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!

Why I love this recipe

Naturally gluten-free. Because we’re using almond four!
The best flavor. If you love chocolate cake, pecans, and coconut, you might just discover your new favorite cake recipe.
Moist and fluffy texture. The chocolate cake is soft and rich, while the creamy coconut filling gets added crunch from the chopped pecans.
As easy as any cake recipe. It’s no different than any regular frosted cake. You’re just doubling up on the ingredients.

Ingredients needed

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.
Baking soda. This helps the cake rise.
Salt. Brings out the sweetness.
Butter. Use unsalted butter that’s been softened to room temperature.
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 some brands lose flavor when it reaches high temperatures.
Vanilla extract. A must for any good cake.

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.
Butter. Feel free to use salted butter for the frosting, or use unsalted and add a pinch of salt. Coconut oil also works.
Granulated sweetener. I used allulose, 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. For flavor.

How to make keto German chocolate cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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.

Recipe tips

Prefer a thin frosting? Use superfine or ‘macaron-style ’ coconut flakes.
Make a single-layered cake. Simply halve the cake and frosting ingredients.
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.
Or enhance the coconut flavor. Swap the evaporated milk for full-fat coconut cream (just the solid part, discard the liquid).
Make sure the cakes have cooled before frosting. Otherwise, the frosting will slide off or seep into the cake.

Storage instructions

To store: Store the cake in a sealed container at room temperature for 3 days or in the fridge for 1 week.

To freeze: Place cake slices in a freezer-safe container and freeze for up to 6 months.

Frequently asked questions

Can I use coconut flour instead?

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.

What’s the difference between chocolate cake and German chocolate cake?

German chocolate cake is a regular chocolate cake that’s covered in a thick coconut pecan frosting.

Keto German Chocolate Cake

Recipe by AdminCourse: Blog

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

309

kcal

Ingredients

2 cups almond flour
1 cup cocoa powder
1 teaspoon baking soda
1 cup butter softened
8 large eggs
1 tablespoon liquid stevia
1 teaspoon vanilla extract
For the frosting
2 cups evaporated milk
2 teaspoon xanthan gum
2 cups allulose
6 egg yolks
1 cup butter
1 teaspoon vanilla extract
2 cups shredded unsweetened coconut
2 cups pecans roughly chopped

Directions

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.

Notes

This amount of liquid stevia should replace 2 cups of sugar.
TO STORE: Store the cake in a sealed container at room temperature for 3 days or in the fridge for 1 week.
TO FREEZE: Place cake slices in a freezer-safe container and freeze for up to 6 months.

Nutrition

Serving: 1 serving Calories: 309kcal Carbohydrates: 10g Protein: 10g Fat: 29g Sodium: 290mg Potassium: 162mg Fiber: 7g Vitamin A: 653IU Calcium: 72mg Iron: 2mg NET CARBS: 3g