Keto German Chocolate Cake (so rich and moist!)

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This Sugar Free Keto German Chocolate Cake Is an stunner, a three-layer rich chocolate cake with a classic coconut pecan filling. Although it’s made with keto-friendly ingredients, this cake can fool anyone.add it to your list Keto Dessert Recipes Give it a try!

What is German Chocolate Cake?

German Chocolate Cake, which actually originated in America by a man named Samuel German, is a chocolate layer cake with coconut pecan frosting [*]. Unlike most regular brownie recipes, German Chocolate Cake uses real baking chocolate instead of cocoa powder. “Frost” is a custard made from condensed or evaporated milk, shredded coconut, and pecans.

As you might guess, this dessert isn’t usually keto friendly, but it were able Go with this Keto German Chocolate Cake Recipe!

ingredients you need

This section explains how to choose the best ingredients for a simple German tomato chocolate cake, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

For the brownies:

• ChocZero Unsweetened Dark Chocolate Chips – These sugar free dark chocolate chips are my favorite…you’ll never know they’re sugar free!I also tested with their cakes milk chocolate chipsif you like a milder chocolate flavor, it’s delicious.
• butter – Use unsalted butter. Coconut oil can be substituted if you want, but you’ll also need dairy for the filling, and the substitution won’t work either.
• Besti Monk Fruit Allulose Blend – This keto sweetener is what I use all My cake recipe because it makes them super moist and doesn’t crystallize. Ordinary Allulose Can be used instead, but you need 33% more.If you want to use something else check out my guide keto sweetener For switching, but be aware that erythritol and most brands of monk fruit or stevia will give drier results.
• Egg – Use whole large eggs. flax eggs Can be used as a substitute, but I haven’t tested to confirm.
• vanilla extract – for the taste.
• Wholesome Yum White Almond Flour – This superfine almond flour ensures your keto-friendly German chocolate cake has the best texture (many brands are too chunky or inconsistent). Unfortunately, coconut flour isn’t a substitute here, and making this cake nut-free isn’t practical since pecans are also a key ingredient.If you need a nut free option, browse my Nut-Free Keto Recipes Here.
• baking powder – I like This non-GMO brand.
• sea ​​salt – Balanced sweetness.

Coconut Pecan Stuffing:

• Keto condensed milk – Gives the filling a sweet taste and thickens it.Note that this no Exists in the store, so don’t go there looking for it.simply make This Unsweetened Condensed Milk Recipe Instead (use butter, heavy cream and besti powder) and use it to make cake fillings.
• butter – Again, no salt.
• Besti Brown Monk Fruit Allulose Blend – My low carb brown sugar substitute; I haven’t found anything else in terms of flavor, moisture, and sweetness. What’s more, Besti Brown dissolves completely, unlike other brown sugar substitutes, so your fillings will be smooth. If you can’t get your hands on it, it’s better to opt for a powdered sweetener, but you’ll lose that brown sugar flavor.
• yolk – Only the yolk, no egg whites in this part. (you can do it with the leftover white keto bread, Coconut Macaronsor Sugar Free Angel Cake.)
• vanilla extract – Same as cake.
• Shredded coconut – make sure it’s unsweetened coconut such as this brand.
• walnut – We used chopped pecans for the filling and whole pecans for the filling, so I only bought half and chopped up the filling I needed.

How to Make Keto German Chocolate Cake

This section describes how to make a German Chocolate Keto Cake with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. Melt chocolate. Use a double boiler or microwave to melt the chocolate chips.

2. Creamy butter and bestie. In a large bowl, use hand mixer Mix together butter and cream of besti until light and fluffy.
3. Add eggs. Beat the eggs, one at a time.

4. Add chocolate. Add melted chocolate and vanilla.
5. Add dry ingredients. Add almond flour, baking powder and sea salt.

6. bake. Divide the cake batter into 3 prepared pans (line them with parchment paper and grease the sides) and smooth the tops with a spatula. Bake until toothpick comes out clean. Cool completely before flipping to release.

7. make Unsweetened Sweetened Condensed Milk. (Use the link for instructions.)
8. Add butter and brown sweetener. Add butter and Besti Brown to condensed milk and beat until smooth. Cook for 1-2 minutes.
9. Blend egg yolks. Add the egg yolks and beat until the mixture thickens. Remove from heat and stir in vanilla.
10. cool. Let the mixture cool for at least 10 minutes (this is important to avoid separation later).
11. Add nuts and coconut. Add chopped coconut and pecans. Let the frosting cool completely.

12. gather. Place one layer of cake on a cake stand and top with part of the coconut pecan filling. Top with a second layer of cake and filling. Repeat for the third layer and the remaining fill.
13. Decorate. At this point, you can leave the cake as it is, but I like to garnish the pecan halves around the perimeter, sprinkle more chopped pecans and shredded coconut in the center, and finish with a drizzle of melted chocolate.

Tips for the Best Sugar Free German Chocolate Cake

• Use the right ingredients. I chose the flour, sweetener, and chocolate used in this recipe for the richest, moistest results. The ingredients section above outlines some alternative options, but the results could be worse.
• Use room temperature ingredients. This helps the batter mix and rise better and prevents the butter from curdling when the eggs are added.
• Rotate the cake pan if needed. If you are baking all three pans at the same time, rotate them on the rack to cook evenly and make sure they all have the same amount of batter.
• use one large wok for filling. Making condensed milk in a medium-sized pan will take a long time, and the larger surface area of ​​a wok will make the process go faster.
• Cooling the filling is critical. Let the caramel mixture cool before adding the nuts and coconut to ensure the frosting doesn’t separate. (Trust me, I learned a lot during the testing process!)
• Also cool before assembly. Allow cake and filling to cool completely before starting to assemble. This ensures that the cake doesn’t tear or get soggy.
• use one Cake stand. This is not required but makes assembly easier.

Storage Instructions

• Shop: Cover cake with plastic wrap and refrigerate for 3-4 days.
• freeze: You can freeze this sugar-free German chocolate cake recipe in plastic wrap and keep in the refrigerator for 2-3 months.
• thaw: Let the cake come to room temperature on the counter, or thaw overnight in the refrigerator.

More Keto Cake Recipes

If you liked this keto german chocolate cake recipe, you might also like these other keto cakes:

Keto German Chocolate Cake

This beautiful, sugar-free keto german chocolate cake recipe tastes as good as it looks! Made with simple ingredients, it’s hard to guess it’s low carb.

Prepare: 20 minute

Cook: 15 minute

All: 35 minute

Serving Size: 12 (Adjust the scale recipe)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

chocolate cake:

1. Preheat oven to 350°F (176°C). Line 3 9-inch cake pan Line the inside with parchment paper and grease.

2. In a medium bowl in the microwave, or a double boiler on the stove, melt the chocolate chips. shelved.

3. In a large bowl, use hand mixer Cream the butter with the bestie 2-4 minutesuntil light and fluffy.

4. Beat the eggs, one at a time.

5. Add melted chocolate and vanilla extract and beat until smooth.

6. Add almond flour, baking powder, and sea salt and beat until smooth.

7. Divide the dough among the three prepared pans and smooth the tops with a spatula.bake 15-20 minutesuntil the top springs back and the inserted toothpick comes out clean.

8. Cool the cake layers completely in the pan, then run a knife along the sides and flip to release.

Coconut Pecan Stuffing:

1. in a large wokMake Unsweetened sweetened condensed milk according to the instructions here.

2. Add butter and Besti Brown.Cook 1-2 minutes Use low heat, stirring often, until smooth.

3. Beat in egg yolks.cook about 5 minutes Use low heat, stirring frequently, until it starts to thicken.

4. Remove from heat source. Add vanilla.set aside to cool 10 minutes.

5. Add chopped coconut and pecans. Let the frosting cool completely (it will thicken as it cools).

assembly:

1. Put a layer of cake on a Cake stand or platter. Top with about 1/3 of the coconut pecan filling.

2. Place the second layer of cake on top. Add 1/3 of the filling.

3. Place the third layer of cake on top. Top with remaining 1/3 filling. Garnish with more coconut and pecans, and/or a drizzle of melted chocolate, if desired.

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recipe notes

Serving Size: 1 slice, or 1/12 the whole cake

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 850

fat 84.5 grams

protein 13.9 grams

total carbohydrates 22.9 grams

net carbs 7.9 grams

fiber 15 grams

sugar 3.9 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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