MY TEXAS SHEET CAKE
My Texas Sheet Cake
Go! Go to your kitchen right now and make this low carb Peanut Butter Sheet Cake. With a creamy layer of sugar-free peanut butter frosting, it’s a peanut lover’s dream keto dessert.
I have to confess, I was a Texas Sheet Cake virgin until I met my husband. I guess you can chalk that up to the great cultural divide known as the 49th parallel. He once waxed poetic about his mum’s Texas Sheet Cake and I looked at him with that blank expression that says I do not understand the words that are coming out of your mouth”. I had to get a full explanation of this well-loved American dessert. And then, of course, I had to get a huge serving of it at the next big family gathering. As a lover of anything with chocolate and pecans, it got a huge thumbs up from me. I may or may not have gone back in for seconds. Possibly thirds.
Why You’ll Love This Recipe
There’s a lot to love about a cake like this. It’s easy to make and assemble because you just frost it and serve it right out of the pan. What might be viewed as a gauche shortcut for other cakes is perfectly acceptable when it comes to Texas Sheet Cake. It’s also easy to feed a crowd with this low, flat cake, as you can get 20 or more servings depending on the size of your pan. But my favorite part about sheet cake is that it has an excellent frosting to cake ratio. No overly thick layers of sponge cake with a paltry thin layer of frosting here. Every bite has the perfect proportions of cake and frosting.
Kitchen Equipment You’ll Need
- 11×17 inch rimmed sheet pan
- Medium mixing bowl
- Large mixing bowl
- Electric mixer or hand mixer
- Whisk
- Spatula
Ingredients
Cake:
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/3 cup unflavored whey protein powder (can sub powdered egg whites)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup peanut butter
- 1/2 cup butter, softened
- 3/4 cup Swerve Sweetener
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup unsweetened almond milk
Frosting:
- 8 ounces cream cheese, softened
- 4 tbsp butter, softened
- 1 cup creamy peanut butter
- 1 cup powdered Swerve Sweetener
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/3 cup chopped salted peanuts for sprinkling
Step-by-Step Instructions
Cake:
- Preheat oven to 325°F and grease an 11×17 inch rimmed sheet pan well.
- In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.
- In a large bowl, beat together the peanut butter and butter until well combined. Beat in sweetener, and then beat in eggs and vanilla extract.
- Add half the almond flour mixture and beat until well combined, then beat in almond milk. Beat in remaining almond flour mixture until well combined.
- Spread batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan.
Frosting:
- In a large bowl, beat cream cheese, butter, and peanut butter until well combined. Beat in sweetener, cream, and vanilla extract until the mixture is smooth.
- Spread frosting evenly over cooled cake. Sprinkle with chopped peanuts.
Tips for Success
- Ensure all ingredients are at room temperature for easy mixing.
- Do not overbake the cake; it should be just set and slightly golden on the edges.
- Let the cake cool completely before frosting to avoid melting the frosting.
Additional Tips and Variations
- For a chocolate variation, add 1/4 cup cocoa powder to the dry ingredients.
- Swap the peanuts for chopped pecans or walnuts for a different flavor.
Nutritional Highlights (Per Serving)
Each serving of this delightful cake is low in carbs and high in flavor, making it a perfect choice for those following a keto diet.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes, you can bake the cake and prepare the frosting a day in advance. Store them separately and assemble just before serving.
What can I use if I don’t have Swerve Sweetener?
You can use any preferred sweetener, but the taste and texture may vary slightly.
Can I freeze Texas Sheet Cake?
Yes, you can freeze the unfrosted cake for up to two months. Thaw and frost before serving.
Conclusion
Now that you know all the secrets to making an outstanding Texas Sheet Cake, it’s time to head to the kitchen and give it a try! Once you’ve tasted this delightful dessert, I’d love to hear about your experience. Feel free to share your thoughts and any variations you tried in the comments below. Happy baking!
