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
Serving: 1Calories: 349kcalCarbohydrates: 7gProtein: 5gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 13gCholesterol: 133mgSodium: 219mgFiber: 2gSugar: 3g
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