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Keto German Chocolate Cake
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4.61 from 56 votes

Keto German Chocolate Cake

Makes an ample one layer cake, an 8 inch double layer cake, a 6 inch triple layer cake or 12 cupcakes. Use the double recipe (above in blog post) for a 9 inch double layer or a 13 x 11 cake).
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Keto Dessert
Cuisine: American
Servings: 12
Author: Angela Roberts

Ingredients

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

Instructions

  • 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.

Notes

This recipe is for a one layer cake or 12 cupcakes. You may have some left over.
If you want to make a double layer 8 or 9 inch cake, follow the recipe amounts at this chocolate cake recipe. At that recipe I increased the batter by 50 percent. Use the amounts below for the frosting.
Frosting Ingredients for Double Layer
  • 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
 

Nutrition

Serving: 1of 12 | Carbohydrates: 5g | Protein: 8g | Fat: 23g | Fiber: 3g