Aunt Rocky’s German Chocolate Cake (Low Carb, Gluten-free)

Preheat oven to 350ºF. Grease an 7×11 inch glass baking pan. Set aside.

In a large mixing bowl, whisk dry ingredients until there are no lumps: coconut flour, sweeteners, cocoa powder, oat fiber, cinnamon, baking powder, salt, and instant coffee. Set aside.

In a medium mixing bowl, melt butter, coconut oil, and Baker’s chocolate pieces in the microwave (40–60 seconds). Add the vanilla and eggs; whisk until smooth.

Add wet ingredients to dry ingredients and quickly whisk to mix well. Coconut flour is very thirsty, and the batter will be thick, not as runny as cake batter. Transfer batter to baking dish, and smooth top, getting batter all the way into the corners of the pan.

Bake 30 minutes or until center is firm to touch and a toothpick inserted in the center of the cake comes out clean. Cool on wire rack in baking pan.

For the topping:
Melt butter in a medium size pot over medium heat. Add media crema and whisk well. Add egg yolk and whisk again, until mixture is very creamy and smooth. Heat over medium to medium-low heat, stirring constantly. Continue cooking over medium heat until thickened and turning a light caramel color (will take a few minutes).

Remove from heat and stir in vanilla, coconut and pecans. Spread mixture over cake, and allow to cool completely. Topping will thicken more as it cools.

Store on counter for up to 3 days in covered container, or in refrigerator for up to 10 days. I like to freeze individual servings and defrost on the counter for a couple of hours before serving.

Notes:
• The combination of butter and coconut oil in the cake makes a more moist cake. If you don’t have coconut oil, substitute olive oil.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.
• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so excluded from nutrition counts.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 199, Total Fat 18 g, Saturated Fat 11 g, Sodium 115 mg, Potassium 63 mg, Total Carbohydrate 13 g, Dietary Fiber 11 g, Net Carbs 2 g, Sugars 1 g, Protein 4 g. Macros: 87% fat, 9% protein, 4% carbs.

© May 7, 2018 Roxana Lopez for Aunt Rocky’s.