This Keto German Chocolate Cake features moist chocolate coconut flour layers and an ultra-creamy coconut pecan filling that is fantastic for any occasion.
Do you love baking? I’ve always loved a good keto chocolate cake, but today’s keto german cake has easily become a family favorite. It’s also a great dessert to bring to a party or get-together.
- What is German Chocolate Cake?
- Is German Chocolate Cake Keto-Friendly?
- Why Are You Going To Love This Recipe
- Ingredients For This Keto German Chocolate Cake
- Keto Chocolate Cake Layers
- For The Coconut-Pecan Filling
- Prepare The Pans
- How To Make Keto German Chocolate Cake
- How To Make German Chocolate Cake Frosting
- Tips For Making The Best Keto German Chocolate Cake
- Can I Make Cupcakes From This Recipe?
- Storing Ideas
- Looking For More Keto Cake Recipes? Try These:
- Keto German Chocolate Cake
My decadent and indulgent keto German Chocolate Cake recipe is super easy to make. This is keto cake has been highly requested from you, and today I’m finally able to share my version.
I’m sure you’re going to love that toasted coconut and pecans filling.
What is German Chocolate Cake?
German Chocolate Cake is an American recipe that features sweet baking chocolate, coconut, and pecans. This cake took its name from Samuel German, the creator of mild dark baking chocolate bars for Baker’s Company in 1852. According to WhatsCookingAmerica the original recipe was first published in 1958, and the recipe became popular incredibly fast.
Is German Chocolate Cake Keto-Friendly?
The original German cake recipe is not keto because it contains regular flour, sugar, and evaporated milk. No worries, we developed the perfect cake recipe for those following a keto diet, and it tastes extremely delicious, trust me.
A slice of classic German Cake has a whopping 40 grams of net carbs, which may kick you out of ketosis.
Why Are You Going To Love This Recipe
- Incredibly moist
- Sugar-free, gluten-free, keto, and low carb
- Tastes exactly like the real one.
- Loaded with Flavor
- Has only XXg net carbs per slice.
Ingredients For This Keto German Chocolate Cake
Although it may seem like a complicated recipe, you will be surprised to see that you need ingredients that you probably already have in your kitchen. Each ingredient has an important role, so try not to make substitutions and follow the instructions as written.
Keto Chocolate Cake Layers
- Eggs – Use 5 eggs at room temperature. To warm up the eggs, place refrigerated eggs in a bowl, top with warm water, and a low to sit for about 10 minutes.
- Coconut Flour – We use only coconut flour to make this keto German chocolate cake, ideal if you have a nut allergy. Almond flour will not work as a substitution because the texture is different.
- Cocoa Powder – I recommend using high-quality unsweetened cocoa powder.
- Sweetener – I used powdered erythritol, but you could also use Monk Fruit sweetener or Allulose. Because they have no aftertaste and taste like sugar, they are my go-to keto sweeteners.
- Butter – Use unsalted butter. It can be substituted with coconut oil.
- Baking Powder – helps the cake rise and become super fluffy.
- Vanilla Extract – Make sure you’re using the highest-quality vanilla extract you can find.
- Almond Milk – It adds moisture and is great for dairy-free baking.
For The Coconut-Pecan Filling
- Heavy Cream – this ingredient is used to replace evaporated milk which is not keto. You can also use coconut cream as a dairy-free option.
- Egg Yolks – Egg yolks help give the Cream a thick, shiny consistency. When they heat up and start to boil, the Cream helps to bind very well.
- Brown Sugar Replacement – I used Brown Sugar Replacement with Allulose. I think that it’s the greatest sweetener for simulating granulated brown sugar.
- Butter – the butter offers that creaminess specific to cream for the cake.
- Xanthan Gum – this ingredient is used to help the cream thicken.
- Unsweetened Shredded Coconut – It wouldn’t be a German chocolate cake without the flavor of coconut! Make sure to choose a brand of coconut that does not contain extra sugars, as many brands do. This will increase your carb count significantly.
- Pecans – make sure that they are finely chopped and unsalted.
Prepare The Pans
I like to use 8-inch springform pans for all my keto cake recipes and line the bottom with parchment paper. Grease the sides with butter or spray with non-stick spray to prevent the cakes from sticking to the pan.
How To Make Keto German Chocolate Cake
This recipe may sound too fancy, but you’ll be surprised at how easy it is to cook.
Here’s everything you need to do:
Start by making the coconut flour cake:
- To remove any clumps, sift all dry ingredients into a bowl. This step is optional; however, it improves the overall texture of the cake and makes it incredibly fluffy.
- Beat the wet ingredients with an electric mixer until the egg mixture is fluffy. Add the wet and dry ingredients, then mix until a smooth batter is formed.
- Divide the batter between two cake pans. Bake until the top looks firm and a skewer inserted in the middle comes out clean.
- Allow the cakes to cool completely after removing them from the oven. Otherwise, the filling will melt.
Pretty easy, right? This is my to-go keto chocolate cake recipe, and I prefer making it with coconut flour over almond flour. Also, much cheaper!
How To Make German Chocolate Cake Frosting
While the cakes are baking, you can make the coconut pecan filling. It’s actually really easy to make, sugar-free, and much better than store-bought.
- Place a saucepan over medium heat and add heavy cream, brown sweetener replacement, egg yolks, and butter. Bring the mixture to a gentle boil, occasionally stirring to melt the butter.
- Sprinkle the xanthan gum, and whisk to combine. Reduce to low heat, and continue to simmer for about 5 minutes, or until the liquid starts to thicken. Remove from heat and mix in unsweetened shredded coconut, vanilla, and toasted chopped pecans.
