup heavy cream
• 1/3 cup Torani Zero Sugar Vanilla Syrup
• 1/2 cup powdered erythritol
• 1/2 cup chopped pecans optional

Instructions

 

Preheat Oven:

• Preheat your oven to 350°F (175°C). Grease a 13×18-inch sheet pan.

Mix Dry Ingredients:

• In a large bowl, whisk together almond flour, coconut flour, cocoa powder, erythritol, baking soda, and salt.

Melt Butter and Cocoa:

• In a saucepan, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Stir in the water and bring the mixture to a boil. Remove from heat and let cool slightly.

Combine Wet and Dry Ingredients:

• Stir the Torani Zero Sugar Vanilla Syrup, sour cream, and eggs into the chocolate mixture. Gradually mix this into the dry ingredients until well combined.

Bake:

• Pour the batter into the prepared sheet pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Make Frosting:

• While the cake is baking, melt the butter in a saucepan. Stir in the cocoa powder and heavy cream, heating just until it starts to bubble. Remove from heat and gradually whisk in the powdered erythritol and Torani Zero Sugar Vanilla Syrup until smooth. Stir in the chopped pecans if using.

Frost the Cake:

• Pour the warm frosting over the hot cake as soon as it comes out of the oven. Spread it evenly with a spatula.