(This post contains AFFILIATE links.)
My husband recently challenged me to make him a Trim Healthy (MAN) German Chocolate Cake with Icing for his upcoming birthday (Ok not till April). I accepted his challenge… reluctantly though. I had a couple ideas flashing around my head but I knew it needed 1. to taste amazing 2. be moist 3. the icing had to be spot on. German Chocolate Cake is my husband’s favorite. And I have never ever seen one that is “ok” to eat but you are staying away from sugar and “white flour”. I think I might have nailed this one!
Ok, now that I got that out of the way… let’s begin.
Melt your unsweetened chocolate with the greek yogurt & almond milk (I used 0% Greek Yogurt & Unsweetened Vanilla Almond milk to keep the cake part a little lighter because of the almond flour and I wanted to use the more “fattening stuff” for the icing) in a sauce pan. The greek yogurt was to replace the butter milk… but it does not take away from the taste… in fact it adds that buttermilk tang! 🙂
**If you would rather do this quickly you can simply place the almond milk and chocolate in a glass bowl and microwave for 1 minute. Take out and stir. Microwave 30 seconds at a time longer if you need to. Mix the greek yogurt into the melted chocolate mixture!
It will blend together well until it looks like this:
But do not boil, just melt on low heat. Once melted and mixed well, take off the heat.
Get your other wet ingredients together. Cream your butter, sweetener, & vanilla. Add your eggs in.
Spray two 9″ round cake pans, then put a round piece of waxed paper at the bottom & spray again. I use the Organic Coconut Oil cooking spray from Trader Joe’s. LOVE THAT STUFF!!
**If you would rather not do two separate baking pans just do a 9X13 pan but spray well. You won’t have to line it if you plan on keeping it in the glass pan to serve. If you do want to serve it out of the pan then definitely line it.
Slowly pour your yogurt chocolate mixture in the creamed butter/sweetener/eggs/vanilla.
Get your dry ingredients together. I used the Almond Meal instead of almond flour because I get it cheaper than anywhere at Trader Joe’s and it really doesn’t make that huge of a difference to me.
Pour evenly into the two sprayed cake pans. And bake. Doesn’t take too long to bake them both so keep watching.
Cakes are done. They are not hugely puffed up but it made a perfect layer for me!!
Icing time!!!
Melt your butter, add your heavy whipping cream, sweetener. Mix well.
Get together your nuts and coconut. I used unsweetened shredded (but they were not as shredded as I would have liked) coconut.
Whisk up your egg yolks. Very Slowly pour your heated cream mixture (about 1/2 a cup) into the egg yolks while you whisk. Pour the cream/egg mixture back into your pan with the rest of the melted butter/cream. Whisk continually. Make sure your heat is turned down. When it thickens up, remove from the heat (this took me around 5 minutes to get it thickened up). Add your vanilla.
Add the icing ingredients to the nuts/coconut and mix well. THIS IS SOOOOOOO GOOD!!!
This just makes enough to cover both tops of the layer of cake so make more if you want to ice the whole cake.
SLICE IT UP!!!!!!! This is an S dessert! I would use the icing alone to make all sorts of yummy desserts. That icing is totally a keeper. And the cake would be good as a chocolate cake. If you are interested in learning more about my Trim Healthy Mama lifestyle and what it’s about please visit: www.trimhealthymama.com
To purchase THM Gentle Sweet please visit my affiliate link here… THM GENTLE SWEET
German Chocolate Cake (low-carb, sugar-free)
- Cook Time: 30
- Total Time: 30 minutes
Description
A low-carb, sugar-free German Chocolate Cake that tastes amazing!!
Ingredients
Cake Batter
- 1– 4oz bar of unsweetened chocolate
- 1 cup of 0% Greek Yogurt
- 1/2 cup almond milk
- 1 cup of THM Gentle Sweet (if you want to use THM Super Sweet Blend try less than half the amount)
- 1 cup of room temp unsalted butter (two sticks)
- 5 eggs room temp
- 2 1/2 cups of almond flour or almond meal
- 1 tsp baking soda
- 3/4 tsp baking powder
- 2 tsp vanilla
- 1/2 tsp salt (or your preference)
Icing
- 1/2 cup of unsalted butter (one stick)
- 1 cup of heavy whipping cream (you could possibly use half & half or almond milk but I have not tried this)
- 1/2 cup of THM Gentle Sweet (try 1/4 cup of THM Super Sweet Blend if using that)
- 5 egg yolks slightly whisked
- 1 tsp vanilla
- a pinch of salt
- 2 cups of unsweetened shredded coconut
- 1 1/2 cup pecans or walnuts
Instructions
- Preheat over to 350 degrees.
