This gorgeous Keto German Chocolate Cake is made by using this Ultimate Keto Chocolate Cake Recipe, which has an intense chocolate flavor and a soft and tender crumb, a rich and creamy Keto Chocolate Buttercream Frosting, and a gooey Coconut Pecan Frosting.
Get ready to enjoy the best chocolate cake on the planet! No one will ever guess that it's Keto and gluten-free!
The thing that makes a Keto German Chocolate Cake so special is the coconut pecan frosting. It's the star of the show and is what turns a normal chocolate cake into a German Chocolate Cake.
For this recipe, I use this Ultimate Keto Chocolate Cake Recipe and Keto Chocolate Buttercream Frosting - which are both amazing by themselves.
Then, I add a layer of this coconut pecan frosting and it turns a delicious (but normal) chocolate cake into something even more decadent, indulgent, and rich.
This Keto Coconut-Pecan frosting is thick, crunchy, sweet, rich, gooey, and chewy all at the same time. I really can't even describe how delicious it is! It's also super easy to make!
Ingredients
Here are the easy ingredients for the low-carb coconut pecan frosting:
- Evaporated Milk - You can substitute coconut milk if you're dairy-free.
- Egg Yolks - The thickener.
- Keto Sweetener - While any sugar-free sweetener will work, I recommend allulose or a monk fruit/allulose blend because they don't crystallize after being refrigerated.
- Unsalted Butter - Substitute with non-dairy if needed.
- Vanilla - Try to use pure vanilla and not the imitation variety if possible.
- Unsweetened Coconut - Be careful not to buy sweetened coconut!
- Chopped Pecans - Toast them to give the keto frosting a rich, deep flavor.
Frequently asked questions
German chocolate cake has a distinct, gooey, coconut pecan custard frosting traditionally made with egg yolks, evaporated milk, coconut, and pecans. The cake also traditionally uses sweet baking chocolate instead of cocoa powder, however, many people (including myself!) simply use a regular chocolate cake recipe.
One slice of german chocolate cake can have upwards of 80 carbs - definitely not keto-friendly! However, this recipe uses low-carb ingredients and only has 7 net carbs per slice!
The butter
For the butter, I prefer to use unsalted grass-fed organic butter. I like grass-fed because it has many health benefits, such as vitamin K-2 (which is good for your arteries!), many anti-inflammatory properties, and healthy fats that are not present (or at least WAY lower) in conventional butter.
Plus, many people who are sensitive to dairy do fine with real butter. It also tastes about 1000 times better!
If you are dairy-free, grass-fed ghee has all the same properties but without the casein and lactose. It does contain butterfat meaning it's not completely dairy-free but is safe for those who avoid casein or lactose.
Ghee has a bit of a stronger taste than butter and is harder at room temperature, but will work fine in this recipe.
If you need to stay away from all dairy, feel free to use non-dairy butter. I like to use the soy-free version from Earth Balance if I need to use non-dairy butter - but any non-dairy butter will work.
Sugar-free sweetener
For the keto sweetener, I prefer to use allulose, a monk fruit/allulose blend because I've found that erythritol-based sweeteners can cause the frosting to be grainy after it's refrigerated.
If using pure allulose, add an extra ⅓ cup because it's not as sweet as other sweeteners.
However, any keto granulated sweetener will work!
*Note-As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply enter the code "CRAVEABLE" at checkout.
🔪 Easy instructions
Step #1: Prepare the chocolate cake and set it aside to cool completely.
Step #2: Toasting the pecans to give the frosting a rich, deep flavor.
Preheat the oven to 300 degrees and toast the pecans for 7 to 8 minutes or until fragrant. Then, set aside to cool.
Step #3: Whisk the sweetener, 3 egg yolks, butter, and coconut cream or evaporated milk and heat over medium heat. Whisk occasionally and bring to a low boil.
Once it comes to a boil, whisk continually until thickened, about 5 minutes.
Step #4: Remove from heat and stir in pure vanilla, unsweetened coconut, and the toasted pecans.
Step #5: Allow the coconut pecan frosting to cool.
If it's too thin to spread, cover it and place it in the fridge until thickened.
If it hardens in the fridge, simply heat a few seconds in the microwave or over low heat on the stove. Be careful not to melt it!!
Step #6: Frost the cake!
How to frost a german chocolate cake
2-Layers:
Start by using a serrated knife to level off the top of the cake layers for a flat surface if needed. Then, place the first cake layer on a cake plate or cake stand with 4 pieces of parchment paper underneath (optional).
Spread half of the coconut pecan frosting on top of the cake. Add the top cake layer upside down. Then, frost the sides of the keto cake with chocolate buttercream using my naked cake method.
Pipe a design around the top edge of the cake (optional) and fill the middle with the remaining coconut pecan frosting. Gently remove parchment paper, if using.
