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Keto German Chocolate Cake

Serves 8

Our German Chocolate Cake is rich and decadent with layers of thick and creamy coconut frosting. We used chocolate whey protein powder to create the cakes for this fancy treat so make sure you keep a container stocked in your pantry for when you decide to whip this up!

Prep Time: 25 minutes
Cooking Time: 45 minutes


Wet Ingredients:
8 ounces of plain cream cheese
3 large eggs, whites & yolks separated
1 teaspoon vanilla extract
4 tablespoons butter, melted
Dry Ingredients:
4 scoops of keto-friendly chocolate protein powder
½ cup almond flour
2 teaspoons baking powder
Pinch of sea salt
4 tablespoons (Any sugar free sweetener of your choice)
2 tablespoons canned coconut cream
6 tablespoons butter
1 ½ cups plain & unsweetened almond milk
4 tablespoons erythritol
2 cups dried & unsweetened shredded coconut
¼ teaspoon xanthan gum
½ cup chopped pecans
Optional Garnishes:
Dried & unsweetened shredded coconut
Stevia-sweetened chocolate chips


Preheat your oven to 350 degrees Fahrenheit.

Mix all dry ingredients together and set aside. Mix all wet ingredients together and gently fold into the dry ingredients.

Lightly grease two round cake pans and divide cake batter in half, spreading evening between the two cake pans.

Bake in the oven for 18-20 minutes or until when pierced with a toothpick, it comes out clean.

While the cakes are baking, bring all frosting ingredients except xanthum gum and pecans to a simmer in a sauce pan. Stir well until everything is warmed through and remove from the heat. Stir in the xanthum gum and place frosting in the fridge to completely cool.

Remove cakes from the oven and allow to completely cool before frosting.

When ready to frost, spread a layer over one cake and then top with the second cake. Spread the top layer of the cake with frosting and garnish with pecans and additional dried and shredded coconut and a few chocolate chips, if you like.

Allow to cool for a few minutes before slicing.


Calories: 380
Carbs: 20
Net Carbs: 18
Protein: 9
Fat: 33