• Low Carb German Chocolate Cake

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    German chocolate cake was my husband’s favorite before we started eating low carb. I was recently experimenting with a candy recipe that turned out to be a failure as candy, but made an awesome topping for a this cake. It made a very rich dessert. It’s also a very pretty cake and would be great for any special occasion.

     

    Low Carb German Chocolate Cake

    1 cup bake mix (see post here)

    ½ cup almond flour

    ½ cup carbalose flour (or additional ½ cup bake mix)

    ½ cup unsweetened cocoa powder

    1 tablespoon baking powder

    1 teaspoon baking soda

    ½ teaspoon salt

    1 stick of softened butter

    3 eggs (room temperature)

    18 drops EZ Sweetz (or ¾ cup Splenda)

    ¾ cup powdered erythritol

    ¼ cup sugar-free chocolate syrup (Torani or Hershey’s)

    1/3 cup oil

    ¼ cup heavy cream

    ½ cup almond milk

    1 teaspoon vanilla extract

     

    Preheat oven to 350 degrees. Spray a 9-inch round pan with non-stick cooking spray. (I used a spring form pan.) Combine bake mix, almond flour, carbalose, cocoa, baking powder, baking soda, and salt in a medium mixing bowl. Set aside. Cream butter, eggs, EZ Sweetz, and erythritol. Add chocolate syrup, oil, cream, almond milk, and vanilla extract. Mix well. Add dry ingredients and mix thoroughly. Bake for 25 minutes and allow to cool.

    I added half a batch of chocolate frosting (recipe here) to the sides and around the edge of the top of my cake to make a well for my topping. However, you could skip this step and just add the topping to the cake. You really don’t need the frosting…but sometimes it isn’t a matter of need, it’s a matter of want.

    German Chocolate Topping

    1 stick of butter

    ½ cup granular xylitol (or heaping ½ cup granular erythritol)

    12 drops EZ Sweetz (equivalent to ½ cup Splenda)

    ¼ cup heavy cream

    1 teaspoon molasses

    Pinch of salt

    ½ teaspoon vanilla

    1  ½ cups chopped pecans

    ½ cup shredded, unsweetened coconut

     

    Melt butter in a small pot over medium heat. Add xylitol, EZ Sweetz, cream, molasses, and salt. Heat until the mixture just starts to bubble and the xylitol is dissolved. Remove from heat. Stir in vanilla first, and then add the pecans and coconut. Mix well to coat. Allow to cool. Add to the top of cooled chocolate cake.

     

     

    Serves 12: NET carbs 5.3 (You could easily slice this cake into 16 pieces for 4 NET carbs each. It’s very rich and I think  a smaller piece would be plenty for most people.)