Keto German Chocolate Cake

 

Ingredients:

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 cup erythritol (or another keto-friendly sweetener)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup melted butter (or coconut oil)
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup heavy cream
• 1/4 cup butter
• 1/2 cup erythritol (or another keto-friendly sweetener)
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut
• 1 cup chopped pecans

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. Prepare the Cake Batter:

1. In a large bowl, combine the almond flour, coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.

3. Bake the Cakes:

1. Divide the batter evenly between the two prepared cake pans.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

4. Prepare the Frosting:

1. In a saucepan over medium heat, combine the heavy cream, butter, and erythritol. Stir until the butter is melted and the mixture is smooth.
2. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.
3. Return the tempered egg mixture to the saucepan and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 3-5 minutes).
4. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature.

5. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a portion of the frosting over the top.
2. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Nutrition Information (per serving, based on 12 servings):

• Calories: Approximately 400-450 calories
• Fat: Approximately 38-42g
• Carbohydrates: Approximately 8-10g (net carbs)
  • Fiber: Approximately 4-6g
• Protein: Approximately 7-9g
• Sodium: Approximately 250-300mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used and the size of the servings.
• Ensure that the almond flour and coconut flour are finely ground for a better texture.
• You can store the cake in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.
• For added flavor, you can toast the shredded coconut and pecans before adding them to the frosting.