Keto Texas Sheet Cake

Ingredients:

For the cake:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the frosting:

• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup heavy cream
• 1 cup powdered erythritol or preferred powdered keto sweetener
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions:

For the cake:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt.
3. In a large bowl, beat the eggs until light and fluffy. Add the melted butter, almond milk, vanilla extract, and sour cream, mixing until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared baking pan, spreading it evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan.

For the frosting:

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the cocoa powder and heavy cream, bringing the mixture to a simmer.
3. Remove the saucepan from the heat and whisk in the powdered erythritol and vanilla extract until smooth.
4. Pour the warm frosting over the cooled cake, spreading it evenly.
5. Sprinkle with chopped pecans, if desired.
6. Allow the frosting to set before slicing and serving.