Growing up, one of my favorite desserts was German Chocolate Cake. I never would have eaten all the ingredients by themselves (looking at you pecans and coconut). But mixed together, and with sugar :), it was the perfect combination.

Fast forward to today and I love eating pecans and coconuts by themselves, even unsweetened! (Oh, how life changes). That being said we have honored our favorite dessert by baking a super easy keto and low carb german chocolate cake that is just as delicious as the usual 80g+ sugar per slice version! (How does around 2g net carb per slice sound?!)

low carb german chocolate cake

Low Carb German Chocolate Cake Ingredients

Cake Mix

We’re all about convenience over here and there is nothing more convenient than box cake mixes (except going to a bakery and picking it up–but we digress haha). And there is really no better low carb, keto-friendly brand out there for box mixes than Good Dee’s.

She doesn’t compromise on flavor. Yes, all her baking mixes are low carb and keto BUT they also taste like your favorite pre-keto desserts, which for us is very important. You gotta have the taste, convenience, and the ingredients!

She has a variety of box mixes but today we are going to use the Coconut Cake Mix.

Pecans

I know, I know. You’re thinking, “What more is there to be said about nuts?” But did you know that different brands of nuts can have different nutrition? So, one brand could have more or less carb content depending on where they are sourced from. Because of this, it’s always safe to check for the lowest carb count on all your nuts. For pecans, we make sure they are around 2g net carb per serving or less.

One brand we really love is Food to Live because they sell raw, chopped and organic nuts. We prefer raw nuts in order to maintain the high quality of fat. Roasting can sometimes cause the fat to get oxidized, which can damage your body’s cells. BUT if you do decide to roast the nuts, make sure it’s on low heat!

Coconut

Like the nuts, not all shredded coconut is created equal either. In fact, it even varies more extremely than nuts! We found unsweetened coconut pieces to range from 5g net carb per serving to zeroish net carb. So definitely pay attention to your nutrition labels!

The brand we found at our local grocer is actually 0g – 0.5g net carb per 3 tbsp, which is great. But we also found one online that is 1g net carb per 3 tbsp so we based the recipe off of these: Anthony’s Organic Shredded Coconut (awesome bonus: they’re organic!)

Sugar

We have tried many keto sugar substitutes for our baking and the one that doesn’t leave that cooling effect that erythritol can sometimes leave is Sola Company‘s Proprietary Sugar Blend. It consists of Erythritol, Tagatose, Maltitol and Monk Fruit. Their mix of keto friendly sweeteners is the perfect sugar substitute that tastes just like sugar and really is a 1:1 ratio in flavor when cooking.

They are also one of the only low carb companies that have done studies on their products to assure they are low glycemic and do not spike blood glucose levels! You can check out their results here. They also go into detail on whether their products are keto friendly (which they are).

Chocolate Syrup

Remember this is a low carb german chocolate cake with a twist! So instead of the chocolate cake we used NuNaturals Chocolate Syrup which is zero net carb (sweetened with a zero glycemic sugar alcohol)!

It has a nice dark chocolate flavor (but not bitter) so it goes absolutely perfect with this cake!! Drizzle it on after icing the cake and you have yourself the perfect keto dessert! We also use this for all our chocolate syrup needs – hot chocolate, chocolate milk, on top of ice cream, etc.

Other Ingredients

There are a few other ingredients you will need for the low carb german chocolate cake but these are typical in the keto diet.

  • Heavy Whipping Cream
  • Butter
  • Vanilla
  • Eggs
  • Avocado Oil
keto low carb german chocolate cake
Print Recipe
5 from 1 vote

Keto & Low Carb German Chocolate Cake + Frosting

The Easiest Keto Low Carb German Chocolate Cake you will ever make that also is delicious!
Cook Time30 minutes
Cooling Time1 hour
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, keto low carb german chocolate cake
Servings: 1 serving
Calories: 175kcal

Ingredients

Cake

  • 1 Pouch Good Dees Low Carb Coconut Cake Mix
  • 4 Eggs
  • 1/2 cup Coconut or Avocado Oil
  • 1 teaspoon Vanilla

Frosting

  • 1 cup Sola Sweetener (Keto Sugar Substitute)
  • 1 cup Unsweetened Raw Coconut Flakes
  • 1 cup Chopped Raw Pecans
  • 1 cup Heavy Whipping Cream
  • 3 Egg Yolks
  • 1 teaspoon Vanilla
  • 1/2 cup Unsalted Butter (Softened)

Topping

  • 1 Pouch NuStevia Chocolate Syrup (Sugar Free)

Instructions

Cake

  • Preheat oven to 350 degrees
  • Get your 8x8 square pan. Spray with oil then line with parchment paper.
  • Next, follow the instructions on the back of cake mix box on assembling ingredients.
  • Pour the cake mix into the 8x8 square pan that is lined with parchment paper
  • Put the cake pan on the middle rack in the oven. Set timer for 23-28 minutes. (Follow Good Dee's instructions for more details) When toothpick comes out clean it's done.
  • Let cake sit and cool. Flip the pan over onto a plate or where you will be icing. The parchment paper should then peel right off the cake.
    good dees cake mix

Frosting

  • While cake is cooking start making the frosting
  • Beat the 3 egg yolks in a bowl with a whisk or fork.
  • Add ALL Ingredients to medium to large size pot on stove. 
  • Heat ingredients on low for 5 minutes (stirring constantly).
  • Then turn heat up to medium to high heat (keep stirring!) for 7-10 minutes. It will start boiling and you keep stirring fast! This is how it will thicken! 
    Note: If you stop stirring while on higher heat it will burn so keep stirring!
  • Once it starts thickening take off heat and keep stirring until thickened.
  • Once thickened let cool.
  • When cake and icing are cool frost the cake and then top with the NuStevia Chocolate Syrup and enjoy! 

Video

Notes

Nutrition Facts:
Cake is 2g net carb per 22g of cake
Frosting is .35 g net carb per 2 tablespoons
Chocolate Syrup is Zero Net Carb
 
Baking TIPS:
Spray pan with avocado oil and then line baking pan with parchment paper so that the cake doesn't stick. It's then easy to pop cake right out of pan.
Let the cake cool (all the way!) before icing.