Easy Keto Coconut Flour German Chocolate Cake
This recipe is designed to teach everyone how to make easy keto coconut flour German chocolate cake with quick keto coconut pecan frosting
Servings 9 slices
Ingredients
- 60 grams coconut flour (1/2 cup)
- 15 grams baking powder (1 TBS)
- 1/4 tsp salt
- 147 grams monkfruit sweetener or granulated sweetener of choice (2/3 cup)
- 25 grams cocoa powder (1/4 cup)
- 4 large room temperature eggs
- 1/2 cup room temperature butter, softened
- 114 grams room temperature milk of choice, divided (1/2 cup)
- 4 grams vanilla extract (1 tsp)
Coconut Pecan Frosting
- 85 grams golden monkfruit or brown sugar sweetener of choice (1/2 cup)
- 114 grams coconut milk or half and half (1/2 cup)
- 1/4 cup butter
- 2 large eggs, beaten
- 48 grams coconut flakes (1/2 cup)
- 1/2 cup chopped pecans (54 grams)
- 1 tsp vanilla extract (4 grams)
Instructions
- Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper. Allow the paper to hang over the sides to use as handles to lift the cake out
- In a large mixer bowl whisk or sift the coconut flour, baking powder, salt, sweetener, and cocoa powder until fully combined and no lumps are in the dry ingredients
- Add the eggs, Beat on low about 10 seconds to moisten the dry ingredients, Increase speed to medium-low, Beat on medium-low about 30 seconds or until fully combined
- Scrape down the sides of the bowl. Add the butter. Beat on low about 10 seconds to break up the butter. Increase the speed to medium. Beat on medium about 30 seconds or until fully combined and smooth
- Scrape down the sides of the bowl. Add 1/4 cup of the milk. Add vanilla extract. Beat on low about 10 seconds or until the milk begins to combine. Increase the speed to medium. Beat on medium until fully combined and smooth
- Scrape down the sides of the bowl. Add the remaining 1/4 cup milk. Beat on medium another 30 seconds or until fully combined and the batter is light and creamy
- Scrape down the sides of the bowl once again and push all the batter to the center of the bowl. Scoop the batter into the prepared cake pan. Use a spatula and spread the batter evenly throughout the cake pan.
- Bake at 350 degrees for 25-30 minutes or until a tester comes out clean.
- Remove the cake from the oven. The cake will be soft but will firm up as it cools. Allow the cake to cool in the pan 1 hour or until firm enough to transfer
- Grasp the over hanging parchment paper. Transfer the cake to a wire rack. Allow to cool completely before frosting.
Coconut Pecan Frosting
- In a medium saucepan over medium heat stir together the golden monkfruit, coconut milk, butter and beaten eggs until combined
- Stir continuously until smooth and the mixture begins to bubble (about 5-7 minutes) Make sure to stir continuously to avoid scrambled eggs.
- Remove from the heat. Fold in the coconut flakes until fully combined.
- Add the chopped pecans and vanilla. Stir until fully combined and everything is completely coated. Cool in the pan for 30 minutes or until room temperature
- After the frosting cools stir the frosting. Spread the frosting evenly over the cooled cake
Notes
This recipe yields about 9 medium slices of cake
1 slice contains about 4.4 grams of net carbs.
