Why You’ll Love Keto German Chocolate Cake Recipe

I enjoy this recipe because it’s surprisingly easy to make while still feeling like a bakery-style cake. I like that the chocolate layers stay moist and tender, and the frosting has the perfect balance of sweetness, nuttiness, and creaminess. I also appreciate that it slices beautifully and works well for birthdays, holidays, or anytime I want a special keto-friendly treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake
¾ cup cocoa powder unsweetened
2 cups Granular Swerve Sweetener
2 ¼ cups super-fine blanched almond flour
1 teaspoon xanthan gum
2 teaspoons fresh baking powder
1 teaspoon fresh baking soda
½ teaspoon salt
1 teaspoon pure vanilla extract
½ cup unsalted butter at room temperature
4 large eggs at room temperature
⅔ cup milk of choice divided

For the Frosting
2 cups heavy cream
6 large egg yolks
1 cup Brown Swerve Sweetener
1 cup unsalted butter at room temperature
1 teaspoon pure vanilla extract
2 cups unsweetened shredded coconut
1 ½ cups chopped pecans
1 pinch coconut flour

Directions

I start by preheating the oven to 325°F and preparing two 8-inch round cake pans by greasing them, lining them with parchment paper, and greasing the parchment as well.

In a large bowl, I whisk together the cocoa powder, sweetener, almond flour, xanthan gum, baking powder, baking soda, and salt. In another bowl, I beat the vanilla, butter, and eggs, adding the eggs one at a time until everything is well combined.

I add half of the dry ingredients to the egg mixture and beat until combined, then pour in half of the milk. I repeat the process with the remaining dry ingredients and milk, scraping down the sides of the bowl as needed.

I divide the batter evenly between the prepared pans and bake for 18 to 20 minutes, until a knife or toothpick inserted in the center comes out clean. I let the cakes cool in the pans for about 10 minutes before turning them out onto cooling racks to cool completely.

For the frosting, I combine the heavy cream, egg yolks, sweetener, and butter in a medium saucepan over medium heat. I cook the mixture, stirring frequently, until it thickens, which usually takes about 10 minutes. I remove it from the heat and stir in the vanilla, shredded coconut, and chopped pecans. I sprinkle the coconut flour over the surface and whisk until fully incorporated.

To assemble the cake, I place one cooled cake layer on a plate or cake stand and spread frosting over the top. I place the second layer on top and frost the top and sides as desired.

Servings and Timing

I get 16 slices from this cake.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: about 1 hour

Variations

I sometimes add a teaspoon of espresso powder to the cake batter to deepen the chocolate flavor. When I want a slightly different texture, I swap chopped pecans for chopped walnuts or macadamia nuts. If I want extra coconut flavor, I add a few drops of coconut extract to the frosting along with the vanilla.

Storage/Reheating

I store this cake covered in the refrigerator for up to 5 days. When I want to serve it, I usually let it sit at room temperature for about 20 minutes so the frosting softens. I don’t recommend microwaving individual slices, as the frosting can melt too quickly.

FAQs

Can I make this cake ahead of time?

I often bake the cake layers a day in advance and store them wrapped in the refrigerator, then frost the cake the next day.

Is this cake really keto-friendly?

I keep this cake keto-friendly by using low-carb sweeteners and almond flour, which keeps the net carbs low per slice.

Can I freeze this cake?

I freeze unfrosted cake layers wrapped tightly for up to two months and thaw them in the refrigerator before frosting.

What milk works best in this recipe?

I usually use unsweetened almond milk, but any low-carb milk option works well for me.

Why do I need xanthan gum?

I use xanthan gum to help give structure to the almond flour cake so it holds together nicely.

Can I make this as a sheet cake?

I’ve baked this in a rectangular pan before, adjusting the baking time slightly and checking for doneness in the center.

How do I get clean slices?

I use a thin serrated knife and wipe it clean between slices, which helps keep the layers neat.

Can I reduce the sweetness?

I can slightly reduce the sweetener, but I find the listed amount balances the bitterness of the cocoa well.

What if my frosting seems too thin?

I let the frosting cool longer, as it thickens more as it sets.

Can I make this dairy-free?

I haven’t tested a fully dairy-free version, but dairy-free butter and cream alternatives may work with some adjustments.

Conclusion

I keep coming back to this keto German chocolate cake because it feels like a true dessert experience without compromising my low-carb lifestyle. From the rich chocolate layers to the creamy coconut pecan frosting, this is a recipe I’m always proud to serve and enjoy slice after slice.