Chocolate Sheet Cake with Chocolate Cream Cheese Frosting
Keto chocolate cake with a chocolate cream cheese frosting.
Servings: 12 people
Calories: 300kcal
Ingredients
Chocolate Sheet Cake
- 2 cups blanched almond flour
- 1 cup granulated Swerve
- 1/4 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1 cup mayonnaise
- 1 cup brewed coffee or water
- 1 tsp Vanilla Extract
Chocolate Cream Cheese Frosting
- 2 tsp butter softened
- 4 oz cream cheese softened
- 1/2 cup Swerve confectioners’-style sweetener
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp Vanilla Extract
- 10 drops liquid stevia
- 1 pinch salt
Instructions
Chocolate Sheet Cake
- Preheat oven to 350 degrees and grease a 13x9 inch pan.
- Sift together almond flour, swerve, cocoa powder, and baking powder. Add mayonnaise, brewed coffee (or water), and vanilla. Beat for 2 minutes and pour into prepared pan.
- Bake for 30-35 minutes. If you insert a toothpick into the middle of the cake it should come out clean.
- Let cake cool completely before frosting with Chocolate Cream Cheese Frosting.
Chocolate Cream Cheese Frosting
- While cake is cooling, prepare the frosting.
- Using a hand mixer or stand mixer, cream together butter and cream cheese until light and fluffy, for about 3 minutes.
- Slowly add Swerve, sifted cocoa powder, vanilla, liquid stevia and salt until combined.
Notes
Alternatively, if you do not want to frost this cake, you can also serve it as is, or with a light dusting of Confectioner's-Style Swerve.
Macros for just the cake are as follows:
Cal: 247 Fat: 24g Pro: 4g
Carbs: 21g Fiber: 3g Sugar Alcohol: 16g Net Carbs: 2
Nutrition
Serving: 1slice with frosting | Calories: 300kcal | Total Carbs: 28g | Protein: 5g | Fat: 29g | Fiber: 3g | Net Carbs: 3g | Sugar Alcohols: 22g