A taste of Texas tradition using low carb ingredients for a moist and decadent cake.
For the cake:
- 2.5 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon of salt
- 1 teaspoon baking powder
- 2 sticks of unsalted butter
- 1 cup of water
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon Blackstrap Molasses
- 1 teaspoon vanilla extract
- 1 cup of Truvia Sweet Complete Granulated
- 1/2 cup greek yogurt
- 2 large eggs
For the frosting:
- 1 stick of butter
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 1c Truvia confectioners sugar
- 1/2 tsp vanilla
- 1/2 cup chopped pecans
- Start by preheating your oven to 350 degrees fahrenheit.
- Prep your sheet pan by spraying it liberally with non-stick spray.
- In a large glass bowl, measure out your Almond flour, baking soda, baking powder and salt. Whisk together with your whisk until combined and set aside.
- In your saucepan, heated on medium heat, add your two sticks of unsalted salted butter, water, cocoa powder, blackstrap molasses, vanilla extract and Truvia Sweet Complete to the mixture.
- Simmer and stir continuously until the sugar has dissolved, and the mixture is shiny, and incorporated – about 5 minutes. Remove from heat and let cool (you can stick this in the fridge if you need to while completing the next steps).
- In another bowl (or your stand mixer bowl if you’re using that tool), add together your eggs and greek yogurt. Stir at a 5-6 speed with the paddle attachment until incorporated.
- After your chocolate mixture has cooled to room temperature in your saucepan, slowly add the mixture into your eggs and yogurt a little bit at a time on 3-4 speed. This will ensure that the chocolate mixture gets incorporated without cooking the eggs.
- Once the wet ingredients are fully incorporated, add in your dry ingredients the same way. Sprinkle in ½ cup at a time, and let the mixture incorporate before adding more, being sure to scrape down the sides of the bowl.
- By the end, you’ll be left with a textured batter, but be sure to stir in any dry spots.
- Pour the mixture onto your baking sheet and spread it out with an offset, or silicone spatula until it’s evenly distributed on the baking sheet
- Tap the baking sheet on your counter 4-5 times by lifting it a couple of inches off of your counter and dropping it. This helps to reduce any air bubbles in the cake so it bakes evenly.
- Put in the top rack of your oven and bake at 350 degrees for 17 minutes, or until a knife inserted into the middle comes out completely clean.
- While the cake cooks, make your chocolate glaze add 1 stick of butter, cocoa powder, heavy cream, confectioners sugar, and vanilla to your saucepan.
- Turn the pan to low heat, and whisk continuously until the mixture has fully incorporated, about 5 minutes.
- Turn off heat and let the mixture sit. Stir again before glazing your cake.
- Chop your pecan pieces and set aside.
- Once the cake is ready, pull it out of the oven.
- Whisk your glaze and immediately drizzle the entire cake with the glaze. The cake is delicate, so gently spread the mixture over the top.
- Generously sprinkle the pecans over top.
- Let the cake cool before serving. Since it’s made with almond flour, cooling the cake helps it set.
- You can store the cake in the fridge in the sheet pan, covered with parchment paper and and saran wrap for a maximum of 1 week.
- Additionally, once the cake has completely cooled, you can cut it into slices and layer it on parchment paper, and put it into a ziplock bag for 7 days.
- You can also freeze the cake for 1 month if it’s properly wrapped in parchment, saran wrap and foil and placed into a freezer bag. It will need to be reheated in the microwave for 30-45 seconds.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice (Makes 24 slices)
- Calories: 211
- Sugar: 1.5g
- Sodium: 161mg
- Fat: 16.8g
- Carbohydrates: 5.6g
- Fiber: 1.7g
- Protein: 3.7g
- Cholesterol: 48.1mg
Keywords: low carb chocolate cake, Texas Sheet Cake, Low Carb Texas Sheet Cake