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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Cool and loosen: After cooling slightly in the pan, gently loosen the bites and transfer to a wire rack to cool completely.
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.
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.
Frost the cake bites: Spoon the thickened glaze over the cooled cake bites. Sprinkle with chopped toasted pecans if desired.
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