This recipe will change the classic German Chocolate Cake into a keto-friendly version that is delicious, guilt-free, and completely delicious. If you’re trying to cut back on carbs, you might think you can’t have rich desserts. But this Keto German Chocolate Cake recipe makes that desire come true in a tasty way. This carefully designed rethinking, not just a simple substitution, makes sure that every bite meets your flavor, texture, and health goals.
Traditional keto cakes are heavy and made with nut flour. Our version, on the other hand, is a light and airy chocolate sponge cake that doesn’t use any flour. This innovative method uses an egg-based batter to make a crumb that is really light, which goes well with the thick frosting without making you feel heavy. The coconut pecan frosting goes perfectly with the strong chocolate taste and the sponge cake’s naturally light lightness, which gives it a nutty sweetness.
You won’t be surprised when we get to the frosting. This dairy-free coconut pecan frosting shows how amazing keto adaptations can be. It tastes and feels just like regular frosting without the dairy. We carefully changed the amounts of sugar and other ingredients to make a keto-friendly frosting that is really tasty and has hints of toasted coconut and crunchy walnuts. This meal is likely to be a hit, whether you’re hosting a fancy dinner or just want to make your normal dessert better. A dessert that shows you can eat well without losing taste or fullness is about to wow you and the people you care about.
Our Keto German Chocolate Cake is a tasty, guilt-free dessert that doesn’t have any flour or dairy in it. Because it has little carbs and a light texture, it’s great for people who are on a ketogenic diet. The cake in issue is a light and fluffy sponge cake made with eggs and topped with a tasty coconut pecan frosting. To keep the ketogenic diet going while getting the best taste and texture, the recipe stresses the usage of certain ingredients.
Recipe Details
Cuisine: American (Keto adaptation)
Course: Dessert
Difficulty: Medium
Servings: 12-16 (based on typical cake servings and carb reduction in frosting)
Prep time: 30 minutes
Cook time: 20 minutes
Calories per serving: Approximately 350-450 calories (based on typical keto German chocolate cake recipes, as the exact amount varies based on serving size and specific ingredients used).
Ingredients:
For the Chocolate Sponge Cake:
- 6 eggs, Seperated
- 62 grams of Xylitol
- 30 grams of Cocoa Powder (Valrhona suggests this amount)
- One teaspoon of Gelatin
- 1 teaspoon of Vanilla Extract
- 1/2 to 1 teaspoon of Cocoa Extract
For the Frosting with Coconut and Pecans:
- 1 can of Coconut Cream (Thai Kitchen recommends this brand)
- 70 grams of Xylitol
- 6 Egg Yolks
- One stick of Butter (1/2 cup) or Bacon fat if you don’t want any dairy.
- One teaspoon of Gelatin
- 50 grams of Shredded coconut without sugar
- 100 grams of Chopped Pecans
- Liquid Stevia (optional, to taste)
How to do it:
Chocolate Cake with Sponge:
- Prepare the Egg Whites: Beat the 6 egg whites until they form firm peaks. Put aside.
- Beat the six egg yolks until they are light and pale.
- Mix the Yolks and Sweetener: Slowly add 62 grams of xylitol to the egg yolks and keep mixing until the combination is light and creamy.
- Add the dry ingredients: Mix in 30 grams of cocoa powder and 1 teaspoon of gelatin.
- Add extracts: Mix in 1/2 to 1 teaspoon of chocolate extract and 1 teaspoon of vanilla extract.
- Add the egg whites: Gently fold the whipped egg whites into the yolk mixture in thirds until everything is mixed.
- Put the batter in two 8-inch round cake pans and bake. Put in the oven at 350°F (175°C) for 20 minutes, or until a toothpick inserted into the middle comes out clean.
- Cool: Let the cakes cool all the way down before icing them.
Frosting with Coconut and Pecans:
- Put the wet ingredients together: In a saucepan, mix together 1 can of coconut cream, 70 grams of xylitol, 6 egg yolks, and 1 stick of butter (or bacon oil if you don’t like dairy). Mix everything together with a whisk.
- Frosting Base: Stir the mixture frequently over medium heat until it comes to a gentle boil and the butter melts.
- Thicken: Stir in 1 teaspoon of gelatin and keep simmering for 3 to 5 minutes, or until the sauce thickens.
- Add Coconut and Pecans: Take the pan from the heat and mix in 50 grams of shredded unsweetened coconut and 100 grams of chopped pecans.
- Cool: Put the frosting in a bowl and let it sit for at least an hour, or until it is cold and a little thicker.
