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Maybe German chocolate cake isn’t your thing, but it’s definitely my thing, and this recipe meets my low carb German chocolate cake requirements exactly. And it’s birthday season around our house…
Eating low carb / ketogenic isn’t rocket science, but it has its logistical drawbacks. I will readily admit that I am a sweet-loving person. And since I’m not really eating sugar or refined flours these days, baked goods with just the right texture can be mighty hard to come by. But after a fortuitous recipe find at Elana’s Pantry combined with a clearance on cashew butter at Costco, I have managed to produce (and now reproduce regularly) this tasty treat. The zucchini can be left out, but I think it adds substance and moisture that really enhances the texture. The cake can be made simply as an unfrosted loaf, delicious and simple… just swap a 4×8 loaf pan for the 7″ loose-bottom /springform pan and you’ll be in business. Here is the Nordic Ware pan I have and love (it’s a leakproof version… amazing for high-fat baking!).
Low Carb German Chocolate Cake
- 1 cup cashew butter
- 6 whole large eggs
- 1 tsp vanilla
- 1/4 cup cocoa powder
- 1/2 tsp espresso powder (optional, but recommended)
- 1/3 cup powdered non-caloric sweetener (erythritol, Splenda for baking, etc), or more to taste
- 1/4 tsp salt
- 1 tsp baking powder
- 2 tbsp apple cider vinegar
- 1 cup grated, squeeze-dried zucchini (fresh or frozen/thawed)
- 25-50 g finely chopped dark chocolate (85-90%)
Mix all the cake ingredients (except chopped chocolate) in a food processor until blended, adding the zucchini and vinegar last. Fold in chopped chocolate. Pour into a 7″ loose-bottom / springform pan or a 4×8 loaf pan. Bake for 45 minutes or longer… it’s done when a toothpick inserted into the center comes out clean. Do not set the springform pan on another tray in the oven or the center bottom may end up under-baked (ask me how I know); set it directly on the oven rack.
Keto-Friendly Frosting for German Chocolate Cake
- 8 oz bar of cream cheese
- 4 oz butter
- 4 oz heavy cream
- 1 tsp vanilla
- Non-caloric sweetener to taste (don’t be stingy… you want it sweet! liquid or powder is fine)
- 3/4 cup chopped pecans
- 3/4 cup unsweetened shredded coconut
Soften the cream cheese and butter. Add the heavy cream, sweetener, and vanilla. Beat well with a hand mixer until fluffy and homogeneous. Fold in the chopped pecans and shredded coconut.
Split the thickness of the cake (loaf or round) in half, and spread half of the frosting on each layer. Stack. Serve. Smaller slices are recommended since it is heavy duty cake… 12-16 servings per loaf/cake.
Refrigerate any leftovers.
Caution: Try not to eat the whole thing in one sitting. This cake is as filling as it is tasty, and a serving could easily function as a meal replacement if you are into that sort of thing 😉