This keto German chocolate layer cake is a showstopper with layers of coconut-pecan filling and a rich chocolate ganache.
It’s a naked keto German chocolate layer cake, and it’s incredible! Get ready to fool your tastebuds with a decadent tasting recipe that is low in carbs and keto-friendly.
Of course, I have given instructions for making a two-layer cake if this is what you prefer.
My recipe uses my favorite, moist keto Hershey’s chocolate cake I doubled the recipe, to make it a spectacular four-layer cake but have instructions for making it a two-layer cake too.
Keto German Chocolate Layer Cake
A traditional German chocolate cake gets its name from the man who created the recipe, Samuel German, and not the country.
He created a blend of chocolate that was sweet and it was lighter in color and had a milder chocolate flavor. Since this is a low carb German chocolate cake, there was no sweet baking chocolate used and I went for a bolder chocolatey flavor by using cocoa powder instead.
Plus in the case of the classic recipe, the cake is usually completely frosted in coconut pecan frosting. But I opted to make this a naked layer cake so that you can enjoy all the flavor without it being cloyingly sweet.
The layers of sugar-free coconut pecan filling peeking out make it a stunner for sure.
I also topped off the cake with a chocolate ganache and more toasted pecans for good measure. It made the perfect keto birthday cake and a fun and delicious way to celebrate my brother Paul’s day.
How To Make A Keto-Friendly German Chocolate Layer Cake
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This recipe has three distinct parts and I’ll walk you through each one so that you feel confident that you can duplicate the recipe.
First, is the keto-friendly chocolate cake. It’s made with a combination of almond flour and coconut flour and has the best texture. It gets its rich flavor from the natural cocoa powder. The use of eggs, butter, and heavy cream in the batter not only provides richness but moisture.
The second part of this classic cake is the coconut pecan filling, without a doubt, it’s the star of this cake.
I was able to duplicate the flavor by using unsweetened coconut flakes, sugar-substitute, heavy cream instead of evaporated milk, egg yolks, butter and further enhancing the flavor by toasting the pecans.
The third and final part of the cake is the addition of chocolate ganache which I only added to the top layer. It’s totally an optional step but makes for a lovely presentation and added flavor of course.
What You’ll Need
- Almond flour finely milled measured and sifted
- Coconut flour
- Cocoa powder
- Baking powder
- Granulated sugar-substitute
- Unsweetened coconut flakes
- Eggs, room temperature
- Butter, unsalted
- Heavy Cream
- Sugar-free chocolate chips if making the ganache
- Vanilla extract
- Instant espresso coffee, to intensify the chocolate flavor (optional)
- Sifter, to sift the almond flour
- Electric mixer
- 4-quart saucepan, to make the filling
- Nonstick frying pan, to toast the pecans
As far as the best sweeteners for this sugar-free German chocolate cake, I recommend the use of Lakanto’s granulated sugar substitute it’s their erythritol and monk fruit sweetener that is as close to sugar as it gets.
Having said that, you can also use the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener. I will however add that we are not sure why but chocolate and stevia do not always place nice and can intensify the aftertaste of stevia.
It’s not my preference to ever use stevia in chocolate recipes for this reason. Due note, that if this is your pick make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with good success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
Be sure to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
In case you don’t know we have two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s our prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Favorite Keto Meal Planner
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Real Plans will finally put an end to frustrating hours of trying to create healthy meals. After all, we all know how challenging it can be to meet the demands of our full lives.
I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.
