Satisfy those chocolate craving with these amazing Keto German Chocolate Brownies. Perfect fudgy consistency, delectable coconut pecan topping, and only 2g net carbs!
The world is a much better place with these Keto German Chocolate Brownies in it. Okay, so they aren’t going to bring about world peace any time soon. But they will bring a few sighs of happiness into your household.
And contented people with happy tummies are less likely to start fights. I’d say that’s a pretty good place to start!
I originally published this recipe in 2016 and it was badly in need of an update. The older recipe was solid, but this new version is easier to make and more delectable than ever. You will be so glad I did!
Also be sure to try my Keto Cowboy Cookies for another delicious coconut pecan recipe.
Why you will love this recipe
If you love German Chocolate Cake, you will absolutely adore these brownies. My fudgy Keto Brownies are the perfect foil for all that rich and gooey coconut pecan topping.
The original recipe made a larger pan and the brownie base was more complicated. By subbing in the newer brownie recipe, I simplified them quite a bit. I also made the topping gooier, if that’s even possible!
Many novice bakers are intimidated by German chocolate frosting, but let me assure you that it’s easy to make. You just need to keep your eye on it at all times. Because it contains egg yolks, it can overcook and become clumpy.
And these delectable treats have less than 2g net carbs per serving. So you can enjoy them without worrying about your blood sugar or stalling your weight loss.
Ingredients You Need
- Keto Brownies: You have plenty of choices here for the base. If you are allergic to almonds, try my coconut flour brownies. You can even use a brownie mix, if you have one you like.
- Whipping cream: German chocolate frosting is rather like a thick caramel sauce, and whipping cream helps to give it this quality.
- Egg yolks: Egg yolks act as the thickener in the topping, making it more stable.
- Sweetener: I like to use a combination of Swerve and allulose for a gooier topping. Please see the Expert Tips section for more sweetener options.
- Butter: Butter adds richness. I like to use salted butter for a little added flavor.
- Shredded coconut: Use unsweetened shredded coconut, rather than flaked coconut. It makes the topping easier to spread.
- Pecans: Use finely chopped pecans for better consistency.
- Vanilla extract
- Dark chocolate: What would German chocolate be without a lovely drizzle of melted chocolate?
Step by Step Directions
1. Make the brownie batter: Prepare the brownie batter as directed and pour into a greased 9×9 inch metal baking pan, spreading to the edges.
2. Bake the brownies: Bake at 350ºF for about 15 minutes, until the edges are set but the center still seems a tiny bit wet. Remove and let cool completely in the pan.
3. Combine the wet ingredients: In a medium saucepan over medium-low heat, combine the cream, egg yolks, sweeteners, and butter. Cook until thickened, 5 to 10 minutes.
4. Add the coconut and pecans: Remove from heat and stir in the vanilla, coconut, and pecans until well combined. Spread over the cooled brownies.
5. Drizzle with chocolate: In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil. Drizzle over the brownies.
6. Let set: Refrigerate 30 minutes to set the topping before cutting into bars.
Expert Tips
If you want to remove the brownies in one big piece before cutting, you can line the pan with parchment paper before adding the brownie batter. Make sure they are completely chilled, so they are firm enough to pull out of the pan.
I prefer a fudgy consistency to my keto brownies, so I always remove them from the oven when the center still seems a tiny bit wet. But if you prefer a cakier consistency, bake them 4 or 5 minutes longer, until the center seems dry.
Be sure to keep your eye on the German chocolate frosting at all times. Because it contains egg yolks, it can thicken up suddenly and quickly. You don’t want to over-cook them or it may have a curdled consistency.
Sweetener Options
I usually use Swerve Granular in the brownies and a combination of Swerve and allulose in the topping. Allulose helps make it gooier but it’s not a requirement. Just know that using mostly erythritol-based sweeteners will cause the topping to firm up quite a bit.
If you are trying to cut down on erythritol, I recommend making the brownies with a combination of Swerve and allulose or Swerve and some stevia or monk fruit extract. The granular sweetener does help the consistency of the brownies so I don’t recommend swapping it altogether.
