If you love Texas sheet cake, you’re going to swoon over these keto sheet cake bites! They have the same rich, fudgy texture and luscious chocolate frosting, all in a perfectly poppable size. Easy to make and totally irresistible, they’re a low carb treat everyone will rave about.
One of the most popular recipes on this website is my Keto Texas Sheet Cake. Even folks from Texas who know the real deal rave about this luscious keto chocolate cake recipe.
So I decided to have a little fun with it and turn it into bite-sized treats. Because everything is cuter and somehow more delicious in miniature, am I right?
Whether it’s appetizers, snacks, or desserts, I really do love little bite-sized foods. They’re great for bringing to parties or grabbing as quick snacks. They’re just so eye-catching that kids and adults both love them. And the mini size means built-in portion control, because you always know exactly how much you are consuming.
It’s what makes recipe like Mini Taco Bites and Keto Cheesecake Bites so darn popular. The appeal of big flavor in a bite-sized treat.
Why you need to try this recipe
When I created my sheet cake recipe, I did my best to stay true to the original. So if you love this classic dessert, you will want to give this one a try!
- Rich, fudgy texture just like classic Texas sheet cake
- Topped with a luscious sugar-free boiled cocoa frosting
- Perfectly portioned for easy snacking or sharing
- Low carb, gluten-free, and keto-friendly
- Great for parties, holidays, or meal prep treats
- Quick and easy to make with simple ingredients
- Satisfies chocolate cravings without the sugar crash
Ingredient Notes
- Almond flour: As always, a finely ground almond flour will give you the best results.
- Cocoa powder: I always use Dutch process for a richer chocolate flavor.
- Sweetener: For the cake, you can use your preferred granular sweetener. The frosting works best with allulose but can be made with a powdered erythritol sweetener as well. See Expert Tips fro more details.
- Protein powder: A little protein powder helps the mini cakes rise and hold their shape a little better.
- Butter: Both the cake and the frosting take some butter for the best consistency.
- Heavy cream: A little cream helps give the frosting a silky texture.
- Pecans: Chopped, toasted pecans finish the little cakes off, but you can skip them if you prefer.
- Baking staples: Eggs, baking powder, vanilla extract.
Overview: How to make this recipe
- Prepare the cake batter: Classic Texas sheet cake requires bringing the cocoa to a simmer with water and butter before adding it to the dry ingredients so I followed the same method here.
- Fill the mini muffin pan: I used one silicone mini muffin pan (like this one) and a heart-shaped mold I had for the last 6 mini muffins, just for fun. You can also do a regular metal pan lined with silicone or parchment liners.
- Bake the cake bites: Little mini cupcakes like this don’t take very long to bake, so keep your eyes on them. Let them cool in the pans after baking and then pop them out gently.
- Prepare the frosting: This really isn’t like keto chocolate frosting in the regular sense. It’s more of a boiled cocoa frosting. Simmer the butter, cocoa, sweetener, cream, and water together until it thickens into a syrupy glaze.
- Decorate the cakes: Spoon the glaze over the cooled cake bites and sprinkle with chopped pecans, if using.
Tips for Success
Part of the charm of Texas sheet cake is the simmering of the cocoa with butter and liquid for both the cake and frosting. Don’t skip this step! However, I found that you can use the same pan for the cocoa mixture for both the cake and the frosting.
How much water you need to add to the cake batter depends on things like the sweetener, cocoa powder, and protein powder you use. So just add a little at a time until you have a thick but easily pourable consistency.
Sweetener Options
The cake portion of this recipe works well with your preferred sweetener. I used allulose but it works just as well with erythritol based sweeteners.
The frosting is a little more finicky. The glaze works best with allulose as it become thick and syrupy as it simmers and it stays shinier as it cools. You can do this with erythritol sweeteners but you will want a powdered version to avoid grittiness.
You will also want to reduce the water to 1 tablespoon and add the sweetener only AFTER you’ve simmered the mixture. This helps it keep from recrystallizing as it cools. Consider whisking in about 1/8 teaspoon xanthan gum as well, which helps thicken the mixture and inhibits re-crystallization.
Frequently Asked Questions
This ultra-moist chocolate cake is usually baked in a thin layer in a sheet pan, which makes it quick and easy. The large flat cake is great for serving at parties, straight out of the pan. It also has a high frosting-to-cake ratio, and the boiled frosting gives the whole dessert a luscious, rich flavor.
These adorable low carb mini cupcakes are perfect for making ahead. You can make the cake bites and freeze them, unfrosted, for several months. And the frosted bites store nicely in the fridge for up to a week.
Each serving of two bites has 4.5 grams of carbs and 2.2 grams of fiber. If you count net carbs, that comes to 2.3 grams per serving.
Keto Texas Sheet Cake Bites
Servings: 15 servings
If you love Texas sheet cake, you’re going to swoon over these keto sheet cake bites! They have the same rich, fudgy texture and luscious chocolate frosting, all in a perfectly poppable size. Easy to make and totally irresistible, they’re a low carb treat everyone will rave about.
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Cake
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Preheat oven to 325ºF and line a mini muffin pan with silicone or parchment liners, or use a silicone mini muffin pan. Lightly grease the silicone pan or liners. (This makes 30 bites so if you don’t have more than one pan, you may need to work in batches.)
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In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Break up any clumps with the back of a fork.
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In a medium saucepan over medium heat, combine the butter, water, and cocoa powder, stirring until melted. Bring to a boil and then remove from heat. Add to the bowl.
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Add the eggs and vanilla extract and stir until well combined. Add additional water, 1 tablespoon at a time, until you have a pourable consistency.
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Divide the batter evenly among the prepared mini muffin cups. Bake 12 to 16 minutes, until the cakes are risen and the tops are just firm to the touch. Remove and let cool in the pan, then gently loosen and transfer to a wire baking rack.
Frosting
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In the same medium saucepan, combine the butter, cocoa powder, sweetener, cream, and water. Bring to a simmer, stirring to dissolve the sweetener.
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Let simmer until it thickens to a syrupy consistency, 3 to 5 minutes. Remove and let cool a few minutes to continue to thicken. It should be like a thick glaze.
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Spoon over the cooled cake bites and sprinkle the tops with the chopped pecans, if desired. Refrigerate 20 minutes to help set the glaze.
Storage Information: Store the bites in a covered container on the counter for up to 4 days or in the fridge for up to a week. They can also be frozen for several months.
Serving: 2bites | Calories: 180kcal | Carbohydrates: 4.5g | Protein: 5.4g | Fat: 16.1g | Saturated Fat: 5.8g | Fiber: 2.2g
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Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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