Go Back

Keto German Chocolate Cake Bars

Rich, low-carb bars with a gooey coconut-pecan filling and smooth chocolate frosting, perfect for a keto treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cake base
  • 1.5 cups almond flour
  • 0.25 cups unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cups melted coconut oil or butter Use coconut oil for a stronger coconut flavor.
  • 0.75 cups monk fruit or erythritol sweetener
  • 3 large eggs, at room temperature Use room-temperature eggs for a smoother batter.
  • 0.25 cups unsweetened almond milk
  • 1 tsp vanilla extract
For the Coconut-Pecan Filling
  • 0.5 cups heavy cream
  • 0.25 cups butter
  • 0.33 cups brown erythritol or golden monk fruit You can use regular erythritol if unavailable.
  • 2 lightly beaten egg yolks
  • 0.5 cups unsweetened shredded coconut
  • 0.25 cups chopped pecans Chop pecans small for easier spreading.
For the Frosting
  • 0.5 cups sugar-free chocolate chips
  • 2 tbsp butter
  • 1 tbsp heavy cream Add more for desired consistency.
  • 0.5 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line or grease an 8x8-inch baking pan.
  2. In a bowl, mix cocoa powder, baking powder, and salt.
  3. In another bowl, combine melted butter, sweetener, eggs, almond milk, and vanilla until smooth.
  4. Mix the wet and dry ingredients to form a thick batter.
  5. Pour into the pan and bake for 18-22 minutes or until a toothpick comes out clean.
  6. Allow to cool completely.
Coconut-Pecan Filling
  1. In a medium pot, heat heavy cream, butter, and brown erythritol, stirring until the sweetener dissolves.
  2. Gradually whisk in beaten egg yolks and cook for 3-5 minutes until it thickens.
  3. Remove from heat and stir in vanilla, shredded coconut, and pecans; let cool.
Frosting
  1. In a small bowl, melt butter and chocolate chips together (microwave in 20-second intervals or on low heat).
  2. Stir in heavy cream and vanilla until smooth.
Assembly
  1. Cut the cooled cake in half horizontally or bake two thinner layers.
  2. Spread the filling on one layer, top with the second layer, and cover with frosting.
  3. Refrigerate for at least an hour before cutting.

Notes

These bars are rich, so small pieces please most people. Store in an airtight container in the fridge for up to 5 days.