Keto German Chocolate Cake Bars
These rich and fudgy German chocolate cake bars are a classic favorite made low carb and keto friendly. Perfect for satisfying your sweet tooth without the guilt.
Ingredients
For the Brownie Base
- 1/2 cup Butter
- 3 oz Sugar-Free Dark Chocolate, chopped
- 1/2 cup Powdered Erythritol
- 2 large Eggs
- 1/2 cup Almond Flour
- 2 tbsp Cocoa Powder
- 1/4 tsp Salt
For the Coconut Pecan Topping
- 1/4 cup Butter
- 1/4 cup Heavy Whipping Cream
- 1/4 cup Brown Erythritol
- 2 large Egg Yolks
- 1 tsp Vanilla Extract
- 3/4 cup Unsweetened Shredded Coconut
- 1/2 cup Pecans, chopped
Equipment
- 8x8 inch baking pan
- double boiler
Instructions
- Preheat the oven to 325F and line an 8x8 inch pan with parchment paper. Melt the butter and dark chocolate together in a bowl over simmering water, stirring until smooth. Remove from heat and let cool for 5 minutes.
- Whisk the powdered erythritol into the chocolate mixture, then add the eggs one at a time, whisking after each. Fold in the almond flour, cocoa powder, and salt until just combined. Pour into the prepared pan and bake for 20 to 22 minutes until set on top. Let cool in the pan while you prepare the topping.
- In a saucepan over medium heat, combine the butter, heavy cream, brown erythritol, and egg yolks. Cook, whisking constantly, for 6 to 8 minutes until the mixture thickens and turns a deeper golden color.
- Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans until everything is well coated.
- Spread the coconut pecan topping evenly over the warm brownie base. Let cool completely at room temperature, then refrigerate for at least 1 hour until the topping is firm.
- Lift out of the pan using the parchment and slice into bars. Serve at room temperature for the best flavor and texture.
Nutrition
Serving: 1servingCalories: 170kcalCarbohydrates: 3gProtein: 3gFat: 16g
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