Preparation time: 15 minutes

Cooking Time: 30 minutesThis luscious Keto German Cake is perfect for any occasion, with moist chocolate coconut flour layers and an ultra-creamy coconut pecan center.

INGREDIENTS
5 big room temperature eggs
a third of a cup of coconut flour
a third of a cup dark cocoa powder
2/3 cup powdered sugar
1/2 cup melted butter
2 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup unsweetened almond milk, plus more as desired

Filling: Coconut Pecan
12 pound unsalted butter
12 cup chopped and toasted pecans
1 cup heavy cream (optional) or canned coconut cream
three huge egg yolks
12 cup brown sugar substitute
1 tsp vanilla extract
1 cup shredded unsweetened coconut
12 teaspoon optional xanthan gum to thicken
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INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line two 8-inch round springform pans with parchment paper. Grease the sides of the pan.
Construct the Keto Cake Layers. Combine the eggs, melted butter, almond milk, and vanilla extract in a large mixing basin. For roughly 2 minutes, beat with an electric mixer until frothy.
To the egg mixture, add the coconut flour, sweetener, cocoa powder, baking powder, and a pinch of salt. Mix everything together until the batter is smooth and creamy.
Divide the batter evenly between the cake pans. Bake for 20 minutes, or until the mixture is firm to the touch. Allow to cool completely after removing from the oven.
The German Chocolate Cake Frosting should be made first. Heat heavy cream, brown sugar substitute, egg yolks, and butter in a saucepan over medium heat. Bring the mixture to a slow boil, stirring regularly, until the butter has melted.
Whisk in the xanthan gum until combined. Reduce the heat to low and continue to simmer for 5 minutes, or until the liquid begins to thicken. Remove from the heat and stir in the shredded unsweetened coconut, vanilla, and toasted chopped pecans.
Before assembling the cake, allow the filling to cool fully. As it cools, the combination will cool even more.
Put the cake together. Place the first layer of the cake on a cake stand or dish. Spread half of the cake filling equally on top.
Repeat with the second cake layer, finishing with the remaining coconut pecan filling.
Sprinkle with coconut flakes and toasted pecans to serve. Refrigerate for at least 2 hours, ideally overnight, before serving.
Slice and serve!