Keto German Chocolate Cake
Posted: 01/20/21
Updated: 04/14/25
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Our keto German chocolate cake might be the easiest and tastiest sugar-free dessert you’ll ever make. Moist low-carb chocolate cake topped with the perfect amount of fluffy brown “sugar” coconut frosting.
What Makes This Recipe So Good
- This chocolate cake is so moist and rich. It’ll completely satisfy any chocolate cravings you’re having!
- It has all of the best textures to make your mouth happy. Crunchy pecans go beautifully with the fluffy frosting and flaky coconut.
- It’s only 5g net carbs per slice, which means you can have your cake and eat it, too!
Key Ingredients
Heavy Cream – Traditional German chocolate cake uses evaporated milk for the frosting, but heavy cream accomplishes the same goal without all those extra carbs.
Shredded Coconut – It’s not German chocolate cake without coconut! Be careful what kind of coconut you use, because a lot of brands add in unnecessary sugars which really run up your carb count. Bob’s Red Mill offers unsweetened shredded coconut that’s only 1g net carbs per serving! If you like a chunkier frosting, you can use Bob’s Red Mill coconut flakes instead.
Coconut Flour – A secret ingredient! You only need a little pinch of coconut flour here. Add it to your frosting and it’ll keep the butter from separating out, ensuring you’ve got the perfect frosting consistency.
Chef’s Tips
- Not a fan of coconut? Make the chocolate cake as instructed, then top it with our rich keto cream cheese frosting instead! You can also just leave the shredded coconut out of this recipe for a delicious brown “sugar” frosting.
- The cake will keep cooking as it cools, so be careful not to overbake it. The best way to tell if it’s ready is to stick a knife or toothpick into the center. If it comes out clean, or with just a few crumbs, it’s time to take it out of the oven!
- If you’re having trouble spreading out your frosting because it’s too thin, then it didn’t cook long enough. Be sure to cook until it’s thick!
- To cut the most perfect cake slices, use a tomato knife or another thin, serrated knife. Cut with a gentle sawing motion, and run the knife under warm water between each slice. Make sure the knife is completely dry, but still warm to the touch, before you cut again. Chilling the cake for 10 to 15 minutes first will also help your slices come out cleanly.
More Amazing Keto Desserts
- Keto Red Velvet Cake
- Keto Pumpkin Cheesecake
- Copycat Keto Peanut Butter Cups
- Keto Chocolate Pudding
- Keto Truffles
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Keto German Chocolate Cake
Our keto German chocolate cake might be the easiest and tastiest sugar-free dessert you'll ever make. Moist low-carb chocolate cake topped with the perfect amount of fluffy brown "sugar" coconut frosting.
slices
Ingredients
For the Cake
- ¾ cup cocoa powder unsweetened
- 2 cups Granular Swerve Sweetener
- 2 ¼ cups super-fine blanched almond flour
- 1 teaspoon xanthan gum
- 2 teaspoons fresh baking powder
- 1 teaspoon fresh baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter at room temperature
- 4 large eggs at room temperature
- ⅔ cup milk of choice divided
For the Frosting
- 2 cups heavy cream
- 6 large egg yolks
- 1 cup Brown Swerve Sweetener
- 1 cup unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups unsweetened shredded coconut
- 1 ½ cups chopped pecans
- 1 pinch coconut flour
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Two large mixing bowls
- medium saucepan
- Hand mixer or stand mixer
Instructions
For the Cake
- Preheat oven to 325° Fahrenheit. Grease two 8-inch round cake pans, line pans with parchment paper, then grease parchment paper.
- In large bowl, whisk together cocoa powder, Swerve, almond flour, xanthan gum, baking powder, baking soda, and salt.
- In another large bowl, beat vanilla, butter, and eggs (one at a time) until combined.
- Add half of almond flour mixture to egg mixture and beat until combined, then add half of milk. Repeat until all flour and milk is combined into egg mixture. Scrape down sides of bowl as needed.
- Divide batter evenly between cake pans. Bake 18-20 minutes, or until knife (or toothpick) inserted in center of cake comes out cleanly.
- Remove from oven and let cool in pans for 10 minutes, then flip cake onto cooling racks and let sit until completely cooled.
For the Frosting
- In medium saucepan over medium heat, combine cream, yolks, Swerve, and butter. Cook until thick, approximately 10 minutes.
- Remove from heat. Stir in vanilla, coconut, and pecans. Sprinkle coconut flour on surface and whisk to combine.
To Assemble
- Place one cooled layer of cake on plate or stand and frost top. Stack second layer of cake on top of first and frost top and sides.
Notes
- To cut the most perfect cake slices, use a tomato knife or another thin, serrated knife. Cut with a gentle sawing motion, and run the knife under warm water between each slice. Make sure the knife is completely dry, but still warm to the touch, before you cut again. Chilling the cake for 10 to 15 minutes first will also help your slices come out cleanly.
Nutrition Information
Serving: 1slice | Calories: 545kcal | Protein: 10g | Fat: 53g | Saturated Fat: 26g | Trans Fat: 1g | Total Carbs: 48g | Fiber: 7g | Sugar: 4g | Added Sugars: 0g | Erythritol: 36g | Allulose: 0g | Sugar Alcohols: 0g | Net Carbs: 5g | Vitamin C: 0.5mg | Cholesterol: 196mg | Sodium: 239mg | Potassium: 485mg | Calcium: 140mg | Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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