- Grease two 9″ round baking pans or one 9X13 baking pan.
- Line the two round pans with waxed paper and spray/grease.
- Melt the chocolate bar, almond milk, and greek yogurt together on low heat until blended.
- *You can also do this quickly in the microwave.
- In you mixing bowl cream the butter, vanilla and sweetener until combined.
- Add eggs in one at a time.
- Add in the almond flour and baking powder, soda and salt.
- Slowly pour the chocolate mixture and mix well.
- Pour evenly into the round baking dishes (or 9X13 pan).
- Bake in the oven for 25-30 minutes (if you need to go longer try 5 minutes at a time).
- Once the cakes have cooled, place a plate or a cake platter over the top of one of the cakes, flip and the cake should come out.
- Pull the liner off.
Icing
- In a bowl pour the nuts and coconut. Set aside.
- Melt butter and sweetener in a sauce pan on medium heat.
- Add the heavy cream and mix.
- In a separate bowl whisk your egg yolks.
- Slowly pour a little of the heated milk mixture into the eggs while whisking to temper the eggs.
- This will allow the eggs to temper so the yolks do not scramble in the heated milk mixture.
- This is a very important step.
- Once eggs are tempered pour the milk/egg mixture into the rest of the butter/milk mixture on the stove while whisking.
- It takes 5 minutes or more on low/medium heat to thicken the egg mixture.
- Do not boil.
- Once thickened add in the vanilla.
- Pour this mixture over the nuts and coconut.
- Mix well.
- Pour half on one of the cake layers already on a platter.
- Place the other cake on top of the icing and remove the liner.
- Pour the rest of the icing on the top of the cake.
- This serves 8-10 people!
- Enjoy!!
Nutrition
- Serving Size: 10
Thank you for all you do for us THM’s! I’m really enjoying your recipes! Keep up the good work!
Thank you so much!!
Can i use something besides Greek yogurt?
You can use Sour Cream!
Sarah, my husband is Diabetic on four shots a day and also has High Cholesterol and Triglcerides! His Birthday is Friday and he wants this for his Birthday! I am worried but am going to give it to him. What is THM Gentle Sweet?
I’m so sorry I am just not reading this… the THM Gentle Sweet is a mixture of stevia, xylitol and erythitol. It’s a good mix!
Mrs Criddles YUM! The icing is spot on and delicious! Thank you for creating so many wonderful recipes for us Mamas! ❤️
I am so excited about this!
Yay!! 🙂
I’ve had my chocolate cake in the oven for at least 45 min’s already and it’s been running over but doesn’t look like its going to be done right away as it just stays wobbly. The only thing I did different was use 1and 3/4 c. Xylitol and some stevia. Any suggestions what I did wrong?
Hmmm turn the oven down & bake until it is more firm! Your oven might not cook as hot as mine. You can also try putting foil on it to bake the inside quicker!
I hope it ended up turning out for you! I had another thought.., Did u make sure your eggs were really fluffy? Ovens can all be so different. Mine is small so it does cook hotter, I think.
Making this for Father’s Day!
Oh gosh, hope Rich likes it!! 🙂 It’s Jarod’s favorite!!
Could you use coconut flour in this recipe? I’m new to non white flours.
You could but you would need less coconut flour and maybe another egg. I haven’t tried it but I’m pretty sure it would work! 🙂
This is my husband’s favorite cake and you are a genius.
MINE TOO! 🙂 He was very happy I THM’ed this!!!
My daughter surprised me by making this for my birthday. It was SOOOO good! Thanks for accepting your husband’s challenge! 🙂
YAY!!! 🙂
Ah-mazing!!!!! I made this for my sons 1st birthday and it was such a hit!!!!
