Keto German Chocolate Cake (Layered)

🍫 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.

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✨ Why This Cake Works (Ingredient Purposes)

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

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🧁 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.

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👩‍🍳 Instructions: Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.

2. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.

3. Mix wet ingredients: In a second bowl, whisk eggs, allulose, sour cream, vanilla, butter (or oil), and almond milk until smooth.

4. 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.

5. Combine: Pour the wet mixture into the dry. Stir until no lumps remain. The batter should be thick but pourable.

6. Divide and bake: Evenly divide between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.

7. Cool completely before layering and frosting.

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🥥 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.

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👩‍🍳 Instructions: Coconut-Pecan Filling

1. Toast the pecans in a dry skillet over medium heat (3–5 minutes). Set aside.

2. 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).

3. Add butter: Stir in until melted and smooth.

4. Stir in coconut, pecans, vanilla, and salt. Cook another 1–2 minutes, then remove from heat.

5. Cool to room temperature before using. It thickens more as it cools.

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🍫 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

1. Heat cream until just simmering. Pour over chocolate chips and let sit 2 minutes.

2. Stir until smooth. Add butter and extra allulose if desired.

3. Let cool until thickened but spreadable.

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🎂 Assembly Instructions

1. Place one cake layer on your stand or plate. Spread half the coconut-pecan filling on top.

2. Add second layer. Top with remaining filling.

3. Optionally, frost sides and top edge with chocolate frosting.

4. Chill briefly to set, then serve at room temp.

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🧾 Nutritional Info (Per Slice – 1 of 12)

• Calories: ~350

• Net Carbs: ~4g

• Fat: ~30g

• Protein: ~6g

• Sugar: 0g (thanks to Keystone Pantry Allulose and chips)

Keto German Chocolate Cake FAQ

1. Can I make this cake dairy-free?
Yes! Replace the butter with refined coconut oil and use coconut-based cream or unsweetened almond milk in place of heavy cream. Make sure your chocolate chips are also dairy-free.

2. Can I use another sweetener instead of Keystone Pantry Allulose?
You can, but allulose caramelizes like sugar and keeps the cake moist without adding net carbs. Erythritol or monk fruit blends may work, but the texture and sweetness could differ slightly.

3. Can I make this cake in advance?
Absolutely. The cake layers, filling, and frosting can be made a day or two ahead. Store the layers separately in airtight containers, the filling in the fridge, and assemble just before serving for the best texture.

4. Can I freeze the cake?
Yes. Wrap the cooled layers tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator before assembling with the coconut-pecan filling and frosting.

5. How can I make the cake extra moist?

• Ensure your eggs are at room temperature.

• Do not overbake the layers—check with a toothpick around 25 minutes.

• Using sour cream helps maintain moisture.

6. Can I make a single-layer version?
Yes. Bake all the batter in a larger pan (9×13 inch) and adjust baking time (likely 30–35 minutes). Use the coconut-pecan filling as a topping or middle layer if desired.

7. Can I toast the coconut for the filling?
Yes! Toasting the coconut before adding it to the filling enhances flavor. Lightly brown in a dry skillet over medium heat for 2–3 minutes.

8. Can I use a different nut instead of pecans?
Yes. Walnuts or macadamia nuts work well. Toast them lightly to maximize flavor.

9. Is this cake suitable for diabetics?
Yes. It’s keto-friendly with approximately 4g net carbs per slice and uses allulose, which has minimal impact on blood sugar.

10. Can I make the frosting thicker or thinner?

• For thicker frosting, let it cool longer or add a few more chocolate chips.

• For thinner, warm gently or add a splash of almond milk.

11. How long does the cake keep?
Store assembled cake in the fridge for up to 4–5 days. Allow to come to room temperature before serving for the best flavor and texture.

12. Can I add flavor variations?
Yes. You can add a pinch of espresso powder to the cake batter for a deeper chocolate flavor, or a few drops of almond extract to the filling for a nutty twist.