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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.
Prep Time15 mins
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: birthday, low carb, sugar free
Servings: 16 slices
Calories: 521kcal
Author: Cheryl Malik

Equipment

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

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
  • 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

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

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