For those following a ketogenic lifestyle, the desire for a classic dessert like German Chocolate Cake can be a challenge. Traditional recipes are laden with sugar and carbohydrates, making them unsuitable for a keto diet. However, with careful ingredient substitutions and adjustments, it's entirely possible to create a keto-friendly version that captures the rich flavors and textures of the original. This article explores a detailed recipe for a keto German Chocolate Cake, focusing on the key elements that make it a satisfying and guilt-free treat.
What is German Chocolate Cake?
German chocolate cake has a distinct, gooey, coconut pecan custard frosting traditionally made with egg yolks, evaporated milk, coconut, and pecans. The cake also traditionally uses sweet baking chocolate instead of cocoa powder, however, many people simply use a regular chocolate cake recipe. It's not a recipe from Germany. It’s the frosting, which is made egg yolks, milk, pecans and coconut are added in at the end. The name derives from the man who first created the cake, Sam German.
The Foundations of Keto Baking
The key to any successful keto baked good lies in understanding the role of traditional ingredients and finding suitable low-carb alternatives.
- Flour: Traditional wheat flour is replaced with almond flour, which offers a naturally gluten-free and low-carb option. Coconut flour can also be used in smaller quantities, often in combination with almond flour, to improve texture.
- Sugar: Granulated sugar is substituted with keto-friendly sweeteners like Swerve, monk fruit, or allulose. These sweeteners provide the necessary sweetness without the blood sugar spike associated with traditional sugar.
- Milk: Evaporated milk, commonly used in traditional German Chocolate Cake frosting, can be replaced with heavy cream or unsweetened almond milk for a keto-friendly alternative.
Keto German Chocolate Cake Recipe
This recipe aims to deliver a moist, flavorful cake with a luscious coconut pecan frosting, all while keeping the carbohydrate count low.
Ingredients
For the Cake:
- 230 grams almond flour
- 4 tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup boiling water
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder (optional, to enhance chocolate flavor)
- 1 cup granulated Swerve (or other keto-friendly sweetener)
- 1/2 cup avocado oil
- 6 eggs
- 1 teaspoon vanilla
- 4 tablespoons sour cream
- Up to 1/4 cup almond milk (if needed to adjust batter thickness)
For the German Chocolate Frosting:
- 1 cup Swerve Brown Sugar (or Swerve Granulated, see notes for substitutes)
- 12 tablespoons cold unsalted butter (MUST BE COLD), cut into large pieces
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
- 3 egg yolks (use large eggs)
- 1 teaspoon vanilla extract
- 1 1/2 cups unsweetened shredded coconut
- 1 cup chopped pecans, toasted
Step-by-Step Instructions
Making the Cake:
- Preheat the oven: Preheat oven to 350 degrees F (180 degrees C). If using a convection oven, bake at 325 degrees F (160 degrees C).
- Prepare the pans: Grease two 8-inch round cake pans (or three 6-inch pans) with avocado oil or baking spray. Line the bottoms with parchment paper rounds for easy removal.
- Combine dry ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a separate bowl, beat the eggs until frothy (about two minutes). Gradually stream in the avocado oil. Add the Swerve (or other sweetener) and mix well.
- Bloom the cocoa powder: In a small bowl, combine the cocoa powder and boiling water. Stir until a smooth paste forms. If using espresso powder, add it here.
- Add sour cream and vanilla: Add the sour cream and vanilla extract to the cocoa mixture and stir to combine.
- Combine wet and dry: Add the cocoa mixture to the egg mixture and mix until just combined.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick. If it's too thick, add up to 1/4 cup of almond milk to reach the desired consistency.
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or the middle measures 210 degrees F (99 degrees C) with a thermometer.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the German Chocolate Frosting:
- Prepare the coconut: Add a few tablespoons of water to the unsweetened coconut. Mix with hands. This helps plump up unsweetened coconut. Squeeze excess water out. Set aside.
- Toast the pecans: Preheat the oven to 300 degrees F (150 degrees C). Spread the chopped pecans on a baking sheet and toast for 7-8 minutes, or until fragrant. Set aside.