Thank you! You may just be an answer to my prayers! 🙂 I will make this for my husband’s 53rd birthday this week. He is not exactly “on plan” but would certainly feel better about eating more than the token one slice of his favorite cake if it was healthy. 🙂
I’ll let you know how it goes.
OH awesome!!! I hope he likes it!! <3
Well, here goes nothing. Family picnic tomorrow and this cake has been requested. I’m not going to tell them its “diet”. This is our families favorite. So excited to try it. I’ll let you know.
Yay, hope you like it! 🙂
Have you tried this with baking blend? Just wondering, baked items seem lighter to me with it.
I haven’t yet but I think it would work with less baking blend. I would start with like 1/2 to 1/3 cup less! 🙂
I really need your help! I can’t get ahold of almond flour and I only have cake flour but worried about the amount of eggs I should use. Can you suggest something? Maybe four instead of five?
hmmm…. if you use cake flour you would want to cut the eggs back to about 4, I think. 🙂
Would the old sweet blend work in this recipe. If so, how much and would you grind it first?
Yes… about 1/4 cup of THM Sweet Blend for the cake… maybe 1 tbsp for the sauce.
Any idea what the Carb count would be on the icing alone?
Gosh, I’m sorry, I don’t know…
This is my favorite cake! I love this recipe! I’m making it today for my birthday tomorrow. It’s truly a special occasion cake! This is my second time making it. I hope it turns out just as good this time as it did last time!
Did you use vanilla 0% Greek yogurt or plain?
I use plain green yogurt. 🙂
Did you use vanilla 0% Greek yogurt or plain?
Just plain greek yogurt works best!
Would love to know the carb count for this recipe…. By the way, it was delicious!
I don’t have a carb count but if you keep with in the serving size, you should be good! 🙂
I’m planning to make this for my husband’s birthday. Has anyone tried it yet using baking blend instead of plain almond flour? It looks delicious and I’m excited to try it! 🙂
I sure haven’t but I really need too! I do have an idea for working on it.
Does this need to be refridgerated?
I would keep it refrigerated. Only because it’s more from scratch than boxed so less preservatives to keep it longer.
Do you use the truvia baking blend? Is that on plan. Hope so
No, I believe the Truvia Baking Blend has sugar in it.
You’re right. The bulking agent uses maltodextrin, which is corn starch glucose. Truvia is a stevia blend with other crap, and they’re bulking it with starch based sugar. Someone tell me how that makes sense? It’s the same with Splenda, and offbrand stevia & sucralose ” baking blends.” You can google maltodextrin and see for yourself, if you want the details.
I made it with baking blend. I used 2 cups and didn’t change any other ingredients. It was great! Seemed a tiny bit dry so I’ll either use a bit less baking blend or try taking it out of the oven a little sooner. He loved it!
My frosting was very stiff…. didn’t look like your pictures. It was still delicious. Next time I’ll add a little more liquid. Thank you so much!
Oh GREAT to know!! Yes, I would say use less Baking Blend. Hmmm, that’s strange the frosting was stiff. Usually I would say it would be a bit runny. Adding liquid, maybe even a little cream or half and half or cashew/almond milk, will definitely help to thin it out. Thank you for sharing!!! 🙂
When I made this last year I added a batch of Jess’ caramel sauce (from the Turtle Cheesecake Bar recipe) to the frosting to get it to our personal preference. It was incredible.
I LOVE Jess’s caramel!!! Great idea!!
This recipe was absolutely delicious!! The most “normal” thm cake I’ve tasted! I tried making into cupcakes and it caved in like a crater. What did I do wrong?
Hmm… that’s so strange! Only thing I can think of is maybe your baking powder is out of date… or the weather affected it. I’m so sorry! 🙁
My cake came out so dry I don’t know what happened, it looked dry when I added all the ingredients together to mix it as well. I’m not sure what went wrong, I’m so upset a lot of ingredients were used. Any advice?
That is strange!! Mine is not dry at all. I am really not sure what could have happened… did you add the greek yogurt and eggs?
My wonderful wife just made this cake for my birthday (German chocolate has always been my favorite), and it was AMAZING! Thank you for the great recipe! Do you have the nutritional information on this cake? At least how many carbs per slice? Thank you so much! I am looking forward to seeing all of the other great things on your site.
