Keto Almost German Chocolate Cake
And the winner is…
After testing four different cakes to decide which one I wanted for my birthday after two months of no grains, sugar, and alcohol, I decided this was the one! It is a keto Almost German Chocolate Cake.
I say “Almost” because technically a German chocolate cake is made with sweet baking chocolate. Oh, and just for the record, German chocolate cake is not German at all. It gets its name from Sam German, either an American or Englishman depending on who you listen to, who invented the chocolate for the Baker’s chocolate company. The company named the chocolate after him calling it “German’s Chocolate.” Somewhere along the line the ‘s got dropped.
Anyway, back to the cake and the deciding factors. I decided that my body is doing so well on keto that I should keep it up. But what’s a birthday without cake?
This cake is decadent as all get out and so simple to make thanks to Swerve Sweets chocolate cake mix. Just bake up a couple boxes, make the quick frosting, and you have a pretty impressive looking cake fit for a birthday or any celebration.
You can certainly cut this recipe in half and just make a two-layer cake if you prefer – I just really like the drama of a four-layer cake.
- 2 boxes Swerve Sweets Chocolate Cake Mix
- 12 large eggs , divided
- 2/3 cup oil
- 3 tablespoons pure vanilla extract , divided
- 2 cups Swerve Brown
- 2 cups heavy cream
- ½ teaspoon kosher or fine sea salt
- 2 sticks unsalted butter
- 2 cups toasted unsweetened coconut flakes
- 2 cups sliced almonds or chopped pecans (or any nut you like)
Preheat oven to 350 degrees. Line two 8-inch cake pans with parchment paper.
Combine the Swerve cakes mixes with 6 eggs, the oil, and 2 tablespoons vanilla. Whisk well. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes then remove to a wire rack to cool completely.
In a medium saucepan, combine 6 eggs with the Swerve Brown, cream, and salt. Whisk well. Add the butter and cook over medium heat, stirring. Once the butter has melted, continue to cook, stirring, until the mixture thickens, about 3 minutes. Remove from the heat and stir in the coconut, nits, and 1 tablespoon vanilla. Remove from the heat and let the mixture cool.
Cut each cake in half horizontally. Place one layer on a cake stand, spread with about a quarter of the frosting then top with another layer, and continue, ending with a layer of frosting on top.
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