Keto German Chocolate Cake

🧂 Ingredients

• 1 square Baker’s Chocolate

  Melted
• 2 tbsp Salted Butter

  Melted
• 1/2 tsp Cocoa Extract
• 1/2 tsp Vanilla Extract
• 2 whole Eggs
• 2 tbsp Sugar-Free Chocolate Syrup
• 2 tbsp Coconut Flour
• 1/4 cup Almond Flour
• 1/2 tsp Baking Powder
• 1/64 tsp Powdered Sucralose

  Can substitute liquid Stevia (~20 drops)
• 3 tbsp Golden Monkfruit Sweetener

  Can substitute Erythritol, Allulose
• 2 tbsp Cocoa Powder
• 2 tbsp Sugar Free Chocolate Chips
• 1/2 can Coconut Milk
• 1 tbsp Sugar Free Maple Syrup

  Adjust to taste
• 1/2 tsp Vanilla Extract
• 1/64 tsp Xanthan Gum

  Optional, if needed
• 1/4 cup Unsweetened Shredded Coconut
• 1/4 cup Chopped Pecans

  Toasted is better

Instructions

• 1 Preheat oven to 350. Spray 2 or 3 small baking dishes (I used 4″ springform
  pans) with coconut oil spray.
• 2 In a medium microwave-safe bowl, melt the butter and chocolate – microwave in
  15-20 second increments, stirring to check that the chocolate has melted and
  doesn’t scorch. Once melted, allow to cool.
• 3 Add the rest of the wet ingredients to the bowl and mix with a hand mixer until
  combined. Set aside.
• 4 In a large bowl, combine all of the dry ingredients except for the chocolate
  chips. Whisk together until thoroughly combined
• 5 Add the dry ingredients to the wet ingredients in 2 batches  – mix with the hand
  mixer on low until combined, then mix at high speed until fully mixed and no
  lumps are present. Taste for sweetness and chocolate flavor, and adjust with
  more sweetener/chocolate syrup or cocoa extract to taste.
• 6 Fold chocolate chips into the batter – the batter should be relatively stiff at
  this point, if it is not wait a couple of minutes for it to thicken up – the
  coconut flour will absorb water over time. If the batter is too thin the
  chocolate chips will sink to the bottom. If necessary, add another teaspoon of
  coconut flour.
• 7 Divide batter into the baking pans, and bake for 20-30 minutes. Test with a
  toothpick in the middle of each cake for doneness. When done cool for 10 minutes
  in the pan, then remove and allow to cool on a baking rack before frosting.
• 8 Add the coconut milk and maple syrup to a medium sauce pan and bring to a boil. 
• 9 Simmer on medium heat until reduced by about half (~15-20 minutes) and thickened
  to a syrupy consistency. 
• 10 Taste and adjust sweetness with maple syrup. 
• 11 Stir over very low heat for ~3-5 minutes, then add vanilla extract, shredded
  coconut, and pecans. Frosting should be thick enough to spread at this point. If
  not, add a very small amount of Xanthan gum and stir to thicken.
• 12  Transfer to a bowl and chill for 30 to 60 minutes.
• 13 Assemble the cake with alternating layers of about 1.5 tablespoons of frosting
  and chocolate cake.

Nutrition Info