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HomeDietary NeedsKeto

Keto German Chocolate Cake

Cheryl Malik
Cheryl Malik Posted: 01/20/21 Updated: 11/20/21
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K Keto LC Low Carb
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Pinterest graphic for keto German chocolate cake
Pinterest graphic for keto German chocolate cake
Pinterest graphic for 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.

Slice of keto german chocolate cake on a white plate with a gold fork

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 7g net carbs per slice, which means you can have your cake and eat it, too!
Keto German Chocolate Cake

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.

How to Make It

Whisk together all dry ingredients, then in another bowl, combine the butter and eggs. Slowly incorporate your dry-ingredients mixture into the egg mixture, alternately adding in milk, until you’ve got a rich, chocolatey cake batter. Divide the batter evenly between two round pans and bake for 18 to 20 minutes. Use the knife trick to time it just right!

To make the frosting, combine heavy cream, egg yolks, butter, and brown “sugar” in a medium saucepan over medium heat, and cook until the mixture is good and thick. Stir in the rest of the frosting ingredients and combine everything thoroughly.

To build your cake, frost the top of the bottom layer, then stack the second layer on top. Dollop the remaining frosting on top of the second layer and spread it evenly down the sides. Congratulations! You’ve just made a keto German chocolate cake!

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.
Overhead angle of a slice of keto German chocolate cake on a plater with a fork next to half of the whole cake on a plate

More Amazing Keto Desserts

  • Keto Red Velvet Cake
  • Keto Pumpkin Cheesecake
  • Copycat Keto Peanut Butter Cups
  • Keto Chocolate Pudding
  • Keto Truffles

I hope you love this recipe as much as we did! Be sure to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

 

For more delicious, nutritious recipes, head over to our sister site, 40 Aprons.

Closeup photo of keto German chocolate cake

Keto German Chocolate Cake

Prep:15 minutes
Cook:45 minutes
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.
Print Save Saved!
16 slices

Ingredients

For the Cake

  • ¾ cup cocoa powder
  • 2 cups Swerve Granular
  • 2 ¼ cups almond flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ½ cup butter room temperature
  • 4 eggs room temperature
  • ⅔ cup plant-based milk divided

For the Frosting

  • 2 cups heavy cream
  • 6 egg yolks
  • 1 cup Brown Swerve
  • 1 cup butter
  • 1 teaspoon vanilla
  • 2 cups shredded coconut unsweetened
  • 1 ½ cups pecans chopped
  • 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.
    Dry ingredients for keto chocolate cake
  • In another large bowl, beat vanilla, butter, and eggs (one at a time) until combined.
    Egg and butter in a silver mixing bowl
  • 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.
    Chocolate cake batter in a silver mixing bowl
  • Divide batter evenly between cake pans. Bake 18-20 minutes, or until knife (or toothpick) inserted in center of cake comes out cleanly.
    Chocolate cake in a silver round cake pan
  • Remove from oven and let cool in pans for 10 minutes, then flip cake onto cooling racks and let sit until completely cooled.
    Unfrosted layer of German chocolate cake

For the Frosting

  • In medium saucepan over medium heat, combine cream, yolks, Swerve, and butter. Cook until thick, approximately 10 minutes.
    Two sticks of butter and heavy cream in a silver saucepan
  • Remove from heat. Stir in vanilla, coconut, and pecans. Sprinkle coconut flour on surface and whisk to combine.
    German chocolate cake frosting in a silver saucepan

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.
    Frosted keto German chocolate cake

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.
 
Recipe yields one 2-layer cake, approximately 16 slices. Nutritional values shown apply to 1 slice, or 1/16 of entire 2-layer cake. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition Information

Serving: 1slice, Calories: 521kcal, Carbohydrates: 49g, Protein: 10g, Fat: 50g, Saturated Fat: 26g, Trans Fat: 1g, Cholesterol: 201mg, Sodium: 344mg, Potassium: 273mg, Fiber: 6g, Sugar: 2g, Vitamin A: 1131IU, Vitamin C: 1mg, Calcium: 86mg, Iron: 1mg, Erythritol: 36g, Net Carbs: 7g

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.

© Author: Cheryl Malik

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Hi, I’m Cheryl! I've been developing healthy, family-friendly recipes at 40 Aprons for over 10 years. I believe food should be delicious and healthy eating doesn't have to be complicated!

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