Sometimes you really just need to splurge on something decadent. This low-carb German chocolate cake is just the ticket. It's only 18g net carbs, gluten-free, dairy-free, refined sugar-free, and it tastes just like the real thing!
Full disclosure, I hacked a boxed mix to make this cake. I'm not about trying to figure out the prefect ratios of flowers to make a gluten-free low-carb cake from scratch when there is already a fabulous solution on the market!
I used the Chocolate Keto Cake Mix by Keto and Co. If you haven't tried their stuff yet, you're missing out. They have this awesome chocolate cake mix, a vanilla cake mix, frosting mix, and a brownie mix that are all dairy-free, gluten-free, and fantastic! I get them on Amazon and I've been really pleased with them. This mix made the perfect low-carb German chocolate cake. So good!
I made this cake for two different parties while I was testing the recipe and it was a hit at both. Folks had no idea it wasn't a "real" German chocolate cake and the reviews were glowing.
Oh my goodness! Heather, it's so moist!
and
Wow, this is healthy! It tastes like a regular cake!
I love it when folks are happy eating my healthier versions of sinful desserts like this one!
If you decide to try it, you have to come back and let me know how you liked it!
I think it would go really well slightly warmed and topped with a good quality vanilla ice cream.
Low-Carb German Chocolate Cake (Keto, GFDF, Vegetarian)
Ingredients
Chocolate Cake:
- 2 Keto and Co Chocolate Keto Cake Mixes
- 12 Tbs. Bacon Grease
- 8 Large Eggs
- 1 Tsp. Apple Cider Vinegar
Caramel Coconut Pecan Frosting:
- 1 Can Coconut Cream
- 8 oz. Raw Honey
- 6 Egg Yolks
- 1 Cup Coconut Oil
- 2 tsp. Vanilla Extract
- 2 Cups Pecans Chopped
- 2 Cups Shredded Coconut
Instructions
Chocolate Cake:
- Preheat the oven to 350 degrees and grease or line two 8’’ or 9’’ round cake pans.
- Beat cake mixes, eggs, and bacon grease until smooth.
- Let stand for 30 seconds and then mix in the apple cider vinegar.
- Divide batter evenly between the two cake rounds.
- Bake for 25 minutes.
- Let cool completely before removing from the pan.
Caramel Coconut Pecan Frosting:
- In a large saucepan, mix together coconut milk, honey, egg yolks, coconut oil, and vanilla extract. Cook over low heat, stirring constantly until sauce becomes thick. Remove from heat and mix in pecans and coconut flakes.
- Allow frosting to cool to room temperature before frosting the cake. This step is super important, as it cools it will thicken.
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