TEXAS SHEET CAKE (THM S, Low Carb, Keto)
Well this was a challenge of mine…. to create a Texas Sheet Cake.
Texas Sheet Cake is my absolutely FAVORITE cake of all times!
I’ve made the sugary kind so many times as a teen and I’ve missed it.
The funny thing is we called it something different growing up…
We called it Wacky Cake. Not really sure why. But either way, this is a rich chocolaty dessert!
What makes this cake even better is the fact that this is SUGAR FREE! I use the THM Gentle Sweet because I love the taste!
If you have a sweetener that you like, stick with it but if you can use THM Gentle Sweet.
Yep. AND it’s GLUTEN FREE! So no worries if you are gluten sensitive!!
ALSO, it will fit in your Trim Healthy Mama plan!
It would be considered an S or low carb (keto friendly too) because of the higher fat and low carb!
This is a very rich moist cake! And it works best cool in the fridge before eating & if you keep in the fridge!
Enjoy!
Texas Sheet Cake (THM, Low Carb, KETO)
- Total Time: :20
Description
A yummy sugar free, low carb take on a Texas Sheet Cake!
Ingredients
Cake Batter-
2 1/2 cup of finely ground almond flour
2 tbsp. of coconut flour
1/4 cup of cocoa powder
3/4 cup of THM Gentle Sweet (you can use Swerve or Xylitol but use 1 cup)
1 tsp baking soda
1 tsp mineral salt
1 cup of hot water
1/2 cup of 0% Greek Yogurt or Sour Cream
1 cup (two sticks) of melted unsalted butter
2 eggs
2 tsp of vanilla 1/2 to 1 tsp of cinnamon depending on how you like it
Icing-
3/4 cup (1 stick and a 1/2 a stick) of unsalted butter
6 tbsp. of cocoa powder
1 3/4 cup of THM Gentle Sweet (you can use swerve or xylitol just use 2 cups)
1/4 a cup plus 2 tbsp. of Unsweetened Cashew or Almond Milk or Heavy Whip or Half and Half
1 tsp vanilla
a pinch of salt
1 cup of chopped pecans 1/2 to 1 tsp of cinnamon depending on how you like it
Instructions
Preheat oven to 350 degrees.
Spray a 13X18 cookie sheet with coconut oil spray.
In a big bowl, add the almond flour, coconut flour, cocoa powder, salt, cinnamon, baking soda, sweetener, and hot water.
Mix well.
In a microwave safe bowl heat butter until melted.
Add in the greek yogurt or sour cream & mix.
Add the butter & yogurt mix to the batter.
Mix well and add the eggs.
Add the vanilla last.
Pour into greased cookie sheet.
Bake for 20 minutes.
Take out and allow to cool.
Icing-
In a sauce pan add butter, sweetener, cinnamon, cocoa powder, cashew milk, and a pinch of salt.
Heat on medium heat until it begins to boil.
Allow to boil for 30 seconds while mixing well.
Remove from heat and add the vanilla and pecans.
Pour the icing over the cooled cake.
Place in refrigerator to chill for an hour at least.
Keep in fridge.
Notes
Please keep cold! This cake stays more firm when kept cold in the refrigerator!
Can you make this with THM baking blend? If so, how much would you use?
Thanks
Hmmm I am not 100% sure. I think you could but just replace the almond and coconut flour with about 1 and 1/2 to 3/4 cups of Baking Blend. Let me know if you try this!
Wacky cake! I have a childhood wacky cake, too. But it has vinegar in it (the reason it is called wacky cake). But I have also been wanting a thm TX sheet cake! (In my recipes, they are not the same.) 🙂 I am so excited to try this!
Ohhhh now I remember that!!!
kori – post what you did with the vinegar – i should have read all the comments first because you are of course right there is some amount of vinegar – for the tartness – i have this cake in the oven right now and will post results. i am following exactly so hopefully with decent results.
Vinegar in this small amount is used to activate the soda. You do not taste it at all.
My non-THM TX Sheet Cake recipe uses buttermilk. A substitute for the buttermilk is milk and vinegar.
Could you use almond milk instead of cashew?
Yep you sure can!
Can i use sour cream in place of the yogurt. I follow a ketogenic diet and do not eat it.
Yes! I meant to put that in as an option… I will do that now!
Can you use heavy whipping cream instead of the other options? I saw a recipe that uses heavy whipping cream but uses whey protein powder as well
I think that would work!!
Wow! Made this tonight, and it was totally family approved 🙂 A couple of adjustments to note…
1. Replaced 1 cup of almond flour with THM Baking Blend
2. Used Baking powder instead of soda as that was all I had in the house.
A fabulous rich, chocolate dessert.
Thanks so much for sharing these wonderful recipes with us, Sarah!
This is sooooo great to know!! Thank you so much for letting me know how it worked with Baking Blend!!!
So do you think Lisa used 1 and 1/2 cups almond flour and 1 cup baking blend? Just trying to clarify. I cup of baking blend totall would not be enough correct? I assume she didn’t use the coconut flour? Thanks for your help!
Absolutely incredible!!!
YAY!!!
is there a total carb count on this? per serving? how many servings?
I am not exactly sure of the carb count but this makes a LOT of servings… at least 12 if you have really big pieces but I’m thinking more like 15 servings easy!
Can you use THM Super Sweet and how much would you use?
I wouldn’t… I think the flavor would be off…
I just made this with Super Sweet (because it was all that i had and i couldn’t wait!) and it turned out perfect! I will try it again (it is definitely a keeper) and use Gentle sweet, but to me it turned out great!!
AWESOME!!!!
How much Super Sweet did you use? I generally only have pyure.
