This low carb, AMAZING Keto German Chocolate Cake features tender, dark chocolate cake paired with the most luscious coconut pecan frosting, seriously, what’s not to love? This amazing creation is actually American in origin, despite its name!
HISTORY OF GERMAN CHOCOLATE CAKE
Okay, I’m not going to give a full history lesson, there’s wikipedia for that, but you can impress people at your next zoom happy hour (written during the pandemic of 2020) with the knowledge that this cake gets its name from its creator, Samuel German! Thus – German Chocolate Cake! If you want a German Chocolate Cake originating from Germany, try your hand at a Black Forest Cake (recipe coming soon!).
This dark and light chocolate cake is the perfect vehicle for getting THIS FROSTING into your mouth! Yes, the cake is awesome, and who doesn’t love chocolate cake, but German Chocolate Cake is all about the frosting!
KEY INGREDIENTS: THE FROSTING
When executed perfectly, this frosting is like the ultimate butterscotch sauce-meets-pecan-pie, crossed with toasted coconut. Here are some of the key ingredients:
This frosting is actually a custard base; egg yolks give it that thick creamy, pecan pie kind of element. Egg yolks warm up to the idea of becoming frosting slowly and have to be cajoled into icing. Do. Not. Rush. Them. No one wants scrambled eggs for frosting. No one!
Magical sweetener of my dreams. 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. If you can only try one new ingredient, let this be the one.
Check out more keto recipes with allulose.
*looks around sheepishly* Okay, so this comes from sugar – THE sugar, the real sugar, the one from the canes, yes, the evil sugar. It kind of looks like tar in a jar. It’s pungent and not something that would inspire you to lick the spoon. Blackstrap molasses is from the final pressing of sugar and it’s super pungent. I’m guessing there’s some crazy umami in there. What it does for this recipe – besides add carbs, which it does – is give it some true depth of flavor. There’s a richness to it – again, think like the amber base of pecan pie – that is tough to replicate. You do NOT have to add it, and you also just add the tiniest splash possible but it will contribute to the depth of your frosting.
COCONUT 🥥 & PECANS
Okay, coconut and pecans ARE the frosting; they give this frosting its iconic look and taste. I’m writing about them to give you some options.
The first option involves the coconut. I grew up loving the coconut pecan frosting that comes in the can, right next to the boxed cakes. I’m sure it’s filled with hydrogenated oils and all kinds of awful stuff but it’s thick, spreadable and the coconuts and pecans have a soft texture. My preference for this frosting is more of a creamy, homogeneous texture. So, for the coconut I like to cook it for a bit in my custard base. Cooking softens up the coconut and also lends a bit more coconut flavor to the frosting.
My second off-script change on this frosting is using roasted, salted pecans. The roasted nuts have a bit more flavor than their raw counterparts and the salt, is… salty! That slight salt oomph is a nice complement to the butterscotch flavors of the frosting. Think, salted caramel. You get the gist. These are both options – but I think they are both worth it!
These Amazing Keto German Chocolate Cupcakes have a coconut pecan frosting. This frosting has a custard base and is actually cooked in a skillet. The process of making it is a bit like making pudding. It requires slowly cooking it and stirring constantly. Finally, make sure it does reach a caramel color and thickens up to coat the back of a spoon. This is a frosting, not caramel sauce and you’ll need that thickness if you want it to sit on top of your cupcakes and look all shiny and gorgeous.
TOP TIP: The main take away is – do not make scrambled eggs! This happens when you rush too much. Don’t try to speed through it and hurry things along. Slowly warm up the mixture and give the eggs a little patience.
There can be a few issues along the way. Let’s try to make sure that doesn’t happen or, worse case scenario, find a fix!
Why is my coconut pecan frosting not thickening?
We’re counting on the milk evaporating some and the egg yolks adding some body and thickness. Both can take a little time and patience so just keep stirring as the heat does its thing.
Why are the egg yolks in my coconut pecan frosting separating?
Okay, I won’t lie. This is fairly bad news. The eggs are scrambling at this point instead of integrating. It likely means the temperature is too high and/or the mixture isn’t combined well enough. You can TRY to use a strainer and see if the set egg can be separated out but it’s likely you might need to start again.
How should I serve Keto German Chocolate Cake?
- This makes a great birthday or anniversary cake
- Great for a decadent date night dinner following a great steak dinner
- Perfect to take to a gathering or potluck 🧁
What should I drink with Keto German Chocolate Cake?
Coffee would be awesome with this. ☕️ An almond or coconut milk latte would be an amazing match. Tea is always nice with cake, as is milk! Could also be paired with a lighter red wine like pinot noir.
With a custard frosting, these are best stored in the fridge. Bring to room temperature before serving or microwave for a few seconds on defrost to take the chill off.
❤️ MORE RECIPES YOU’LL LOVE
- Keto Chocolate Marshmallow Cloud Cake is as beautiful as it is delicious!
- Keto Whoppie Pies AKA Gobs are also a really fun take on chocolate cakes. 🍫
- Enjoy your favorite ice cream with Keto Chocolate Ice Cream Sandwiches!
- For coconut 🥥 lovers, Keto Coconut and Cheese Flan is another gorgeous must try!
Keto German Chocolate Cupcakes
- 1/2 cup oat fiber specifically LifeSource brand
- 1/2 cup allulose
- 6 tablespoons cocoa powder
- 1/4 cup casein protein
- 1/4 cup whey protein
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1 egg
- 3/4 cup almond milk unsweetened
- 1/4 cup avocado oil can substitute melted coconut oil or vegetable oil
- 2 tablespoons Greek yogurt sour cream also works
- 2 tablespoons coffee optional
- 2 teaspoons vanilla extract
COCONUT PECAN FROSTING
- 1 cup almond milk unsweetened
- 1 cup allulose
- 6 tablespoons butter
- 1 teaspoon blackstrap molasses can be reduced or omitted
- 3 egg yolks
- 1 cup shredded coconut unsweetened use the medium cut for nice long strands
- 1 cup pecans I used roasted salted for flavor
- 1 teaspoon vanilla extract optional
- ½ teaspoon salt optional, omit if using salted pecans
- Preheat oven to 325 degrees F.
- In one bowl, mix all dry ingredients. Cocoa and protein powders can clump so be very thorough.
- In a separate bowl, combine wet ingredients. Slowly add dry ingredients to wet ingredients until the mixture is well incorporated. The texture should be pudding like. If it’s too stiff, add another tablespoon of almond milk.
- Fill cupcakes no more that 2/3 full to allow for room to expand.
- Bake at 325 F and begin checking for doneness at 15 minutes. Cake is done when set and a knife inserted at the thickest part comes out clean.
- Place on a rack and allow to cool completely before frosting.
- Combine milk, allulose, blackstrap molasses and egg yolks, mix well until yolks are completely incorporated.
- Add this mix and the butter to a nonstick saucepan turned to low. Stir constantly as the butter melts.
- Slowly turn the mixture up until it begins to bubble, and keep stirring! The mixture will begin to thicken and turn darker. Continue to cook until the mixture is a caramel color and has thickened enough to coat the back of a spoon.
- OPTIONAL – add coconut while cooking, This will soften the coconut some and add a little more coconut flavor as the coconut infuses the milk mixture. Yum!
- Remove from heat and mix in vanilla, salt, coconut and pecans. Allow frosting to cool.
- Frost your cake and enjoy!