Keto German Chocolate Cake
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My keto German chocolate cake recipe features two layers of moist chocolate cake, enveloped in sheets of gooey coconut-pecan frosting. It’s a delicious twist on classic chocolate cake and only 3 grams of net carbs.
I love surprising my family with a tiered cake every now and then. It makes the day feel special and allows us to indulge in our sweet tooth. When I want a keto chocolate cake with a little something extra, I make my sugar-free German chocolate cake.
What sets German chocolate cake apart is the sticky coconut-pecan filling. I took my mom’s recipe, swapped the sugar for allulose, and thickened the filling with a little xanthan gum so it stays perfectly gooey without being runny.
The result is a rich, moist chocolate cake with layers of caramel-like coconut-pecan filling that no one would believe is low in carbs.
Table of Contents
Recipe highlights
- Moist, rich, and gooey. Every bite has fluffy chocolate cake, caramel-like coconut filling, and crunchy pecans.
- Naturally gluten-free. Almond flour keeps the cake tender and moist while making it grain free.
- Easier than it looks. Layer cakes can seem intimidating, but this one comes together just like any frosted cake- the filling simply takes the place of a traditional frosting.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Almond flour. I prefer blanched almond flour for cakes as it yields a lighter crumb than almond meal.
- Cocoa powder. I used Dutch-processed unsweetened cocoa powder. For a richer, darker flavor, I sometimes use black cocoa powder.
- Baking soda and salt.
- Butter. Unsalted and softened to room temperature. This makes it easier to mix into the cake batter.
- Eggs. Room temperature eggs are best.
- Liquid stevia. For sweetness. Double-check you’re using liquid stevia specifically made for baking, as I’ve found that some brands lose flavor at high temperatures.
- Vanilla extract.
For the German chocolate frosting:
- Evaporated milk. This is essentially a sugar-free version of condensed milk. You could also make my homemade sugar-free condensed milk, but skip the added sweetener in my frosting recipe.
- Xanthan gum. Thickens the filling without needing cornstarch. Please be careful when measuring this out, as even a little bit extra can throw off the other ingredients.
- Butter. I like using salted butter here, as it amplifies the sweet flavors. If you only have unsalted, add a tiny pinch of salt.
- Granulated sweetener. I used allulose because it dissolves like sugar, but I also had luck with monk fruit sweetener.
- Egg yolks. Gives the filling a gooey texture.
- Pecans. Roughly chopped and unsalted pecans.
- Shredded coconut. Make sure it’s unsweetened. The larger the flakes, the thicker the frosting.
- Vanilla extract.
How to make keto German chocolate cake
Step 1- Prep work. Preheat the oven and grease 2 springform pans.
Step 2- Mix the cake batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Gently whisk the dry ingredients into the wet until you have a thick batter.
Step 3- Bake. Pour the mixture into the cake pans and bake until a toothpick comes out mostly clean. Let them cool before frosting.
Step 4- Make the frosting. Combine evaporated milk and xanthan gum in a saucepan. Whisk in the sweetener, egg, butter, and vanilla, and stir until it thickens. Remove the pan from the heat and stir in the pecans and coconut.
Step 5- Assemble. Once the cake has completely cooled, place one cake on a platter and spread in half the frosting. Add the second cake layer and cover in the remaining frosting. Refrigerate until firm.
Arman’s tips and variations
- Let the cakes cool completely. If the layers are even slightly warm, the coconut-pecan filling will soften and slide off rather than stay neatly between the layers.
- Prefer a smoother filling? Use finely-shredded (macaroon-style) coconut instead of long coconut flakes. I do this when I make it for my partner who ‘hates large coconut chunks’ (seriously).
- Making a smaller cake? Halve the recipe and bake it as a single-layer cake.
- Enhance the chocolate flavor. Add a shot of espresso! Don’t worry; you won’t be able to taste it, but it’ll make the cake taste richer.
- Enhance the coconut flavor. Swap the evaporated milk for full-fat coconut cream (just the solid part; discard the liquid).
Frequently asked questions
I wouldn’t recommend using coconut flour as it’s more absorbent than almond flour and would change the texture. If you want to use coconut flour, make my coconut flour chocolate cake with low-carb substitutes.
Yes! In fact, I think it’s even better after it’s had a few hours (or overnight) in the fridge. The coconut-pecan filling has time to firm up, making the cake easier to slice and allowing the flavors to meld.
