Keto German Chocolate Cake
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 my 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.
The Keto Coconut Pecan frosting is thick, crunchy, sweet, rich, gooey, and chewy at the same time. I really can’t even describe how delicious it is! It’s also easy to make requiring only a few simple ingredients:
- Coconut Cream or Evaporated Milk
- Egg Yolks
- Swerve Sweetener
- Butter or Non-Dairy Butter
- Unsweetened Coconut
- Chopped Pecans
Easy Keto Coconut Pecan Frosting Instructions
Start by 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.
In a medium-sized saucepan, add 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.
The Butter – Grass Fed Butter, Conventional Butter, Ghee, or Non-Dairy Butter
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 which 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.
Coconut Cream or Evaporated Milk
For dairy free, use coconut cream instead of evaporated milk. 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, but these are 3 brands I have tested and know will work well.
If you’re not dairy free, feel free to use evaporated milk.
The Keto Sweetener
After the mixture has thickened, remove from heat and stir in some vanilla, unsweetened coconut, and the toasted pecans.
Allow the coconut pecan frosting to come to room temperature. Then, cover and place in the fridge to cool completely. This may take an hour or two. Frosting will thicken as it cools.
Once cooled, frost as desired. I like to use 1 huge layer of coconut pecan frosting between a double layer cake. However, the frosting makes enough for to put some coconut pecan frosting on top of the cake as well or 2 layers to be spread between a 3 layer cake if that’s what you prefer.
Keto German Chocolate Cake: Coconut Pecan Frosting
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Coconut Pecan Frosting:
- 1 Cup Coconut Cream* or evaporated milk
- 3 egg yolks
- 1 Cup Swerve Sweetener or Lakanto Sweetener
- 1/2 Cup Grass-Fed Butter or Non-Dairy Butter
- 1 Tsp. Pure Vanilla
- 1 1/3 Cup Unsweetened Coconut If using evaporated milk, increase coconut to 1 2/3 cups
- 1 Cup Chopped Pecans
- Prepare 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 coconut cream or evaporated milk,, egg yolks, butter, and sweetener and heat over medium heat. Whisk occasionally until 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 frosting to come to room temperature. Then, transfer to a sealed container and place in the fridge until completely cooled and thickened, several hours to overnight.
To Frost Cake:
- First, level off the cakes as needed with a serrated knife to create a flat surface. Place one cake layer on your cake stand or serving plate. For a 2-layer cake, option 1: Evenly spread all of the coconut pecan frosting on the top of the cake. Add the 2nd cake layer then frost the top and sides (or can leave sides bare if desired) with chocolate buttercream. For a 2-layer cake, option 2: Evenly spread 1/2 of the coconut pecan frosting on top of the cake. Add the 2nd cake layer and spread the rest of the frosting over the top. Omit the chocolate buttercream or spread the buttercream around the sides of the cake and decorate the top edge with it. For a 3-layer cake, evenly spread 1/2 of the coconut pecan frosting over the top of the cake. Add the 2nd layer of cake then evenly spread the other half of the coconut pecan frosting over the 2nd layer. Add the 3rd cake layer, then frost the top and sides (or can leave sides bare if desired) with chocolate buttercream.
- Garnish with extra toasted pecan, coconut, or chocolate chips as desired.
Nutritional information is approximate and may vary.