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.


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. 


Ingredients

Cake:

2 cups almond flour

1/3 cup coconut flour

1/3 cup unflavoured 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


Instructions

Cake:


Preheat oven to 325F 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 and 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 mixture is smooth.


Spread frosting evenly over cooled cake. Sprinkle with chopped peanuts.

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