I’ve had many readers ask if they can replace the liquid stevia for a granulated sweetener and unfortunately, for the cake layer, it’s not possible. Substituting it would require more liquid ingredients added. An alternative is to make my almond flour chocolate cake and add the coconut-pecan filling to that instead.
Keto German Chocolate Cake
Ingredients
- 2 cups almond flour 224g
- 1 cup cocoa powder 85g
- 1 teaspoon baking soda
- 1 cup butter softened, 225g
- 8 large eggs
- 1 tablespoon liquid stevia * See notes
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the frosting
- 2 cups evaporated milk 480mL
- 2 teaspoon xanthan gum 5g
- 2 cups allulose 400g
- 6 egg yolks
- 1 cup butter 225g
- 1 teaspoon vanilla extract
- 2 cups shredded unsweetened coconut 160g
- 2 cups pecans roughly chopped, 220g
Instructions
- Preheat the oven to 180C/350F. Grease and line 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 25-28 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.
Notes
Nutrition
More impressive keto cake recipes
Originally published February 2021
Hi, would it work to use coconut flour instead of almond flour? I find your recipe interesting and looks like a great alternative to the sugar-loaded traditional German cake recipe. Thanks!
Not for this- you can’t swap out almomnd flour with coconut flour. It’s not an equal swap
I used to make German Chocolate Cake with my Grandma, and it was so good, but not so good for us. I can’t wait to make this Keto version because I love German Chocolate Cake..
Thank You!
Excellent. Moist and delicious. Used Allulose for sweetener.
Thanks for the wonderful review, Ray. I love that you used allulose- it’s my go-to sweetener.
Hello, Can I use coconut oil instead of butter?
Hi Kim! You can for the frosting, but I wouldn’t for the cake itself. It would turn out way too greasy, and not moist or fluffy.
Hi. I want to try this recipe but can I replace the Stevia with a sugar free sugar? If so how much of the sugar free sugar should I add?
Thanks
Hi Lisa- you’d need to use two full cups of sweetener to replicate what the liquid stevia does. Saying that, you’d also need to add extra liquid to make it pourable. I would stick with liquid stevia if you can.
How many servings does this make? I love all the nutrition info but trying to determine how large 1 serving is.
Delicious! I did not deviate from the original recipe and it turned out amazing!
So wonderful to hear! I’m so glad you enjoyed this one and thanks for taking the time to leave some feedback 🙂
We enjoy your recipes.
However several members now need to eat dairy free. Can we sub full fat coconut milk for the evaporated milk? Any other ideas? Thanks!
Hi Robinda! yes, that is absolutely fine to use. That, or full-fat coconut cream.
I made this today for my m-i-l’s birthday. She is Keto. I was worried about the final product, because the cake batter was not sweet. The cake with the frosting was delicious though. The sweetness of the frosting paired nicely with the cake. It was a hit. Thank you!
So is there a substitute for evaporate milk. Can I use unsweetened coconut milk
Hi Tina- i’d go with half and half or heavy cream. Unsweetened coconut milk, unless it’s canned, will be too thin 🙂
8 eggs just for the cake. Is that right?
Correct.
What brand of liquid stevia did you use?
Hi Natalie- I used NOW foods. Most liquid stevia brands should work, but the total amount used should replace two full cups of sugar.
Could you tell me the weight of 2 cups of almond flour? Thanks
Hi Patsy- yes, I did retest this recipe to give accurate metric measurements. For the almond flour, it’s 228 grams.
This cake is absolutely phenomenal, the frosting takes it over-the-top, so delicious! I made it in a 10 inch spring-form pan and cut it in half for the two layers, worked wonderfully!
I love that, Meredith. I’m so glad you enjoyed this recipe. The frosting really is the star isn’t it- I just borrowed mom’s recipe (for her OG German cake, definitely not keto) and made keto swaps.
I baked the cakes on 350 and it took 35 minutes before they were done. Is that correct? The recipe says 18 to 20 minutes.
Hi Tami- yes, that is correct, I’ve retested the cakes and the cooking time is closer to 25-28. Some ovens would need up to 35 minutes so you are all good!
Can this cake be frozen and thawed for use in a week or so and can the frosting be made and refrigerated and brought back to room temperature for use?
Hmmm, yes I think so Katherine. When storing the cake, wrap it super tightly in plastic wrap to prevent any moisture entering it.
Can you substitute evaporated milk for almond milk or HWC?
My entire family is still raving about this cake. Going to make it again today!