Prep time 15minutes mins

Cook Time 30minutes mins

 Yelds 12 servings

This decadent Keto German Cake features moist chocolate coconut flour layers and an ultra-creamy coconut pecan filling that is fantastic for any occasion.

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 teaspoon vanilla wxtract
  • 1 cup unsweetened shredded coconut
  • ½ teaspoon xanthan gum optional to thicken

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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!

NUTRITION FACTS

Amount per serving.

Calories

360kcal

Total Carbs

9g

Net Carbs

4g

Protein

6g

Fat

35g

Fiber

5g

Sugar

2g