Keto German Chocolate Cake

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 cup erythritol or your favorite keto-friendly sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 large eggs
• 1 cup unsweetened almond milk
• 1/2 cup melted coconut oil
• 2 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1/2 cup hot water

For the Coconut Pecan Frosting:

• 1/2 cup heavy cream
• 1/2 cup erythritol or your favorite keto-friendly sweetener
• 1/4 cup butter
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 cup unsweetened shredded coconut
• 3/4 cup chopped pecans

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Prepare the Cake Batter:
   • In a large bowl, combine the almond flour, coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
   • In another bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
   • Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
   • Stir in the hot water until the batter is smooth.
3. Bake the Cakes:
   • Divide the batter evenly between the prepared cake pans.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Coconut Pecan Frosting:
   • In a medium saucepan, combine the heavy cream, erythritol, butter, and egg yolks.
   • Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
   • Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
   • Allow the frosting to cool to room temperature.
5. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread half of the coconut pecan frosting on top.
   • Place the second cake layer on top and spread the remaining frosting over the top.
6. Serve and Enjoy:
   • Slice and serve the cake immediately or store in the refrigerator for up to 5 days.