- 4 cups granulated sugar substitute
- 2 cup finely milled almond flour measured and sifted
- 1 1/2 cups coconut flour
- 1 1/2 cups Hershey’s cocoa powder
- 3 teaspoons of baking powder
- 2 teaspoons of baking soda
- ½ tsp of sea salt
- 6 eggs
- 1 cup of heavy whipping cream & 1 cup of water (this will substitute for the milk called for in the original recipe)
- 1/2 cup of melted unsalted butter
- 4 teaspoons of vanilla extract
- 1 teaspoon of instant espresso coffee
- 2 cups of boiling water
Keto Coconut Pecan Frosting
- 1 cup of granulated sugar substitute
- 1 cup of heavy whipping cream
- 3 egg yolks, room temperature
- 1/2 cup of unsalted butter, sliced
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of maple extract
- 2 cups of unsweetened coconut flakes
- 1 1/2 cups of chopped toasted pecans, plus 10 pecan halves to decorate the cake top
Chocolate Ganche optional)
- 3/4 cup of sugar-free chocolate chips
- 1/4 cup of heavy cream
- 1 tablespoon of unsalted butter
- Pre-heat oven to 350 degrees.
- Grease 4-9 inch round pans and line the bottom of each pan with parchment paper. Set aside.
- In a large mixing bowl, stir together the almond flour, coconut flour, cocoa powder, baking powder, salt, and sweetener.
- Combine the heavy whipping cream with the water. Note this is not the boiling water that will be added later. This is the cream and water that replaces traditional milk in most recipes.
- Melt 1/4 cup of butter and set aside.
- Add the espresso to the cup of boiling water and set aside.
- To the dry ingredients add the eggs, heavy cream & water combo, melted butter, vanilla extract, and mix until combined using an electric mixer.
- Once everything is combined add the one cup of boiling water and stir until well blended.
- Pour the batter evenly into the two prepared pans.
- Bake for 35 minutes to 40 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes proceed to make the frosting.
- Allow the cake to cool about 20 minutes on a baking rack. Then using a thin knife run around the edge of each cake before carefully removing the cakes out of the pans. Return back to the cooling rack to cool completely.
Keto Coconut Pecan Filling
- To make the frosting add the granulated sugar substitute, heavy cream, and egg yolks into a large saucepan. Whisk all the ingredients until fully combined.
- Over medium heat, stir the sauce and then add the butter slices and cook stirring constantly until the butter is fully incorporated into the sauce about 5-6 minutes. Continue to cook will stirring for another 10 minutes or until the mixture begins to boil and thickens.
- Remove the mixture from heat and stir in the unsweetened coconut flakes, and chopped pecans. Stir in the vanilla and maple extract.
- Place the frosting into a heat-safe container and allow it to cool completely for about 45 minutes.
Sugar-free Chocolate Ganache (optional)
- In a microwave melt the chocolate chips with heavy cream for a total of 1 1/2 minutes melt in 20 second intervals. Stir until well combined.
- Add the butter and stir until combined.
Assembling The 4 Layer Cake
- After the cake layers have cooled, place one of the cakes on a cake stand or large plate and top with half of the frosting. Carefully spread the frosting evenly over the surface of the cake.
- Add the second cake layer over the frosting. Add the remaining on top and spread evenly to the edge of the cake.
- Store leftovers in the refrigerator for up to 5 days. I do not recommend you freeze the cake after it's been frosted. If you need to freeze the cake do so before frosting and make the frosting the day it is defrosted.
Two-layer Cake Instructions
For a two layer German Chocolate cake refer to my recipe for Keto Hershey's Chocolate Cake and proceed to make 1/2 the pecan coconut filling and the same amount of chocolate ganache.
Then continue to follow the assembling instructions listed above.
1/2 the Keto Coconut Pecan Fillling:
1/2 cup of granulated sugar substitute
1/2 cup of heavy whipping cream
2 egg yolks, room temperature
1/4 cup of unsalted butter, sliced
1/2 teaspoon of vanilla extract
1/8 teaspoon of maple extract
1 cup of unsweetened coconut flakes
3/4 cup of chopped toasted pecans, plus 7 pecan halves to decorate the cake top.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 18.2gSaturated Fat: 7.3gCholesterol: 100mgSodium: 85mgCarbohydrates: 6.5gNet Carbohydrates: 4.6gFiber: 1.9gSugar: 0.5gProtein: 5.7g