Delicious keto chocolate sheet cake will satisfy those sweet cravings without hurting your diet. Made from scratch and topped with a chocolate cream cheese frosting, you’re in for a real treat.
This low-carb Texas sheet cake is a delicious recipe for all of us on a low-carb diet. Made with almond flour, it’s a gluten-free keto chocolate cake that everyone can enjoy. Serve it up as a weeknight dessert or add some sprinkles and make it your new go-to easy keto birthday cake recipe for those special occasions.
Keto Chocolate Cake with Cream Cheese Frosting
This is the BEST Keto chocolate cake recipe because it’s as simple to make as it is delicious. Packed with so much rich chocolate flavor in every moist bite, you’re really in for a tasty slice of heaven. This cake is always a big hit when we serve it up and I’m sure you’ll experience similar results as well.
Ingredients
For the Chocolate Cake, you will need:
- Almond flour
- Erythritol
- Cacao powder
- Baking powder
- Apple cider vinegar
- Eggs
- Sunflower oil
- Vanilla extract
For the Cream Cheese Frosting, you will need:
- Dark chocolate
- Butter
- Cream cheese
- Liquid stevia
How to Make Keto Chocolate Sheet Cake
To make the cake:
Preheat the oven to 325 degrees F and prepare an 8×13 baking sheet with parchment paper.
Separate the egg white and yolks from 3 of your 5 eggs, making sure to place the egg whites into a medium-sized mixing bowl, and set the yolks aside in a large mixing bowl.
Add the two remaining eggs, oil, vanilla extract, baking powder, salt, and apple cider vinegar, to the egg yolks. Whisk together to combine.
Then add granulated sweetener and cacao powder. Mix until combined
Add in the almond flour and then mix again until evenly distributed. The batter will be stiff. This is okay. Set bowl aside.
In the bowl of egg whites, beat them with an electric mixer until stiff peaks form. You will know that you have achieved this when you can turn the bowl upside down and the egg whites don’t move.
Add the egg whites to the cake batter in 3 evenly sized portions, mixing well after each until well folded.
Pour the batter into your prepared baking sheet and spread it out evenly.
Bake in the oven for 15-20 minutes or until you can insert a toothpick into the center and have it come out clean.
To make the frosting:
Combine the butter with the cream cheese and stevia using an electric mixer.
Taste and adjust the sweetness to your liking.
Incorporate the melted but cooled chocolate (the chocolate should be at room temperature before using).
Assembly:
Cover the cake with frosting. I chose to use a piping bag to make it look a little fancier, but you can just spread the frosting on with a knife.
Place the cake into the fridge to chill for at least 1 hour before serving so that the frosting can set.
How to Properly Melt Chocolate
Microwave Method
How to melt chocolate in the microwave. Start by placing your chocolate chips or chunked chocolate bar into a medium-sized microwave-safe glass bowl. Place the bowl into the microwave and cook in 30-second intervals, stirring well between each just until smooth. Set aside and let come to room temperature.
Double Boiler Method
How to double boil chocolate. If you have a double boiler, use it; if you don’t have one grab a glass bowl and a medium-sized pot that the glass bowl can comfortably rest on. Place water in the bottom of the pot that fills it up about 1 inch. Turn the burner on to high heat and bring the water to a boil.
Place the glass bowl on top and add the chocolate to the bowl. The bottom of the bowl should not touch the water. Stir constantly until the chocolate has melted completely. Remove bowl and set aside to rest until the chocolate is at room temp.
Recipe Tips
- For this cake to taste nice and moist after cooking and chilling, it is important that you do not overbake it. The cake is already pretty thin so it doesn’t take too long to cook.
- When making the frosting, the frosting ingredients must be all at room temperature. This will make them easier to combine and make the frosting smoother.
- This cake is great for any birthday or celebration as you can give it a very fancy look without being a professional. Use a piping bag to drop the frosting in various ways; add shaved chocolate, fresh fruit, or even edible flowers!
Substitutions
- If desired, you can replace the erythritol with 1 ¼ cup of granulated monk fruit or white granulated sugar.
- If you don’t want to use liquid stevia, you can replace it with a different powdered sweetener of choice.
- Sunflower oil can be replaced with regular canola oil and still be fine.
FAQs
How long is Ketogenic chocolate cake good for?
This cake can be left covered and stored in the fridge for up to 5 days. This should give you plenty of time to enjoy the leftovers.
Can Keto Friendly Cakes be frozen?
This cake can be frozen for up to 4 or 5 months if kept properly stored in an airtight container. You can either freeze the cake as a whole (frosted or unfrosted) or in single-sized serving portions. If you freeze the cake with the frosting, make sure to flash freeze it for an hour or two on a baking sheet before storing it in a container to prevent the frosting from smearing.
Can I use coconut flour instead of almond flour in this recipe?
Unfortunately, you can not swap out the flours like that. This is because coconut flour is much more absorbent so changing almond flour to coconut flour would require additional ingredient adjustments to make it work out properly, and we have not tested any of this.
For more delicious keto recipes, check out these tasty suggestions:
- Coconut Milk Ice Cream
- Cauliflower Hash Browns
- Almond Flour Chocolate Chip Muffins
- Healthy Air Fryer Homemade Tortilla Chips
- Cream Cheese Chocolate Truffles
- Cheesy Omelet With Zucchini
Keto Chocolate Sheet Cake
Delicious chocolate cake made keto-friendly to satisfy any sugar craving when following a low-carb diet. The cream cheese frosting adds a chocolaty and moist taste to every bite.
Ingredients
- 2 ¼ cup almond flour
- ¾ cup erythritol (or 1 ¼ cup granulated monk fruit or white sugar)
- 3 tbsp cacao powder
- 2 tsp baking powder
- 2 tsp apple cider vinegar
- 5 eggs
- ¾ cup sunflower or canola oil
- 2 tsp vanilla extract
Cream Cheese Frosting
- 3.5 oz dark chocolate, melted and cooled
- ½ cup butter softened
- ¾ cup cream cheese
- Liquid stevia to taste (replaceable with powdered sweetener)
Instructions
- First, preheat the oven to 325F and prepare an 8’’ x 13’’ baking tray with parchment paper.
- Next, pick three out of five eggs and divide eggs whites from yolks. Then, place the eggs whites into a medium-size bowl and set aside.
- Place the yolks and the two remaining eggs into a large bowl; add oil, vanilla extract, baking powder, salt, and apple cider vinegar. Whisk to combine. Then add granulated sweetener and cacao powder. Mix until combined. Then add almond flour and combine. The batter will be stiff, and that’s fine!
- Use an electric mixer to beat the egg whites until it forms firm picks. You can try and turn the bowl upside down if the egg whites don’t move; it’s ready to use.
- Add one-third of the egg whites into the cake mixture and gently combine as it gets easier to mix. Fold it in slowly to keep as much air inside as possible. Then add the remaining meringue by parts until it is all well combined.
- Pour the batter into the prepared tray and extend it evenly. Bake for 15-20 minutes or until the center of the cake is set. You can do the toothpick test to know when the cake is ready: inserting a clean toothpick should come out clean.
To make the frosting:
- It is key that all the ingredients are at room temperature to make the cream cheese frosting. First, combine butter with cream cheese and stevia with an electric mixer, adjusting the sweetness to taste. Then, incorporate the chocolate, melted and cooled to room temperature.
- Now it is time to cover the cake with the frosting. I choose to use a piping bag to get a fancy look, but you can always use a knife, extending the frosting evenly.
- Refrigerate the cake for one hour before serving for the frosting to set.
