Keto German Chocolate Cake
If you are looking for a Keto-friendly chocolate cake recipe suitable for celebrations, we have a crowd-pleaser for you. We guarantee you this is the BEST Keto German chocolate cake around. The recipe consists of layers of moist and rich chocolate cake filled with a coconut and pecan frosting. It is perfect not only for celebrations and gatherings but also for your daily sweet tooth. Better yet, one slice of this heavenly dessert contains only 5g of net carbs!
How to Make It
Step 1
Preheat the oven to 375 degrees. In a bowl, add the almond flour. Sift in the cocoa powder, baking powder, and salt. Whisk until well combined
Step 2
In another bowl, Use a hand mixer to whisk together ½ cup of softened butter, the allulose, and 1 tsp of vanilla. Beat until the mixture is creamy. While still mixing, add the eggs one at a time. The mixture should be light and free of lumps.
Step 3
Add the dry ingredients into the wet, and fold until you have a smooth yet heavy batter. Divide it into two 6” lined pans. Bake for 16-20 minutes, or until a skewer comes out clean when inserted in the middle.
Step 4
Once the cake layers are baked all the way through, take them out of their pans and place them on a cooling rack. Let them cool for 30 minutes, then use a serrated knife to level them off, set aside the cake tops for garnish. Place the cake layers in the fridge for at least 30 minutes.
Step 5
While the cake is baking, you can start on the first frosting element. Whisk together the coconut milk and xanthan gum in a saucepan. Place the saucepan over medium heat and add the egg yolks and 1 tsp of vanilla. Keep whisking until the mixture reaches a boil. Take it off the heat.
Step 6
Chop the pecans and add them to the saucepan along with the shredded coconut. Fold to combine. Place the saucepan in the freezer for 15-20 minutes to cool.
Step 7
To prepare the buttercream, add the remaining ½ cup of butter to a bowl along with the powdered erythritol. Whisk well using a hand mixer until it reaches a smooth consistency.
Step 8
Once the coconut and pecan sauce has cooled add it to the Keto buttercream. Mix well to combine. Place it in the fridge for at least 30 minutes.
Step 9
Take the cake and frosting out of the fridge. To assemble, place the first layer of cake (cut-side up) on a cake stand or plate. Scoop half of the frosting over the cake and use a spatula to spread it evenly. Don’t worry about the frosting hanging out of the edges.
Step 10
Place the second layer (cut-side down) over the filling, ensuring that it aligns with the bottom cake layer. Add the remaining half of the frosting, and spread it evenly. Then run the spatula around the sides of the cake to remove the excess frosting and get an evenly layered cake.
Step 11
To decorate the top, place 8 pecans along the edges, one for each slice. Crumble some of the cake tops in the middle of the cake. You can slice and serve immediately or place it in the fridge until your big event!
Ingredients
- Almond flour
1 cup
- Cocoa powder
0.5 cup
- Baking powder
1 tsp
- Salt
0.25 tsp
- Butter
1 cup
- Granulated Allulose
0.75 cup
- Raw egg
4 large
- Vanilla extract
2 tsp
- Coconut milk
0.5 cup
- Xanthan Gum
1 tsp
- Raw egg, yolk
2 large
- Pecans, dry roasted, unsalted
0.75 cup
- Coconut, dried, shredded or flaked, unsweetened
0.75 cup
- Powdered Erythritol (Icing Sugar)
1 cup