Keto German Chocolate Cake

Slice of German Chocolate cake sits on a small white plate net to a fork. A glass of milk is sitting next to it and the cut cake is just visible in the background.

easyhealthyrecipes.com/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.

Prep: 15

Cook: 45

Recipe makes approximately 16 slices

Equipment Needed

Two 8-inch round cake pans
Parchment paper
Two large mixing bowls
medium saucepan
Hand mixer or stand mixer

Ingredients Needed

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

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)