CHOCOLATE TEXAS SHEET CAKE
Ingredients: For the Cake:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups granulated erythritol or a similar keto-friendly sweetener
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
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For the Icing:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 2 cups powdered erythritol or a similar keto-friendly sweetener
- 1 cup chopped pecans (optional)
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Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, granulated erythritol, baking powder, and salt.
- Add the eggs, almond milk, melted butter, and vanilla extract to the dry ingredients. Mix well until the batter is smooth.
- Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the icing. In a saucepan, melt 1/2 cup of butter over low heat. Stir in 1/4 cup of cocoa powder and 1/4 cup of almond milk. Heat the mixture until it begins to boil, stirring constantly. Remove from heat and stir in the vanilla extract.
- Gradually whisk in the powdered erythritol until the icing is smooth and well combined.
- Once the cake is done, remove it from the oven and immediately spread the icing over the hot cake. If you’re using pecans, sprinkle them over the icing.
- Allow the cake to cool and the icing to set before slicing and serving.
This keto chocolate Texas sheet cake is a delightful treat for those on a low-carb or ketogenic diet. It’s rich, chocolaty, and sure to satisfy your sweet cravings without breaking your diet. Enjoy!
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