Easy Keto Recipe
German Chocolate Cake – 4 large Eggs – ½ cup Almond Milk – ¼ cup Heavy Cream – ½ cup Coconut Oil – 2 tsp Vanilla Extract – 2 cups Almond Flour – ¼ cup Coconut Flour – ½ cup Cocoa Powder – 2 tsp Expresso Powder – ⅔ cup Erythritol – 3 tsp Baking Powder – ½ tsp Sea Salt
COCONUT PECAN FILLING – 1 cup Heavy Cream – 3 large Egg Yolks – ½ cup Brown Erythritol – ½ cup Butter – ½ tsp Xanthan Gum – 1 tsp Vanilla Extract – 1 cup Shredded Coconut – ½ cup Chopped Pecan
Combine the wet German Cake Batter Ingredients in a mixing bowl and whisk until smooth.
Combine the dry Keto German Cake batter ingredients in a large mixing bowl.
Whisk the dry German Cake batter until all the flour lumps are broken down.
Pour the whisked egg mixture onto the dry Keto German Cake ingredients
Whisk the Low-Carb German Cake batter with a spatula until it's smooth and shiny.
Split the German Chocolate Cake batter into two springform pans lined with parchment paper.
Cook the two German Chocolate Cake layers for 35-40 minutes in an oven preheated to 350°F (180°C).
Start the Pecan filling by whisking the cream, egg yolks, brown erythritol, and butter in a pan.
Once the butter is melted, add the xanthan gum until thick, then the coconut, pecans, and vanilla.
Stir the Coconut Pecan filling out of the heat and let it cool down completely.
Assemble the cake by laying some of the pecan filling on top of the first layer. Add the second layer and the rest of the frosting. Decorate with more pecans.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 30 Minutes Cook: 30 Minutes