Description
A decadent sugar-free twist on classic German chocolate cake, featuring light layers filled with creamy frosting and a coconut-pecan filling.
Ingredients
Scale
- 1 cup Bob’s Red Mill almond flour
- 1 tbsp coconut flour
- 1 tbsp Anthony’s oat fiber
- 1 tbsp unflavored whey protein isolate
- 1/3 cup Wholesome powdered allulose
- 1 1/2 tsp Rumford baking powder
- 1/4 tsp fine sea salt
- 3 large eggs, separated
- 2 large egg whites
- 1/2 cup Fage 0% Greek yogurt
- 2 tbsp Silk unsweetened almond milk
- 2 tsp Kerrygold unsalted butter, melted
- 1 tsp pure vanilla powder
- 1/4 tsp almond extract
- 1/3 cup unsweetened shredded coconut
- 1/4 cup pecans, finely chopped
- 1/4 cup Wholesome brown allulose
- 1 tbsp Organic Valley heavy whipping cream
- 3 tbsp Silk unsweetened almond milk
- 1 large egg yolk
- 1/2 tsp arrowroot powder
- 2 oz Philadelphia 1/3 Less Fat cream cheese, softened
- 1 cup Fage 0% Greek yogurt, strained overnight to about 3/4 cup
- 2 1/2 tbsp Wholesome powdered allulose
- 1/2 tsp pure vanilla powder
- 1/2 tsp Knox gelatin, bloomed in 1 tbsp cold water
- 3 tbsp ChocZero white chocolate chips
- 1–2 tsp Silk unsweetened almond milk, warm
- 2 tbsp pecans, chopped
- 1 tbsp unsweetened shredded coconut
Instructions
- Preheat your oven to 325°F. Line three 6-inch round cake pans with parchment paper.
- In a mixing bowl, whisk together almond flour, coconut flour, oat fiber, whey protein isolate, powdered allulose, baking powder, and salt.
- In a separate bowl, whisk together egg yolks, Greek yogurt, almond milk, melted butter, vanilla powder, and almond extract until creamy.
- Gently fold the dry mixture into the wet mixture until a thick batter forms.
- Beat the egg whites until soft-medium peaks form.
- Carefully fold the whipped egg whites into the batter in three additions.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake in the preheated oven for 19-22 minutes.
- Allow the layers to cool completely in the pans.
- Toast the shredded coconut and chopped pecans in a dry skillet over medium heat for 2-3 minutes.
- For the filling, whisk together brown allulose, heavy cream, almond milk, egg yolk, and arrowroot powder in a small saucepan, then cook over medium-low heat until thickened.
- Remove from heat and gently fold in toasted coconut and pecans.
- Warm the bloomed Knox gelatin until liquid, then set aside to cool slightly.
- Beat the softened cream cheese until smooth.
- Add strained Greek yogurt, powdered allulose, and vanilla powder to the cream cheese and mix until combined.
- Take 1 tablespoon of the frosting and mix with the melted gelatin, then fold into the remaining frosting.
- Layer the cake, frosting in between, and top with remaining frosting.
- Melt ChocZero white chocolate chips with warm almond milk for drizzle.
- Chill the cake for at least 3 hours before slicing.
Notes
Make-ahead: Prepare layers in advance and store in the fridge. Customize flavors with spices or toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg