Diabetic-Friendly Texas Sheet Cake
Diabetic-Friendly Texas Sheet Cake
Low carb • Sugar-free chocolate sheet cake with pecan frosting — 35 minutes, twelve squares
This is diabetic-friendly Texas sheet cake, not a sugar-cocoa pan cake. Almond flour, cocoa, butter, and allulose bake thin, then get a glossy chocolate frosting and pecan halves, like the squares in the photo. Thirty-five minutes. No wheat flour, no sugar.
Twelve squares. Frost while the cake is still warm so the top sets shiny.
Why you’ll love this cake
- 5g protein per square — almond flour and egg
- 4g net carbs — cocoa and allulose, not sugar cake
- About 35 minutes, one sheet pan
- Glossy frosting, pecan halves, like the photo
- No boxed mix, no sugar
- It slices after the frosting sets
Health notes
- Protein: Modest. This is cake, not a shake.
- Lower carb than bakery Texas sheet cake: Almond flour and allulose. Close to keto-zero at 4g net.
- Twelve squares: Macros are per square, not the pan.
- Wheat flour or powdered sugar frosting will jump the carbs. Stay almond and allulose.
Key element — thin bake, warm pour, pecans on top
A thick batter bakes dry. Whisk almond flour, cocoa, eggs, butter, and allulose until smooth. Bake in a shallow pan until the center just springs back. Pour warm frosting over the warm cake and press pecan halves on top, like the photo.
Ingredients
Cake (12 squares)
- 1 3/4 cups blanched almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup powdered allulose
- 1 tsp baking powder
- Pinch of salt
- 3 large eggs
- 6 Tbsp butter, melted
- 1/3 cup heavy cream
- 1 tsp vanilla extract
Frosting
- 4 Tbsp butter
- 3 Tbsp heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered allulose
- 1/2 tsp vanilla extract
- 1/3 cup pecan halves
Swaps
- Walnut: Same 1/3 cup if you are out of pecans.
- No nuts: Skip them. The frosting still sets glossy.
- Wheat flour or powdered sugar: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 350 F (175 C). Grease a 9×13 or similar shallow pan. |
| 2 | Batter. Whisk almond flour, cocoa, allulose, baking powder, and salt. Stir in eggs, melted butter, cream, and vanilla until smooth. |
| 3 | Bake. Spread thin. Bake 18 to 22 minutes until the center springs back. |
| 4 | Frost. Melt butter and cream. Whisk in cocoa, allulose, and vanilla until glossy. Pour over the warm cake. |
| 5 | Top. Press pecan halves on the frosting, like the photo. Cool 20 minutes. Cut 12 squares. One square is one serving. |
Pro tips
- Pour frosting on a warm cake. Cold cake makes a dull, thick coat.
- Powdered allulose. Granules stay gritty in the frosting.
- Do not overbake. A dry sheet cake cracks under the frosting.
- Keep pecans measured. Extra nuts add calories fast.
- Cool before you cut so the squares stay clean.
Nutrition
| Nutrient | Per square (1 of 12) |
|---|---|
| Calories | 210 |
| Protein | 5g |
| Net carbohydrates | 4g |
| Total carbohydrates | 7g |
| Fiber | 3g |
| Total fat | 18g |
| Sodium | 95mg |
Estimates with almond flour, cocoa, allulose, and pecans. Wheat flour or powdered sugar frosting will raise carbs. This is a lower-carb sheet cake, close to keto-zero.
Variations
Espresso
Add 1 tsp instant coffee to the batter.
Salted
Finish with a pinch of flaky salt on the frosting.
No nuts
Skip pecans if you want a smooth top.
Mini
Bake in a 8×8 pan. Cut 9 thicker squares and keep macros as one serving.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | After set | When the frosting is no longer wet |
| Room temp | Up to 2 days | Covered |
| Refrigerator | Up to 5 days | Bring to room temp before serving |
| Freezer | Up to 1 month | Wrap squares. Thaw 20 minutes |
FAQ
Test your knowledge
5 quick questions about this cake
1. Protein per square?
2. Net carbs per square?
3. How many squares in the pan?
4. When do you pour the frosting?
5. Why skip wheat flour and powdered sugar?
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