Keto German Chocolate Cake: Coconut Pecan Frosting
This gorgeous Keto German Chocolate Cake is made by using my Ultimate Paleo And Keto Chocolate Cake Recipe, which has an intense chocolate flavor and a soft and tender crumb, my rich and creamy Keto Chocolate Buttercream Frosting, and this gooey Coconut Pecan Frosting. Get ready to enjoy the best chocolate cake on the planet! No one will ever guess that it's Keto, dairy-free, and gluten-free!
1 ⅓CupUnsweetened CoconutIf using evaporated milk, increase coconut to 1 ⅔ cups
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 coconut cream or 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 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.
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 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.
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.
For the sweetener, I prefer to use allulose, a monk fruit/allulose blend, or xylitol 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!
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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, many people who are sensitive to dairy do fine with real butter. It also tastes about 1000 times better. If you are dairy-free, feel free to use non-dairy butter or ghee.