Easy Sheet Pan Chocolate Truffle Cake

5 from 3 votes

Easy Sheet Pan Chocolate Truffle Cake

All the flavor of one epic keto chocolate cake, simplified into an easy sheet pan version. Using sour cream adds a nice fluffiness to the sponge cake and a mild sharpness that complements the rich cacao. This Easy Chocolate Mascarpone Sheet Pan Truffle Cake is topped with a chocolate mascarpone cream icing that is super creamy and lush.

Prep Time 15

Cook Time 35

Servings servings

Calories 195kcal

Author Jo Harding

Ingredients

Cake

4 large eggs separated
⅔ cup Swerve granulated sweetener or low-carb sweetener of choice (⅔-3/4 cup to taste )
3.5 tablespoons butter melted (or 50g)
5 tablespoons unsweetened almond milk
1 teaspoon vanilla extract
3 tablespoons sour cream
3 tablespoons coconut flour
½ cup unsweetened cocoa powder or cacao
1 ¼ cups almond flour (or 125g)
1.5 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt

Frosting

¾ cup heavy cream
¾ cup mascarpone cheese or cream cheese
¼ cup unsweetened cocoa powder or cacao
⅓ cup Swerve confectioners sweetener or low-carb sweetener of choice (or to taste)
½ teaspoon vanilla extract

Instructions

Preheat the oven to 350F / 180C / 160 fan. Line a 9" x 6.5" x 1.5" (21 x 17.5 x 4cm) baking tray with parchment paper.
Add the egg yolks and low-carb sweetener to a mixing bowl. Cream together using an electric whisk for about 2 minutes until paler in color. Add the butter, almond milk, vanilla and sour cream and whisk again until combined.
In a clean mixing bowl, whisk the egg whites until fluffy. (Note: make sure your whisk paddles are clean.)
In a third mixing bowl, mix the dry ingredients together. Add the egg butter mix and quickly whisk or stir to combine. Gently whisk through the egg whites. Don’t over whisk or the egg whites will deflate resulting in a heavier cake.
Place batter on the sheet pan and place in the oven and bake 30- 35 mins until you can insert and remove a skewer without many crumbs sticking. Don’t over bake as this cake will firm up as it cools.
Allow to fully cool.
[For Meal Plan Members Only]: please make sure your serving size setting is set for 16 to ensure proper baking time.
To make the frosting, place the cream in a clean mixing bowl and whisk using an electric whisk until almost thick. Just under when it starts to stiffen. Stir through rest of ingredients using a spatula until smooth. Taste and adjust the sweetness to taste.
Add the mascarpone frosting to the chocolate sheet pan cake using a palate knife or spatula and cut into 16 squares. Option to dust with a little grated dark chocolate if you like.
Storage: Tupperware in the fridge for up to 3 days or freezer for 2 months.

Notes

Net Carbs: 3g

Nutritional Information includes frosting.

Nutrition