Keto Texas Sheet Cake is a decadent low-carb dessert that captures the essence of the classic Southern favorite without the sugar or flour. Known for its chocolatey flavor and ultra-moist texture, this cake is a nostalgic treat that brings back memories of potlucks and family gatherings. Unlike other chocolate cakes, Texas Sheet Cake is uniquely thin and covered edge-to-edge with a warm, fudgy frosting that soaks into the cake, creating an irresistibly gooey bite. This keto version stays true to the original by using a boiled cocoa mixture that intensifies the chocolate depth in every layer.

To keep it low-carb and gluten-free, the recipe swaps traditional flour for finely ground almond flour and uses allulose to maintain sweetness. The result is a tender, melt-in-your-mouth crumb that pairs perfectly with the glossy, sugar-free chocolate glaze poured over the top. Chopped pecans add a subtle crunch and nutty contrast that delivers indulgence and comfort—without compromising your low-carb goals.

Yields 12 servings of Keto Texas Sheet Cake

The Preparation

Sheet Cake:

• 2 cup almond flour
• 3/4 cup allulose
• 1/3 cup coconut flour
• 1/3 cup unflavored whey protein powder
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup unsweetened almond milk
• 1/4 cup cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1/4 cup unsweetened almond milk

Chocolate Glaze:

• 1/2 cup butter
• 1/4 cup cocoa powder
• 1/4 cup heavy cream
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 1/2 cup allulose, powdered
• 1/4 teaspoon xanthan gum
• 3/4 cup pecans, chopped

The Execution

1. Gather and prep all of your ingredients. Pre-heat oven to 325F.

2. In a large bowl, mix together the dry ingredients: almond flour, allulose, coconut flour, protein powder, baking powder and salt. Break up any clumps and whisk until combined well.

3. In a saucepan over medium heat, combine the butter, almond milk, and cocoa powder, stirring until melted. Bring to a boil, then remove from the heat.

4. Add the chocolate mixture to the dry ingredients and lightly mix.

5. Add in the egg, vanilla extract, heavy cream and almond milk. Stir together again until well combined and a batter forms.

6. Spread the batter in a prepared, greased baking tray, then bake for 15-20 minutes or until cake is set (when a toothpick comes out clean when inserted into the center).

7. In a saucepan over medium heat, combine the ingredients for the glaze: butter, cocoa powder, heavy cream, and almond milk. Bring to a simmer, stirring until smooth. Add in the vanilla and powdered allulose, whisking until dissolved. Then, sprinkle in the xanthan gum and whisk vigorously to incorporate completely.

8. Pour the glaze over the warm cake and sprinkle with chopped pecans.

9. Let cool until the frosting has set, about 1 hour. Store in a covered container for up to 4 days or 8 days in the fridge. Enjoy!

This makes a total of 12 servings of Keto Texas Sheet Cake. Each serving comes out to be 396 calories, 35.3g fats, 4g net carbs, and 10g protein.

Keto Texas Sheet Cake

This makes a total of 12 servings of Keto Texas Sheet Cake. Each serving comes out to be 396 calories, 35.3g fats, 4g net carbs, and 10g protein.

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Ingredients  

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Sheet Cake:

• 2 cup almond flour
• ¾ cup allulose
• ⅓ cup coconut flour
• ⅓ cup unflavored whey protein powder
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup butter
• ½ cup unsweetened almond milk
• ¼ cup cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ cup heavy cream
• ¼ cup unsweetened almond milk

Chocolate Glaze:

• ½ cup butter
• ¼ cup cocoa powder
• ¼ cup heavy cream
• ¼ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 ½ cup allulose powdered
• ¼ teaspoon xanthan gum
• ¾ cup pecans chopped

Instructions 

• Gather and prep all of your ingredients. Pre-heat oven to 325F.

• In a large bowl, mix together the dry ingredients: almond flour, allulose, coconut flour, protein powder, baking powder and salt. Break up any clumps and whisk until combined well.

• In a saucepan over medium heat, combine the butter, almond milk, and cocoa powder, stirring until melted. Bring to a boil, then remove from the heat.

• Add the chocolate mixture to the dry ingredients and lightly mix.

• Add in the egg, vanilla extract, heavy cream and almond milk. Stir together again until well combined and a batter forms.

• Spread the batter in a prepared, greased baking tray, then bake for 15-20 minutes or until cake is set (when a toothpick comes out clean when inserted into the center).

• In a saucepan over medium heat, combine the ingredients for the glaze: butter, cocoa powder, heavy cream, and almond milk. Bring to a simmer, stirring until smooth. Add in the vanilla and powdered allulose, whisking until dissolved. Then, sprinkle in the xanthan gum and whisk vigorously to incorporate completely.

• Pour the glaze over the warm cake and sprinkle with chopped pecans.

• Let cool until the frosting has set, about 1 hour. Store in a covered container for up to 4 days or 8 days in the fridge. Enjoy!