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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
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
- Preheat oven to 350ºF.
- Melt the chocolate and set aside.
- In a bowl combine the almond flour, cacao powder and baking powder.
- Set aside.
- 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.
- Add the butter and vanilla extract and beat until well combined.
- Add in the almond flour mixture and beat until smooth.
- Pour the batter into a lightly greased 9×13 inch baking dish.
- Bake in preheated oven for 25-30 minutes.
- Remove from the oven and allow to cool completely.
- To make the topping, add the egg yolks, coconut milk and sweetener to a saucepan.
- Whisk to combine.
- Add the butter.
- Cook over medium heat, whisking constantly, until it comes to a boil.
- Lower the heat and cook for 5 more minutes or until thicken slightly.
- Remove from the heat.
- Add the pecans and shredded coconut and mix to combine.
- Spread the topping over cake.
- Refrigerate for one hour before serving.
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