All the flavor of a German chocolate cake with none of the frosting work. This German chocolate upside down cake bakes the gooey coconut-pecan caramel right in the bottom of the pan, under a moist chocolate cake. Flip it out, and the topping is already on.
It is sugar-free and sweetened with allulose, with almond and coconut flour instead of wheat flour. Each of the 10 slices has about 162 calories, 6g protein and 4g net carbs.
A small 6-inch pan makes thick, bakery-style layers, and the whole cake is ready in about an hour.
Why You’ll Love This German Chocolate Upside Down Cake
- No frosting needed. The coconut-pecan topping bakes right into the cake.
- Gooey caramel top. Allulose caramel with butter and cream stays soft and glossy.
- Moist chocolate crumb. Greek yogurt keeps the almond-flour cake tender.
- 4g net carbs per slice. About 162 calories each.
Ingredient Notes
Coconut-pecan caramel. A third of a cup each of chopped pecans and unsweetened shredded coconut, folded into an allulose caramel made with butter, a little water and lukewarm heavy cream. This is the classic German chocolate topping, made sugar-free.
Flours and cocoa. About ¾ cup of Bob’s Red Mill Super-Fine Almond Flour, 2 tablespoons plus 1 teaspoon of coconut flour and ¼ cup plus 1 teaspoon of HERSHEY’S unsweetened cocoa make the chocolate layer of this German chocolate upside down cake.
Eggs and Greek yogurt. Two large eggs and ¾ cup of FAGE Total 0% Greek yogurt keep the cake moist and add protein.
Allulose. Granulated allulose makes the caramel and sweetens the cake. 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 pecans, coconut and almond flour yourself, you can look them up on USDA FoodData Central. The nutrition is estimated from ingredient labels.
How to Make German Chocolate Upside Down Cake
You need a 6-inch round metal cake pan that is 2 inches deep, parchment, a heavy-bottomed saucepan, bowls, a whisk, a spatula and a cooling rack. Prep takes about 20 minutes, the cake bakes for 30 to 35 minutes, and it cools for about 20 minutes.
Make the coconut-pecan caramel
Step 1. Preheat the oven to 350°F (175°C). Line the bottom of the pan with parchment and lightly grease the sides.
Step 2. Heat 65g of allulose and the water in the saucepan over medium-low heat until dissolved. Swirl gently until light amber.
Step 3. Remove from the heat. Carefully whisk in the butter, then gradually add the lukewarm cream until glossy.
Step 4. Stir in the coconut and pecans. Return to low heat for 1 to 2 minutes, until thick but spreadable.
Step 5. Spread the warm coconut-pecan caramel evenly across the bottom of the pan.
Make the chocolate cake
Step 6. Whisk the almond flour, coconut flour, cocoa and baking powder in a bowl.
Step 7. In a separate bowl, whisk the eggs, Greek yogurt and the remaining 30g of allulose until smooth.
Step 8. Fold the dry ingredients into the wet ingredients and rest the batter for 3 minutes.
Step 9. Gently spoon the chocolate batter over the caramel topping without disturbing it.
Bake and flip
Step 10. Bake for 30 to 35 minutes, until set and a toothpick inserted into the cake shows a few moist crumbs.
Step 11. Cool in the pan for 10 to 15 minutes. Loosen the edges and carefully invert onto a serving plate.
Step 12. Remove the pan and parchment, and return any stuck topping to the cake. Rest for 5 minutes, then cut the German chocolate upside down cake into 10 wedges.
Success Tips for German Chocolate Upside Down Cake
Use gentle heat for the caramel. Allulose browns faster than sugar. Take it off the heat as soon as it turns light amber.
Warm the cream. Lukewarm cream keeps the caramel smooth and gooey instead of seizing.
Do not overbake. A few moist crumbs on the toothpick means the cake will stay tender.
Invert while warm. After 10 to 15 minutes the caramel is still soft enough to release cleanly from the pan.
Serving Ideas
Serve the German chocolate upside down cake slightly warm with a spoonful of unsweetened whipped cream, or chilled with coffee. It is a great birthday cake for a small family.
More Sugar-Free Chocolate Cakes
For the classic layered version, try my sugar-free German chocolate cake. If you love flipped cakes, the sugar-free pecan upside-down cake is another favorite.
And for a creamy twist on the same flavors, make the German chocolate cheesecake pie.
Storage
Refrigerate the German chocolate upside down cake covered for up to 3 days. Let slices sit at room temperature for 15 minutes, or warm them briefly, so the caramel softens.
German Chocolate Upside Down Cake FAQ
Why is it called German chocolate cake?
It is named after Samuel German, who created a sweet baking chocolate in the 1850s. The cake itself is American, known for its coconut-pecan topping.
Can I use a bigger pan?
The recipe is written for a 6-inch pan, which makes thick layers. A bigger pan gives a thinner cake that bakes faster.
What if some topping sticks to the pan?
Just scrape it out with a spatula and press it back onto the cake while it is still warm.
How many slices does this German chocolate upside down cake make?
The 6-inch cake cuts into 10 wedges, about 162 calories and 4g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Moist, chocolatey and crowned with gooey coconut-pecan caramel, this German chocolate upside down cake is the easiest way to enjoy a classic.
Sugar-Free Upside-Down German Chocolate Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line the pan bottom with parchment; lightly grease sides.
- Heat 65g allulose and water in saucepan over medium-low heat until dissolved. Swirl gently until light amber.
- Remove from heat. Carefully whisk in butter, then gradually add lukewarm cream until glossy.
- Stir in coconut and pecans. Return to low heat 1–2 minutes until thick but spreadable.
- Spread warm coconut-pecan caramel evenly across the pan bottom.
- Whisk almond flour, coconut flour, cocoa, and baking powder in a bowl.
- Separately whisk eggs, Greek yogurt, and remaining 30g allulose until smooth.
- Fold dry ingredients into wet ingredients. Rest 3 minutes.
- Gently spoon chocolate batter over caramel topping without disturbing it.
- Bake 30–35 minutes until set and a toothpick inserted into cake shows a few moist crumbs.
- Cool in pan 10–15 minutes. Loosen edges and carefully invert onto a serving plate.
- Remove pan and parchment. Return any stuck topping to cake. Rest 5 minutes, then cut into 10 wedges.
Notes
- The 6-inch pan creates thicker layers.
- Allulose browns quickly; use gentle heat.
- Warm cream keeps caramel soft and gooey.
- Keep pecan pieces visible and coconut coated.
- Do not overbake; invert while warm.
- Refrigerate covered up to 3 days.