This is a chocolate sheet cake made with almond flour and erythritol instead of wheat flour and sugar. The batter is stirred together in one bowl, spread in a 9×13 inch baking dish and baked for 20-25 minutes at 350°F (175°C). It cuts into 12 slices, with 4 grams of carbohydrates in each.
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The cake is moist because of the melted butter and eggs, and the chocolate chips folded into the batter add small pockets of chocolate. A sugar-free cream cheese frosting is the usual topping, though it also holds up plain.
What Each Ingredient Does
- Almond flour (1 cup): a low-carb replacement for wheat flour. Its fine texture keeps the cake light and moist.
- Cocoa powder (1/4 cup): unsweetened, so it gives chocolate flavor without sugar. Sift it first to avoid clumps.
- Erythritol (1/2 cup): sweetens the cake and helps it stay moist.
- Unsalted butter (1/2 cup, melted): adds richness and a tender crumb.
- Sugar-free chocolate chips (1/4 cup): stirred in at the end.
- Eggs (3 large), unsweetened almond milk (1/2 cup), vanilla (1/2 teaspoon), baking soda (1/2 teaspoon) and salt (1/4 teaspoon): the rest of the batter.
Baking It
Grease the dish and preheat the oven to 350°F (175°C). Mix the almond flour, cocoa, baking soda, salt and erythritol in a large bowl. Add the eggs, almond milk, melted butter and vanilla, and mix until smooth. Stir in the chocolate chips, pour the batter into the dish and spread it evenly.
Ovens vary, so start checking a few minutes before 20 minutes are up. A toothpick in the center should come out clean, or with a few moist crumbs. If it comes out wet, give the cake a few more minutes, but do not overbake or it will dry out. Let the cake cool before you frost it.
Measuring accurately matters here, especially for the almond flour and erythritol, and a kitchen scale helps.
Variations
- Coffee: a teaspoon of instant coffee granules deepens the chocolate flavor and adds no carbs.
- Spice: a sprinkle of cinnamon or a dash of nutmeg adds a warm note.
- Nuts: chopped pecans or walnuts in the batter add crunch. They add a few grams of carbs, so adjust your count.
- Frosting: sugar-free cream cheese frosting is the standard choice. Whipped coconut cream is a lighter dairy-free option, and a ganache of sugar-free chocolate and heavy cream makes a richer topping.
Serving and Storing
Serve the cake plain to let the chocolate come through, or with sugar-free cream cheese frosting. A dollop of whipped cream, made from heavy whipping cream or coconut cream, goes well with a slice. You can also sprinkle on some unsweetened cocoa powder or a few sugar-free chocolate chips, or put fresh berries on the plate. For a birthday or a gathering, cut it into shapes or add keto-friendly sprinkles.
Store leftovers in an airtight container in the refrigerator for up to a week. To keep it longer, slice it and freeze the pieces, wrapped tightly in plastic wrap and then aluminum foil.
Time and Nutrition
Prep takes 15 minutes and baking takes 25, for a total of 40 minutes. Preparing the ingredients the night before makes the day-of work quicker. One slice has about 180 calories, 15 grams of fat (6 grams saturated), 4 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, 5 grams of protein and 150 milligrams of sodium.
FAQ
How many calories are in a slice?
About 180 calories, with 4 grams of carbohydrates.
Can I make it dairy-free?
Replace the unsalted butter with an equal amount of coconut oil or a dairy-free butter, and make sure any frosting is dairy-free too.
How long do leftovers keep?
In an airtight container in the refrigerator for up to a week.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Mini Keto Texas Sheet Cake
Ingredients
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, mix together almond flour, cocoa powder, baking soda, salt, and erythritol.
Add eggs, almond milk, melted butter, and vanilla extract. Mix until smooth.
Stir in the chocolate chips.
Pour the batter into the baking dish and spread evenly.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool before frosting.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.
For frosting, use a sugar-free cream cheese frosting for added flavor.
Serve with a dollop of whipped cream if desired.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 180 calories |
| Sugar Content | 1g |
| Sodium Content | 150mg |
| Fat Content | 15g |
| Saturated Fat Content | 6g |
| Unsaturated Fat Content | 7g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 2g |
| Protein Content | 5g |
| Cholesterol Content | 70mg |