Keto German Chocolate Cake is a true masterpiece, blending rich, velvety chocolate with the classic coconut-pecan frosting, all while keeping the carbs in check. Traditional German chocolate cake is known for its indulgent layers and a frosting that is both creamy and textured, thanks to the combination of coconut and pecans. In this keto version, almond flour replaces regular flour, and erythritol or other keto-friendly sweeteners take the place of sugar, ensuring you can enjoy the same decadent flavors without the carb overload. Each bite offers a balance of sweetness, nuttiness, and a touch of chocolatey richness—perfect for those on a low-carb, high-fat diet.
The base of the keto German chocolate cake uses a combination of cocoa powder, almond flour, and unsweetened chocolate, which gives the cake its depth of flavor and moisture without using traditional sugar or wheat flour. The cake remains soft and moist, thanks to the inclusion of eggs and butter, which not only contribute to its texture but also add richness to the final product. With just a few simple ingredients, you get a perfectly balanced cake that is far from dry or crumbly, often a concern when making low-carb baked goods.
What truly elevates this keto cake is the coconut-pecan frosting, which is a signature component of a traditional German chocolate cake. The frosting is made with heavy cream, butter, unsweetened shredded coconut, and chopped pecans, creating a luxurious topping that complements the rich chocolate cake. The frosting is thick, creamy, and slightly nutty, with just the right amount of sweetness to enhance the cake without overwhelming it. It’s the perfect marriage of flavors, turning each slice into a treat that is both decadent and satisfying.
Keto German Chocolate Cake is ideal for special occasions or whenever you want to indulge in a dessert that feels indulgent yet aligns with your dietary goals. It’s low in carbs, making it a great option for those on the keto diet or anyone looking to reduce their sugar intake. With a combination of healthy fats, fiber, and protein, it also offers a filling dessert that won’t leave you feeling guilty. This cake isn’t just a dessert; it’s a celebration of flavor and texture, proving that you can enjoy a symphony of decadence and delight without compromising on your low-carb lifestyle.
Keto German Chocolate Cake Recipe
Ingredients:
For the Cake:
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup erythritol or monk fruit sweetener (or your preferred keto sweetener)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk (or any keto-friendly milk of choice)
- 2 oz. unsweetened chocolate (melted)
For the Frosting:
- 1/2 cup unsalted butter (softened)
- 1 cup heavy cream
- 1 cup shredded unsweetened coconut
- 1/2 cup chopped pecans
- 1/2 cup erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium-sized bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, use an electric mixer to cream together the softened butter and erythritol until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and melted unsweetened chocolate.
- Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, until the batter is smooth and fully combined.
- Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Frosting:
- In a medium saucepan, melt the butter over medium heat. Once melted, add the heavy cream and erythritol. Stir until the sweetener dissolves and the mixture begins to simmer.
- Add the shredded coconut and chopped pecans to the saucepan, stirring constantly. Continue to cook for 3-5 minutes until the frosting thickens.
- Remove from heat and stir in the vanilla extract and a pinch of salt. Let the frosting cool to room temperature, stirring occasionally. It will thicken more as it cools.
3. Assemble the Cake:
- Once the cakes are completely cool, place the first cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top.
- Add the second cake layer on top, and frost the top and sides of the entire cake with the remaining frosting.
- Garnish with extra chopped pecans or shredded coconut if desired.
- Allow the cake to set for about 20-30 minutes before slicing, so the frosting firms up a bit.
Serving and Storing:
- Slice and serve! This cake pairs wonderfully with a hot cup of coffee or keto-friendly whipped cream.
- Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for up to a month.
Nutritional Information (per serving, based on 12 servings):
- Calories: 350
- Fat: 32g
- Carbs: 7g
- Fiber: 4g
- Net Carbs: 3g
- Protein: 6g
This Keto German Chocolate Cake is the perfect dessert for those on a ketogenic diet who don’t want to miss out on rich, chocolatey indulgence. The combination of a moist, chocolate cake with the sweet, creamy coconut-pecan frosting delivers the same luxurious taste as the traditional version—just without the carbs. Whether you’re celebrating a special occasion or simply craving something decadent, this cake will certainly satisfy your sweet tooth while keeping you on track with your keto goals!
