When I was growing up my parents started many traditions that we still honor today. At Thanksgiving and Christmas, you could count on my mother making a German Chocolate cake. This rich and tender chocolate cake is slathered in a coconut pecan caramel frosting that is beyond addictive and totally delicious. The coconut topping has to be stirred on the stove until its cooled before you can put it on the cake. We would hover just to get the spoon and the pot when my mother was done licking it and scraping the gooey goodness with our fingers out of the discarded pot.
Family traditions are alive and well in our home today. I continue to make the same desserts for my family around the holidays that my mother has made all these years. This cake happens to be my husband’s favorite cake and something he will request it for his birthday.
The name German Chocolate cake is deceiving as it was not actually a German dessert. German chocolate cake is named after Samuel German, who was an inventor of a type of dark chocolate, not the country. One of the things that I like about this cake is the lighter chocolate taste, a delicate crumb, and an amazing amount of coconut and pecan frosting. I bet this frosting would be good poured over some vanilla ice cream!
I wanted to see if I could create a sugar free low carb version of this cake and my results were a success. This cake was moist and flavorful. The true test for me was when my husband said that it was a good substitute for the real version.
Some tips to consider when making this cake is to use room temperature eggs. Additionally, you want to sift your dry ingredients before mixing then into the wet ingredients. Because I store my almond flour in the refrigerator it has clumps in it that will not break up well during the mixing phase and you would not want to have clumps of almond meal in your batter. When baking, I use cake baking strips to make sure that my cakes bake evenly and level in the oven.
Keto German Chocolate Cake
- January 29, 2019
- 1 hr 30 min
- 440 Cals/Serving
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- 2 ¼ cup Almond Meal Flour
- ¾ cup Coconut Flour
- ½ cup Dagoba Cocao Powder
- 1 tbs Monkfruit Golden Sweetener
- ½ tsp Salt
- 2 tsp Baking powder
- 5 Eggs
- ½ cup Erythritol
- 2 cups Heavy Whipping Cream
- 1 1/4 cup Grass Fed Butter (melted)
- 1 tsp Vanilla
- 1 ½ cup Grass Fed Butter
- 3/4 cups Classic Monkfruit Sweetener
- ¾ Cup Erythritol
- 5 Egg Yolks
- 1 ½ cups Heavy Whipping Cream
- 1 ½ Cup Unsweetened Coconut
- 1 ½ cup Chopped Pecans
- 1 tsp Vanilla
- Step 1
- Preheat oven to 350˚.
- Step 2
- Prepare pans: Butter and line with parchment paper. This recipe accommodates two 8-inch round pans. (I opted to use my rectangular pans so that I would not have to cut me cakes to fill the layers.)
- Step 3
- In a medium mixing bowl, sift Almond Flour, Coconut Flour, Golden Monkfruit Sweetener, Dagoba Cocao Powder, Salt and Baking Soda to avoid clumps. Set aside.
- Step 4
- In a large bowl, mix Eggs, melted Butter, Heavy Whipping Cream, and Vanilla extract until combined well.
- Step 5
- Combine wet and dry ingredients until mixed well.
- Step 6
- Fill pans and pop in the oven.
- Step 7
- Wrap cake pans with baking strips
- Step 8
- Cook until inserted toothpick comes out clean. (because I used rectangular shallow pans, For 8 inch pans cooking time will vary between 20 and 30 minutes. I cooked my cakes for 20 minutes.)
- Step 9
- When cakes are cooked let cool in the pan for 5 minutes and then remove from pan and let them cool completely on cooling racks. Cut each cake so that in the end you have a 4 layer cake.
- Step 10
- While cakes are cooling, whisk Egg Yolks and Heavy Whipping cream until combined well.
- Step 11
- In a heavy sauce pan on medium heat melt butter and erithrytol stirring until the erithrytol is dissolved. (Be careful not to burn)
- Step 12
- Add Eggs and Heavy Whipping Cream stirring constantly until it thickens about 20 mins.
- Step 13
- When the topping is the consistency of gravy remove from heat and stir in Vanilla, Coconut, and Pecans. Still until the topping is cooled.
- Step 14
- Assemble your cake making sure to put filling between every layer and then on the top.