- Combine initial ingredients: In a medium saucepan, combine the Swerve Brown Sugar (or other sweetener), heavy cream, and sea salt. Mix egg yolks with heavy cream before heating. Add to the saucepan.
- Cook the frosting base: Add butter. Keep stirring on low heat. Cook over medium heat, stirring constantly, until the mixture comes to a simmer. Reduce heat to low and continue stirring until the frosting thickens. This may take about 5-10 minutes.
- Prevent separation (Important): If the frosting separates, add in more heavy cream (about 1/4 cup) and continue to stir until it comes back together. Using cold butter also helps prevent separation.
- Remove from heat: Once the frosting has thickened, remove it from the heat and stir in the vanilla extract.
- Add coconut and pecans: Stir in the plumped coconut and toasted pecans.
- Cool the frosting: Let the frosting cool for about 20 minutes, or until it reaches a spreadable consistency. Cover the saucepan with plastic wrap to prevent a skin from forming.
Assembling the Cake:
- Level the cakes (optional): If the cake layers are uneven, use a serrated knife to level the tops for a flat surface.
- Place the first layer: Place one cake layer on a cake plate or serving stand. For easy cleanup, you can place strips of parchment paper under the edges of the cake.
- Frost the first layer: Spread half of the coconut pecan frosting evenly over the top of the first cake layer, but not the sides.
- Add the second layer: Carefully place the second cake layer on top of the frosted layer.
- Frost the top: Spread the remaining frosting over the top of the second cake layer.
- Refrigerate (optional): For best results, refrigerate the assembled cake for at least 30 minutes to allow the frosting to set.
- Slice and serve: Remove the parchment paper strips (if used). Slice the cake and serve. Enjoy with coffee, tea, or almond milk.
Tips and Considerations
- Sweetener adjustments: The type of keto-friendly sweetener you use can affect the taste and texture of the cake and frosting. Experiment with different sweeteners to find your preferred option. If using pure allulose, add an extra ⅓ cup because it's not as sweet as other sweeteners.
- Coconut options: For a chunkier frosting, you can use Bob’s Red Mill Coconut Flakes instead of shredded coconut.
- Nut variations: Feel free to substitute other nuts, such as walnuts or macadamia nuts, for the pecans.
- Dairy-free option: Use dairy-free butter, only use 1 ⅓ cup of unsweetened coconut, and replace the evaporated milk with coconut cream. For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I recommend using Thai Kitchen, Sprouts, or Native Forest brands.
- Make ahead: The coconut pecan frosting can be made up to 1 day ahead of time and kept in the fridge. If the frosting becomes too hard to spread after being refrigerated, place it in the microwave for just a few seconds or on the stove over low heat until just soft enough to spread. Be careful not to melt it!!!
- Freezing: Place cake slices in a freezer-safe container and freeze for up to 6 months.
- Enhance the coconut flavor: Make sure the cakes have cooled before frosting.
- Enhance the chocolate flavor: Add a shot of espresso!
Variations and Adaptations
- Cupcakes: This recipe can also be used to make keto German Chocolate cupcakes. Simply divide the batter into cupcake liners and bake for a shorter time (about 18-20 minutes). Frost with the coconut pecan frosting.
- Single-layer cake: If you prefer a thin frosting, make a single-layered cake.
- Chocolate Buttercream Frosting: You can frost the sides of the keto cake with chocolate buttercream using my naked cake method. Pipe a design around the top edge of the cake (optional) and fill the middle with the remaining coconut pecan frosting.
The Science Behind the Sweetness
Understanding the science behind keto-friendly sweeteners can help you make informed choices about the ingredients you use.
Read also: Easy Low-Carb Cheese Crackers
- Swerve: Swerve is a erythritol keto sugar replacement with zero calories and 0g sugar per serving. You can replace it like-for-like in recipes.
- Allulose: This rare sugar behaves so much like sugar that it allows this recipe to have a wonderful butterscotch flavor and no aftertaste. It browns up like sugar and also thickens as it cooks.
Read also: Keto Calorie Counting: A Detailed Guide
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