Keto German Chocolate Cake (Layered)

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on Jun 04 2025

🍫 Keto German Chocolate Cake (Layered)

A rich, moist chocolate cake layered with a buttery coconut-pecan filling—this classic gets a keto-friendly twist with no added sugar, thanks to Keystone Pantry Allulose and chocolate chips. Perfect for celebrations or just treating yourself the right way.

✨ Why This Cake Works (Ingredient Purposes)

Understanding the why behind each ingredient helps ensure perfect results and allows you to troubleshoot or customize.

🧁 Cake Layers

Yields: Two 8-inch layers
Net Carbs: ~4g per serving (1 slice of 12)

📝 Ingredients

1 cup almond flour
Almond flour is the base. It’s low-carb, grain-free, and provides a tender crumb.
½ cup coconut flour
Coconut flour adds structure and absorbs moisture. It also balances the richness of almond flour.
½ cup unsweetened cocoa powder
For deep chocolate flavor. Choose Dutch-processed for a smoother taste, or natural for more bite.
1½ tsp baking powder
Leavens the cake for rise and fluffiness.
½ tsp baking soda
Helps the cake brown and adds extra lift, especially when used with cocoa.
½ tsp salt
Balances sweetness and enhances chocolate flavor.
¾ cup Keystone Pantry Allulose
Allulose caramelizes like sugar, providing sweetness without blood sugar spikes. It also keeps the crumb moist.
4 large eggs, room temperature
Eggs provide structure, leavening, and richness. Room temp eggs mix more evenly.
½ cup sour cream
Adds moisture and tang for that classic tender cake texture.
¼ cup melted butter or refined coconut oil
Adds richness. Coconut oil keeps it dairy-free if needed.
1½ tsp vanilla extract
Deepens the flavor.
½ cup unsweetened almond milk (or other keto-friendly milk)
Thins the batter just enough for a smooth pour.
½ cup Keystone Pantry Sugar-Free Chocolate Chips
Melted and folded in for richness and silky texture.

👩‍🍳 Instructions: Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients: In a second bowl, whisk eggs, allulose, sour cream, vanilla, butter (or oil), and almond milk until smooth.
Melt chocolate chips: Gently melt Keystone Pantry chocolate chips in a microwave-safe bowl (15-second intervals, stirring in between). Let cool slightly, then mix into the wet ingredients.
Combine: Pour the wet mixture into the dry. Stir until no lumps remain. The batter should be thick but pourable.
Divide and bake: Evenly divide between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely before layering and frosting.

🥥 Coconut-Pecan Filling

The heart of German chocolate cake is this nutty, custard-like filling—rich and buttery without added sugar.

📝 Ingredients

½ cup heavy cream
Forms the custard base. Rich, creamy, and low-carb.
½ cup Keystone Pantry Allulose
Sweetens the mixture without crystallizing. Also helps thicken slightly when cooked.
3 large egg yolks
Emulsify and thicken the filling like a custard.
¼ cup butter
Provides body and richness.
¾ cup unsweetened shredded coconut
Adds chewy texture and traditional flavor.
½ cup chopped pecans
Toasted, for depth of flavor and crunch.
1 tsp vanilla extract
Rounds out the filling with aromatic depth.
Pinch of salt
Brings out the natural sweetness and richness.

👩‍🍳 Instructions: Coconut-Pecan Filling

Toast the pecans in a dry skillet over medium heat (3–5 minutes). Set aside.
Make the custard base: In a saucepan, whisk cream, allulose, and egg yolks over medium heat. Stir constantly until it begins to thicken (~5–7 minutes).
Add butter: Stir in until melted and smooth.
Stir in coconut, pecans, vanilla, and salt. Cook another 1–2 minutes, then remove from heat.
Cool to room temperature before using. It thickens more as it cools.

🍫 Optional Chocolate Frosting (for sides or top)

If you want a fully frosted look, add this silky ganache-style frosting.

📝 Ingredients

¾ cup Keystone Pantry Sugar-Free Chocolate Chips
½ cup heavy cream
2 tbsp butter (optional, for extra richness)
1–2 tbsp Keystone Pantry Allulose (optional for added sweetness)

👩‍🍳 Instructions: Chocolate Frosting

Heat cream until just simmering. Pour over chocolate chips and let sit 2 minutes.
Stir until smooth. Add butter and extra allulose if desired.
Let cool until thickened but spreadable.

🎂 Assembly Instructions

Place one cake layer on your stand or plate. Spread half the coconut-pecan filling on top.
Add second layer. Top with remaining filling.
Optionally, frost sides and top edge with chocolate frosting.
Chill briefly to set, then serve at room temp.