Yay, so glad you liked it!! I’m not exactly sure how many carbs… I know I figured it out before but cannot remember now. I’ll try to figure it out again.
My diabetic husband is really sad he can’t have his fave German Chocolate Cake anymore… That is until I stumbled upon this recipe! I’m making it for his birthday as a surprise. I just have one question: You indicate to use Truvia but I already have Splenda on hand. Is Splenda okay to substitute? If so, do I use the same amount as I would have Truvia? Thanks so much for the recipe!!! 🙂
I think you can use the same amount of Splenda as you would Truvia… but taste the batter to see if it’s sweet enough. I’m not exactly sure on the difference.
The fillers in Truvia and Splenda are the same, so there wouldn’t be a huge difference in bulk, just flavor. But be careful. The bulking agent is a cornstarch sugar (maltodextrin). For small portioning, it should be fine, but diabetics have to be careful.
Made this as a 9×13 over the weekend. Had to bake about 45 min. at 350 – later thought I should have taken it out sooner, but it seemed ‘jiggly’ in the middle – and didn’t want to serve batter to my husband! 😉 I should have read the comments – will try the foil trick next time at the 30-min. mark.
It also seemed a little ‘grainy’ due to the almond meal/flour. Any updates from those of you who have tried baking blend? And did you use THM Baking Blend? Briana Thomas’ baking blend?
Frosting was great – I added extra coconut cuz I was afraid of it being too runny – but I should have have stayed with the 2 cups – will do that next time! It does stiffen up a bit as it sits.
My husband LOVED it and he, too is pre-diabetic and was so happy to have his favorite cake for his birthday! Thanks, Sarah!!!
Awesome to hear! I have not tried baking blend yet but it’s on my list to do!
Did anyone figure out the number of carbs? My 10 year old grandaughter is type 1 diabetic so I need to know carbs. Thanks.
I haven’t yet… I’m sorry….
anyone tried almond milk in icing?
Awesome, I am so happy to hear this!!
cant wait to try this recipe! what is the net carb count on this?
I haven’t figured out the carb count just yet.. need to do that!
Grind your own almonds. It works great!
I. Love. You.
Thank you for your recipes! I haven’t tried this yet, but I am sure it will be delicious! I’m trying to do THM more seriously, and I’m excited to try more of your recipes. THM desserts have always been difficult to find that I like, but it seems the longer it’s around the easier it is to find decent ones.
Thanks for all you do!
Oh hugs!! Thank you for this!!
Could I use a gluten free all purpose flour in place of the almond flour?
You could but if you wanted to keep it in the Trim Healthy Mama category then you would need to keep to this recipe. 🙂
When anyone finds out the carb count, please let me know too? Thanks
I would love to know the calories, fat, fiber, carbs, sugar etc content of each slice of cake. Do you have those stats? https://www.mrscriddleskitchen.com/german-chocolate-cake/
Where can I locate the recipe please I’m a huge fan of German chocolate cake but I’m a diabetic Thanks
The recipe is up above in the post. 🙂
Made this! Super yummy! Used coconut milk instead of heavy cream in the icing with successful results! My “gluten free hating” husband loved it!
YAY! So happy to hear this!
hi, I didn’t get that toffee/creamy mixture at the top of the icing… I think it separated at the end on the heat ie the icing. Just as I was thinking of taking it off the heat. But I used it anyway.
It was nice. My hubby loved it. He had “thirds” 🙂
I will make it again and try again. I did pick at it as I was making it and it was yum!!!
I made it for my son who is gluten free. It was his 18th birthday today and thought I would make it for his Bday cake. I think he liked it!!! 🙂
Thank you for sharing it.
Yay, I’m so glad y’ll liked it!!!
Made this cake today for my dad who loves German chocolate cake! He recently had a stint put in and is a diabetic it was a huge hit! Thank you!
I also used the rest of the pint of heavy whipping cream with truvia and a teaspoon of vanilla for a nice cool whip decoration around the top and bottom of the cake
Great idea!!
I’m so happy to hear this!!
I’m making this for my husbands birthday today. Could I use full fat Greek yogurt instead? Buying nonfat would be a waist because we can’t eat it. I don’t want to wasted.
Yes absolutely!
Has Stevia ever been substituted for thensweetener in your recipe? How would I know how much to use?
