Scroll down to blue box to get the Keto German Chocolate Cake Recipe.
Of all the keto friendly desserts I make, Keto German chocolate cake is the easiest to make and the taste is amazing.
The trick was to get the German chocolate frosting, full of butter, brown sugar, pecans and coconut just right. What you might not realize is magic of egg yolks that pull together and keep together this magnificent frosting.
German Chocolate cake is one of those concoctions that you either love or don’t care for. When you love it, you love it.
It’s not a cake you see every day. In my home bakery, I’ve made Keto German Chocolate Cake for two different birthdays this month. They were thrilled to have this option. Each serving of 12 is about 4 net carbs, and is high in calories due to the heavy cream in the frosting.
Make this a special occasion option, but it should work just fine for the low-carb diet.
How many does this cake serve?
This cake recipe serves 12 and is a one layer cake. However it can be made as a double layer.
Make a Double Layer Keto German Chocolate Cake
My recipe is for 12 cupcakes or an ample one-layer cake. If you want two 9 inch layers, follow the chocolate recipe here where I increased the batter by 50 %. I increased the extra frosting recipe by about 30% and put those in the notes for you in the recipe below. That will yield 16 servings.
To Make a double layer cake use these measurements.
- 336 grams almond flour (3 1/2 cups)
- 45 grams coconut flour (3 tablespoons)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 3/4 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 1 cup cocoa powder
- 1 1/2 cups granulated swerve (powdered erythritol)
- 3/4 cup avocado oil
- 9 eggs
- 6 tablespoons sour cream
- 1/2 cup strong coffee (can exchange this with almond milk)
- 1 1/2 teaspoons vanilla
What is the history of German Chocolate cake?
It’s not a recipe from Germany. It’s a recipe that evolved from Samuel German, who developed a recipe for dark baking chocolate, which was called Baker’s German sweet chocolate.
What makes German Chocolate cake German Chocolate cake?
It’s the frosting, which is made egg yolks, milk, pecans and coconut are added in at the end. To keep this sugar free and keto friendly, I used Swerve brown sugar, heavy cream, and unsweetened coconut. You can find out more about Swerve, a powdered erythritol here.
Choc Zero Maple Syrup Option instead of Brown Sugar
One day I was out of Swerve brown sugar and used Swerve granulated and a tablespoon of Choc Zero Maple Syrup. It worked out wonderfully. You could also use only the Swerve granulated, as I realize the brown sugar and Choc Zero Maple syrup may not be available.
Keto German Chocolate Topping
The topping is cooked on top of the stove. Use cold butter and continue stirring until your frosting comes together. If your topping separates (this happened to me once), add more heavy cream and continue stirring on very low. When I did this, it all came back together.
I need to say this again USE COLD BUTTER or your frosting will not work.
Make Keto German Chocolate Cupcakes
I sell these in my keto home bakery. Here is one of the responses I got back from a customer.
“The German chocolate was magnificent. Thank you for making the keto birthday a success!” Lori B.
“This is my favorite cake that I buy from you. I had to take the time to write you to tell you.” Ricky (a current customer since October 2019).
I’ve had so many rave reviews about this recipe, and I’m so excited for you to have it.
Macros: This is done on My Fitness Pal to the best of my ability.
Double Cake Recipe is 3 net carbs at 16 slices per cake.
Triple Layer 6 inch recipe or 12 cupcakes: 2 Net Carbs
If You Love Keto Coconut Cakes Check these out:
Keto German Chocolate Cake
- 230 grams almond flour See blog post for double layer measurements.
- 2 tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 6 tablespoons strong coffee see notes
- 1 cups granulated Swerve
- 1/2 cup avocado oil
- 6 eggs
- 1 teaspoons vanilla
- 3 tablespoons sour cream
German Chocolate Frosting
- 3/4 cup Swerve Brown Sugar (or Swerve Granulated) See Notes for Substitute
- 1 cup cold unsalted butter (MUST BE COLD) cut into 8 pieces (must be cold)
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
- 3 egg yolks use large eggs. If eggs are small, use 4 egg yolks
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 1 cup unsweetened coconut
- Kitchen Tools
- Parchment Rounds
- Preheat oven to 350 degrees F. or 180 C. on bake mode if you have it, instead of convection. If convection, bake at 325 F.
- Grease pans with avocado oil or baking spray. I like to use parchment rounds.
- Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Once mixed, add sifted cocoa powder. Set Aside
- Mix oil swerve together in mixer.
- Add eggs one at a time until well incorporated. I do one minute per two eggs.
- Add cooled coffee.
- Add in sour cream.
- Add vanilla.
- Add in dry mixture, and mix just until mixed. Mixture will be thick.
- Pour into prepared pan and bake for 25 to 30 mins or until a toothpick comes out clean or middle measures 210 F. with a thermometer.
- Once cool, prepare Coconut Pecan frosting. Pour over layer one, but not sides. If doing double layer cake, pour over each layer. This makes a lot of topping. you don't have to use it all. You can save and freeze for cupcakes or another recipe.
German Chocolate Frosting
- Make sure your butter is cold. I can't repeat this enough times. Heat egg yolks, heavy cream, cold butter, salt, vanilla, Swerve brown sugar in sauce pan stirring constantly over medium heat, until mixture begins to bubble.
- Important: If your frosting separates, add in more heavy cream (about 1/4 cup) and continue to stir until it comes back together. Cold butter helps prevent this separation.
- Remove from heat. Stir in vanilla. Add in coconut and pecans.
- Pour over cooled cakes.
- 3 Sticks butter
- 3/4 cups heavy cream
- 1 cup Swerve Brown Sugar (or granulated Swerve)
- 1 1/3 cups Pecans
- 1 1/3 cups Unsweetened Coconut
- 4 eggs yolks
- 1 1/2 teaspoons vanilla
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