Keto German chocolate cake is an ultra-moist dark chocolate cake filled with a gooey coconut keto caramel filled with crunchy pecans and shredded coconut. Bonus, the sides are covered with an extra smooth keto chocolate buttercream for a decadent keto gluten-free dessert for any occasion and celebration.
Baking lovers, this easy keto German chocolate cake recipe is for you! If you love to challenge yourself with a keto baking recipe to fix your sweet tooth, this is another great keto cake to try.
Is German cake keto-friendly?
No, a classic German cake recipe is not keto-friendly. It’s actually one of the highest-sugar cakes recipes made of high-carb flour, sugar, and evaporated milk in the frosting.
Therefore, you can’t eat a slice of a classic German cake recipe that usually contains 40 grams of net carbs per slice. However, you can make a delicious keto-friendly German cake using keto-friendly ingredients.
How to make a keto German cake?
It is easy to make a German chocolate keto cake at home. First, measure all the ingredients needed for the keto chocolate cake and prepare two 9-inch round cake pans.
Prepare the cake pans
The best is to grease your cake pans with coconut oil, then add a round piece of parchment paper at the bottom of the pan and grease again. In fact, double greasing cake mold is the best way to prevent the keto cakes from sticking to the pans.
They unmold easily without breaking or sticking to the bottom.
The ingredients you need to make the two-layer moist keto chocolate cake are few ingredients, better to bring at room temperature before you start.
- Almond flour – it refers to ultra-thin almond flour. Avoid almond meal if you can to avoid a gritty cake texture.
- Coconut flour – the combination of both keto flours creates an ultra-moist cake crumb. Don’t replace it with more almond flour, or the cake crumb won’t hold.
- Unsweetened cocoa powder
- Erythritol or any keto crystal sweetener you love, like xylitol or monk fruit erythritol blend.
- Baking powder
- Vanilla extract
- Eggs – at room temperature
- Melted coconut oil
- Unsweetened almond milk
- Expresso powder
- Heavy cream or canned coconut cream for a dairy-free option. Make sure you shake the can before measuring.
Make the cake batter
In a large mixing bowl, combine the wet ingredients: eggs, almond milk, melted coconut oil, heavy cream, and vanilla. In another large mixing bowl, whisk the dry ingredients together to combine the flours with sweeteners and avoid lumps.
Then, combine the wet to the dry ingredients until the cake batter is smooth and no lumps show.
Divide the batter evenly into the two prepared cake pan.
Bake the cake layers
Place both cake pan in the oven simultaneously, one in the center rack and one in the rack just under. Bake both cake layers for 35-45 minutes, switching their places halfway to ensure each cake layer bake at the same speed.
Cool down the layers
Insert a toothpick in the center of each cake to see if it comes out clean. If so, remove the cakes from the oven and transfer them to a cooling rack to cool down completely.
Keto coconut caramel frosting
Once the cake layers are baked and cooling down, prepare the coconut caramel. To make a keto caramel for keto German cake frosting, you need:
- Heavy cream
- Unsalted butter
- Vanilla extract
- Brown erythritol
- Egg yolks
- Unsweetened shredded coconut
- Chopped pecans
- Xanthan gum
First, in a medium saucepan, whisk heavy cream, unsweetened almond milk, egg yolks, and erythritol together.
Then, add in butter and bring the saucepan over medium heat. Stir to melt butter, and then bring the mixture to a light boil. Keep stirring once in a while. Sprinkle the xanthan gum, stir in the mixture.
Keep cooking and stirring until the mixture thickened – about 3-5 minutes. Don’t overboil, or you will split the caramel!
It will form two layers, the fat coming out on the sides, and you don’t want this to happen.
Finally, remove from heat and stir in vanilla extract, shredded coconut, and finely chopped pecans. Cool down in a large mixing bowl for 1 hour.
Keto chocolate frosting
This is optional, but if you like to frost the sides of your keto German cake, you can also prepare one batch of my keto chocolate frosting recipe.
Assemble the cake
After 2 hours, your cake layers and frosting should be cold enough to assemble the keto cake.
First, place the first cake layer on a cake stand and top up with half the coconut frosting.
Spread the frosting all over the cake layer, leaving 0.2 inches free on their edge.
