These Keto German Chocolate Cake Bars are rich, low-carb bars with a coconut-pecan filling and a chocolate frosting. They are easy to make and work well for a sweet keto treat.
introduction
This recipe makes a chocolatey bar with a gooey coconut-pecan center and a smooth sugar-free chocolate glaze. It uses almond flour and low-carb sweeteners so you can enjoy a classic flavor with fewer carbs. If you like other keto ideas, try this easy keto recipe collection for meal variety.
why make this recipe
- It tastes like German chocolate cake but fits a low-carb plan.
- You can make it in one pan and cut into bars for snacks.
- It uses common keto ingredients and keeps well in the fridge.
how to make Keto German Chocolate Cake Bars
Make the cake base, prepare the coconut-pecan filling, melt the frosting, then stack and chill. Bake the cake, cool it, add the filling, top with chocolate frosting, and chill so the layers set. Follow the full steps below in Directions.
Ingredients :
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup melted coconut oil or butter
- 3/4 cup monk fruit or erythritol sweetener
- 3 large eggs, at room temperature
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/3 cup brown erythritol or golden monk fruit
- 2 lightly beaten egg yolks
- 1/2 cup unsweetened shredded coconut
- 1/4 cup chopped pecans
- 1/2 cup sugar-free chocolate chips
- 2 tbsp butter (for frosting)
- 1 tbsp heavy cream (for frosting)
- 1/2 tsp vanilla extract (for frosting)
Directions :
- Preheat the oven to 350°F (175°C) and line or grease an 8×8-inch baking pan. In a bowl, mix the cocoa powder, baking powder, and salt. In another bowl, combine melted butter, sweetener, eggs, almond milk, and vanilla until smooth. Mix the wet and dry ingredients to form a thick batter. Pour into the pan and bake for 18-22 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the Coconut-Pecan Filling: In a medium pot, heat heavy cream, butter, and brown erythritol, stirring until the sweetener dissolves. Gradually whisk in beaten egg yolks and cook for 3-5 minutes until it thickens. Remove from heat and stir in vanilla, shredded coconut, and pecans; let cool.
- For the frosting: In a small bowl, melt butter and chocolate chips together (microwave in 20-second intervals or on low heat). Stir in heavy cream and vanilla until smooth.
- To assemble, cut the cooled cake in half horizontally or bake two thinner layers. Spread the filling on one layer, top with the second layer, and cover with frosting. Refrigerate for at least an hour before cutting.
how to serve Keto German Chocolate Cake Bars
Cut into bars and serve cold or slightly chilled. A small dollop of unsweetened whipped cream fits well. These bars are rich, so small pieces please most people.
how to store Keto German Chocolate Cake Bars
- Store in an airtight container in the fridge for up to 5 days.
- For longer storage, freeze individual bars on a tray, then wrap and place in a freezer bag for up to 2 months. Thaw in the fridge before serving.
tips to make Keto German Chocolate Cake Bars
- Use room-temperature eggs for a smoother batter.
- Cool the cake fully before adding the filling to keep layers from slipping.
- Chop pecans small so the filling spreads easily.
- If frosting is too thick, add a little more cream and stir until smooth.
- For other dessert ideas, you may like these chewy pumpkin chocolate chip cookies as a different treat.
variation (if any)
- Make thinner layers and double the filling for a more gooey center.
- Use walnuts instead of pecans if you prefer.
- Swap coconut for unsweetened coconut flakes for texture change.
- Use sugar-free caramel sauce between layers for a different flavor.
FAQs
Q: Can I use a different sweetener?
A: Yes. Use an equal keto sweetener like erythritol or a monk fruit blend. Taste and adjust sweetness before baking.
Q: Can I make this nut-free?
A: Not easily. The base uses almond flour. To make nut-free, try a low-carb seed flour mix, but texture will change.
Q: Can I skip the frosting?
A: Yes. The bars still taste good with just the coconut-pecan filling on top.
Q: Can I make this in a larger pan?
A: You can scale ingredients and bake time will change. Check with a toothpick for doneness.
Q: Are these safe for diabetics?
A: They are lower in carbs than regular cake, but people with diabetes should check carbs per serving and adjust portion size.
Conclusion
For a related keto take on German chocolate dessert, see this Keto German Chocolate Brownies – All Day I Dream About Food for more ideas and a brownie-style version.
Keto German Chocolate Cake Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line or grease an 8x8-inch baking pan.
- In a bowl, mix cocoa powder, baking powder, and salt.
- In another bowl, combine melted butter, sweetener, eggs, almond milk, and vanilla until smooth.
- Mix the wet and dry ingredients to form a thick batter.
- Pour into the pan and bake for 18-22 minutes or until a toothpick comes out clean.
- Allow to cool completely.
- In a medium pot, heat heavy cream, butter, and brown erythritol, stirring until the sweetener dissolves.
- Gradually whisk in beaten egg yolks and cook for 3-5 minutes until it thickens.
- Remove from heat and stir in vanilla, shredded coconut, and pecans; let cool.
- In a small bowl, melt butter and chocolate chips together (microwave in 20-second intervals or on low heat).
- Stir in heavy cream and vanilla until smooth.
- Cut the cooled cake in half horizontally or bake two thinner layers.
- Spread the filling on one layer, top with the second layer, and cover with frosting.
- Refrigerate for at least an hour before cutting.