Low Carb, Sugar Free Texas Sheet Cake using Swerve’s Box Cake and Swerve Confectioner’s Sugar to Make Chocolate Pecan Frosting.Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

  • This recipe contains Amazon affiliate links which earn a small commission.
  • Make Cake from Scratch or Used a Boxed Cake Swerve Chocolate Cake

Chocolate Cake From Scratch

  • 230 grams almond flour 2 cups
  • 26 grams coconut flour 2 tablespoons
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum (optional, see notes)
  • 10 tablespoons unsweetened cocoa sifted
  • 1/2 teaspoon sea salt
  • 1 cup swerve granulated sweetener
  • 1/2 cup avocado oil
  • 6 eggs
  • 1 teaspoon vanilla
  • 4 tablespoons sour cream
  • 1/2 cup almond milk
  • baking spray

Frosting

  • 1/2 cup unsalted butter
  • 1/3 cup heavy cream
  • 4 tablespoons unsweetened cocoa
  • 1 cup chopped pecans
  • 1 cup Swerve Confectioner’s Sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 2 tablespoon whole milk
  • 1/2 cup unsweetened coconut optional
  • Kitchen Tools
  • USA Quarter Sheet Pan

Instructions

  • Spray a quarter sheet pan with baking spray.
  • If using Swerve Boxed Cake Mix, Prepare batter as directed and pour into baking sheet. Bake for 15 minutes at 350 degrees. Center should spring back.
  • As soon as cake it out of the oven, make frosting and pour warm frosting over warm cake.

Making Frosting

  • Combine the butter, cocoa, cream, Swerve for the frosting together in a saucepan.
  • Bring to a boil.
  • Remove from the heat and stir in the salt and vanilla.
  • Add two tablespoons of milk if needed. Stir in pecans.
  • Pour over cake.
  • Cool and cut into 24 small pieces.

Chocolate Cake from Scratch

  • Mix all dry ingredients, except Swerve, together including sifted cocoa. Set aside.
  • Mix oil and Swerve together.
  • Add eggs one at a time, until thoroughly incorporated.
  • Add vanilla
  • Mix milk and sour cream together. Add to egg mixture.
  • Add dry ingredients to these wet ingredients.
  • Bake in quarter sizer sheet pan for 15-20 minutes, until the center is 210. F.
  • Once out of oven, make topping and pour over warm cake.

Notes

I’ve exchanged the chocolate cake recipe from scratch for a new and improved one. Let me know if you want the old recipe.Re: Xantan Gum: It’s not necessary. It does help to keep cake from being to crumbly, so I add a touch to my keto baked goods. You do not have to use it.

Nutrition

Serving: 1of 24 | Calories: 195kcal | Carbohydrates: 3g | Protein: 5g | Fat: 18g | Polyunsaturated Fat: 3g | Fiber: 3g

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