Dive into a slice of heaven with our Gluten-Free German Chocolate Cake. It’s keto-friendly and oh-so-delicious. Your sweet tooth will thank you!
Gluten Free German Chocolate Cake
Who says you can’t have your cake and eat it too? When it comes to satisfying that sweet tooth without waving goodbye to your lifestyle, I’ve got a game-changer for you. Enter this keto, low carb and gluten-free German Chocolate Cake.
Imagine diving into a slice of rich, moist chocolate cake, layered with a coconut-pecan frosting that’s so good it feels like a cheat day indulgence. The best part? It’s totally on the menu for those of us keeping it gluten-free and keto.
Now, let’s get the elephant out of the room. Gluten-free and keto baking can sound like a culinary oxymoron. But, trust me, it’s totally doable and downright delicious with the right tricks up your sleeve.
Kitchen Tools Needed
To whip up this gluten free German chocolate cake, you’ll need a few kitchen staples.
How to Make Gluten Free German Chocolate Cake
In a medium mixing bowl, add all of the ingredients for the cake and blend until smooth.
Spread the mixture in the bottom of a well greased crockpot. Cook on high for 2-3 hours until cooked through completely. Let the cake cool to room temperature.
Melt the butter, brown sugar substitute and granulated sugar together in a saucepan over medium low heat on the stove.
Pour in the heavy whipping cream into the saucepan and whisk to combine. Add in the egg yolks very slowly, whisking continuously as you do. Remove from the heat.
Stir in the vanilla, coconut flakes and pecans.
Let cool slightly, then top the cake with the mixture before serving.
What is German Chocolate Cake?
German Chocolate Cake is a layered chocolate cake from the United States that gets its unique flavor from a coconut-pecan frosting. Despite its name, it’s not German in origin. That sometimes comes as a surprise to people. This keto version maintains the rich, indulgent taste with all low carb and gluten free ingredients.
How Many Carbs in German Chocolate Cake?
This version of German Chocolate Cake has only 5 net carbs per serving, making it a keto dieter’s dream. Traditional German chocolate cake is, of course, much higher in carbs.
Substitutions
For those who may not have every ingredient listed or have specific dietary preferences, there are easy substitutions.
- Coconut flour can replace almond flour for a nut-free option, though you’ll need to adjust the quantity due to coconut flour’s high absorbency.
- For a dairy-free version, swap out butter for a dairy-free alternative and use coconut cream in place of heavy whipping cream.
- If you’re not a fan of pecans, almonds or walnuts make great substitutes.
What to Eat With German Chocolate Cake
While this cake is a standout dessert on its own, pairing it with a cup of chocolate bulletproof coffee or tea can enhance its rich flavors. For those on a keto diet, a dollop of unsweetened homemade whipped cream on top can add an extra layer of decadence.
If you’re serving this at a gathering, consider offering a variety of keto-friendly ice creams for guests to choose from, creating a truly indulgent dessert experience. My preference would be this keto chocolate ice cream or even this keto cookie dough ice cream.
Gluten Free German Chocolate Cake (Low Carb, Keto)
Equipment
Ingredients
For the cake
- 2 ¼ cups almond flour
- 3 teaspoons baking powder
- ½ cup low carb powdered sweetener
- ¼ cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Stick of butter melted
- ⅓ cup unsweetened almond milk
For the topping
- ½ cup low carb brown sweetener
- ½ cup low carb granular sweetener
- 2 large egg yolks beaten
- 8 tablespoons butter unsalted
- ⅔ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup unsweetened coconut flakes
- 1 cup chopped pecans
Instructions
- In a medium mixing bowl, add all of the ingredients for the cake and blend until smooth.
- Spread the mixture in the bottom of a well greased crockpot.
- Cook on high for 2-3 hours until cooked through completely.
- Let the cake cool to room temperature.
- Melt the butter, brown sugar substitute and granulated sugar together in a saucepan over medium low heat on the stove.
- Pour in the heavy whipping cream into the saucepan and whisk to combine.
- Add in the egg yolks very slowly, whisking continuously as you do.
- Remove from the heat. Stir in the vanilla, coconut flakes and pecans.
- Let cool slightly, then top the cake with the mixture before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.