This cake is so close to the Texas sheet cakes I used to make. If you have basic low carb ingredients in your cabinets, you should have all of the ingredients to make this yummy cake. The cake perfectly fits in the pan that I used but I put the cake in the fridge so that the warm frosting didn’t slide off the cake. Chocolate also seems to taste better after refrigerated for a bit. I would suggest making it in the morning and eating it for dessert at lunch or dinner.
This is the sweetener I used in my frosting. These sweeteners were a little costly but I don’t eat desserts daily so they last me a while. This is one of my favorite sweeteners I have used. It doesn’t really have that cooling affect like so many erythritol based sweeteners do. My hubby is my hardest critic when it comes to desserts and he has eaten more of this cake than I have. If you don’t have a sugar free powdered “sugar”, blend your sweetener in a coffee grinder.
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2 C Almond flour
2 T Coconut Flour
1 t Baking Soda
1/2 t Baking Powder
1/2 t Xanathan Gum, optional, it helps with the cake texture
2/3 C Cocoa Powder
1 C Sweetener, I used Swerve, this measures 1:1 to sugar
1/2 C Butter, softened
6 Eggs, room temperature
1 1/2 t Vanilla Extract
4 T Sour Cream
1/2 C Almond Milk, unsweetened
1. Mix dry ingredients together, except sweetener. Remove any lumps
2. In a mixing bowl put butter and sweetener. Cream together.
3. Add eggs, one at a time. I like to crack eggs individually in a small container before adding to the bowl. I have fished out more egg shells than I like. One time the mixer was going and I ended up dropping the whole egg in the mix and had to throw the whole thing out and start over. So now I take the time to crack separately to not fish out shells or ruin the recipe.
4. Add the vanilla, sour cream and almond milk to the bowl. Mix thoroughly.
5. Slowly add the dry ingredients to the mixing bowl, slowly. Once the dry ingredients are mixed thoroughly into the wet ingredients spread into your pan. Either use a 1/4 sheet pan or a 9X13 pan, greased.
6. Bake at 350 degrees for 20-25 minutes, until cooked through. One tip when baking, always set your timer earlier than the recipe states, just in case your oven cooks faster.
7. Cool before frosting.
1/2 C Butter
4 T Cocoa Powder
1 C Powdered Sugar free Sweetener
1/3 C Heavy Cream
1 t Vanilla
3/4 C Chopped Pecans
1. Place butter, cocoa powder, sweetener, and heavy cream in a small saucepan.
2. Over medium heat, stirring most of the time, bring to a boil. Make sure you have no lumps. One way to do that is to shake your dry ingredients through a sifter. Remove from heat.
3. Add vanilla and chopped pecans to mix. Allow to cool slightly before topping the cake.
4. Carefully top your cake with your icing.
5. Eat it.