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Homemade Keto German Chocolate Cake photo

Keto German Chocolate Cake

This Keto German Chocolate Cake is a rich, low-carb delight! Layered with coconut and pecan frosting, it's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups almond flour provides a low-carb base with a nutty flavor
  • 1 cup cocoa powder for that rich chocolate taste
  • 1 teaspoon baking soda helps the cake rise
  • 1 cup butter softened, adds moisture and richness
  • 8 large eggs binds the ingredients and gives structure
  • 1 tablespoon liquid stevia a natural sweetener to keep it keto-friendly
  • 1 teaspoon vanilla extract enhances the flavors
  • 2 cups evaporated milk for a creamy, custard-like frosting
  • 2 teaspoons xanthan gum provides a good texture
  • 2 cups allulose a low-calorie sweetener that mimics sugar
  • 6 large egg yolks for a rich, creamy frosting
  • 1 cup butter for the frosting, adding creaminess
  • 1 teaspoon vanilla extract for flavoring the frosting
  • 2 cups shredded unsweetened coconut adds texture and sweetness
  • 2 cups pecans roughly chopped, provides a crunchy element

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Baking pans
  • Cooling rack

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises beautifully.
  2. In a large mixing bowl, combine the almond flour, cocoa powder, and baking soda. In a separate bowl, beat the softened butter until creamy, then add in the eggs, liquid stevia, and vanilla extract. Mix until well combined.
  3. Gradually add the dry mixture to the wet mixture, stirring until you have a smooth batter. It should be thick but pourable.
  4. Divide the batter evenly between the two prepared baking pans. Smooth the tops with a spatula for an even finish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. While the cakes are cooling, it's time to make the rich coconut-pecan frosting. In a saucepan over medium heat, combine the evaporated milk, allulose, and egg yolks. Stir continuously until the mixture thickens, about 10 minutes.
  6. Remove from heat and mix in the butter, vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before spreading it on the cakes.
  7. Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of frosting over the top, then carefully place the second layer on top. Finish by frosting the top and sides of the cake with the remaining coconut-pecan mixture.
  8. Slice your Keto German Chocolate Cake and serve it to your family and friends. Get ready for the compliments and the joy of sharing this delightful treat!

Notes

  • Store leftovers in an airtight container at room temperature for up to three days.
  • For longer storage, refrigerate the cake for up to a week.
  • You can freeze individual slices wrapped in plastic wrap for up to three months.