This beautiful keto sugar free German chocolate cake recipe tastes as good as it looks! Made with simple ingredients, it’s hard to guess that it’s low carb.

PREPARATION TIME :
PREPARATION: 20 minutes
KITCHEN: 15 minutes
OVERALL: 35 minutes
INGREDIENTS:
CHOCOLATE CAKE:
ChocZero Sugar Free Dark Chocolate Chips 7oz (1 Bag)
3/4 cup unsalted butter (softened)
1 1/2 cups Besti Monk Fruit Allulose Blend
6 large eggs (at room temperature)
1/2 teaspoon vanilla extract
3 cups of almond flour
1 tablespoon baking powder
1/4 teaspoon sea salt
COCONUT FILLING:
1 Sweetened Evaporated Unsweetened Milk Recipe (1 1/2 cups)
3/4 cup unsalted butter
1/4 cup Besti Brown Monk Fruit Allulose Blend
6 large egg yolks (at room temperature)
1/2 tablespoon vanilla extract
2 cups unsweetened shredded coconut
1 1/2 cups pecans (chopped)
INSTRUCTIONS:
CHOCOLATE CAKE:
Preheat oven to 350 degrees F. Line 3 9-inch cake pans with parchment paper and grease insides.
In a medium bowl, melt the chocolate chips in the microwave or in a double boiler on the stove. Put aside.
1: In a large bowl, using a hand mixer, cream the butter and mix until light and fluffy, 2 to 4 minutes.
2: Beat the eggs one by one.
3: Stir in melted chocolate and vanilla extract until smooth.
4: Whisk together the almond flour, baking powder, and sea salt until smooth.
5: Divide the batter into the 3 prepared pans and flatten the tops with a spatula. Bake for 15 to 20 minutes, until the top pops back and a toothpick inserted comes out clean.
6: Cool the cake layers completely in the pans, then run a knife around the sides and flip to loosen.

COCONUT FILLING:
In a large skillet, prepare the unsweetened sweetened condensed milk according to the instructions here.

Add butter and Besti Brown. Cook over low heat for 1 to 2 minutes, stirring frequently, until smooth.

Beat the egg yolk. Cook over low heat, stirring frequently, until just beginning to thicken, about 5 minutes.

Get out of the fire. Add the vanilla. Let cool for 10 minutes.

Add the coconut flakes and nuts. Let the frosting cool completely (it will thicken as it cools).

ASSEMBLY:
Place one layer of cake on a cake stand or tray. Spread about 1/3 of the coconut filling on top.

Place the second layer of cake on top. Cover with another 1/3 of the filling.

Place the third layer of cake on top. Garnish with the remaining 1/3 of the filling. Garnish with more coconut and pecans and/or a drizzle of melted chocolate, if desired.

RECIPE NOTES
Serving: 1 slice or 1/16 of a whole pie

(The serving size may seem small, but it’s a big, tall cake that’s so rich and filling.)

Ingestion
Amount per proportion. Serving size in recipe notes above.
Calories637
fat 63.3g
Protein 10.5g
Total Carbohydrates 17.2g
Net Carbs6g
Fiber 11.2g
sugar 2.9g