Keto Texas Sheet Cake

Keto Texas Sheet Cake

Course Dessert

Cuisine American

Prep Time20minutes mins

Cook Time40minutes mins


For the cake:

  • ▢1 ⅓ cup / 200 g whole almonds, see notes
  • ▢½ cup / 100 g xylitol, or erythritol, see notes
  • ▢3 eggs
  • ▢⅞ cup / 200 g sour cream
  • ▢¼ cup/ 60 g butter, melted
  • ▢4 tbsp/ 20 g cocoa powder
  • ▢2 teaspoon baking powder
  • ▢2 teaspoon vanilla extract

For the glaze:

  • ▢3 tbsp/ 30 g xylitol, or erythritol, see notes
  • ▢⅓ cup/ 70 g butter
  • ▢2 tbsp/ 15 g cocoa powder
  • ▢3 tbsp/ 40 ml water
  • ▢2 tablespoon walnuts, chopped (optional)

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  • Preheat oven to 180 degrees C/ 350 degrees F.
  • In a food processor combine almonds and xylitol. Process until fine powder. Transfer to a medium bowl and add baking powder and cocoa. Mix well and set aside.
  • In a large mixing bowl whisk together eggs and sour cream until smooth. Add melted butter and whisk until combined.
  • Gradually add the dry ingredients, mixing gently with a rubber spatula, until absorbed.
  • Transfer the mixture to a greased pan (about 9 x 7 inch/ 23 x 20 cm or similar). Bake for 30-40 minutes or until a toothpick, inserted in the center, comes out clean.
  • Pour the glaze on top while the cake is still hot. Sprinkle the walnuts (optional).
  • Serve warm or cold.


  • In a small saucepan over medium heat combine all ingredients. Stir until the butter and xylitol are melted and the mixture is smooth.


  • Instead of whole almonds you can use ready almond meal and mix it well with the sweetener to break any lumps. You would need 2 cups/ 200 g almond meal.
  • Sweetener: Instead of xylitol or erythritol you can use any low-carb sweetener by choice. Just consider the quantity: xylitol and erythritol are more or less as sweet as sugar, even though I consider them a bit sweeter. Check the package for indication what is the sweetness in comparison to sugar and use accordingly.
  • Batter: the video shows the butter and the cocoa powder being melted together and mixed into the batter at the end. This is an alternative method, which also works well.
  • Store this cake in the fridge, covered with film, for 3-4 days.


Calories: 338kcal | Carbohydrates: 12g | Protein: 8.5g | Fat: 30.5g | Saturated Fat: 12g | Fiber: 4.1g | Sugar: 1.3g


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