Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper.
- Prepare Cake Batter: In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt. In another bowl, mix the melted butter, eggs, almond milk, and vanilla extract. Combine the wet and dry ingredients until smooth.
- Bake Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare Frosting: In a medium saucepan, melt the butter over medium heat. Add the erythritol and heavy cream, stirring until the mixture is smooth and starts to thicken. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
- Poke and Frost: Once the cake is cooled, use a skewer or wooden spoon handle to poke holes all over the cake. Pour the frosting evenly over the cake, making sure it seeps into the holes.
- Serve: Let the cake set for at least 30 minutes before serving to allow the frosting to firm up. Slice and enjoy!
Storage Methods
- Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. This helps the cake remain moist and keeps the frosting fresh.
- Freezing: To freeze, wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Variations
- Nut Variations: Substitute chopped walnuts or almonds for pecans in the frosting for a different flavor.
- Chocolate Chips: Add sugar-free chocolate chips to the cake batter for extra chocolatey goodness.
- Flavored Frosting: Experiment with adding a splash of coconut extract to the frosting for a stronger coconut flavor.
- Mini Cakes: Bake the cake in a muffin tin for individual portions.
Benefits of the Ingredients
- Almond Flour: A low-carb alternative to traditional flour, almond flour is rich in healthy fats, protein, and vitamin E. It adds moisture and a nutty flavor to the cake.
- Unsweetened Cocoa Powder: Provides a rich chocolate flavor while being low in carbs and high in antioxidants.
- Erythritol: A keto-friendly sweetener that does not raise blood sugar levels, making it ideal for those on a low-carb diet.
- Shredded Coconut: Adds texture and flavor to the frosting. It’s also a good source of healthy fats and fiber.
- Pecans: Rich in healthy fats, vitamins, and minerals, pecans add a crunchy texture and nutty flavor to the frosting.
Keto German Chocolate Poke Cake combines the classic flavors of German chocolate cake with a keto-friendly twist. It’s a decadent treat that fits perfectly into a low-carb diet, providing both indulgence and nutrition. Whether you’re celebrating a special occasion or simply want a satisfying dessert, this recipe offers a delightful way to enjoy a beloved classic while adhering to keto guidelines.
