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Keto German Chocolate Cake

A rich, low-carb take on classic German chocolate cake with a coconut-pecan frosting.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 12 servings

Ingredients

  • 2 cups almond flour
  • 1 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 cup butter softened (for batter)
  • 8 large eggs
  • 1 tablespoon liquid stevia see notes
  • 1 teaspoon vanilla extract
  • 2 cups evaporated milk
  • 2 teaspoons xanthan gum
  • 2 cups allulose
  • 1 cup butter (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 cups shredded unsweetened coconut
  • 2 cups pecans roughly chopped

Instructions

  • Preheat the oven to 350°F (180°C). Grease two 8-inch springform pans and set aside.
  • In a large bowl, whisk together the almond flour, cocoa powder, and baking soda until evenly combined.
  • In a separate bowl, beat 1 cup softened butter with the 8 whole eggs, 1 tablespoon liquid stevia, and 1 teaspoon vanilla until combined.
  • Gently fold the dry ingredients into the wet mixture until a thick, uniform batter forms.
  • Divide the batter evenly between the two prepared pans and smooth the tops.
  • Bake for 18–20 minutes, or until a skewer inserted into the center comes out mostly clean. Remove from the oven and let the cakes cool completely in the pans.
  • While the cakes cool, make the frosting: whisk together the evaporated milk and xanthan gum in a small saucepan until smooth.
  • Add the allulose, 6 egg yolks, 1 cup butter, and 1 teaspoon vanilla to the saucepan and heat over medium, stirring constantly until the mixture simmers, then continues to boil and thickens.
  • Remove from heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool to room temperature, at least 1 hour, before assembling.
  • Place one cooled cake layer on a serving plate, spread half of the frosting over it, top with the second layer, then spread the remaining frosting over and around the cake.
  • Refrigerate the assembled cake for about 30 minutes to set the frosting before serving.

Equipment

  • Oven
  • two 8-inch springform cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Small Saucepan
  • Measuring cups and spoons

Notes

  • 1 tablespoon liquid stevia replaces about 2 cups of sugar.
  • Let the frosting cool fully before assembling to prevent sliding.
  • Use unsweetened shredded coconut for best texture and low carbs.
  • Roughly chop pecans so they distribute evenly in the frosting.