Keto Texas Sheet Cake Bites
Delicious low-carb treats that combine rich chocolate and nutty almond flour for a fluffy, satisfying bite, perfect for gatherings.
Ingredients
Batter Ingredients
- 2 cups Almond flour Gluten-free alternative
- 1/2 cup Unsweetened cocoa powder For deep chocolate flavor
- 3 large Eggs Bind everything together
- 1 cup Granulated erythritol or stevia Sugar substitute for sweetness
- 1/2 cup Unsalted butter, melted Adds richness
- 1 teaspoon Baking powder For fluffy rise
- 1 teaspoon Vanilla extract Enhances the flavor
Optional Toppings
- Chopped pecans For added texture
- Cream cheese frosting Optional topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper.
- In a large bowl, mix the almond flour, cocoa powder, erythritol, and baking powder.
- In a separate bowl, whisk together the eggs, melted butter, and vanilla extract.
- Slowly pour the wet mixture into the dry ingredients and stir until just combined.
- Spread the batter evenly in the prepared pan and tap to remove air bubbles.
Baking
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
Finishing Touches
- Once cooled, cut into bite-sized pieces and optionally frost with cream cheese frosting or sprinkle with chopped pecans.
Notes
Store in an airtight container in the refrigerator for up to a week. Substituting almond flour with coconut flour will require adjustments due to absorbency.