Low Carb Chocolate Sheet Cake
User Reviews
5
Low Carb Chocolate Sheet Cake
Description
The Low Carb Chocolate Sheet Cake uses a specialized baking mix combined with Swerve, cocoa powder, and buttermilk to form a dense yet tender chocolate cake baked on a parchment-lined sheet pan. Butter melted with cocoa and boiling water creates a chocolate base that is mixed into the dry components, while eggs and vanilla add richness and flavor. After baking, the cake is topped with a cocoa butter frosting modified with confectioners style Swerve and chopped pecans for added texture and a hint of crunch among the smooth chocolate frosting.
The cocoa butter frosting is melted on the stove, then mixed smoothly with heavy cream and vanilla to achieve a spreadable consistency. The pecans offer a distinctive nutty note that complements the bittersweet chocolate. Baking at 325 degrees results in thorough baking without drying out the cake, and letting it rest before serving allows the frosting to set for neater slices.
This cake works well sliced for small portions and can be served warm for gooey slices or after setting for firmer texture. The use of different types of Swerve for cake and frosting shows attention to sweetener behavior in different components, ensuring a balanced sweetness without granularity.
Ingredients
- 1 3/4 cups baking mix
- 1 1/2 cups Swerve
- 1/4 teaspoon kosher salt
- 4 tablespoons cocoa powder heaping
- 1 teaspoons baking soda
- 2 butter sticks
- 1 cup water boiling
- 2/3 cups buttermilk
- 4 egg large
- 1 teaspoon vanilla extract
- frosting
- 1/2 cup pecans chopped
- 1 butter stick
- 2 tablespoons cocoa powder heaping
- 1 1/2 cups Swerve confectioners
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
Instructions
- In a large mixing bowl whisk together baking mix, sweetener and salt. Set aside.
- Preheat oven to 325 degrees. Line a 16" x 11" sheet pan with parchment paper and set aside.
- In a medium saucepan melt butter. Add cocoa and stir until fully incorporated. Add boiling water and bring mixture to a boil. Immediately remove from heat. Pour over dry ingredients and mix until incorporated.
- In a small mixing bowl whisk together buttermilk, eggs, vanilla and baking soda. Add to cake mixture and pour into prepared sheet pan. Bake for 25 minutes or until a toothpick inserted in the middle is clean.
- For frosting place butter in a sauce pan and over medium heat melt. Add cocoa and mix well. Remove from heat and add heavy cream, vanilla and sweetener. Mix well. Add pecans and spread over cooked cake.
- Slice and serve warm for extra gooey pieces or let set for about 20 minutes before serving.
Notes
- Granulated Swerve works best in the cake batter, while confectioners style Swerve is ideal for the smooth frosting.
- Using a low carb baking mix is essential to maintaining the cake's texture and low carb profile.
- Serve the cake warm for a gooier texture or let it sit about 20 minutes for the frosting to set before slicing.
- Chopped pecans in the frosting add extra texture and a mild nutty flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 125kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 43mg | 14% |
| Sodium | 204mg | 9% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
