Possibly the simplest and tastiest sugar-free dessert you’ve ever made is our Keto German Chocolate Cake. Low-carb moist chocolate cake with the ideal quantity of brown “sugar” coconut icing on top.
Why This Recipe Is So Good
- Incredibly rich and delicious. It will completely sate your yearning for chocolate!
- It has all the mouth-pleasing textures you could ask for. The flaky coconut and fluffy frosting pair perfectly with the crunchy pecans.
- Because each slice only contains 7g net carbs, you can have your cake and eat it too!
Essential Elements
Heavy Cream – The icing on traditional German chocolate cakes is made with evaporated milk, but heavy cream achieves the same result without adding as many unnecessary carbohydrates.
Without coconut, German chocolate cake wouldn’t be the same. Choose your coconut carefully because many companies add extra sweeteners that significantly raise the carbohydrate content. Unsweetened shredded coconut with only 1g net carbohydrates per serving is available from Bob’s Red Mill. Use the coconut flakes from Bob’s Red Mill if you prefer a chunkier icing.
Coconut flour is a well-kept secret! Just a sprinkle of coconut flour is required in this recipe. When you add it to your frosting, it will prevent the butter from separating, guaranteeing the ideal frosting consistency.
How to Do It
All dry ingredients should be thoroughly combined in a bowl before adding the butter and eggs. As you slowly combine the dry ingredients mixture with the egg mixture, alternating adding milk, until you get a thick, chocolatey cake batter. Bake for 18 to 20 minutes after evenly dividing the batter between two round pans. To time it perfectly, use the knife trick.
In a saucepan(medium) set over medium heat, put brown “sugar”, egg yolks, butter, and heavy cream; heat(nicely thickened). Add the remaining frosting ingredients and thoroughly mix everything together.
Frost the top of the bottom layer before placing the second layer on top to assemble your cake. Spread the remaining frosting equally along the edges after adding a dollop on top of the second layer. Congratulations! Your keto German chocolate cake is now ready to serve!
Chef’s Advice
Not a coconut fan? Prepare the chocolate cake. Then cover it with keto cream cheese frosting! For a lovely brown “sugar” icing, you may also omit the shredded coconut from this recipe.
Be careful not to overbake the cake because it will continue to cook as it cools. Insert a knife or toothpick into the centre to determine its readiness. Remove from the oven if it comes out clean.
It didn’t cook for long enough if you’re having difficulties spreading icing because it’s too thin. Cook it thoroughly until it thickens!
Use a tomato knife or any thin, serrated knife to cut the most precise cake slices. Slice.. Before you make another cut, make sure the knife is totally dry yet still warm to the touch. Your slices will come out cleaner if you first chill the cake for 10 to 15 minutes.
Do you enjoy cooking? Although I’ve always enjoyed a good keto chocolate cake, the keto german cake we made today has quickly become a household favourite. It’s a wonderful dessert to bring to a gathering or celebration.
It’s quite simple to create my rich and delectable keto German chocolate cake recipe. You’ve all made numerous requests for this keto cake, and today I can finally share my adaptation.
You’re going to adore the coconut and pecan filling that has been roasted.
15 minutes to prepare
45 minutes to cook
Possibly the simplest and tastiest sugar-free dessert you’ve ever made is our Keto German Chocolate Cake. Low-carb moist chocolate cake with the ideal quantity of brown “sugar” coconut icing on top.
Ingredients
Within the Cake
1 teaspoon xanthan gum, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon vanilla, 1/4 cup cocoa powder, 2 cups Swerve Granular, 2 14 cups almond flour, 1/4 cup room temperature butter, 4 eggs, and 1/3 cup plant-based milk divided.
In order to Frost
Two cups of heavy cream, six egg yolks, one cup of Brown Swerve, one cup of butter, one teaspoon of vanilla, two cups of unsweetened coconut shreds, one and a half cups of chopped nuts, and a pinch of coconut flour.
Equipment
- Pans for two 8-inch round cakes
- Textured paper
- 2 substantial mixing bowls
- medium-sized pan
- either a stand or hand mixer
Instructions
Within the Cake
- Set the oven to 325 degrees Fahrenheit. Two 8-inch round cake pans should be greased, followed by parchment paper lining the pans.
- Take a bowl(large) mix the salt, xanthan gum, almond flour, Swerve, baking soda, and cocoa powder.
- Beat butter, vanilla, and eggs (one at a time) in a separate big basin until mixed.
- Beat the egg mixture until mixed after adding half of the almond flour mixture, and then add half of the milk. Continue until the entire amount of flour and milk has been incorporated into the egg mixture. As necessary, scrape the bowl’s sides.
Notes
- Use a tomato knife or any thin, serrated knife to cut the most precise cake slices. Cut with a gently sawing motion. Before you make another cut, make sure the knife is totally dry yet still warm to the touch. Your slices will come out cleaner if you first chill the cake for 10 to 15 minutes.
- One 2-layer cake from the recipe makes about 16 slices. The nutritional information displayed is for 1 slice, or 1/16 of a 2-layer cake.
Information on Nutrition
1 slice is served. 521 kcal of calories, 49 g of carbohydrates, 10 g of protein, and 50 g of fat Sodium: 344 mg, Potassium: 273 mg, Fiber: 6g, Sugar: 2g, Vitamin A: 1131 IU, Vitamin C: 1mg, Calcium: 86 mg, Iron: 1 mg, Erythritol: 36g, Net Carbs: 7g.
The overall serving count is an estimate. Your desired portion sizes will determine the precise amount of servings.
The nutritional values displayed are merely rough guidelines and represent data for 1 serving made with the specified components only.
Prepare the recipe per the directions to get the weight of one serving Weigh the finished recipe. The weight of one dish will be the outcome.
