Go Back

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
Cook Time 25 minutes
Total Time 1 hour
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 13x18-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.