Posted by This beautiful, sugar-free keto German chocolate cake recipe tastes as good as it looks! Made with simple ingredients, it’s hard to guess that this is low carb.
PREPRATION TIME:
- PREP: 20 minutes
- COOK: 15 minutes
- TOTAL: 35 minutes
INGREDIENTS:
CHOCOLATE CAKE:
COCONUT PECAN FILLING:
INSTRUCTIONS:
CHOCOLATE CAKE:
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In a medium bowl in the microwave, or a double boiler on the stove, melt the chocolate chips. Set aside.
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In a large bowl, use a hand mixer to cream the butter and Besti together for 2-4 minutes, until light and fluffy.
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Beat in the eggs, one at a time.
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Beat in the melted chocolate and vanilla extract, until smooth.
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Beat in the almond flour, baking powder, and sea salt, until smooth.
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Divide dough among the 3 prepared pans, smoothing the top with a spatula. Bake for 15-20 minutes, until the top springs back and an inserted toothpick comes out clean.
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Cool the cake layers completely in the pans, then run a knife along the sides and flip to release.
COCONUT PECAN FILLING:
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In a large saute pan, make the sugar-free sweetened condensed milk according to the instructions here.
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Add the butter and Besti Brown. Cook for 1-2 minutes over low heat, whisking frequently, until smooth.
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Whisk in the egg yolks. Cook for about 5 minutes over low heat, whisking frequently, until it starts to thicken.
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Remove from heat. Stir in vanilla. Set aside to cool for 10 minutes.
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Stir in shredded coconut and pecans. Let the frosting cool completely (it will thicken more as it cools).
ASSEMBLY:
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Place one layer of cake onto a cake stand or platter. Top with about 1/3 of the coconut pecan filling.
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Place the second layer of cake on top. Top with another 1/3 of the filling.
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Place the third layer of cake on top. Top with the remaining 1/3 of the filling. If desired, garnish with more coconut and pecans, and/or a drizzle of melted chocolate.
RECIPE NOTES
Serving size: 1 slice, or 1/16 entire cake
(Serving size might sound small, but it’s a big, tall cake that’s very rich and filling.)
