Keto Texas Sheet Cake Bites Recipe

Introduction

Keto Texas Sheet Cake Bites are a delicious low-carb twist on the classic chocolate sheet cake, made in bite-sized portions perfect for snacking. Moist, rich, and topped with a decadent chocolate glaze, these treats satisfy your sweet tooth without derailing your keto goals.

Ingredients

• 1 3/4 cups almond flour
• 1/2 cup granular sweetener
• 3 tbsp unflavoured whey protein powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter
• 1/3 cup water
• 3 tbsp cocoa powder
• 2 large eggs
• 1/2 tsp vanilla extract
• 3 to 4 tbsp additional water (as needed)
• 2 tbsp butter (for frosting)
• 2 1/2 tbsp cocoa powder (for frosting)
• 1/2 cup allulose sweetener (see Tips & Variations for alternatives)
• 1/4 cup heavy whipping cream
• 3 tbsp water (for frosting)
• 1/2 tsp vanilla extract (for frosting)
• 1/3 cup chopped, toasted pecans (optional)

Instructions

1. Step 1: Preheat your oven to 325ºF and prepare a mini muffin pan by lining it with silicone or parchment liners. If you’re using a silicone pan, lightly grease it. This recipe makes about 30 bites, so plan to bake in batches if you have only one pan.
2. Step 2: In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Break up any clumps with a fork to ensure an even mixture.
3. Step 3: In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Stir until the butter melts and the mixture comes to a boil, then remove from heat.
4. Step 4: Pour the butter and cocoa mixture into the dry ingredients. Add the eggs and vanilla extract, stirring until fully combined. Add additional water, one tablespoon at a time, until the batter is pourable but not too thin.
5. Step 5: Divide the batter evenly among the mini muffin cups and bake for 12 to 16 minutes. The cake bites should be risen and the tops just firm when done. Let them cool in the pan before gently loosening and transferring to a wire rack.
6. Step 6: For the frosting, return to the medium saucepan and combine butter, cocoa powder, sweetener, heavy cream, and water over medium heat. Stir continuously until the sweetener dissolves and the mixture simmers.
7. Step 7: Let the frosting simmer for 3 to 5 minutes until it thickens to a syrupy glaze. Remove from heat and let it cool slightly to thicken further.
8. Step 8: Spoon the glaze over the cooled cake bites and sprinkle with chopped toasted pecans if desired. Place the bites in the refrigerator for 20 minutes to set the glaze before serving.

Tips & Variations

• If you don’t have allulose sweetener for the frosting, erythritol or a monk fruit blend are good low-carb alternatives, but the texture may vary slightly.
• For a nut-free version, substitute almond flour with sunflower seed flour, keeping in mind it may affect the taste.
• Use silicone mini muffin pans for easier removal and less greasing.

Storage

Store the cake bites in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. You can reheat briefly in the microwave if desired, but avoid overheating to keep the glaze intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can replace butter with coconut oil and use a dairy-free cream alternative like coconut cream for the frosting. This may slightly alter the flavor and texture.

Can I freeze these cake bites?

Absolutely. Freeze the cooled and glazed cake bites in a sealed container for up to 2 months. Thaw in the refrigerator before serving.

Keto Texas Sheet Cake Bites Recipe

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★★★★★

4.6 from 137 reviews

• Author: Hugo
• Total Time: 50 minutes
• Yield: 30 mini cake bites 1x
• Diet: Low Carb

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Description

These Keto Texas Sheet Cake Bites are a low-carb, gluten-free twist on the classic chocolate sheet cake. Made with almond flour and sweetened with keto-friendly sweeteners, these bite-sized treats are moist, rich, and frosted with a decadent chocolate glaze topped with crunchy toasted pecans. Perfect for satisfying chocolate cravings while keeping to keto dietary guidelines.

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Ingredients

Scale 1x2x3x

Cake

• 1 3/4 cups almond flour
• 1/2 cup granular sweetener
• 3 tbsp unflavoured whey protein powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter
• 1/3 cup water
• 3 tbsp cocoa powder
• 2 large eggs
• 1/2 tsp vanilla extract
• 3 to 4 tbsp additional water (as needed)

Frosting

• 2 tbsp butter
• 2 1/2 tbsp cocoa powder
• 1/2 cup allulose sweetener
• 1/4 cup heavy whipping cream
• 3 tbsp water
• 1/2 tsp vanilla extract
• 1/3 cup chopped, toasted pecans (optional)

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Instructions

1. Prepare pans: Preheat oven to 325ºF and line a mini muffin pan with silicone or parchment liners, or lightly grease a silicone mini muffin pan. This recipe makes 30 bites, so if you have only one pan, prepare in batches.
2. Mix dry ingredients: In a large bowl, whisk together almond flour, sweetener, whey protein powder, baking powder, and salt. Break up any lumps with a fork to ensure even mixing.
3. Make cocoa butter mixture: In a medium saucepan over medium heat, combine butter, water, and cocoa powder. Stir until the butter melts and the mixture is smooth. Bring it to a boil, then remove from heat immediately.
4. Combine wet and dry: Pour the cocoa butter mixture into the dry ingredients bowl. Add the eggs and vanilla extract and stir thoroughly until combined. Add additional water, one tablespoon at a time, to achieve a pourable batter consistency.
5. Fill muffin cups and bake: Evenly divide the batter among the prepared mini muffin cups. Bake for 12 to 16 minutes until the cakes rise and their tops are just firm to the touch. Remove from oven and cool in the pan.
6. Cool and loosen: After cooling slightly in the pan, gently loosen the bites and transfer to a wire rack to cool completely.
7. Make frosting: Using the same saucepan, combine butter, cocoa powder, allulose sweetener, heavy cream, and water. Bring to a simmer over medium heat, stirring constantly to dissolve the sweetener.
8. Thicken frosting: Let the mixture simmer for 3 to 5 minutes until it thickens to a syrupy, glaze-like consistency. Remove from heat and let cool for a few minutes to thicken further.
9. Frost the cake bites: Spoon the thickened glaze over the cooled cake bites. Sprinkle with chopped toasted pecans if desired.
10. Set the glaze: Refrigerate the frosted cake bites for 20 minutes to help the glaze set before serving.

Notes

• If you prefer, you can substitute the allulose sweetener in the frosting with erythritol or monk fruit sweetener for similar keto-friendly results.
• Make sure to toast the pecans before chopping to bring out their flavor and crunch.
• To speed up cooling, place the cake bites on a wire rack.
• Adjust water amount in the batter carefully to get the right pourable consistency without making the batter too thin.
• Store leftovers refrigerated in an airtight container for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: keto, low carb, chocolate, sheet cake, dessert, almond flour, gluten free, keto dessert, chocolate bites