Not by it’s self… I just say to start small and add more as needed.
I used Stevia in the Raw recently for this recipe. Stevia is used/measured just like regular sugar but I agree with Sarah. Start small and add more as needed. I used about 3/4 cup of Stevia in the Raw then added more as needed. I was afraid of over doing it with the Stevia so after measuring out 3/4 cup and slowly adding it to decide if I needed to use more, I used packets of Stevia in the Raw as needed. I think I used about 3 or 4 packets after the 3/4 cup. My dad said the cake was amazing! (my guess is I used too much Stevia!) He normally does not have that reaction as he is still new to being a diabetic and having to watch what he consumes very closely.
Also, Pillsbury has sugar free cake mixes out that you can use but consider the nutrition label first. I was unable to use it as the Carbs and sodium were higher than I wanted them to be. I try to stick to 15 carbs or less if at all possible. I think the Pillsbury sugar free cake mix had between 27-30 (10%) total carbs and the sodium was in the 200-300 range (10-11%).
An this be made with unsweetened baking cocoa? I don’t have any unsweetened chocolate bars & wanted to try this recipe out. Thanks
Yes, I’ve actually done that… find a recipe for a conversion on line and it will work!
Has anyone tried using Stevia in the Raw for this recipe? If so, how much did you use? I would like to try making this recipe for my dad’s birthday this weekend and he prefers using Stevia in the Raw. He was recently diagnosed as being diabetic (Diabetic ketoacidosis) so we are still doing trial and error with foods and we have not tried any desserts yet for fear of making his levels skyrocket.
No. I don’t think it would taste as good. I am not a huge fan of stevia in the raw.
I made the cake 2 weeks ago (8/4/17) with Stevia in the Raw. I suppose it’s a matter of preference which sweetener to use. I used it because it was what was preferred at the time. It was a big hit. I was actually surprised….then again, I may have used too much Stevia in the Raw. If I would have read your reply before the cake was made, I certainly would have questioned using it though. I still may have lost the battle but at least I would have gotten an opinion and/or other options from my dad on which sweeteners he preferred if I didn’t use Stevia in the Raw. I appreciate your reply and you do have me intrigued. I want my dad to do a taste test with the sweeteners available to see if he really likes Stevia in the Raw the best. I’m not exactly sure why he chose that brand (maybe someone at the hospital suggested it) but again, he’s new to being a diabetic so I don’t think he has tried many alternatives. Just out of curiosity, which sweetener do you prefer?
I am so happy to hear that it worked out well for you with the Stevia in the Raw. I have tried all kinds of sweetener. My absolutely favorite and tastes so much like regular sugar is the THM Gentle Sweet. If you have read the Trim Healthy Mama book you will know what is. If not, just go to http://www.trimhealthymama.com and the click shop products. Their brand of sweetener is a mix of stevia, erythritol and xylitol. It really does taste very very close to sugar.
I have never heard of THM Gentle Sweet or the Trim Healthy Mama book. I will definitely look for it. Thank you for the link as well! I’m going to go look at it right now and look up that book! 🙂
Can I use coconut flour ?
I have not figured out a good alternative recipe with just using coconut flour. I am sure it can be done but you would need a lot less coconut flour.
Can anyone provide the nutritional info for this recipe? My dad is pre-diabetic and German Choc cake is his favorite in the whole wide world!!! I know he will be scared to eat it unless I can give him “the facts” beforehand, haha. Help??
I’m sorry I haven’t figured it out yet… I many go off of ingredients but keep to a small slice… it should feed at least 10 to 12 people.
According to your pictures steps 8 and 9 and mixed up in the recipe. will my cake still turn out if i add the flour before the chocolate mixture?
I think it should… Ive mixed it up. Did it work ok for you?
I followed the wriiten directions and my cake came out fine.
I tried this recipe with Truvia and Splenda. It tasted awful and the texture was not very appealing for either the cake or “icing.” If I attempt one a 3rd time, will likely amp up the sweetener in the “icing” and take it down a butt load in the cake along with an additional 5 minute bake time. Also, needed less butter. And coming from a Southerner, that’s saying something. But honestly, I have little hope. I don’t know what kind of sweetener is advertised in the description, but I’m kinda doubtful this bitter (especially with Truvia, so beware) disaster would be much improved by it. Good luck to anyone else who attempts this!
