Keto Chocolate Cake German Chocolate Style (Low Carb, Gluten Free)
Keto chocolate cake taken another level with the addition of toasted coconut. Keto german chocolate cake is sugar free and gluten free as well. Taste for taste a ultimate copycat recipe!
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Servings: 8 slices
Ingredients
keto chocolate cake
- 1 3/4 cup blanched almond flour
- 3 tablespoon Coconut flour
- 1/2 cup granulated sweetener
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking soda
- 2 ounces 100% chocolate or chocolate of choice
- 26 grams cocoa/cacao butter
- 3 tablespoon butter
- 3 tablespoon Heavy cream
- 3 large Eggs
- 2 teaspoon liquid stevia or liquid monk fruit
- 1/2 teaspoon lemon juice or apple cider vinegar
coconut custard topping
- 1/2 cup Heavy cream
- 2 tablespoon butter
- 3 tablespoon golden monk fruit or sweetener of choice
- 1 teaspoon Liquid stevia
- 1 teaspoon blackstrap molasses or 1//2 TB of sugar free maple syrup
- 2 large egg yolk
- 1/4 cup unsweetened shredded coconut
Instructions
keto chocolate cake
- Preheat oven at 300ºF
- Melt chocolate, cocoa/cacao butter and butter together and set aside to cool
- Combine almond flour, coconut flour, granulated sweetner, salt and baking soda
- Combine heavy cream, eggs, stevia and lemon juice or apple cider vinegar and mix with dry ingredients. After mixing add in cooled chocolate
- Bake at 300ºF for 25-35 minutes checking at 15-20 minutes for doneness using toothpick in center to make sure it comes out clean
coconut custard
- In a small pot on low heat add in heavy cream, butter, and two egg yolks. Continue stirring and turn up heat slowly to medium low, still stirring add in sweetener, liquid stevia, blackstrap molasses or sugar free maple syrup. Continue mixing for another 10 minutes until it thickens
- Note, after it is finished it will be a thick texture but it won't be custard like allow to cool or place in refridgerator for quicker cooling. Custard will be thick enough to spread when it is fully cooled.
- Mix in coconut before spreading
Notes
Toasted coconut instructions:
In a sheet pan spread the coconut out in a very thin even layer. Some will overlap you can't help that. On a low heat such as 250-300 F, 250 I would say would be better toast the coconut. About every 10 to 15 minutes give the coconut a stir around in the pan until you start to see browning. Now browning is very important because once it browns it will burn quickly. Once you see browning check every 3-5 minutes until you have your desired golden look. Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!