I took this classic recipe and gave it my keto touch! This Keto German Chocolate cake is so rich with the coconut and pecan icing, it will feel like you’re cheating!
One of my favorite cakes growing up was German Chocolate. I didn’t even know what made it German chocolate…all I know is it was delicious! This sugar free and keto friendly German Chocolate cake has that familiar frosting this cake is known for.
Why is it called German Chocolate?
It’s not because it was created in Germany! The name derives from the man who first created the cake, Sam German. Who knew! He is the man who developed the chocolate for the company Baker’s chocolate company.
How do you make German Chocolate Cake sugar free?
There are a number of sugar free sweeteners now to choose from so it is actually quite easy to make a cake sugar free…you would just replace the sugar in the cake. Also, since traditionally German Chocolate cake is made with sweetened Baker’s chocolate, we use unsweetened cocoa powder instead.
Checkout these most recent recipes on the blog:
- Low Carb Chocolate Chip Pancakes
- Keto Vodka Sauce with Chicken
- Keto coconut Curry Chicken
- Keto Fruit Pizza
- Enchilada Zucchini Boats
- Strawberry and Avocado Salsa
- Keto Vanilla Bundt Cake
Checkout all of my cake recipes by clicking here
I hope you enjoy this Keto German chocolate cake recipe. Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! You can find that here: Jenniferbanz.com/cookbook
Keto German Chocolate Cake
INGREDIENTS
Cake:
- 2 ½ Cups almond flour (click here to see my favorite on Amazon)
- ⅔ Cup Granular Sweetener (Click here to see my favorite on Amazon)
- ½ Cup cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 8 ounces Plain Greek yogurt
- 4 Large eggs, beaten
- 2 teaspoons Vanilla Extract
German Chocolate Frosting:
- 1 Cup half and half
- 1 Cup Brown Sugar Sweetener (Click here to see my favorite on Amazon)
- 3 Egg yolks
- ½ Cup butter
- 1 teaspoon Vanilla Extract
- 1 Cup chopped pecans
- 1 ⅓ Cup unsweetened coconut flakes
EQUIPMENT
- Bakers Joy Spray
INSTRUCTIONS
Cake:
- Preheat the oven to 350F and spray two cake pans with Baker's Joy cooking spray. Set aside. For extra security, you can also line the bottom of the pans with parchment paper.
- Combine the almond flour, cocoa powder, sweetener, baking soda and salt in a large mixing bowl. Stir in the greek yogurt, eggs and vanilla extract. Mix until well combined.
- Pour the cake batter into already sprayed cake pans. Making sure to divide cake batter evenly into each cake pan.
- Bake in the oven for 15-20 minutes or until a toothpick comes out clean. Set aside to let cool completely.
Frosting:
- Combine the half/half, sweetener, egg yolks, butter and vanilla extract in a medium sauce pan over low heat. Stir constantly while cooking until the mixture is thick. Do not let it simmer. Remove from the heat and stir in pecans the and unsweetened coconut. Refrigerate to thicken.
- Turn one of your cakes out onto a plate or cake stand. Pour half the icing on top and spread into an even layer. Place the other cake on top and ice the cake with the remaining icing. Makes 12 servings
Tracy says
Hi Jen , what size cake pans ?
jenniferbanz says
9 inch
Roberta says
Oh my goodness…I decided to make this yesterday and took it to a family get-together. It was basically gone within 1/2 hour. Everyone loved it including my dad who doesn’t like cakes with coconut in it. This is very delicious and will be definitely making it again.