Truvia and Splenda are both, in my opinion, hard sweeteners to master. That is why I love the THM Brand Gentle Sweet. It really does balance out the flavors a lot better with less bitterness.
I’ve had great success with Monksweet. It’s a blend of stevia, erythritol, and monk fruit. It has no bitter taste at all.
Yes, I like Monkfruit too.
German Chocolate cake is one of my husbands favorites. I researched alot of different recipes for one that was low carb and sugar free. I finally came across this one and decided to make it for his birthday. You definitely nailed this. It’s was delicious. He likes it better than his mom’s original. That’s alot to be said. Wonderful recipe! Thank you.
I’m soooo happy to hear that!!! <3
German Chocolate Cake is also my husband’s favorite cake. I made this for his b’day and he said it’s a keeper. Even my in-laws liked it!!
I used a combination of Xylitol and Sola. Have you used it before? Everyone said that there wasn’t any aftertaste that they could detect.
According to the label, it has Erythritol, Tagatose, Maltitol, Monk Fruit Extract, Xanthan Gum, Stevia Leaf Extract, and Natural Flavors. It’s $14.50/lb. on Amazon, although I paid $10/lb. at my local grocery store, on sale from $12/lb. I think I’ll buy more!!
I made a 9×13 cake and figured the net carb/fat/protein total for 12 & 20 servings. If my calculations are correct, and I have no reason to believe they aren’t, they are as follows:
12- 3″×3.25″ servings yield 12 gm. net carbs, 66 gm. fat, and 13 gm. protein.
20- 2.25″×2.6″ servings yield 7 gm. net carbs, 40 gm. fat, and 8 gm. protein.
This was my first venture into low carb cake baking and will continue since this was a success. My next cake will be the Italian Cream Cake for my b’day, next month. I’m really looking forward to it!!
Thank you for posting these delicious recipes!!
Awesome thank you for this!!
I need to make this into cupcakes. Have you ever tried it? I saw one review about cupcakes caving. Is that due to the different pan or like you said in the reply, regarding the leavening agent? Thanks in advance for any tips you can share! And for wonderful THM recipes!!!
Oh I haven’t tried it but I cannot see why it wouldn’t work! Because the ingredients are dense the cake doesn’t rise a whole lot so you would want to fill the cupcakes to about 3/4 full. But I have not tried cupcakes yet.
I did cupcakes and was very pleased with the results. I used xylitol(3/4 cup) and stevia drops. I did use german chocolate baking bar – more sugar and 45% cocoa. My husband liked it too.
Would Lily’s Stevie sweetened chocolate chips work for unsweetened chocolate? Don’t have any unsweetened chocolate unless that counts.
I think it would… but I’ve not tried it!
My husband decided he wants german choclate cake for his birthday. It’s 2 days until his birthday and hurricane Florence is moving in. He thought he would get a white flour/ refined sugar cake. WRONG> Thanks to you I can make this healthy. i’m going to bake it today and we can eat on it while Florence does her thing outside. I don’t want to risk losing electricity or the roof falling in and him not getting his birthday cake.
Haha that’s great!!
I made this tonight and it turned out wonderful. This is by far the moistest low carb cake I have ever made. My frosting turned out a little grainy because the coconut I used was shredded but it was very very finely shredded. Overall a great cake. It really made my father’s 50th birthday special. I will be making this again.
What is the recommended alternative to the THM Gentle Sweet? I’m making this tomorrow and I don’t have any so I need to use the next best option.
Just made this today for a keto potluck party. Wow! What a wonderful cake. I had trouble tempering the egg w/ the cream/butter/sugar and the stove was too hot. The icing turned to chunks, Had to make it a second time and stir on low heat for 10 full minutes for the icing to get thick enough. I omitted the coconut the second go-around. Still amazing!!!
YAY!!!!
I am not sure what you mean by 0% Greek Yogurt. .I guess you mean plain. Is there a brand you like to use?
Yes, plain yogurt that has zero fat. It is called Greek Yogurt. I like Fage’.
