This recipe for Keto German Chocolate cake is one of the best I’ve come up with. It starts with a unique combination of coconut and almond flour. After that, it is combined with four kinds of chocolate. This results in a moist chocolatey cake that is indistinguishable from its non-Keto cousin.
I stacked the cakes between alternating layers of a rich, creamy coconut pecan frosting. The result is a very decadent calorie-dense treat. It’s not one you’ll be able to enjoy every night, but you could if you make lots of room for it in your daily macros.
A keto-friendly way to satisfy a craving
One of the best ways to satisfy your sweet tooth is with chocolate. This keto dessert will definitely fit the bill. For my recipe, I start with Baker’s chocolate. Then I amp up the flavor with cocoa powder, sugar-free chocolate chips, and some sugar-free chocolate syrup.
Frosting matters
I paired this chocolate indulgence with a creamy coconut frosting. This contrast of flavors and textures makes for an excellent treat. The frosting alone makes for quite a treat, and can serve as the base for a nice keto candy bar!
The frosting starts with coconut milk. It’s simmered down for a bit with some sugar-free maple syrup to enhance the natural sweetness, and then flavored with vanilla and pecans.
Putting the Keto German Chocolate Cake Together
The photographed version of this cake is made in 3 4-inch springform pans to create a triple-layer cake. You will find it easier to divide it into the 4 recommended servings if you use 2 larger pans. Another option is to create a single sheet-style layer cake in a square pan. The resulting cake is just as delicious.
The layers for this cake can also be made in the microwave. Cook for about 70 seconds for each layer, then let them set and cool before assembling the final dessert.
Keto German Chocolate Cake
Ingredients
Chocolate Cake ~
Wet Ingredients:
- 1 square Baker’s Chocolate Melted
- 2 tbsp Salted Butter Melted
- 1/2 tsp Cocoa Extract
- 1/2 tsp Vanilla Extract
- 2 whole Eggs
Dry Ingredients:
- 2 tbsp Sugar-Free Chocolate Syrup
- 2 tbsp Coconut Flour
- 1/4 cup Almond Flour
- 1/2 tsp Baking Powder
- 1/64 tsp Powdered Sucralose Can substitute liquid Stevia (~20 drops)
- 3 tbsp Golden Monkfruit Sweetener Can substitute Erythritol, Allulose
- 2 tbsp Cocoa Powder
- 2 tbsp Sugar Free Chocolate Chips
German Chocolate Frosting ~
- 1/2 can Coconut Milk
- 1 tbsp Sugar Free Maple Syrup Adjust to taste
- 1/2 tsp Vanilla Extract
- 1/64 tsp Xanthan Gum Optional, if needed
- 1/4 cup Unsweetened Shredded Coconut
- 1/4 cup Chopped Pecans Toasted is better
Instructions
Chocolate Cake ~
- Preheat oven to 350. Spray 2 or 3 small baking dishes (I used 4″ springform pans) with coconut oil spray.
- In a medium microwave-safe bowl, melt the butter and chocolate – microwave in 15-20 second increments, stirring to check that the chocolate has melted and doesn’t scorch. Once melted, allow to cool.
- Add the rest of the wet ingredients to the bowl and mix with a hand mixer until combined. Set aside.
- In a large bowl, combine all of the dry ingredients except for the chocolate chips. Whisk together until thoroughly combined
- Add the dry ingredients to the wet ingredients in 2 batches – mix with the hand mixer on low until combined, then mix at high speed until fully mixed and no lumps are present. Taste for sweetness and chocolate flavor, and adjust with more sweetener/chocolate syrup or cocoa extract to taste.
- Fold chocolate chips into the batter – the batter should be relatively stiff at this point, if it is not wait a couple of minutes for it to thicken up – the coconut flour will absorb water over time. If the batter is too thin the chocolate chips will sink to the bottom. If necessary, add another teaspoon of coconut flour.
- Divide batter into the baking pans, and bake for 20-30 minutes. Test with a toothpick in the middle of each cake for doneness. When done cool for 10 minutes in the pan, then remove and allow to cool on a baking rack before frosting.
Frosting
- Add the coconut milk and maple syrup to a medium sauce pan and bring to a boil.
- Simmer on medium heat until reduced by about half (~15-20 minutes) and thickened to a syrupy consistency.
- Taste and adjust sweetness with maple syrup.
- Stir over very low heat for ~3-5 minutes, then add vanilla extract, shredded coconut, and pecans. Frosting should be thick enough to spread at this point. If not, add a very small amount of Xanthan gum and stir to thicken.
- Transfer to a bowl and chill for 30 to 60 minutes.
- Assemble the cake with alternating layers of about 1.5 tablespoons of frosting and chocolate cake.
