Rich chocolate cake + warm fudge icing… minus the sugar crash.
Keto Texas Sheet Cake Bites
Makes: ~24 bites
Net carbs: ~2–3 per bite (depending on sweetener)
Ingredients
Cake
-
1 cup almond flour
-
¼ cup coconut flour
-
⅓ cup powdered keto sweetener (erythritol or monk fruit blend)
-
¼ cup unsweetened cocoa powder
-
1 tsp baking powder
-
¼ tsp salt
-
½ cup unsalted butter
-
½ cup water or strong brewed coffee
-
2 large eggs
-
1 tsp vanilla extract
Chocolate Icing
-
¼ cup unsalted butter
-
2 tbsp unsweetened cocoa powder
-
¼ cup heavy cream
-
½ cup powdered keto sweetener
-
½ tsp vanilla extract
-
Pinch of salt
Instructions
-
Heat oven to 350°F (175°C).
Line a mini muffin pan or 8×8 pan with parchment. -
Make cake batter
-
In a bowl, whisk almond flour, coconut flour, sweetener, cocoa, baking powder, and salt.
-
In a saucepan, melt butter with water/coffee; bring just to a boil.
-
Pour hot mixture over dry ingredients; stir.
-
Mix in eggs and vanilla until smooth.
-
-
Bake
-
For bites: fill mini muffin wells ¾ full.
-
Bake 10–12 minutes (mini) or 18–20 minutes (8×8), until just set.
-
-
Make icing
-
Melt butter in saucepan; whisk in cocoa.
-
Add cream and sweetener; simmer 1–2 minutes until glossy.
-
Remove from heat; stir in vanilla and salt.
-
-
Ice while warm
-
Spoon icing over warm cake so it soaks in (Texas sheet cake rules).
-
-
Cool & set
-
Let cool completely before removing bites.
-
Pro keto tips
-
Coffee deepens the chocolate flavor—highly recommended.
-
Don’t overbake; slightly under = fudgy.
-
Add chopped pecans to the icing for classic Texas vibes.
-
Chill for ultra-dense, brownie-like bites.
Want a dairy-free, nut-free, or full sheet cake keto version next?