- Let the filling cool completely before assembling the cake. The mixture will cool even more as it cools.
- Once the frosting is completely cool, assemble the cake and let it cool until you serve it.
If you want to frost the cake on the outside, you can use an easy keto chocolate frosting.
Tips For Making The Best Keto German Chocolate Cake
- Add a teaspoon of instant espresso powder to the batter to enhance the chocolate flavor. You can also replace the almond milk with unsweetened coffee.
- Make sure that you don’t overbake the cakes. When a toothpick comes out with only a few crumbs stuck to it, remove it from the oven. If it comes out clean, the cake is most likely already overdone.
- Allow the cake and frosting to cool completely before serving. You can make the chocolate cake and frosting the day before and assemble the next day.
Can I Make Cupcakes From This Recipe?
Sure, actually, this is a great idea. All you have to do is divide the cake batter into 12 muffins cups and bake for 20-22 minutes. Then after they are cooled, frost them with the coconut-pecan filling, and that’s it. This is a great option if you have a party with many guests.
Storing Ideas
- Fridge: Although I can’t imagine how there can be leftovers from this delicious cake, you can store them in the fridge for up to five days.
- Freezer: You can also freeze the leftovers. This Keto German chocolate cake recipe can be frozen in plastic wrap and stored in the freezer for two months.
Looking For More Keto Cake Recipes? Try These:
- Keto Chocolate Orange Cake
- The Best Keto Red Velvet Cake – Only 4g carbs!
- Keto Lemon Blueberry Cake – Low Carb Cake
- The Best Low Carb Keto Carrot Cake
- Keto Flourless Chocolate Cake Recipe
Keto German Chocolate Cake
Description
Ingredients
- 5 large eggs room temperature
- 2/3 cup coconut flour
- 1/3 cup dark cocoa powder
- 2/3 cup powdered sweetener
- 1/2 cup butter melted
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk or more if needed
Coconut Pecan Filling
- ½ cup unsalted butter
- ½ cup pecans chopped and toasted
- 1 cup heavy cream or canned coconut cream
- 3 large egg yolks
- ½ cup brown sugar replacement
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
- ½ tsp xanthan gum optional to thicken
Instructions
- Preheat the oven to 350°F/180°C. Line two 8-inch springform round pans with parchment paper. Grease the sides.
- Make the Keto Cake Layers. In a large mixing bowl, add the eggs, melted butter, almond milk, and vanilla extract. Use an electric mixer to beat until frothy for about 2 minutes.
- Add the coconut flour, sweetener, cocoa powder, baking powder, and a pinch of salt to the egg mixture. Mix well until the batter is smooth and creamy.
- Divide the batter between the prepared cake pans. Bake for 20 minutes until firm to touch. Remove from the oven and allow to cool completely.
- Make the German Chocolate Cake Frosting. Place a saucepan over medium heat and add heavy cream, brown sweetener replacement, egg yolks, and butter. Bring the mixture to a gentle boil, occasionally stirring until the butter is melted.
- Sprinkle the xanthan gum, and whisk to combine. Reduce to low heat, and continue to simmer for about 5 minutes, or until the liquid starts to thicken. Remove from heat and mix in unsweetened shredded coconut, vanilla, and toasted chopped pecans.
- Let the filling cool completely before assembling the cake. The mixture will cool even more as it cools.
- Assemble the cake. Place the first layer on a cake stand or plate. Top with half of the cake filling and spread it evenly.
- Repeat the process with the second cake layer and top with the remaining coconut pecan filling.
- Decorate with coconut flakes and toasted pecans. Refrigerate for at least 2 hours before serving, preferably overnight.
- Slice and enjoy!
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
What size cake pan is used?
I use 8-inch round pans in most of my keto cake recipes.
Excellent recipe, easy to make, and hard to spoil.
I find the caramel flavor of the frosting stronger, though, than the chocolate flavor of the sponge. So, to me it’s more kind of a caramel cake. I guess that could be helped, though, by using more cocoa powder for the sponge.
Made is recipe for a Farmer’s market. I hope they like it as much as I had fun making it.
My 2 cakes came out thin, n the coconut pecan filling didn’t turn out creamy, n there wasn’t enough for both layers. The cake was moist but when we took it out of the springform pan, it split down the middle. I used all fresh ingredients, n brought them to room temperature. Can you tell me what may have happened?
Thanks so much for the details! It sounds like you followed everything closely, and I totally get how frustrating it is when things don’t turn out as expected—especially when you’re excited about a cake!
A few things that might’ve caused the thin layers and filling issue:
Cake Layers
This recipe is designed for two 8-inch springform pans. If you used a larger size (like 9-inch or just one single pan), the batter would spread too thin and the cake may turn out flatter and more fragile—possibly why it cracked when removing it.
Also, since coconut flour is super absorbent, if the batter looked too thick, try adding a bit more almond milk next time (1 tablespoon at a time) to loosen it slightly for a better rise and structure.
Coconut Pecan Filling
The filling should be creamy and rich, but it needs to simmer gently long enough to thicken. The egg yolks should also cook slowly or they might stay runny.
If the coconut was on the drier side, it may have absorbed more of the liquid, so next time, you could try using a little more heavy cream to balance it out. Also, ½ tsp xanthan gum can really help thicken the mixture—especially if you’re using coconut cream instead of heavy cream.
The amount listed is just enough for between the layers and on top, but if you like it extra generous (I get it! ), doubling the filling is totally fine!
Let me know what pan size you used—I’d love to help you tweak it so it comes out just right next time!