Keto Recipes

Sheet Pan Keto German Chocolate Cake (Oh So Good!)

By Bree

You won’t believe how satisfying this recipe for an authentic sheet pan keto German chocolate cake is, especially once you see the list of ingredients. You’ll be making the cake from scratch using nothing but real, whole food ingredients and then pairing it with an irresistibly good homemade keto topping.

Keto German Chocolate Cake

How to Make Sheet Pan Keto German Chocolate Cake

The first thing that you’ll need to do is prepare the chocolate cake itself before you can turn your attention to making the keto topping.

  • Preheat the oven. Preheat your oven to 350℉.
  • Melt the chocolate. Melt the sugar-free dark chocolate and set aside.
  • Combine the dry ingredients. Add the almond flour, raw cacao powder, and baking powder to a bowl and mix to combine. Set aside.
  • Beat the eggs. Use the bowl of a stand mixer fitted with the paddle attachment to beat the eggs and a low carb granulated sweetener like Stevia for about 3-5 minutes, or until pale and fluffy.
  • Add the butter and vanilla. Add the unsalted butter and pure vanilla extract and beat until well combined.
  • Add the almond flour mixture. Add the almond flour mixture and beat until smooth.
  • Prepare for baking. Pour the batter into a lightly greased 9×13 inch baking dish.
  • Bake. Bake the cake in the preheated oven for 25-30 minutes.
  • Cool. Remove the cake from the oven and let it cool completely.

Keto German Chocolate Cake

Keto German Chocolate Cake

Keto German Chocolate Cake

How to Make the Homemade Keto Cake Topping

While you’re waiting for your chocolate cake to cool off, you can turn your attention to preparing this scrumptious homemade cake topping:

  • Whisk. Add the egg yolks, full fat coconut milk, and sweetener to a saucepan and whisk to combine.
  • Add the butter. Add ⅓ cup of butter.
  • Cook. Cook the mixture over medium heat, whisking constantly, until it comes to a boil. You can then lower the heat and cook for an additional 5 minutes (until the mixture has thickened slightly).
  • Add the pecans and coconut. Remove from the heat and add the chopped pecans and unsweetened finely shredded coconut and mix to combine.
  • Spread. Spread the topping over the cake.
  • Refrigerate. Refrigerate for a minimum of one hour before serving.

Keto German Chocolate Cake

2 Reasons Why You’ll Love Making Keto Sheet Pan Cakes

I’ve been totally hooked on making low carb sheet pan cake recipes lately. Here are just a few of the reasons why:

  • Incredibly convenient. Using a single sheet pan makes it super easy and convenient to make your own homemade keto cakes.
  • No fuss clean-up. Since you’re typically only using one single sheet pan, it then becomes quite easy to clean up when you’re finished.

Keto German Chocolate Cake

Keto Cake Toppings

Here are some of our top suggestions for keto approved toppings that you can add to this chocolate cake:

  • Homemade chocolate frosting
  • Heavy whipped cream
  • Chopped nuts (pecans, almonds, walnuts, etc)

Keto German Chocolate Cake

How to Store Keto German Chocolate Cake

You can store this keto German chocolate cake in either the refrigerator or the freezer depending on how long you want it to last.

Remove the cake from the sheet pan and cut it into slices before you then transfer the slices into an airtight container.

The cake will keep in the fridge for up to one week when stored like this, or for up to 2-3 months when frozen.

Keto German Chocolate Cake

(You may also like: Keto Angel Food Cake)

Print

Print Recipe
Keto German Chocolate Cake

Sheet Pan Keto German Chocolate Cake (Oh So Good!)

  • Author: Bree
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 20 1x
Scale

Ingredients

For the cake: 

  • 7 oz sugar-free dark chocolate 
  • 3 large eggs 
  • ¾ cup granulated Stevia or other low carb granulated sweetener 
  • 1 stick unsalted butter
  • 2 tsp pure vanilla extract 
  • 2 cups blanched almond flour 
  • ¼ cup raw cacao powder 
  • 1 tsp baking powder 
  • pinch of salt 

 

For the toping: 

  • 3 large egg yolks
  • 1 cup full fat coconut milk
  • ¾ cup granulated Stevia or other low carb granulated sweetener 
  • 1/3 cup butter
  • 1 tsp pure vanilla extract
  • 1 ½ cups unsweetened finely shredded coconut 
  • 1 cup chopped pecans plus extra for decoration

Instructions

  1. Preheat oven to 350ºF. 
  2. Melt the chocolate and set aside. 
  3. In a bowl combine the almond flour, cacao powder and baking powder. 
  4. Set aside. 
  5. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes. 
  6. Add the butter and vanilla extract and beat until well combined. 
  7. Add in the almond flour mixture and beat until smooth.  
  8. Pour the batter into a lightly greased 9×13 inch baking dish. 
  9. Bake in preheated oven for 25-30 minutes. 
  10. Remove from the oven and allow to cool completely. 
  11. To make the topping, add the egg yolks, coconut milk and sweetener to a saucepan. 
  12. Whisk to combine. 
  13. Add the butter. 
  14. Cook over medium heat, whisking constantly, until it comes to a boil. 
  15. Lower the heat and cook for 5 more minutes or until thicken slightly. 
  16. Remove from the heat. 
  17. Add the pecans and shredded coconut and mix to combine. 
  18. Spread the topping over cake. 
  19. Refrigerate for one hour before serving.

Nutrition

  • Serving Size: 1
  • Calories: 239
  • Carbohydrates: 4.1g
  • Fat: 19.2g
  • Sugar: .8g
  • Protein: 6.2g
  • Fiber: 1.3g

Print Recipe

FREE KETO RECIPES + 5-INGREDIENT KETO COOKBOOK
Make sure to sign up for free to get instant access to the 5-Ingredient Keto Cookbook, which includes my favorite 20+ keto recipes of all-time, all under 5 ingredients.

View All the 5-Ingredient Keto Cookbook Recipes

Ask a Question/Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon