This keto German chocolate cake is moist and oozing with a gooey coconut pecan filling, you won’t believe it is low carb! Simple to make but sure to impress! 3 grams net carbs per serving.
Keto German Chocolate Cake
I secretly love knowing all my friend’s and family members’ birthdays, because it is the perfect excuse to bake them a cake. I’ve developed a bit of an obsession lately with cakes, to the point where I’m finding any excuse to bake another one. My friends and family have been loving it too because they get to be the recipients of them. While I typically stick to a classic chocolate cake or a pound cake, I’ve recently loved making a German chocolate cake.
I’ve been meaning to share a keto German chocolate cake recipe for quite some time. It’s been my new favorite cake to bake my friends for their birthdays, especially since over half of them are following a low carb diet! Now, this cake may look incredibly impressive, but I promise you, it is SO easy to make!
No grains and no sugar is needed, but you’d never tell. The texture of the cake is moist and fluffy, and the frosting is thick, gooey, and loaded with pecans and coconut flakes. It’s sweet, rich, and with a pleasant chocolate flavor, without being overpowering.
It was one of my friend’s birthdays last weekend and I made this cake for her and she could NOT believe that it was low carb- They thought it had to be full of sugar and flour!
Ingredients to make a keto German chocolate cake
For the cake
- Almond flour– Blanched almond flour, not almond meal. The latter will yield a gritty and dense cake, instead of a light and moist one.
- Cocoa powder– Unsweetened cocoa powder. Be sure to use a good quality cocoa powder and sift it well, to ensure there are no clumps throughout.
- Baking soda– Gives a little leavening to the cake.
- Salt– Brings out the sweetness of all the ingredients.
- Butter– Unsalted and softened to room temperature.
- Eggs– Room temperature eggs.
- Liquid stevia– Gives the cake sweetness. Be sure to use liquid stevia that is specifically for baking, as some brands lose its flavor when it reaches high temperatures.
- Vanilla extract– A must for any good cake.
For the frosting
- Evaporated milk– Essentially a sugar free version of condensed milk.
- Xanthan gum– Thickens the filling without the need for any cornstarch.
- Butter– Salted butter. Dairy free butter can also be used.
- Granulated sweetener of choice– I used allulose, but monk fruit sweetener or erythritol can also be used.
- Egg yolks– Gives the filling the extra gooey texture.
- Pecans– Roughly chopped and unsalted pecans.
- Shredded coconut– Unsweetened shredded coconut flakes. Larger flakes will yield a thicker filling and frosting.
How do you make a sugar free German chocolate cake?
Start by making the cake part first. In a mixing bowl, add your dry ingredients and mix well. In a separate bowl, combine the softened butter, eggs, liquid stevia, and vanilla extract, and whisk until combined. Next, slowly add the dry ingredients into the wet and mix until combined and smooth. Distribute the cake batter amongst two 8-inch pans and bake for 18-20 minutes, or until a skewer comes out mostly clean. Let the cake cool completely.
Now, while the cake is cooling, prepare the frosting. In a small saucepan, add the evaporated milk and xanthan gum and mix well. Add the butter, sweetener, and egg yolks and bring it to a simmer. While it is simmering, stir it regularly, until it starts boiling. Once it has thickened, remove it from the heat. Stir through the pecans and shredded coconut and mix until combine. Let the frosting cool for at least an hour.
Finally, frost and layer the cake. Place the first cake on a flat surface and spread a generous layer of frosting over it. Place the second cake on top, and cover with the remaining frosting. Refrigerate the cake for 30 minutes, for the cake and frosting to set.
Tips to make the best low carb German chocolate cake
- Do not add the frosting until it has cooled down. If it is even lukewarm, you risk it seeping into the chocolate cake.
- For a smoother and thinner frosting, use superfine coconut flakes (also known as macaron style coconut flakes).
- Avoid overbaking the cake, as it continues to cook as it is cooling down.
Storing and freezing the cake
- To store: If you intend to consume the cake within 3 days, it can be stored at room temperature, covered. To keep it longer, store it in the refrigerator, covered, for up to 1 week.
- To freeze: Place slices of the cake in a sealable container and store in the freezer for up to 6 months.
More keto cake recipes to try
Keto German Chocolate Cake
For the cake
- Preheat the oven to 180C/350F. Grease two 8-inch springform cake pans and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk together the butter, eggs, stevia, and vanilla extract, until combined. Gently fold through the dry ingredients into the wet until a thick batter remains.
- Distribute the cake batter evenly amongst the two greased pans. Bake for 18-20 minutes, or until a skewer comes out mostly clean. Remove from the oven and let the cakes cool in the pans completely. While the cakes are cooling, prepare the frosting.
- In a small saucepan, add the evaporated milk and xanthan gum and mix well. Add the sweetener, egg yolks, butter, and vanilla extract and bring to a simmer. Once it begins to simmer, stir the mixture regularly, until it begins to boil and thicken. Once it is thick, remove it from the heat. Stir through the coconut and pecans. Let the frosting cool for at least an hour, or until room temperature.
- Place one of the cooled cakes onto a flat surface. Spread a layer of the frosting, before adding the second cake on top. Spread the remaining frosting all over and around it, before refrigerating for 30 minutes, to firm up.