You know, I’ve always loved German chocolate cake—it was the dessert that turned any regular Sunday into a special occasion in my house growing up.
But when I started focusing on a low-carb lifestyle, I thought I’d have to say goodbye to that rich, chocolate-coconut-pecan goodness forever.
Well, not on my watch! This recipe gives you all the indulgence without the carb hangover. Let’s bake a cake that brings back the magic without the sugar rush!
Chef’s Tips:
- Roast Your Pecans: Toasting the pecans in a dry skillet for a couple of minutes makes them extra flavorful.
- Sweetener Swap: Monk fruit or stevia blends also work well if you prefer.
- Dairy-Free Version: Replace heavy cream with full-fat coconut cream and use coconut oil instead of butter.
Serving Suggestions:
Serve slices with a dollop of unsweetened whipped cream or a side of fresh raspberries for a tangy contrast. Sprinkle a few toasted coconut flakes on top for an extra wow factor.
Keto Almost German Chocolate Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A low-carb twist on a classic dessert, featuring moist chocolate layers and a rich coconut-pecan frosting. Indulgent, guilt-free, and perfect for celebrations or everyday cravings.
Ingredients
For the Cake:
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated erythritol or allulose
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 large eggs, room temperature
- ½ cup unsalted butter, melted and cooled
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
For the Frosting:
- ½ cup unsweetened shredded coconut
- ½ cup chopped pecans
- ¾ cup heavy cream
- ¼ cup unsalted butter
- ¼ cup granulated erythritol or allulose
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prep: Set your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, then mix in the melted butter, almond milk, and vanilla.
- Make the Batter: Slowly add the wet ingredients to the dry, mixing until smooth. Divide the batter evenly between the prepared pans.
- Bake: Pop the pans in the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack.
- Prepare the Frosting: In a saucepan over medium heat, combine the heavy cream, butter, and sweetener. Stir until the butter melts and the mixture begins to simmer. Reduce heat and cook for about 5 minutes, stirring occasionally, until it thickens slightly.
- Add Texture: Stir in the shredded coconut, chopped pecans, vanilla, and a pinch of salt. Let it cool until thickened but still spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread half the frosting on top. Place the second cake layer and spread the remaining frosting over the top.
Notes
Frosting thickens as it cools; stir gently before spreading.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 1g
- Sodium: 160mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 125mg
