Continuing my search for tasty foods that will keep my diabetes under control, here's a lovely version of the classic Texas sheet cake. It tastes exactly the same, but with far fewer carbs and zero glycemic spike.
KETO TEXAS SHEET CAKE
2 cups finely ground almond flour
1/3 cup coconut flour
1/3 cup egg white powder
1 Tbsp baking powder
1/2 tsp salt
1/2 cup butter
3/4 cup sweetener, such as Swerve or Lakanto Classic
1/2 cup water
1/4 cup cocoa powder
3 large eggs
1 tsp vanilla extract
1/4 cup heavy cream
1/4 cup water
Preheat oven to 325F. Double grease a 10”x15”x1.25” rimmed sheet or roasting pan. First coat with butter, then spray with coconut or avocado oil spray. (You really do have to double grease. Trust me.) An 11”x17”x1” sheet pan is fine, too, but cake will be thinner and will bake faster, so watch closely. It will also be dryer, but most Texas sheet cakes are kinda dry, anyway, which is why they go so well with ice cream.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, egg white powder, baking powder, and salt. Break up any clumps with the back of a fork.
In a medium saucepan over medium heat, combine the butter, water, and cocoa powder, stirring until melted. Bring to a boil and then remove from heat. Add to the dry ingredients.
Add eggs, vanilla extract, cream and water and stir until well combined. Spread in prepared baking pan.
Bake 15 to 20 minutes, until cake is set and a tester inserted in the center comes out clean. Make frosting while the cake cooks.
Remove from oven and immediately poke holes in the cake so the icing will run inside, using the handle of a wooden spoon
ICING
NOTE: I doubled the icing recipe measurements here, because not enough soaked down through the holes the first time I made it. It's easy to cut back in half (to the original measurements) if you want to make this icing for brownies or pour over cookies. Best icing out there....
1 cup butter
1/2 cup cocoa powder
1/2 cup cream
1/2 cup water
2 tsps vanilla extract
3 cups powdered Swerve or Lakanto sweetener
1/2 tsp xanthan gum
1 1/2 cup chopped pecans or more (I didn't bother to chop - the more pecans, the better)
In a medium saucepan over medium heat, combine butter, cocoa powder, cream, and water. Bring to a simmer, stirring until smooth.
Stir in vanilla extract. Add powdered sweetener 1/2 a cup at a time, whisking vigorously to dissolve any clumps. Whisk in xanthan gum.
Pour over warm cake. Evenly spread the pecans over the top, then press into icing with the back of a wooden spoon. Let cool until frosting is set, about 1 hour, then cover with aluminum foil.
Refrigerate after a day or two (if it lasts that long - ours never does).
NUTRITION:
230 calories
20.3g total fat
183 cals from fat
5.9g total carbs
2.8g Net Carbs (the important figure)
3.1g fiber
0g sugars
26.25g sugar alcohols (erythritol)
5.8g protein
As you can see, my "go to" sheet cake pan is a 1947 Wear-Ever baking pan. It's perfect, so be sure your pan is at least 1.25-1.50" deep for best results (room for all the icing and pecans).
KETO TEXAS SHEET CAKE
2 cups finely ground almond flour
1/3 cup coconut flour
1/3 cup egg white powder
1 Tbsp baking powder
1/2 tsp salt
1/2 cup butter
3/4 cup sweetener, such as Swerve or Lakanto Classic
1/2 cup water
1/4 cup cocoa powder
3 large eggs
1 tsp vanilla extract
1/4 cup heavy cream
1/4 cup water
Preheat oven to 325F. Double grease a 10”x15”x1.25” rimmed sheet or roasting pan. First coat with butter, then spray with coconut or avocado oil spray. (You really do have to double grease. Trust me.) An 11”x17”x1” sheet pan is fine, too, but cake will be thinner and will bake faster, so watch closely. It will also be dryer, but most Texas sheet cakes are kinda dry, anyway, which is why they go so well with ice cream.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, egg white powder, baking powder, and salt. Break up any clumps with the back of a fork.
In a medium saucepan over medium heat, combine the butter, water, and cocoa powder, stirring until melted. Bring to a boil and then remove from heat. Add to the dry ingredients.
Add eggs, vanilla extract, cream and water and stir until well combined. Spread in prepared baking pan.
Bake 15 to 20 minutes, until cake is set and a tester inserted in the center comes out clean. Make frosting while the cake cooks.
Remove from oven and immediately poke holes in the cake so the icing will run inside, using the handle of a wooden spoon
ICING
NOTE: I doubled the icing recipe measurements here, because not enough soaked down through the holes the first time I made it. It's easy to cut back in half (to the original measurements) if you want to make this icing for brownies or pour over cookies. Best icing out there....
1 cup butter
1/2 cup cocoa powder
1/2 cup cream
1/2 cup water
2 tsps vanilla extract
3 cups powdered Swerve or Lakanto sweetener
1/2 tsp xanthan gum
1 1/2 cup chopped pecans or more (I didn't bother to chop - the more pecans, the better)
In a medium saucepan over medium heat, combine butter, cocoa powder, cream, and water. Bring to a simmer, stirring until smooth.
Stir in vanilla extract. Add powdered sweetener 1/2 a cup at a time, whisking vigorously to dissolve any clumps. Whisk in xanthan gum.
Pour over warm cake. Evenly spread the pecans over the top, then press into icing with the back of a wooden spoon. Let cool until frosting is set, about 1 hour, then cover with aluminum foil.
Refrigerate after a day or two (if it lasts that long - ours never does).
NUTRITION:
230 calories
20.3g total fat
183 cals from fat
5.9g total carbs
2.8g Net Carbs (the important figure)
3.1g fiber
0g sugars
26.25g sugar alcohols (erythritol)
5.8g protein
As you can see, my "go to" sheet cake pan is a 1947 Wear-Ever baking pan. It's perfect, so be sure your pan is at least 1.25-1.50" deep for best results (room for all the icing and pecans).
