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Keto German Chocolate Cake
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4.58 from 73 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 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Keto Dessert
Cuisine: American
Servings: 12
Author: Angela Roberts

Ingredients

German Chocolate Frosting

  • 1 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. Set Aside
  • Beat eggs until frothy about two minutes.
  • Stream oil in. Add Swerve.
  • Put cocoa powder in bowl. Add in boiling water. Stir. If using espresso powder add that in here too.
  • Add in sour cream to cocoa mix.
  • Add vanilla to cocoa mix.
  • Add cocoa mix to mixer (egg mixture).
  • Add in remaining dry mixture, and mix just until mixed. Mixture will be thick. If it's too thick add up to 1/4 cup almond milk.
  • 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 Topping

  • Add a few tablespoons of water to coconut. Mix with hands. This helps plump up unsweetened coconut. Squeeze excess water out. Set aside.
  • Make sure your butter is cold and cut I can't repeat this enough times.
  • Cut butter into 8 pieces. Place back in fridge to keep cold.
  • Mix egg yolks with heavy cream before heating. Add to sauce pan. Add salt, Swerve brown sugar in sauce pan stirring constantly over medium heat. Add butter. Keep stirring on low heat
  • 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

Brown Sugar: If you don't have Swerve brown sugar, use 1 teaspoon of Black Strap Molasses and Granulated Swerve Sweetener. 
 
 
 
 

Nutrition

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