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texas sheet cake on a plate with a fork and glass of milk

Low Carb Texas Sheet Cake

  • Author: Mila Clarke Buckley
  • Total Time: 47 minutes
  • Yield: 24 slices 1x
  • Diet: Diabetic


A taste of Texas tradition using low carb ingredients for a moist and decadent cake. 


Units Scale

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


  1. Start by preheating your oven to 350 degrees fahrenheit. 
  2. Prep your sheet pan by spraying it liberally with non-stick spray
  3. 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.
  4. 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. 
  5. 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). 
  6. 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. 
  7. 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. 
  8. 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.
  9. By the end, you’ll be left with a textured batter, but be sure to stir in any dry spots. 
  10. 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
  11. 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. 
  12. 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. 
  13. While the cake cooks, make your chocolate glaze add 1 stick of butter, cocoa powder, heavy cream, confectioners sugar, and vanilla to your saucepan. 
  14. Turn the pan to low heat, and whisk continuously until the mixture has fully incorporated, about 5 minutes. 
  15. Turn off heat and let the mixture sit. Stir again before glazing your cake. 
  16. Chop your pecan pieces and set aside. 
  17. Once the cake is ready, pull it out of the oven. 
  18. Whisk your glaze and immediately drizzle the entire cake with the glaze. The cake is delicate, so gently spread the mixture over the top. 
  19. Generously sprinkle the pecans over top. 
  20. 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

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