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I have not heard of German Chocolate Cake until one of my Instagram follower requested me to make it. I had to google it to know what it is haha.. So I did some experiments and came out with this simple keto version and I hope you like it. Somehow, coconut and chocolate seems to be a heavenly match so if you love both of these ingredients, you will love this cake.
This cake is called German but it’s not German or from Germany. The cake is actually named after the blend of sweet chocolate used in the cake. German Chocolate is named after the man who developed that specific blend and his name was Samuel German. So the cake isn’t “German” as in the country, it’s “German” as in the chocolate. Well, for this Keto version, there’s no “German” chocolate used as they are apparently very sweet. So I used 99% Lindt Dark Chocolate for the cake which turned out very soft and moist. But what I love is the coconut-pecan filling which is so decadent. And you can make it dairy free too.
I think this cake is perfect for any occasion especially the forth coming Christmas celebrations. So try making it to vow your guests and it is pretty easy and simple.
The recipe can be viewed and printed at this link:
(Note: This is a guide only. If you have a more accurate macro calculator app, please refer to it)
COCONUT FLOUR VERSION
[ Total Servings = 12 ]
Per serving ;
Total Carb = 11.5 g
Dietary Fiber = 5.7 g
Net Carb = 5.8 g
Calories = 470
Total Fat = 45.8 g
Protein = 7.3 g
ALMOND FLOUR VERSION
[ Total Servings = 12 ]
Per serving ;
Total Carb = 16.6 g
Dietary Fiber = 7.9 g
Net Carb = 8.7 g
Calories = 607
Total Fat = 58 g
Protein = 12.4 g
Coconut Flour = 90 g / 3/4 cup (OR 300 g / 2 1/2 cups Almond Flour)
Baking Powder = 12 g / 3 tsp (If using double acting, reduce amount by half)
Erythritol = 120 g / 0.6 cup (OR any keto friendly sweetener)
Salt = 4 g / 1 tsp
Melted Butter OR Coconut Oil = 60 ml / 1/4 cup
Whipping Cream OR Coconut Cream = 150 ml / 0.6 cup
Unsweetened Dark Chocolate = 115 g / 2/3 cup (Melt with 90 ml / 6 tbsp hot water)
Eggs = 4 large
Pea Milk = 360 ml / 1 1/2 cup (OR Almond Milk / Coconut Milk – diluted type in cartons)
Egg Yolks = 3 large
Melted Butter OR Coconut Oil = 115 g / 1/2 cup
Vanilla Extract = 1 tsp (Optional)
Erythritol = 50 g / 1/4 cup (OR any keto friendly sweetener)
Unsweetened Shredded or Desiccated Coconut = 200 g / 2 cups
Toasted & Chopped Pecans = 125 g / 1 cup
1. Preheat the oven at 350F or 180C.
2. Melt the chocolate with hot water. If unable to melt the chocolate, just microwave for 20 to 30 seconds. Stir until completely melted then set aside.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add all the wet ingredients and the melted chocolate and whisk until smooth and thick.
5. Divide the batter evenly into 2 x 7″ greased round pans lined with parchment paper. Spread evenly and tap a few times to release any air bubbles.
6. Bake at the middle rack for 20 to 30 mins until a wooden skewer comes out clean.
7. Cool the cakes on wire rack.
1. Add all the ingredients (except the shredded coconuts and toasted pecans) into a sauce pan.
2. Cook over medium low heat, stirring constantly until slightly thickened. Remove from heat.
3. Add the unsweetened shredded coconut and toasted chopped pecans and mix until thickened.
1. Spread evenly half the fillings onto the bottom layer of cake.
2. Top with another layer of cake.
3. Spread evenly the balance of fillings onto the top layer of cake.
4. Sprinkle with some chopped and toasted pecans (Optional).
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