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4.50 from 2 votes

Low Carb Texas Sheet Cake

Ingredients

  • 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
  • 1/2 C Butter
  • 4 T Cocoa Powder
  • 1/3 C Heavy Cream
  • 1 t Vanilla
  • 3/4 C Chopped Pecans
  • 1 C Powdered Sugar Free Sweetener

Instructions

  • Directions for Cake and Icing
  • Mix dry ingredients together, except sweetener. Remove any lumps
  • In a mixing bowl put butter and sweetener. Cream together.
  • 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.
  • Add the vanilla, sour cream and almond milk to the bowl. Mix thoroughly.
  • 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.
  • 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.
  • Cool before frosting.
  • Place butter, cocoa powder, sweetener, and heavy cream in a small saucepan.
  • 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.
  • Add vanilla and chopped pecans to mix. Allow to cool slightly before topping the cake.
  • Carefully top your cake with your icing.
  • Eat it.