I want to make this cake for my husband tomorrow and I was curious if anyone ended up using the coconut flour instead of almond flour/meal. I’d like to use it but I’m not great with experimenting, so I wanted to know if anyone had suggestions as far as how much to use and what else I would need to change with other ingredients. Thanks!
Hmmm… I haven’t tried straight coconut flour. If you do let me know but definitely use less than the amount of almond flour.
Tastes really nice (as a batter at least, it’s still in the oven) but I had to add cocoa power as my batter wasn’t nearly as dark as yours. I think maybe because I used a different chocolate.
Just wanted to ask – when adding the eggs, did your mixture go all sloppy and brain-matter-y? Mine just couldn’t stay together and I had to beat it on the highest setting for 15 mins to get it to return to a smooth consistency. Terrified me a little bit! Perhaps it’s just the Australian weather right now.
I think it might have been the temp of your eggs… but this has happened to me.
I’d love to try this recipe with Monkfruit sweeter. Should I use the same amount?
No, you would need almost double the amount. Or do the same amount I have listed for Swerve!
Made this for my father in law’s birthday. German chocolate cake is his favorite but my mother in law was recently diagnosed with type 2 diabetes, so we wanted to make a healthier cake. This was a hit! I’m so glad we found this recipe! Modifications I did include sour cream instead of the yogurt, whole milk instead of almond milk since that’s all I had on hand, Swerve for the sweetener (tripled the amount of the sweetener given in the recipe as swerve measures like sugar). Delicious!
I am thinking of making this and using my Vitamix to make the icing base. I love being able to throw my ingredients in, turn on the machine and let it cook things like this until they thicken. I’m hoping you’ve already tried it and can give me a ballpark time. No worries if you haven’t, I’ll just check it closely the first time.
OH. MY. GOODNESS!!! This was ahhhhmazing! Thank you so much for this recipe. I had
previously made your Coconut cake and your Italian Creme cake and they were also amazing.
I made this one for a church outing this past Saturday and it was a total hit. In fact, a gentlemen
who has sugar issues was so sad thinking there was not anything he could eat until I pointed him
In the direction of this cake and one other dessert I had made! He was ecstatic even asking for
some to take home with him so he could enjoy dessert for Father’s Day! He could NOT believe it
was sugar free. Made my day to give him something he thought he couldn’t have! I made it
exactly per your instructions and it was perfect! My daughter enjoyed a piece and couldn’t
believe it was healthy and made a comment on how moist it was as she was sending a picture of
it to a friend who is gluten free! The only difference, I made it in a 9 X 13 glass baking dish.
Thank you again for sharing your delicious recipes with all of us! It certainly makes my life easier.
Don’t usually post on things like this but after trying all 3 of your cakes I just had to report how
much we have enjoyed them. All three of these cakes I have tried are 3 of our family’s
favorites so you can imagine my excitement to find a healthier version of each and then to love
them too! Thank again Mrs. Criddles for all you do. I’ve been telling others about your website
because I know they will enjoy all your GOODNESS too! Have a blessed day!
Deborah!!! Thank you so much for your comment! It totally blessed me!! HUGS!!!
Could I use Swerve instead of THM?
You could but it will take more… I think the texture will be some what affected.
WOULD YOU HAPPEN TO KNOW HOW MANY CUPCAKES THIS WOULD COME OUT TO?
-THANK YOU
I don’t but I feel like you would get at least a dozen!
I don’t know exactly but I would think you would get at least a dozen.
This is my hubby’s favorite cake. This low carb recipe is FABULOUS!! I used Lakanto Monk Fruit sweetener and replaced the yogurt with full fat sour cream to make this Keto. I will be adding this cake to holiday baking. Thank you. Great job!
I’ve made this recipe in the past, and like the others that commented it’s like to thank you! This year it’s like to make it in a Bundt pan, putting some of the frosting (thickened) in the middle before baking. 2 questions… Will this overflow a Bundt pan? Will the filling disappear in the cake batter?
Thanks!
OH that sounds awesome.. did you try it? I would think the filling would bake in too much but I’d really like to know if you tried it and how it turned out!
Really very good for a Lo carb sugar free dessert. Tasted like German chocolate cake. Moist and delicious
Has anyone replaced the butter with coconut oil to make it dairy free? We’re going to give it a go.
Could this be made with Swerve? I have reactions to the other sweeteners.