Texas Sheet Cake, Low Carb Lemon
A thin, buttery lemon sheet cake with a poured lemon glaze that sets soft and glossy. Same boiled-butter Texas sheet cake method as the original, rebuilt with Carbquik, almond flour, and an allulose-forward sweetener blend so it feeds a crowd at 1g net carbs a square.
Servings: 24
Ingredients
Cake:
- 1 cup butter salted
- ½ cup water
- ¼ cup lemon juice fresh
- 2 cup Carbquik
- 1 cup almond flour superfine
- 1¼ cup allulose granular
- ¾ cup monk fruit erythritol blend granular
- 1 tsp baking soda
- ½ tsp salt
- ½ cup sour cream full-fat
- 3 egg
- 2 Tbsp lemon zest
- 1 tsp lemon extract
- ½ tsp vanilla extract
Lemon Glaze:
- ½ cup butter salted
- 3 Tbsp lemon juice fresh
- 2 Tbsp heavy cream
- 1½ cup allulose powdered
- ¼ cup monk fruit erythritol blend powdered
- 1 tsp lemon zest
Instructions
Cake:
- Melt butter in a saucepan over medium heat
- Add water and lemon juice
- Bring to a light boil
- Remove from heat and rest 5 min
- Whisk Carbquik, almond flour, granular allulose, granular monk fruit blend, baking soda and salt in a large bowl.
- Pour hot butter mixture over dry mixture
- Whisk smooth
- Whisk in sour cream, eggs, zest, lemon extract and vanilla
- Pour into a greased 12"x17" sheet pan
- Spread level
- Bake in a 325°F preheated oven 22 min until center springs back and edges pull from pan.
Lemon Glaze:
- Melt butter in a sm saucepan
- Stir in lemon juice and cream
- Remove from heat
- Whisk in powdered allulose, powdered monk fruit blend, and zest until smooth and pourable.
- Pour over hot cake
- Spread to edges with an offset spatula
- Cool 1 hr until glaze sets
Notes
Allulose carries the glaze — a small amount of monk fruit erythritol blend sharpens sweetness without gritting as it cools.
Bake at 325°F, not 350°F — allulose browns noticeably faster than sugar.
Glaze must hit the cake hot so it soaks the top surface instead of sitting on it.
Powdered sweeteners only in the glaze; granular stays gritty no matter how long it cooks.
Fresh lemon juice only; bottled juice bakes out flat.
Keeps 4 days covered at room temperature, 1 week refrigerated.
Bake at 325°F, not 350°F — allulose browns noticeably faster than sugar.
Glaze must hit the cake hot so it soaks the top surface instead of sitting on it.
Powdered sweeteners only in the glaze; granular stays gritty no matter how long it cooks.
Fresh lemon juice only; bottled juice bakes out flat.
Keeps 4 days covered at room temperature, 1 week refrigerated.
Nutrition Summary (per serving)
Net Carbs 1g
Carbs 2g
Fiber 1g
Calories 151kcal
Fat 16g
Sugar 1g
Protein 2g