Low Carb German Chocolate Cake
By: Toya. L
This healthier version retains all the rich, chocolatey goodness and irresistible coconut-pecan frosting you love, but with a fraction of the carbs. Made with almond flour the cake is moist and tender, offering a nutty depth that complements the dark, sugar-free chocolate perfectly. The creamy frosting is sweetened with a low carb sweetener and packed with shredded coconut and crunchy pecans for that authentic texture and flavor.
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German Chocolate Cake actually has its origins in the United States, not Germany. It was named after an American named Samuel German, who developed a type of dark baking chocolate for the Baker’s Chocolate Company in 1852. This chocolate was called “Baker’s German’s Sweet Chocolate. The cake itself gained popularity in 1957 when a recipe using this chocolate was published in a Dallas newspaper. The recipe, created by a homemaker named Mrs. George Clay, became widely popular, and the cake has since become a classic American dessert known for its rich, chocolatey layers and coconut-pecan frosting. Despite its name, the cake has no direct connection to Germany.
If you love traditional German Chocolate Cake like me but prefer it without all the carbs, you will love this Delicious Low German Chocolate Cake. The pecan frosting, and the moist chocolate cake melts in your mouth with every bite.
Is German Chocolate Cake low carb friendly?
Traditional German Chocolate Cake is not low-carb friendly. It typically contains high-carb ingredients such as sugar, flour, and sweetened coconut. However, we made this delicious low-carb version by using almond flour, a low carb sweetener, and unsweetened coconut. This way, you can enjoy a similar taste while adhering to a low-carb diet.
❤️What is there to love about this Low Carb German Chocolate Cake❤️
- Rich Flavor: Despite being low carb, it retains the rich, chocolatey flavor that German Chocolate Cake is known for.
- Satisfying Texture: The use of ingredients like almond flour ensures a moist and satisfying texture, similar to the traditional cake.
- Creamy Frosting: The traditional coconut-pecan frosting is made with low-carb ingredients using sugar substitutes, providing a creamy and nutty topping.
- Nutrient-Rich: Ingredients like coconut oil, nuts, and dark chocolate provide beneficial fats and antioxidants.
Low Carb German Chocolate Cake Ingredients:
Low Carb German Chocolate Cake Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the almond flour, the cocoa powder, the baking soda, baking powder, and the salt.
- Prepare the Wet Ingredients: In another bowl, cream together the butter, and the sugar. Gradually mix in the eggs. Next mix in the Greek yogurt, and the vanilla extract.
- Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Transfer to a pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Coconut Pecan Frosting: In a medium saucepan on low heat, combine the heavy cream, and xantham gum, while whisking rapidly. Add in the egg yolks while continuously whisking. Whisk in the vanilla extract, and the sweetener. Gradually raise the heat, and add in the stick of butter, allow the butter to melt. Next whisk in the shredded unsweetened coconut, and the toasted chopped pecans. Mix everything together well. Refridergerate the frosting for 30 minutes to 1 hour to thicken.
- Spread the frosting: Once the cake has cooled completely, spread the Coconut Pecan Frosting evenly over the top of the loaf cake. Optionally, you can sprinkle extra shredded coconut and chopped pecans on top for garnish.
- Slice and Serve: Slice and enjoy your Low-Carb German chocolate cake!
Low Carb German Chocolate Cake
Equipment
Ingredients
German Chocolate Cake
Dry Ingredients
- 2 cup Almond flour
- 1 cup Cocoa powder
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
Wet Ingredients
- 2 stick Butter unsalted
- 1/2 cup Greek yougurt
- 4 large Eggs
- 3/4 cup Sweetener
- 2 tsp Vanilla extract
Coconut Pecan Frosting
- 1/2 cup Heavy cream
- 1/2 cup Milk
- 1 tsp Xantham gum
- 3 large Egg yolks
- 1 cup Sweetener
- 1 1/2 tsp Vanilla extract
- 1 stick Butter
- 1 cup Shredded Coconut
- 1 cup Toasted Pecans chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the almond flour, the cocoa powder, the baking soda, baking powder, and the salt.
- Prepare the Wet Ingredients: In another bowl, cream together the butter, and the sugar. Gradually mix in the eggs. Next mix in the Greek yogurt, and the vanilla extract.
- Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Transfer to a pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely
- Prepare the Coconut Pecan Frosting: In a medium saucepan on low heat, combine the heavy cream, and xantham gum, while whisking rapidly. Add in the egg yolks while continuously whisking. Whisk in the vanilla extract, and the sweetener. Gradually raise the heat, and add in the stick of butter, allow the butter to melt. Next whisk in the shredded unsweetened coconut, and the toasted chopped pecans. Mix everything together well. Refridergerate the frosting for 30 minutes to 1 hour to thicken.
- Spread the frosting: Once the cake has cooled completely, spread the Coconut Pecan Frosting evenly over the top of the loaf cake. Optionally, you can sprinkle extra shredded coconut and chopped pecans on top for garnish.
- Slice and Serve: Slice and enjoy your Low-Carb German chocolate cake.
Video
Nutrition
Tips For Low Carb Chocolate Cake:
- Use Fine Almond Flour: For a smoother cake texture, use finely ground almond flour. Coarser almond meal can make the cake denser.
- Cocoa Powder: Use unsweetened, high-quality cocoa powder for the best flavor.
- Binding Agents: Eggs are essential for binding the ingredients since low-carb flours lack the gluten that helps traditional cakes hold together. Make sure your eggs are at room temperature to mix more easily.
- Optional Enhancements: For a deeper chocolate flavor, you can add a small amount of espresso powder to the cake batter.
Flavor Variations:
- Mocha German Chocolate Cake: Add 1-2 teaspoons of instant coffee or espresso powder to the cake batter to enhance the chocolate flavor with a hint of coffee.
- Orange Chocolate Cake: Add 1-2 teaspoons of orange zest and 1/2 teaspoon of orange extract to the cake batter for a citrusy twist. You can also add a tablespoon of orange zest to the frosting.
- Raspberry German Chocolate Cake: Fold in 1/2 cup of fresh or frozen (and thawed) raspberries into the cake batter. For an extra touch, spread a thin layer of sugar-free raspberry jam between the cake layers before adding the frosting.
- Mint Chocolate Cake: Add 1 teaspoon of peppermint extract to the cake batter for a refreshing minty flavor. You can also add a few drops of peppermint extract to the frosting.
- Coconut Almond Joy Cake: Add 1/2 teaspoon of almond extract to the cake batter and top the frosted cake with additional toasted almond slices along with the coconut and pecans.
- Cherry Chocolate Cake: Fold in 1/2 cup of chopped fresh or frozen (and thawed) cherries into the cake batter. You can also add a thin layer of sugar-free cherry jam between the cake layers.
- Peanut Butter Chocolate Cake: Swirl 1/2 cup of natural peanut butter into the cake batter before baking. For the frosting, mix in 1/4 cup of powdered peanut butter for a nutty twist.
- Salted Caramel German Chocolate Cake: Add a pinch of sea salt to the frosting for a sweet and salty contrast. Drizzle sugar-free caramel sauce over the frosted cake for an extra indulgent touch.
- Chocolate Hazelnut Cake: Replace the pecans in the frosting with chopped hazelnuts and add 1/2 teaspoon of hazelnut extract to the cake batter.
Storing Instructions:
Short-Term Storage (1-2 days):
Room Temperature: if you plan to consume the cake within a day or two, you can store it at room temperature. Place the cake in an airtight container to keep it moist and prevent it from drying out. Keep the container in a cool, dry place away from direct sunlight.
Medium-Term Storage (3-5 days):
Refrigeration: For storage beyond two days, it’s best to refrigerate the cake due to the perishable nature of the frosting. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing any odors from the refrigerator. Before serving, let the cake sit at room temperature for about 30 minutes to an hour to allow it to soften and enhance the flavors.
Long-Term Storage (Up to 3 months):
Freezing: If you need to store the cake for a longer period, freezing is a good option. First, chill the cake in the refrigerator for a couple of hours to firm up the frosting. This will make it easier to wrap without damaging the appearance. Once chilled, wrap the cake (or individual slices) tightly in plastic wrap. Then wrap it again in aluminum foil or place it in a freezer-safe airtight container or zip-lock bag. Label the package with the date so you can keep track of how long it’s been stored. When ready to eat, thaw the cake in the refrigerator overnight. Bring it to room temperature before serving to restore its texture and flavor.
