Your Cart

$150 away from free shipping.

Your cart is empty :(

FREE shipping when you subscribe today!

Texas Sheet Cakes featured image
Recipes

By Diana Keuilian

Texas Sheet Cakes

[[ recipeID=recipe-8kkis3pbf, title=Texas Sheet Cake ]]

Recent Articles

Chocolate Chip Pumpkin Spice Cookies image

Chocolate Chip Pumpkin Spice Cookies

It’s that time of year again...time for pumpkin-flavored everything. While I love the flavor of pumpkin spice, all of these...
Read Article
Fluffy Pumpkin Protein Pancakes image

Fluffy Pumpkin Protein Pancakes

This pancake recipe is insane - it's so moist and fluffy you won't believe that it has no sugar and...
Read Article
Pumpkin Oatmeal Protein Cookies image

Pumpkin Oatmeal Protein Cookies

Packed with protein, zero sugar and is filled with healthy fats and complex carbs.
Read Article
Pumpkin Protein Balls image

Pumpkin Protein Balls

Drop everything and go make these pumpkin spice protein balls!
Read Article
3 Minute Pumpkin Protein Oats image

3 Minute Pumpkin Protein Oats

You’ve heard of overnight oats, now meet 3-min oats!
Read Article

Here's THE CAKE to make when you are bringing dessert to a picnic or potluck! It tastes so close to a traditional cake that the nutrition will blow your mind. Most notably, there is zero sugar in this delicious, sweet cake packed with Trulean Rich Dutch Chocolate Grass Fed Whey Protein! There's also 4 grams of fiber, 6 grams of protein and zero gluten. Enjoy! 

Servings: 35 Squares

Keywords: dessert, snack

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins

Ingredients

Instructions

Ingredients

For the Cake

  • 1 Cup Oat flour
  • 1 Cup Trulean Rich Dutch Chocolate Grass Fed Whey Protein
  • ½ Teaspoon Baking soda
  • ½ Teaspoon Sea salt
  • 2 Eggs
  • 2 Egg Yolks
  • ¼ Cup Plain Greek yogurt
  • 2 ¼ Teaspoons Vanilla extract
  • 1 (9oz) Bag Lily's semi-sweet chocolate chips (stevia-sweetened)
  • ¾ Cup Coconut oil
  • ¾ Cup water
  • ½ Cup Unsweetened cocoa powder
  • ¼ Cup Butter

For The Icing

  • ½ Cup Butter
  • ½ Cup Almond Milk
  • ½ Cup Unsweetened cocoa powder
  • 1 ½ Tablespoon Honey
  • 2 ½ Cups Confectioners Swerve
  • 1 ½ Tablespoon Vanilla extract
  • 1 ½ Cup Pecans, toasted and chopped

Instructions

  1. Preheat the oven to 350 degrees and position the oven rack to the middle position. Grease an 18x13-inch rimmed baking sheet. In a mixing bowl combine the oat flour, protein powder, baking soda and salt. In another mixing bowl combine the eggs, yolks, yogurt and vanilla and mix until smooth.  
  2. In a small pot melt the chocolate chips, coconut oil, water, cocoa powder and butter over low heat. Mix the melted chocolate mixture into the flour mixture until fully combined. Mix the egg-yogurt mixture into the batter until fully combined. Pour the cake batter into the prepared pan and bake for 15 minutes.
  3. For the Icing: While the cake bakes, melt the butter, almond milk, cocoa powder and honey over low heat. Mix until smooth. Off heat, mix in the confectioner's Swerve and vanilla extract until smooth. Spread warm icing evenly over the hot cake and sprinkle with the chopped pecans. Let the cake cool completely on a wire rack for about an hour, then move into the fridge to chill for an hour, until the icing is set. Cut into 35 squares, serve and enjoy! 

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 35 Squares

Amount Per Serving
Calories 165
% Daily Value*
Total Fat 13g 20%
Saturated Fat g 0%
Trans Fat g
Sodium 71mg 2%
Total Carbohydrate 16g 5%
Dietary Fiber 4g 16%
Sugars 0g
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: