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.
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 with 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 favourite 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.
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