3-Layers:
Start by using a serrated knife to level off the top of the cake layers for a flat surface if needed. Then, place the first cake layer on a cake plate or cake stand with 4 pieces of parchment paper underneath (optional).
Spread ⅓ of the coconut pecan frosting on top of the cake. Add the second cake layer. Then, spread the next ⅓ of the frosting over the top.
Add the top cake layer upside down. Frost the sides with keto chocolate buttercream using my naked cake method. Pipe a design around the top edge of the cake with the buttercream (optional) and fill the middle with the remaining coconut pecan frosting. Gently remove parchment paper, if using.
Storage
The keto coconut pecan frosting can be made up to 1 day ahead of time and kept in the fridge.
If the frosting becomes too hard to spread after being refrigerated, place it in the microwave for just a few seconds or on the stove over low heat until just soft enough to spread. Be careful not to melt it!!!
Substitutions
- Dairy-free: Use dairy-free butter, only use 1 ⅓ cup of unsweetened coconut, and replace the evaporated milk with coconut cream. For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I recommend using Thai Kitchen, Sprouts, or Native Forest brands. Other brands may not separate as well or leave an aftertaste.
- Paleo: Use the dairy-free options above and replace the sugar-free sweetener with coconut palm sugar.
💭 Top tips
- For the sweetener, I prefer to use allulose or a monk fruit/allulose blend because erythritol-based sweeteners can sometimes cause the frosting to be grainy after it's refrigerated. If using pure allulose, add an extra ⅓ cup because it's not as sweet as other sweeteners. However, any keto granulated sweetener will work!
- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply enter the code "CRAVEABLE" at checkout.
- For the butter, I prefer to use grass-fed organic butter. I like grass-fed because it has many health benefits, such as vitamin K-2 (which is good for your arteries!), many anti-inflammatory properties, and healthy fats that are not present (or at least WAY lower) in conventional butter. Plus, it also tastes about 1000 times better.
Or if you're looking for more cake recipes, I think you'll love these Low-Carb Keto Vanilla Cake, Almond Flour Keto Chocolate Cupcake, Keto Red Velvet Cake, and Keto Flourless Chocolate Cake recipes.
Oh. My. Goodness. They are all SO YUMMY!
If you’ve tried these Keto German Chocolate Cake or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto German Chocolate Cake With Coconut Pecan Frosting
Ingredients
Coconut Pecan Frosting:
- 1 Cup Evaporated Milk
- 3 Large Egg Yolks
- 1 Cup Monk Fruit/Allulose Granulated Sweetener - see notes below
- ½ Cup Unsalted Butter
- 1 Tsp. Pure Vanilla
- 1 ⅔ Cup Unsweetened Coconut
- 1 Cup Chopped Pecans
Instructions
- Prepare the Ultimate Chocolate Cake and cool completely.
- Toast pecans and set aside: Preheat oven to 300 degrees. Place chopped pecans on a baking sheet and toast for 7 to 8 minutes, or until fragrant. Set aside.
- In a medium-sized saucepan, mix together the evaporated milk, egg yolks, butter, and sweetener and heat over medium heat. Whisk occasionally until the mixture reaches a low boil. Once boiling, whisk constantly until thickened, around 5 minutes.
- Remove from heat and stir in the vanilla, coconut, and toasted pecans.
- Allow the coconut pecan frosting to cool. If it's still too thin to spread, cover it and place it in the fridge until thickened. Frosting can be made up to 1 day ahead of time and kept in the fridge. If frosting becomes too hard to spread after being refrigerated, place in the microwave just a few seconds or on the stove over low heat until just soft enough to spread. Be careful not to melt it!!!
To frost a 2-layer cake:
- Start by using a serrated knife to level off the top of the cake layers for a flat surface if needed. Then, place the first cake layer on a cake plate or cake stand with 4 pieces of parchment paper underneath (optional). Spread half of the coconut pecan frosting on top of the cake. Add the top cake layer upside down. Then, frost the sides of the cake with chocolate buttercream using my naked cake method. Pipe a design around the top edge of the cake with the buttercream (optional) and fill the middle with the remaining coconut pecan frosting. Gently remove parchment paper, if using.
To frost a 3-layer cake:
- Start by using a serrated knife to level off the top of the cake layers for a flat surface if needed. Then, place the first cake layer on a cake plate or cake stand with 4 pieces of parchment paper underneath (optional). Spread ⅓ of the coconut pecan frosting on top of the cake. Add the second cake layer. Then, spread the next ⅓ of the frosting over the top. Add the top cake layer upside down. Frost the sides with chocolate buttercream using my naked cake method. Pipe a design around the top edge of the cake with the buttercream (optional) and fill the middle with the remaining coconut pecan frosting. Gently remove parchment paper, if using.
Add Your Own Notes
Notes
- The nutrition info is for the coconut pecan frosting only. 1/24 of the fully prepared cake has 7 net carbs.
