German Chocolate Cake

About

If you are looking for a Keto-friendly chocolate cake recipe suitable for celebrations, we have a crowd-pleaser for you. We guarantee you this is the BEST Keto German chocolate cake around. The recipe consists of layers of moist and rich chocolate cake filled with a coconut and pecan frosting. It is perfect not only for celebrations and gatherings but also for your daily sweet tooth. Better yet, one slice of this heavenly dessert contains only 5g of net carbs!

The cake element requires a few ingredients that are probably already in your pantry. The main ingredient is almond flour, which yields a dense and fudgy cake. We have used cocoa powder for the chocolate flavor since it is the Keto chocolate option lowest in carbs. As for the sweetener, we have found allulose to be the best in cakes. Erythritol and monk fruit sweetener work too, but the quantities may need adjusting. This recipe is for a 2-layer 6” cake, but you can also make it as a single-layered 10” cake.

The preparation of the coconut and pecan frosting is a two-step process. The first is to prepare a custard-like sauce on the stove, then fold the shredded coconut and chopped pecans into it. The next step is to whip the butter and powdered sweetener together until you get a silky smooth low-carb buttercream. Once the sauce cools down to room temperature, you can mix them together.

Can you prepare this Keto German chocolate cake ahead of time?

You can prepare all the cake elements and store them in separate airtight containers 2 days before assembly. You can also wrap the cake layers in plastic wrap and freeze them for up to 1 month. However, you cannot freeze the frosting.

Can you adapt this recipe to a vegan diet?

Unfortunately, no. The yolks in the filling are essential for stability. However, the Keto chocolate cake can be made vegan by substituting the eggs for chia/flax eggs.

Ingredients

1 cup almond flour
½ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup butter
¾ cup granulated allulose
4 large raw egg
2 teaspoon vanilla extract
½ cup coconut milk
1 teaspoon xanthan gum
2 large raw egg, yolk
¾ cup pecans, dry roasted, unsalted
¾ cup coconut, dried, shredded or flaked, unsweetened
1 cup powdered erythritol (icing sugar)

Instructions

Preheat the oven to 375 degrees. In a bowl, add the almond flour. Sift in the cocoa powder, baking powder, and salt. Whisk until well combined
In another bowl, Use a hand mixer to whisk together ½ cup of softened butter, the allulose, and 1 tsp of vanilla. Beat until the mixture is creamy. While still mixing, add the eggs one at a time. The mixture should be light and free of lumps.
Add the dry ingredients into the wet, and fold until you have a smooth yet heavy batter. Divide it into two 6” lined pans. Bake for 16-20 minutes, or until a skewer comes out clean when inserted in the middle.
Once the cake layers are baked all the way through, take them out of their pans and place them on a cooling rack. Let them cool for 30 minutes, then use a serrated knife to level them off, set aside the cake tops for garnish. Place the cake layers in the fridge for at least 30 minutes.
While the cake is baking, you can start on the first frosting element. Whisk together the coconut milk and xanthan gum in a saucepan. Place the saucepan over medium heat and add the egg yolks and 1 tsp of vanilla. Keep whisking until the mixture reaches a boil. Take it off the heat.
Chop the pecans and add them to the saucepan along with the shredded coconut. Fold to combine. Place the saucepan in the freezer for 15-20 minutes to cool.
To prepare the buttercream, add the remaining ½ cup of butter to a bowl along with the powdered erythritol. Whisk well using a hand mixer until it reaches a smooth consistency.
Once the coconut and pecan sauce has cooled add it to the Keto buttercream. Mix well to combine. Place it in the fridge for at least 30 minutes.
Take the cake and frosting out of the fridge. To assemble, place the first layer of cake (cut-side up) on a cake stand or plate. Scoop half of the frosting over the cake and use a spatula to spread it evenly. Don’t worry about the frosting hanging out of the edges.
Place the second layer (cut-side down) over the filling, ensuring that it aligns with the bottom cake layer. Add the remaining half of the frosting, and spread it evenly. Then run the spatula around the sides of the cake to remove the excess frosting and get an evenly layered cake.
To decorate the top, place 8 pecans along the edges, one for each slice. Crumble some of the cake tops in the middle of the cake. You can slice and serve immediately or place it in the fridge until your big event!