Keto German Chocolate Cake

Preheat oven to 325° F. Grease 2 8" 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.

Beat until smooth

Add half of almond flour mixture to egg mixture and beat until combined

Add half of the milk, then stir. 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 mins, 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.

In a saucepan over medium heat, combine butter, cream, and yolks.

Add Swerve brown sugar. Stir until combined. Cook until thickened, about 10 mins.

Remove from heat. Stir in the shredded coconut and chopped pecans.

Add the vanilla extract. Sprinkle some coconut flour on the surface to thicken a bit. Whisk combine.

It will get thicker!