Keto Texas Sheet Cake
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Keto Texas Sheet Cake
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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.
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Ingredients
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!
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