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Keto Texas Sheet Cake

Keto Texas Sheet Cake

EQUIPMENT:

9.5 by 6.5 inches mini sheet pan 1
OR
Metal pan 8 by 8 inches.

INGREDIENTS

TO MAKE CAKE:

  • Three-quarter cup of Almond flour.
  • One-third cup of Granular Swerve Sweetener.
  • Whey or Egg white Protein powder 1 1/2 tablespoons.
  • One-eighth teaspoon of salt
  • One teaspoon of Baking powder.
  • 3 Tbsp. of Water
  • Butter 3 Tbsp.
  • Cocoa powder One and a half tablespoon.
  • Egg Large 1
  • Half tsp. Vanilla extract.
  • One and a half tablespoon of Heavy Whipping cream

FOR GARNISHING AND GLAZE:

  • Cocoa powder 2 Tbsp.
  • One and a Half tablespoon of Heavy Whipping Cream.
  • 2.5 Tbsp. of Butter
  • One and a half tablespoons of water.
  • 1/4 tsp. of Vanilla extract.
  • Half cup Swerve Sweetener (Powdered).
  • Xanthum gum/glucomannan 1/8 tsp.
  • Chopped pecan one-fourth cup.

    INGREDIENTS DIRECTIVES:

    • SWEETENER: You have to take the Powdered Sweetener to make Glaze while you can use Granular for Cake.
    • FLOUR: You can substitute Sunflower seed flour with Almond Flour if you want don’t want a Nutty Texture.
    • BUTTER: For both Cake and Glaze, use unsalted Butter.
    • PROTEIN POWDER: As we are using Gluten-free flour, we have to use Protein powder for a better rise. While it is a sheet cake you can also leave this part out.
    • COCOA POWDER: Cocoa powder is used in place of Keto-chocolate.
    • THICKENER: Use Xanthum gum or Glucomannan to thicken the glaze because after cooking it is too runny.
    • PECANS: To add a crunchy/nutty touch garnish with chopped pecans or take any nuts of your choice.

INSTRUCTIONS:

CAKE MAKING:

  1. Take a metal pan /mini sheet pan and apply a layer of oil or melted butter over the whole surface.
  2. Set the Oven to 325 degrees Fahrenheit for Preheating.
  3. Add Salt, Baking powder, Almond flour, Protein powder, and Granular sweetener in a bowl. Mix well and break all lumps.
  4. Now add Cream, Egg, and Vanilla extract.
  5. Take a saucepan, and add Butter, cocoa powder, and water. Cook on medium flame till it melts while mixing it thoroughly to ensure proper blending.
  6. Transfer the Butter-Cocoa blend into the container being used. Fold it gently in one direction until well combined.
  7. Pour the Cake Mixture into the prepared sheet pan.
  8. Bake for approximately fifteen minutes then check by inserting a toothpick in the middle to emerge out clean.
  9. Leave it at room temperature to cool.

GLAZE:

  1. Mix Water, cream, butter, and cocoa powder in a little pot on medium-low heat.
  2. Let it melt while stirring. At last, Add the Vanilla extract.
  3. Next, you have to add Powdered sweetener and mix well with a whisk to make it lumps-free.
  4. Add Xanthum or Glucomannan for some thick texture. Let it cool.
  5. Pour the prepared Glaze over the whole surface of the Warm Cake. Now Garnish it with Pecans.
  6. Before serving, let it cool for one hour.

 

TIPS:

You can use Sunflower seed flour in place of Almond flour to avoid the Nutty texture.
As it is a sweet dish you should use Unsalted butter.
To make the recipe Mouth Watering, Pour the Glaze over the Warm Cake so that both layers merge into each other.

STORAGE:

WITHOUT FRIDGE:

You can keep the left-over cake covered on the Kitchen Counter for about 4 days.

IN REFRIGERATOR:

Place the remaining cake in a covered box in the fridge for about a week.

FAQs:

What should we use to make it Non-dairy?

You can use Coconut oil and full-fat coconut milk instead of butter and double  cream respectively to make this recipe Non-dairy.

Can Diabetes patients eat this heavenly cake?

Yes, the Keto Texas  sheet cake has less than 3 grams of Net Carbs per serving. It is very safe for the Diabetic patients.

Is it possible to use other Sweeteners?

You can use granular sweeteners for cake but any other sweetener than powdered Swerve disturbs the consistency and texture of the glaze.

NUTRITIONAL INFORMATION:

The recipe yields 6 servings. One serving is equal to One-sixth of the whole sheet cake.

Nutritional facts for per serving are mentioned below:

Calories: 267 kcal
Carbohydrates: 6.2 grams
Protein: 6.4 grams.
Fats: 24.2 grams
Fiber: 3.1 grams