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Keto German Chocolate Cake

KETO GERMAN CHOCOLATE CAKE

This gorgeous keto german chocolate cake is sugar-free and is as delicious as it is beautiful. That this is low-carb and created with basic ingredients is difficult to guess.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Dessert
Cuisine: American
Calories: 637
Ingredients Method Notes

Ingredients
  

BAKED CHOCOLATE:
  • (1 bag) Dark chocolate chips, ChocZero, 7 oz (Sugar-Free)
  • 6/3 cups of butter (softened)
  • 1 1/2 cups Monk Fruit Allulose Besti, SIX eggs
  • THREE cups White Almond Flour
  • Baking powder, ONE tbsp.
  • 1/8 tsp. sea salt
  • 1/2 tsp Vanilla extract
PEANUT-COCONUT FILLING
  • (1 1/2 cups) ONE Sweetened Condensed Milk(No Sugar)
  • 6/3 cups butter
  • Besti Brown Monk Fruit Allulose, 1/4 cup
  • 6 big yolks of eggs (at room temperature)
  • 0.5 tablespoons vanilla extract
  • 2 cups of unsweetened coconut shreds
  • 1/2 a cup of pecans (chopped)

Method
 

CAKE WITH CHOCOLATE:
  1. Set the oven's temperature to 350°F. Grease three cake pans(9-inch) . Line with parchment paper.
  2. Melt(microwave) the chocolate chips. Discard it.
  3. Use a hand mixer to cream the butter and Besti for 2-4 minutes, or until it becomes light and fluffy, in a large bowl.
  4. One by one, beat each egg in.
  5. Beat the vanilla essence and melted chocolate into the mixture until it becomes smooth.
  6. Blend in the almond flour, baking powder, and sea salt until smooth.
  7. Divide the dough among the 3 pans that have been ready, and use a spatula to smooth the top.
  8. Bake for FIFTEEN-TWENTY minutes.
  9. Let cake layers cool, then run a knife along the sides.
SUGAR-FILLED COCONUT PECANS:
  1. Make the sugar-free sweetened condensed milk in a large saute pan in accordance with the directions given here.
  2. Butter and Besti Brown may be added. Cook for 1-2 minutes, whisking regularly, over low heat, until it becomes smooth.
  3. Add egg yolks by whisking. Cook for about FIVE minutes over low heat, whisking continuously, or until it begins to thicken.
  4. Take heat away. vanilla; stir. Let cool for TEN mins.
  5. Add coconut shreds and pecans after stirring. Let the frosting to completely cool.
ASSEMBLY:
  1. Place one layer of cake onto a cake stand. Add a third or so of the coconut-pecan filling on top.
  2. On top. put second layer of cake. Put on top another third of the filling.
  3. Put the top layer of cake. Add the final third of the filling on top.

Notes

Nutritional data

per serving amount.
Calories637
Total Carbs17.2g Net Carbs6g Fiber11.2g Sugar2.9g Fat63.3g Protein10.5g