Low Carb German Chocolate Cake. I don’t know too many people who might not like a good low carb german chocolate cake and I guess if you don’t like coconut then this recipe is not for you. This is not the sweet, sweet stuff from a box and a can but it sure is good and relatively easy to make.
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German Chocolate Cake
2015-02-10 07:14:03
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Cake
- 2 C Finely Shredded Zucchini
- ½ C Coconut Flour
- ½ C Cocoa Powder
- 1½ C Allulose***
- ¼ C Hot Water
- 2 t Baking Powder
- ¼ C Melted Butter
- ¼ C Melted Coconut Oil
- 4 Eggs
- 2 t Vanilla
- ¼ C Sour Cream
Frosting
- 1 Small Can Unsweetened Coconut Cream
- 2 Egg Yolks
- 4 T Butter
- ½ C Allulose***
- 2 Drops Liquid Sucralose***
- 1½ t Vanilla
- ⅔ C Finely Shredded Unsweetened Coconut
- ¾ C Chopped Pecans
Cake
- Preheat oven to 350°.
- Mix coconut flour, cocoa, and baking powder.
- Beat eggs, sour cream, coconut oil, and butter.
- Beat in allulose, vanilla, and water until well blended and mix into dry ingredients.
- Stir in zucchini. Pour into a buttered 8”x8” pan and bake for about 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
Frosting
- Turn heat to medium low and add coconut cream into small sauce pan.
- Add egg yolks and beat.
- Add butter, allulose, vanilla and liquid Sucralose.
- Increase heat to medium and bring to a low boil for about 3-4 minutes beating constantly.
- Remove from heat, cool a bit, and blend in coconut & pecans.
- Frost cake while frosting is still a bit warm.
- 12 Servings
- 457 Calories, 6.1g Protein, 43.2g Fat, 10.9g Carbs, 5.4g Fiber 5.5g Net Carbs
Notes
- The reason I use 2 different sweeteners is to give the finished product a much better depth of flavor.
- If you do not have a fine grater for the zucchini you can chop it a bit after grating.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
Love the cake but its too moist even after baking 45 minutes. I live at 6500 feet elevation, perhaps that’s the problem. Any advice on adjustments. Thank you!
Hi Rick, So glad you like the cake. You might try reducing the baking powder by ½ t, along with increasing Coconut Flour by ½ T. Also increase oven temperature by 25°. Mix shredded zucchini in last, put in baking dish, and immediately get it into the oven. Once zucchini is shredded its liquid will begin to release. Maybe shred it last and then quickly fold it into the rest of the batter.
Hope this helps.
Deborah
You say to add stevia but it is not listed in the ingrediant so what is the amount?
Thanks Sheila,
I took the Steviva out and substituted Allulose Brown but forgot to take it out of the recipe directions. I have fixed it.