GERMAN CHOCOLATE CAKE
Sugar-free, Low-carb, Keto friendly German Chocolate Cake will delight your taste buds!
German Chocolate Cake
For my Sam’s birthday, German Chocolate Cake is the preferred celebration treat. Her mom would make it for her. Since her mom passed while she was a child, my wife treasures the feeling of love in each bite. She says it wraps her heart in a hug.
Now that we live keto, she was going to give up that tradition. The sugar and carbs in German Chocolate Cake are a no go for people with Type 2 Diabetes (especially those who manage it without medication). Since I love her, I couldn’t let that happen. I knew I needed to create a gluten free, sugar free, low carb cake for my sweetie’s birthday. I would create a recipe for her birthday.
Chef Alexa showing off her German Chocolate Cake
At first, Sam didn’t warm to the idea. She thought only a “real” cake would make her feel happy. But I knew I could do it. I persisted until she agreed to let me make one for her. It was a hit with both her and everyone else who tried it. A couple of days later, Sam suggested we include it in the cookbook. I think that’s so I would have to make another one. I smiled when I watched her reaction to having the first bite. It gave my heart a hug, too.
Sam with the German Chocolate birthday cake I made her
Give this recipe a try yourself, or click here to order your own and pick up at our Columbus, Indiana location.
1 4-ounce bar unsweetened baking chocolate
½ cup unsweetened almond milk
1 cup natural sour cream
¾ cup powdered Swerve
1 cup salted butter, softened
1 teaspoon pure vanilla extract
2 ½ cups extra fine almond flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
2 cups Dark Chocolate Ganache
2 cups Coconut Pecan Frosting
- Preheat oven to 350°F.
- Butter 2 9-inch round cake pans. Line bottom of pans with parchment paper circles. Butter again.
- In a sauce pan over low heat, melt chocolate, almond milk, and sour cream. Stir constantly until completed blended.
- Remove from heat.
- In stand mixer, beat Swerve, butter, and vanilla for 3 minutes (or until light and fluffy).
- One at a time, add eggs to running mixer bowl.
- Add almond flour, baking soda, baking powder, and salt. Mix until combined.
- Slowly add chocolate mix and blend for 2 minutes.
- Evenly divide batter between both cake pans.
- Bake for 35 to 40 minutes.
- Cool on a rack before frosting.
- Place one round onto a cake stand.
- Spread half of Dark Chocolate ganache over tops and sides.
- In the center of round, plop half of Coconut Pecan Frosting.
- Place other round atop.
- Repeat spreading remaining ganache and frosting on top layer.
- Serve slices with fresh whipped cream or vanilla ice cream.
Make the Chocolate Ganache and Coconut Pecan Frosting while the cake bakes. That way, everything is ready to assemble when the cake is cool.
Without ganache and frosting, the cake rounds can be frozen for up to a month. Make sure to wrap well with plastic wrap and cover with aluminum foil. You don’t need to let thaw to assemble.
Want to make a basic chocolate cake? This cake recipe is perfect for that. Just use a different frosting and eliminate the ganache.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 4 grams
Total carbs: 19 grams
Fiber: 6 grams
Fat: 40 grams
Protein: 8 grams
Glycemic load: 0