Low Carb German Chocolate Cake
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.
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.
Nutrition
Serving: 10gCalories: 411kcalCarbohydrates: 31.3gProtein: 8.7gFat: 39.2gSaturated Fat: 21.9gCholesterol: 201mgSodium: 358mgPotassium: 303mgFiber: 15.7gSugar: 2.1gCalcium: 75mgIron: 3mg
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