Our Keto German Chocolate Cake is an easy, indulgent sugar-free dessert that delivers moist, low-carb chocolate cake with a fluffy brown “sugar” coconut frosting. It’s rich, satisfying, and perfect for anyone craving a classic chocolate-coconut combo without the carbs.
What Makes This Recipe So Good
- This Keto German Chocolate Cake is so moist and rich — it satisfies chocolate cravings while staying low carb.
- The textures are spot on: crunchy pecans pair beautifully with the fluffy frosting and toasted coconut.
- At only 5g net carbs per slice, it’s a keto-friendly way to enjoy a classic dessert.
Key Ingredients
Heavy Cream – Used in the frosting to keep carbs low while delivering the creamy texture you expect from German chocolate cake.
Shredded Coconut – Essential for that classic flavor. Choose unsweetened shredded coconut to avoid added sugars that raise carb count. If you prefer chunkier texture, use unsweetened coconut flakes.
Coconut Flour – Just a pinch helps stabilize the frosting and prevents butter from separating so you get the right consistency.
Chef’s Tips
- If you don’t like coconut, frost the cake with a keto cream cheese frosting or omit the shredded coconut for a classic brown-“sugar” frosting.
- Don’t overbake — the cake continues to cook while cooling. A toothpick or knife should come out clean or with a few crumbs when it’s done.
- If the frosting is too thin, it needs to cook longer; it should thicken on the stove before you add the coconut and pecans.
- Always let the cake layers cool completely before frosting, otherwise the frosting will slide off.
- To cut perfect slices, use a thin serrated knife, warm it under hot water, dry it, and slice with a gentle sawing motion. Chilling the cake 10–15 minutes before slicing helps too.
Frequently Asked Questions
Swerve is an allulose-based keto sweetener with zero calories and no sugar per serving. It can be substituted cup-for-cup in this recipe.
Yes. Halve all ingredients, including the frosting, and bake in a single pan for fewer servings.
More Amazing Keto Desserts
- Low Carb Keto Bread Pudding with Vanilla Sauce
- Keto Edible Cookie Dough
- Best Keto Red Velvet Cake
- 3-Ingredient Keto Chocolate Mousse
- Keto French Toast Sticks
- Keto Chocolate Pudding with Cocoa Powder
Keto German Chocolate Cake
15 minutes
45 minutes
Cheryl Malik
Ingredients
For the Cake
- ¾ cup unsweetened cocoa powder
- 2 cups Granular Swerve Sweetener
- 2 ¼ cups super-fine blanched almond flour
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter, room temperature
- 4 large eggs, 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, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups unsweetened shredded coconut
- 1 ½ cups chopped pecans
- 1 pinch coconut flour
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Two large mixing bowls
- Medium saucepan
- Hand mixer or stand mixer
Instructions
For the Cake
- Preheat oven to 325°F. Grease two 8-inch round cake pans, line with parchment paper, and grease the parchment.
- In a large bowl, whisk together cocoa powder, Swerve, almond flour, xanthan gum, baking powder, baking soda, and salt.
- In another large bowl, beat vanilla, butter, and eggs (one at a time) until combined.
- Alternate adding half of the dry almond flour mixture and half of the milk to the egg mixture, beating until combined and scraping the bowl as needed.
- Divide batter evenly between the prepared pans and bake 18–20 minutes, or until a knife or toothpick inserted in the center comes out cleanly.
- Cool in pans for 10 minutes, then turn out onto racks and cool completely.
For the Frosting
- In a medium saucepan over medium heat, combine heavy cream, egg yolks, Brown Swerve, and butter. Cook, stirring frequently, until mixture thickens, about 10 minutes.
- Remove from heat and stir in vanilla, shredded coconut, and pecans. Sprinkle the pinch of coconut flour over the surface and whisk to fully combine; this helps stabilize the frosting.
To Assemble
- Place one cooled cake layer on a serving plate and spread frosting over the top. Stack the second layer and frost the top and sides. Allow frosting to set before slicing.
Notes
- For clean slices, use a thin serrated knife warmed under hot water and dried between cuts. Chilling the cake for 10–15 minutes before slicing will also help.
Nutrition Information
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Calories: 545 kcal
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Protein: 10 g
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Fat: 53 g
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Net Carbs: 5 g