I used THM Gentle Sweet but you would want to use less of Pyure by at least two table spoons. I know that’s kind of hard to figure out but I think Pyure is stronger than THM Gentle Sweet so I’d use less!
Could you use coconut yogurt for dairy free?
I think that would work!!
Have made the original version of this recipe with flour and sugar all my life. We loved this new version. Even my picky sweetener tester approved it. Had it after supper the first night and the next morning I cut the remainder into bite size pieces and froze them. Great to just grab a sweet treat from the freezer anytime.
WOOHOO!!!
Hahaha! Just looked at the instructions and saw that it says 13×18 cookie sheet and that explains why it took 32 minutes to bake the first time I made it instead of 20. So, if you put this in a 9×13 cake pan and bake it for 32 minutes and then follow all other instructions as stated, you have a really good chocolate cake so rich that you cut it in bite size pieces, freeze them and put them in a baggy in the freezer for the days you must have something sweet. Thank you so much for all your had work, Sarah!
I can’t use almond flour. Could you use all coconut with more wet ingredients?
Awh… I’m sorry I am not sure how well it would work. You could try cutting the coconut flour back by about half and putting it in a smaller pan.
I loved this recipe.. You are my taste twin! I love most your recipes..the topping was a little sweet but the cake is amazing on its own..
We love this recipe and it’s easy to make!
Im new to baking without the usual flour/sugar, so maybe it’s normal when using almond flour, but is the cake still very wet when it’s do a baking. It seems like i baked it almost twicw as long, but it was still almost watery inside. Is that normal?
I would bake longer. It does firm up the longer it sits but I think it does need to bake longer.
I served this cake today for family Thanksgiving and everyone said it is thr best chocolate cake ever. No one knew it is gluten free and sugar free. Will make this again and again.
I am so happy to hear that!!!
Could I use coffee instead of hot water?
yep! YUM!!
It was VERY yum! My dad said “I didn’t know you could eat this kind of stuff on your diet…” yes I can! Thank you for this recipe!
That’s so great!!
Coconut allergy. Anything I can replace it with?
You can probably replace it with oat fiber!
thank you!
I’m not a fan of coconut flour could I use oat FIBER instead?
Yes, I think that would work… probably replace it measurement by measurement.
Oh, I want to make this! That’s a lot of swerve to sacrifice! Do you use powdered sweetener in the icing and granulated in the cake? Just thinking of how I make the regular recipe. So looking forward to cake again!
I just used granulated because it gets hot so it dissolves. You can always cut back and see if it’s sweet enough and add more if needed!
If you create the recipe in MyFitnessPal it will give you all the nutrient counts.
Hi Sarah,
I just found your site. I made this cake yesterday and I was not to happy that I wasted so many expensive ingredients. I have been doing GF baking for a long time and am very good at it. No one ever knows mine is GF and sugar free. The taste is great. It’s the baking time,that’s off. I baked it for 35 min. I tested it with a tooth pick a couple of times but that it was hard to tell that way. The last time before I took it out I went by touch. The cake felt like it bounced back so I thought it was done but it was still way to under done. I know this is a good recipe it needs some tweeting on baking time or more flour something. Hope you can help because I love the taste.
This cake is more of a wet cake. The timing is right. I’ve made it so many times. It is a like an ICEBOX cake it will stay in the fridge. Once you cover it with the icing you let it cook and it hardens up a little. But it’s made to be very moist.
How long would I bake this if using a 9×13 pan?
That texas sheet cake looks absolutely amazing. Beautiful photos, too. I look forward to trying this.
Hey Sarah! I’m going to make this cake for my bday & have 3 questions…
1. Do you use sour cream or yogurt
2. For the icing do you use almond milk or heavy whip or half & half
3. How much cinnamon do you use?
Sorry, to be a pain…just wondering what you like to use. Thanks so much!!! Love your recipes!!! We are currently enjoying your Cowboy protein bites. My teenagers can’t get enough of them!
I’ve used both sour cream and or greek yogurt depending on what I had on hand. I used cashew milk. Cinnamon a good tsp. 🙂
I had a similar Texas sheet cake at a restaurant recently and found myself craving it and wondering if I could recreate it today.
So should you put a little Vinegar in it or not?
yes!
This was fantastic! I used sour cream, powdered Swerve and one teaspoon of cinnamon in the cake. I used powdered swerve, heavy cream and half a teaspoon of cinnamon in the icing, no pecans. It tastes JUST like the Texas sheet cake I had growing up! This is my favorite keto dessert recipe I’ve ever made. It doesn’t have that gritty almond flour texture that so many of them have.
I think I’ll use parchment paper next time because it was a little crumbly when I was transferring the pieces to Tupperware after it chilled for a few hours. I must have not greased the pan well enough. I did exactly 20 minutes at 350 and it was fully cooked. I think other people must have been using smaller pans if it took them longer. The whole sheet made 24 nice sized pieces. I’ll definitely be making this again!
I read through all the comments. The last one said should you use vinegar? I saw that mentioned in an earlier post. But how much vinegar?
I believe it’s one tablespoon to a cup of milk.
Can Truvia be used in place of gentle sweet?
yes.. .might want to add a little less because I think Truvia is sweeter.
I’ve made this recipe 4 or 5 times now. It’s one of my favorites. The first time I made it was ok, it had too much cinnamon for me. Second time less cinnamon, it was good, but I now make it with no cinnamon and it’s delicious!! I’m not much of a cinnamon person. I do bake it in a smaller (1/4 sheet) pan because I like it better that way and just cut smaller pieces. Also for the frosting I do cut back a little on the sweetener (a little too sweet for me), and I halve the amount of pecans in the frosting and add some unsweetened coconut…..so,so good!!! Thanks!!
Could monkfruit be used?
Yes… you will need more by about 1/3 to a 1/2!