I vividly remember a day in elementary school where we had a party that required us to bring a dish to share that came from our heritage. I am a mix of Lithuanian and German (and maybe some Polish and Russian as well…) so naturally the first thing that popped into my sugar-laced miniature girl brain was GERMAN CHOCOLATE CAKE!
Little did my Mom and I know, but German Chocolate Cake isn’t even German! It was created by an American named Samuel German. I guess my teacher had no idea either…because I got an A.
After living in Germany I can see why this isn’t a typical German cake. It is soooo sweet in comparison to any German dessert BUT I still love it anyways!
Technically, you could eat this as a fat bomb. It does had ingredients very similar to them. The whole recipe makes about 15 two by two squares and each bar has about 2.8 net carbs.
German Chocolate Cake Keto Fudge
- 4 oz. butter, softened
- 4 oz. coconut oil, room temp
- 8 oz cream cheese, softened
- 6 tbs dark unsweetened cocoa powder
- 1/4 cup granulated Swerve, or carb-free sweetener of choice
- 1 tsp vanilla
- pinch of kosher salt (for the love of all that is holy don’t use Iodized Salt EVER.)
- 1 cup pecans (plus a handful for topping)
- 1 cup unsweetened coconut (plus a handful for topping)
- Preheat Oven to 350 degrees. Toss pecans onto a cookie sheet and toast for 6 minutes.
- Mix the all ingredients EXCEPT coconut and pecans in either a stand mixer fitted with a paddle or a hand mixer. Whip up for about 4-5 minutes until nice and fluffy.
- Add warm pecans and coconut to bowl and fold in with a spatula. Adding the nuts in warm makes it a little looser but that way you can sprinkle the toppings on!
- Scoop into a lined dish, or plate. (I always use a Silpat since it’s reusable!)
- Sprinkle extra pecans and coconut on top for garnish.
- Put in the fridge to set. Overnight is best, but if you can’t wait…an hour will work!
- Slice and serve!
- Store left overs in fridge.