Then, top up with the second cake layer and add the remaining coconut caramel frosting. Spread all over the top and decorate with a few pecan halves.
How to make-ahead the keto German cake?
You can prepare the cake layers the day before. Store each cake layer on a cooling rack at room temperature and protect their top from dush with a piece of foil or clean towel.
The next day, prepare the coconut frosting for 1 hour before frosting the cake.
How to store keto German cake?
This keto German cake stores very well in a cake box in the fridge for up to 4 days. Another option is to freeze the cake in a sealed container and thaw it the day before serving.
This keto chocolate is surprisingly low-in carbs, with only 4.2 grams of net carbs per slice.
Of course, it’s a decadent cake with a good amount of calories per slice, but it’s a really fulfilling cake.
It will bring you all the pleasure of eating cake while reaching your fat count without blowing your carbs.
So if you want a keto cake that impresses to celebrate a birthday or Easter, this keto German cake is the one to try.
More Keto cake recipe
I love to bake keto cake all the time, and below I listed my favorite keto cake recipes for you to try.
Have you made this keto dessert and think it’s the best keto German chocolate cake recipe ever? Share a comment or feedback below to let everyone know and connect with me,
Keto German Chocolate Cake
A decadent keto chocolate German cake with delicious coconut pecan filling and moist chocolate crumb.
Chocolate frosting – optional
Preheat oven to 350°F (180°C). Line two 9-inch round cake pans with parchment paper and oil the sides and bottom with coconut oil. Set aside.
In a large mixing bowl, beat eggs, almond milk, heavy cream, melted coconut oil, and vanilla extract. Set aside.
In another large mixing bowl, whisk together the dry ingredients: almond flour, coconut flour, espresso powder, unsweetened cocoa powder, erythritol, baking powder, and salt. Whisk until all the ingredients are evenly combined and no lumps show.
Make a well in the center of the dry ingredients and pour the liquid ingredients. Stir with a spatula to combine until the batter is smooth.
Evenly divide the batter into the two round pans – it’s roughly 2 cups of batter per pan.
Bake both pans at the same time in the preheated oven. Place one cake pan on the center rack and one in the rack just under.
Bake for 35-40 minutes, swapping pan places halfway through baking to make sure both cake layers bake evenly at the same speed. Insert a toothpick in the center of each cake layer to check the cake is cooked through. When the pick comes out clean or with no crumb on it, remove the cake layer from the oven. It’s ok if one cooks slightly before the other, remove the cake layer as soon as baked through.
Cool down both cake layers onto a cooling rack for a few hours or overnight before frosting.
Coconut pecan filling
While the cake layers are cooling down, prepare the coconut pecan filling so it’s ready when the cake layers are at room temperature.
In a saucepan, whisk together heavy cream, egg yolks, and brown erythritol. Add butter to the saucepan and bring the saucepan over medium heat. Stir occasionally to melt the butter and bring the mixture to a low boil.
Once the mixture is on a light boil, sprinkle xanthan gum, stir in, reduce to low heat and keep cooking for 3-5 minutes until the mixture thickens. Don’t over boil, or the caramel will split! Remove from heat and stir in vanilla, toasted chopped pecans, and unsweetened shredded coconut.
Let the mixture cool completely in a large mixing bowl before using. It will thicken even more at room temperature and take 1 hour to be cool.
If you want to frost the side of the cake with keto chocolate frosting, prepare it now following my keto chocolate frosting recipe here.
Assemble the cake
Place the first cake layer onto a cake stand or plate.
Add half the coconut-pecan filling and spread all over the top.
Place the second cake layer on top and add the remaining coconut pecan frosting on top.
Use the keto chocolate frosting to frost the sides of the cake if you choose to make it.
Place the cake 2 hours in the fridge before serving to set the frosting and blend flavors.
Keto German Chocolate Cake
Amount Per Serving (1 slice)
Calories 360.8 Calories from Fat 318
% Daily Value*
Saturated Fat 19g119%
Trans Fat 0.2g
Vitamin A 566IU11%
Vitamin C 0.2mg0%
Net Carbs 4.2g
* Percent Daily Values are based on a 2000 calorie diet.