German chocolate cake is all about that filling: a rich, caramel-colored custard loaded with coconut and pecans, spread between tender chocolate layers. This sugar-free German chocolate cake keeps the classic look, with the chocolate sides left bare and the coconut-pecan topping piled high.
The layers are almond and coconut flour with cocoa, eggs and Greek yogurt, sweetened with allulose. The filling is an egg yolk custard with cream and almond milk, and each of the 10 wedges has about 153 calories and 3g net carbs.
It is a small cake. Two 5-inch round pans give tall, defined layers that are perfect for a birthday or a weekend dessert.
Why You’ll Love This Sugar-Free German Chocolate Cake
- The classic filling. A cooked coconut-pecan custard, thick and glossy, between and on top of the layers.
- Moist chocolate layers. Greek yogurt and a little cream keep the cocoa crumb tender.
- 3g net carbs per wedge. Each of the 10 wedges has about 153 calories and 7g protein.
- Small and tall. Two 5-inch pans make a tall two-layer cake.
Ingredient Notes
Chocolate layers. Two-thirds of a cup of Bob’s Red Mill almond flour, 2 tablespoons plus 1 teaspoon of coconut flour and 3½ tablespoons of unsweetened cocoa powder make the base of this sugar-free German chocolate cake. Two eggs plus one egg white, ¾ cup of FAGE Total 0% Greek yogurt and a tablespoon of cream bind it.
Coconut-pecan filling. One egg yolk, 3 tablespoons of heavy cream and 2 tablespoons of unsweetened almond milk are cooked into a light custard with allulose. Unsweetened shredded coconut and chopped pecans are stirred in off the heat.
Pecans. A quarter cup of chopped pecans is divided: 20g goes into the filling and 10g is sprinkled on top, keeping the larger pieces visible.
Allulose. Granulated allulose sweetens both the cake and the filling. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like cocoa powder, coconut and pecans yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free German Chocolate Cake
You need two 5-inch round cake pans that are 2 inches deep, parchment, a mixer, a saucepan and a thermometer. Prep takes about 25 minutes, the layers bake for 25 to 32 minutes, and cooling and chilling add about 1 hour and 30 minutes.
Bake the chocolate layers
Step 1. Preheat the oven to 325°F (163°C). Grease and line both cake pans.
Step 2. Whisk the almond flour, coconut flour, cocoa and baking powder.
Step 3. Beat the eggs, egg white and 65g of allulose for 2 to 3 minutes, until slightly pale and foamy.
Step 4. Mix in the yogurt and 15g of cream, then gently fold in the dry ingredients.
Step 5. Divide the batter evenly between the pans and bake for 25 to 32 minutes, until the centers spring back and a toothpick shows moist crumbs.
Step 6. Cool in the pans for 10 minutes, then completely on a rack.
Cook the coconut-pecan filling
Step 7. Whisk the egg yolk, 45g of cream, the almond milk and 35g of allulose in a saucepan.
Step 8. Cook over medium-low heat, stirring constantly, until it reaches 170 to 175°F (77 to 79°C) and is lightly thickened. Do not boil.
Step 9. Remove from the heat and stir in the coconut and 20g of pecans.
Step 10. Cool for 20 to 30 minutes, until thick, glossy and spreadable.
Assemble and chill
Step 11. Spread half the filling over the first chocolate cake layer.
Step 12. Add the second layer and spread the remaining filling generously over the top.
Step 13. Sprinkle with the reserved 10g of pecans, keeping the larger pieces visible.
Step 14. Refrigerate for 30 minutes, then rest for 10 minutes before cutting the sugar-free German chocolate cake into 10 wedges.
Success Tips for Sugar-Free German Chocolate Cake
Use 5-inch pans. The small pans give taller, more defined layers, which is what makes each wedge of sugar-free German chocolate cake look like the classic.
Do not overbake. Start checking at 25 minutes. A toothpick with moist crumbs means the chocolate crumb will stay moist.
Do not boil the filling. Stir constantly and take it off at 170 to 175°F (77 to 79°C). A thermometer makes it easy.
Cool the filling first. Warm filling slides off the layers. Let it thicken for 20 to 30 minutes before assembling.
More German Chocolate Desserts
For a lighter twist on the same flavors, try my sugar-free white German chocolate layer cake. If you prefer a no-bake dessert, the no-bake German chocolate cheesecake pie has the coconut-pecan topping over a creamy filling.
And if you love coconut and pecans with chocolate, the sugar-free Samoa cookies are a cookie-sized treat.
Storage
The recipe does not give a storage time. Because the filling is a cooked custard made with egg yolk and cream, keep the cake in the refrigerator.
Sugar-Free German Chocolate Cake FAQ
Why is it called German chocolate cake?
The name comes from a brand of baking chocolate, not from Germany. The cake is known for its coconut-pecan filling.
Why do I need a thermometer for the filling?
The custard is cooked to 170 to 175°F (77 to 79°C) without boiling. A thermometer tells you exactly when it is thick enough.
How many wedges does this sugar-free German chocolate cake make?
The two 5-inch layers make 10 wedges of sugar-free German chocolate cake.
Can I frost the sides?
The classic look leaves the chocolate sides exposed, with the coconut-pecan filling only between the layers and on top.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Moist chocolate layers, a thick coconut-pecan filling and a crown of pecans, this sugar-free German chocolate cake is a classic worth celebrating.
Sugar-Free German Chocolate Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F. Grease and line both cake pans.
- Whisk almond flour, coconut flour, cocoa and baking powder.
- Beat eggs, egg white and 65g allulose for 2–3 minutes until slightly pale and foamy.
- Mix in yogurt and 15g cream. Gently fold in dry ingredients.
- Divide batter evenly between pans. Bake 25–32 minutes until centers spring back and a toothpick shows moist crumbs.
- Cool in pans 10 minutes, then completely on a rack.
- Whisk egg yolk, 45g cream, almond milk and 35g allulose in a saucepan.
- Cook over medium-low heat, stirring constantly, until 170–175°F and lightly thickened. Do not boil.
- Remove from heat. Stir in coconut and 20g pecans.
- Cool 20–30 minutes until thick, glossy and spreadable.
- Spread half the filling over the first chocolate cake layer.
- Add the second layer and spread remaining filling generously over the top.
- Sprinkle with reserved 10g pecans, keeping larger pieces visible.
- Refrigerate 30 minutes. Rest 10 minutes before cutting into 10 wedges.
Notes
- Use 5-inch pans for taller, defined layers.
- Avoid overbaking to keep the chocolate crumb moist.
- Cool filling before assembling to prevent sliding.
- Keep chocolate sides exposed and coconut-pecan topping generous.