- For the sweetener, I prefer to use allulose, a monk fruit/allulose blend because I've found that erythritol-based sweeteners can sometimes cause the frosting to be grainy after it's refrigerated. If using pure allulose, add an extra ⅓ cup because it's not as sweet as other sweeteners. However, any keto granulated sweetener will work!
- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply enter the code "CRAVEABLE" at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Debra Baker says
I’m going to make it tmrw, I went to store & got everything, but now I’m nervous and thinking I should go bk to store and get allulose instead of the monk fruit I got, it’s just plain monk fruit w erythritol, so I’m worried about it getting grainy, what do I think I should do? Thank you
Debra Baker
Cassidy Stauffer says
Hi Debra, it's totally up to you! I've made this frosting many times with an erythritol-based sweetener and it still turns out well, it's just that if the cake is cold, it is very slightly grainy and allulose has a bit more of a 'pure sugar' type of taste. However, since there's already a lot of texture in the frosting it's not super noticeable 🙂 Please let me know how it turns out!!!
XO,
Cassidy
Bridgette says
I needed a recipe that was sugarfree to make for my husband's birthday and German chocolate is his favorite, came across this recipe. OMG! I used monkfruit for my sweetener and butter. When it was cooking it started to go grainy but one of the readers post it was suggested to try and add a bit more heavy cream, perfect. I cooked it throughly and once the color changed to a golden brown I knew it was done. people like to eat cake or cookie batter, well I couldn't stop eating the frosting, Yum! I will keep this recipe as a favorite for sure.
Cassidy Stauffer says
Oh good, I'm SO excited you liked it!!! ...and I agree, I eat coconut pecan frosting like other people eat cookie batter too 🤣
Ginny Nelson says
The best Keto German frosting recipe I have tried! Trust me I have tried several different ones and this one is the best tasting, not too sweet and very similar to regular German cake frosting.
Cassidy Stauffer says
Oh my goodness, I'm so excited you liked it!!! Thanks for letting me know 😀
-Cassidy
Yvonne Johnson says
This was great! The cake was yummy and the frosting was just like the store bought without the guilt. I made a buttercream frosting also which I preferred since not so sweet. Note on the pecan frosting..I cooled then put in fridge overnight. I wouldn't do that again. It got really grainy like raw sugar..warming up didnt quite fix it. I would leave at room temp next time. Over all trust me...you will not know this isn't a regular cake recipe. I made cupcakes instead of cake.
Cassidy Stauffer says
Oh YAY Yvonne, I'm so happy you liked it!!! Thanks for letting me know about it being grainy. If you used an erythritol-based sweetener, I'd imagine this was the cause. I've never had a problem with it in this particular recipe, but erythritol can make things grainy after being refrigerated and some brands are worse than others about it. I'm SO sorry!!! I will post an update in the recipe card about this. Next time, you can use allulose, monk fruit, or xylitol and it should take care of the problem!
-Cassidy
Jill says
The recipe for this Coconut Pecan frosting is INCREDIBLE!! I’m so thankful you created it & so happy I found it today. Followed the recipe to a T & it turned out AMAZING!! I had a GF/SF chocolate cake mix already made (for myself) & was trying to match an icing to my sisters birthday cake I just made for her. Hers is the traditional Coconut Pecan frosting & I was looking at my own beside hers & feeling SO jealous! LOL Luckily I found this page through a search & here I am, stuffing my face with it as I type! It’s absolutely delicious, thank you so much!!!! 🙂
Cassidy Stauffer says
Oh my goodness Jill, THANK YOU! I'm so excited you like it!!!
-Cassidy
William says
An "old" recipe! Daunting, with three parts, if I'm making the german chocolate cake and frosting! Question: with the coconut cream, if I scoop out the cream, do I toss (save for something else) the water and only use the cream? Will the cream come out to a cup after separation?
Thanks!
Cassidy Stauffer says
Hi William!
Yeah, it's kind of a special occasion recipe since it has 3 parts to it! But thankfully a lot can be made in advance. As for the coconut cream, I save the rest to use in smoothies. But you can find many recipes online that call for coconut water. And yes, you should be able to get about 1 cup of cream from 1 can of full-fat coconut milk. If it's not quite enough though, just add some of the water from the can to make up the difference 🙂
Cassidy says
Thanks Shirley! I agree, it's not German Chocolate without the coconut pecan frosting!
Sorry I forgot to link up, I've been doing that lately!? I added the link and I'll start double checking it every time 🙂
-Cassidy
Shirley @ gfe & All Gluten-Free Desserts says
Cassidy, this frosting looks absolutely divine! The frosting definitely MAKES German Chocolate anything. Love your healthier version! Thanks for sharing on Gluten-Free Wednesdays with everyone. Don't forget to link back to one of the host's event posts.
xo,
Shirley
Laureen @ Fox in the Kitchen says
YUM This is the frosting I want on the next cake I bake.
glutenfreehappytummy.com says
oh. my. gosh!! that looks insanely good!