Feb 05, 2021

TRULEAN Texas Sheet Cakes

Name: TRULEAN Texas Sheet Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 35 Squares
Ingredients: 1 Cup Oat flour; 1 Cup TRULEAN Rich Chocolate Whey Protein; 0.5 Teaspoon Baking soda; 0.5 Teaspoon Sea salt; 2 Eggs; 2 Egg Yolks; 0.25 Cup Plain Greek yogurt; 2.25 Teaspoons Vanilla extract; 1 (9oz) Bag Lily's semi-sweet chocolate chips (stevia-sweetened); 0.75 Cup Coconut oil; 0.75 Cup water; 0.5 Cup Unsweetened cocoa powder; 0.25 Cup Butter; 0.5 Cup Butter; 0.5 Cup Almond Milk; 0.5 Cup Unsweetened cocoa powder; 1.5 Tablespoon Honey; 2.5 Cups Confectioners Swerve; 1.5 Tablespoon Vanilla extract; 1.5 Cup Pecans, toasted and chopped

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

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TRULEAN Texas Sheet Cake

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 Chocolate 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 Chocolate 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

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.
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.
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!

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: