Description
A delicious, low-carb version of the classic Texas sheet cake, perfect for keto dieters.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup erythritol or preferred sweetener
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the sweetener, melted butter, eggs, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients, mixing until combined.
- Slowly add the almond milk, mixing until the batter is smooth.
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Top with keto-friendly frosting if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg