German Chocolate Cake
We recently had a birthday party in our family, and the member being celebrated had a sugar problem similar to mine. (Yes, it runs in the family)
While sugar-free ice cream was the decided dessert I remember him saying German chocolate cake was his favorite as a kid, so I decided to try my hand at coming up with a low-carb, sugar-free version.
This was a spur-of-the-moment decision, made only the evening before the actual party. I was pretty sure I could pull it off, but just in case it flopped I decided not to tell anyone I was bringing it.
I scratched out the formula for the cake that evening, and the next day I rushed home from work and began to make my cake.
I photographed the process as I worked, optimistic and hoping this recipe was going to be good enough to share.
I mixed up all the dry ingredients, then added my wet ingredients, and spread the batter in the pan. It was a little thicker than I liked, but this recipe was based on other proven recipes, so I thought it should be fine.
As the cake baked, I mixed up the frosting, then set it aside to cool. “I might just be able to pull this off,” I thought to myself.
The cake still had a few more minutes in the oven, and while I waited I looked over the recipe I had written down.
Flour, sugar, eggs, butter….
I gasped.
Butter.
I forgot to add the butter to my batter.
A knot formed in my stomach as I realized forgetting this meant my cake would probably not turn out at all. I looked at the clock…
It was only an hour before the party…
I already had everything out, so it would take maybe ten minutes tops to mix up.
The cake would take about 20 minutes to bake, and it would need to cool at least some before frosting it…
“I can do this,” I said to myself, and immediately went to work mixing up another cake. This time double and triple-checking the recipe making sure nothing was missed.
I popped it in the oven and waited anxiously for it to bake.
By this time the first cake had come out of the oven, and I set it aside. It was dense, heavy, and most definitely not birthday party-worthy.
However, I don’t like to waste food, so I wrapped it and set it in the fridge for a later time.
Though it was dry, I knew the possibilities with this cake were still endless.
I could make a homemade pudding to serve with it. I could make a trifle, or it could be served with whipped cream or ice cream. All of these solutions would be a delicious way to salvage my mistake.
The timer beeped, breaking my thoughts and I opened the oven door.
This cake looked so much better. It had risen almost double the size of the other cake and there was no doubt the texture was much fluffier and lighter. I stuck a toothpick in the middle of the cake checking to see if it was done. Batter clung to the toothpick, a clear indicator it needed at least a few more minutes.
I set the timer for a couple of minutes and waited.
When the timer went off again, I grabbed another toothpick and checked it. This time it came out clean with only a crumb or two on it.
I pulled the cake out of the oven and set it in the fridge hoping to speed up the cooling process.
15 minutes.
I only had 15 minutes before I was supposed to be there…
Yep, I was going to be late.
A few minutes before six I pulled the cake out. The surface was cool, but the cake wasn’t as cool as I would have liked.
Left with no extra time, I hurriedly iced the cake anyway and stuck some pecans on top to add to the visual appeal.
My camera and lights were still set up, so I snapped some quick pictures of the finished product, and headed out the door…
Ten minutes late.
“I hate being late.” I thought to myself.
It always felt wrong, like it was a disregard to other people’s time….
But was it really if I had a low-carb German chocolate cake in hand? 😉
I’ll let you decide.
Ingredient List
1 2/3 Cup Almond Flour
1/2 Cup Dutch Processed Cocoa
1/2 Cup Chocolate Mölk
1 1/2 Teaspoon Espresso Powder
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Butter (melted)
1/2 Cup Monkfruit/Erythritol Blend
3 Large Eggs
1 1/2 Teaspoon Vanilla Extract
1/2 Cup Almond Milk
For The Frosting
3/4 Cup Heavy Whipping Cream
3 Egg Yolks
1 1/2 Teaspoon Vanilla Extract
6 Tablespoons Monkfruit/Allulose Blend
3 Tablespoons Butter
3/4 Cup Unsweetened Shredded Coconut
3/4 Cup Chopped Raw Pecans
How to Make Low Carb German Chocolate Cake
Begin by preheating your oven to 350° Fahrenheit, and grease a nine-inch cake pan with either avocado oil or olive oil.
In a large mixing bowl combine the almond flour, cocoa, protein powder, sweetener, baking powder, espresso powder, and salt until evenly mixed.
Once mixed add the melted butter, eggs, vanilla, and almond milk to the dry mixture. Whisk again until you have a smooth batter with few to no lumps.
Pour the batter into the prepared pan, and spread it out evenly using a spatula. Bake for 20-25 minutes or until the edges have begun to pull away from the pan and a toothpick when inserted into the middle comes out clean.
While the cake is baking, mix up your frosting. In a small saucepan melt the butter. Once melted add the sweetener, whipping cream, vanilla, and egg yolk. Bring to a boil for about 3 minutes or until the mixture has begun to thicken.
Remove from heat and add the coconut and chopped pecans. Mix together until evenly distributed.
Let your frosting cool to room temperature before spreading it on the cake.
Once the cake and frosting have cooled, ice the cake with your German Chocolate Frosting. Slice, serve, and enjoy!
German Chocolate Cake
Ingredients
- 1 2/3 Cup Almond Flour
- 1/2 Cup Dutch Processed Cocoa
- 1/2 Cup Chocolate Mölk
- 1 1/2 Teaspoon Espresso Powder
- 2 Teaspoons Baking Powder
- 1/2 Cup Monkfruit/Erythritol Blend
- 1/4 Teaspoon Salt
- 1/2 Cup Butter (melted)
- 3 Large Eggs
- 1 1/2 Teaspoons Vanilla Extract
- 1/2 Cup Unsweetened Almond Milk
For The Frosting
- 3/4 Cup Heavy Whipping Cream
- 3 Egg Yolks
- 1 1/2 Teaspoons Vanilla Extract
- 6 Tablespoons Monkfruit/Allulose Blend
- 3 Tablespoons Butter
- 3/4 Cup Unsweetened Shredded Coconut
- 3/4 Cup Chopped Raw Pecans
Instructions
- Begin by preheating your oven to 350° Fahrenheit, and grease a nine-inch cake pan with either avocado oil or olive oil.
- In a large mixing bowl combine the almond flour, cocoa, protein powder, sweetener, baking powder, espresso powder, and salt until evenly mixed.
- Once mixed add the melted butter, eggs, vanilla, and almond milk to the dry mixture. Whisk again until you have a smooth batter with few to no lumps.
- Pour the batter into the prepared pan, and spread it out evenly using a spatula. Bake for 20-25 minutes or until the edges have begun to pull away from the pan and a toothpick when inserted into the middle comes out clean.
For The Frosting
- In a small saucepan melt the butter. Once melted add the sweetener, whipping cream, vanilla, and egg yolk. Bring to a boil for about 3 minutes or until the mixture has begun to thicken.
- Remove from heat and add the coconut and chopped pecans. Mix together until evenly distributed.
- Let your frosting cool to room temperature before spreading it on the cake.Once the cake and frosting have cooled, ice the cake with your German Chocolate Frosting. Slice, serve, and enjoy!
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