Putting Together:
- Frost Bottom Layer: Put one cooled cake layer on a plate to serve. Spread half of the coconut pecan frosting evenly over the top, allowing some drip down the sides.
- Add the top Layer: Carefully put the second cooled cake layer on top.
- Frost the Top Layer: Pour the rest of the frosting over the top layer, spreading it out so that it covers the whole surface and drips down the sides.
- Chill: Put the cake in the fridge for a while so the icing can set and get thicker.
Keto German Chocolate Cake
Rich chocolate sponge with coconut pecan frosting — sugar-free!
- 6 eggs, separated
- 62g xylitol
- 30g cocoa powder
- 1 tsp gelatin
- 1 tsp vanilla extract
- ½–1 tsp cocoa extract
- 1 can coconut cream
- 70g xylitol
- 6 egg yolks
- 1 stick (½ cup) butter*
- 1 tsp gelatin
- 50g unsweetened shredded coconut
- 100g chopped pecans
- Liquid stevia (optional)
*Or bacon fat for dairy-free
Whip Whites
Beat 6 egg whites until stiff peaks form. Set aside.
Mix Yolks
Beat yolks until pale. Add xylitol, mix until light. Add cocoa, gelatin, vanilla & cocoa extract.
Fold & Bake
Gently fold in whites in thirds. Pour into two 8″ pans. Bake at 350°F (175°C) for 20 min. Cool completely.
Cook Base
Whisk coconut cream, xylitol, yolks & butter in saucepan. Heat until gentle boil and butter melts.
Thicken
Stir in gelatin. Simmer 3–5 min until thickened. Remove from heat, stir in coconut & pecans. Cool 1+ hour.
Layer
Place first cake layer on plate. Spread half the frosting on top, letting it drip down sides.
Finish & Chill
Add second layer. Top with remaining frosting, spreading to edges. Chill until frosting sets.
Conclusion:
The recipe is about more than just baking; it’s about improving one’s life without sacrificing the joy of delicious pastries. You have created a culinary masterpiece that satisfies all ketogenic diet requirements—from the first whir of the egg whites to the final sumptuous bite. A perfect example of the adaptability and creativity of keto cuisine is the transformation of a traditional dish into a guilt-free, low-carb treat.
What sets this cake apart is the meticulous craftsmanship that went into its creation. The rich, creamy, and wonderfully textured coconut pecan frosting is the ideal complement to the delicate chocolate sponge, which is surprisingly light and airy due to the use of eggs. Picking the correct sweeteners results in a delicate sweetness balance that leaves no unpleasant aftertaste in your tongue, even after a few bites. Flavor profiles that combine earthy almonds, tropical coconut, and deep chocolate are guaranteed to be well-received.
This Keto German Chocolate Cake is delicious and peaceful. You may have a tasty dessert without worrying about hidden carbs or additives that could make your diet go off track. This shows that healthy eating doesn’t have to taste bad or make you feel full. This cake is more than simply a dessert; it’s a celebration of taste, health, and new ways to prepare. You can consume a piece or give it to picky guests. You may enjoy every second of this amazing, beautiful, and completely delightful show.
Common Questions about the recipe for Keto German Chocolate Cake:
What kind of cake is this German chocolate cake made of?
The cake is light and low in carbs because .
How do you get the eggs ready for the sponge cake?
The egg whites are whisked to a stiff peak first, and then the six eggs are separated.
What kind of sweetener is in the cake and why?
62 grams of xylitol has been used since some people may get allegic reaction from erythritol and stomach problems with allulose.
What kind of cocoa powder should I use for the cake?
We use Valrhona cocoa powder because it gives the chocolate a rich, dark flavor.
Why do you put gelatin in the cake batter?
Adding gelatin to baked products makes them mushy.
What kind of extract is in the chocolate cake?
You need a teaspoon of vanilla and half a teaspoon to a teaspoon of chocolate essence. The inventor utilized chocolate extract they created at home because their bottle of cocoa extract was depleted.
Is it safe for pets to eat xylitol?
No, xylitol should not be used if you have dogs, and its important to keep cats or dogs away when cooking with it.
What kind of cake pans are utilized, and what do they do?
Two 8-inch round cake pans are used to make the cake batter.
What can I use instead of heavy cream in the icing that doesn’t have dairy?
Thai Kitchen coconut cream is a dairy-free option that can be used instead.
What change was made to the recipe for German chocolate frosting, and why?
We cut down on the number of pecans and shredded unsweetened coconut to lessen the number of carbs in each serving.
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