Frequently Asked Questions
Most German Chocolate Brownie recipes have 26 to 30g of carbs per serving. But this keto version has only 4g of carbs and 2.1g of fiber. So it has 1.9g net carbs per serving.
German chocolate is not actually German at all, but American. It’s named after Samuel German, a baker who created a form of sweet baking chocolate. The original cake recipe was made with German’s chocolate in 1957. Since then, any chocolate recipe that has the distinctive coconut pecan frosting is referred to as “German Chocolate”.
Store these brownies in a covered container on the counter for up to 4 days or in the fridge for up to a week. You can also freeze them for several months.
More delicious keto coconut recipes
Keto German Chocolate Brownies Recipe
Ingredients
- 1 recipe ultimate keto brownies (omit the chocolate chips)
- ⅓ cup whipping cream
- 2 large egg yolks
- ¼ cup Swerve Granular
- ¼ cup allulose (or more Swerve Granular)
- 3 tablespoon salted butter cut into 3 pieces
- ½ teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup chopped pecans lightly toasted
- 1 ounces sugar-free dark chocolate melted
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350ºF and grease a 9×9 inch metal baking pan.
- Prepare the brownie batter as directed, omitting the chocolate chips. Spread the batter in the prepared baking pan. Bake about 15 minutes, until the edges are set but the center still seems a tiny bit wet.
- Remove and let cool completely in the pan.
- In a medium saucepan over medium-low heat, combine the cream, egg yolks, sweeteners, and butter. Cook until thickened, 5 to 10 minutes.
- Remove from heat and stir in the vanilla, coconut, and pecans until well combined. Spread over the cooled brownies.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil. Drizzle over the brownies.
- Refrigerate 30 minutes to set the topping before cutting into bars.
Nancy says
I’ve made your brownies so many times, I now have that recipe memorized, ☺️.
So this just took it over the top!
The only substitution I made was using half and half and Swerve Brown with the Allulose.
The frosting turned out perfectly!
Thanks again for making Keto and Low carb so simple!
Carolyn says
Glad you enjoyed it!
Penny Reveile says
Oh, Carolyn… you totally underestimate this recipe- and I quote “ Storage Information: Store these brownies in a covered container on the counter for up to 4 days or in the fridge for up to a week. You can also freeze them for several months.” This recipe wouldn’t last a DAY at our house!😜 So delicious!!
Carolyn says
😉
Tari Nunamaker says
Made these brownies this past weekend. AMAZING! We prefer cakier brownies. So, I did bake them a bit longer. The carmel/coconut/pecan frosting is incredible. Didn’t bother with the chocolate drizzle. We will most definitely be making this recipe again. Thank you Carolyn!!! ❤️❤️❤️
Wendy Elman says
Absolutely delicious!
Lesli says
These German Chocolate Brownies are SO GOOD! Even my husband loved them and he’s not a huge fan of coconut OR low carb desserts. We have a son with T1D and your blog is always the first place I check for recipes that will replace our favorite sugary desserts. I was unsure if I had baked them long enough or just hadn’t cooled them all the way, because they were super soft, so I put them in the fridge to firm up and the next day they were perfect! 5+ stars!!
Carolyn says
Great to hear!
Caroline Nielson says
Oh my goodness! These are so delicious 🙂 Fudgy brownies are great in themselves but add that topping of pecans and coconut and I’m in Heaven 🙂
Francine says
I’m confused… in the comments you and others make reference to coconut flour. There’s no coconut flour in the recipe. Am I missing something? Thank you!!!
Carolyn says
It’s an updated recipe! You aren’t missing anything at all. 🙂
Hanna Pike says
Can’t say enough this was moist, yummy and full of flavor.
I made this for the first time and will certainly make it my go to dessert.
Chris E says
Delicious!! I made this today. I also used Earth Balance vegan butter since I can’t eat dairy. it is sooooo good! Thank you for sharing this recipe.
Sallie says
I do not like almond flour could you use coconut flour in this recipe?
Carolyn says
No, this is an almond flour based recipe. Please google a coconut flour one, and then you can use my topping. Hope that helps!
Sandy Baker says
Still a thick cake batter after 32 minutes at 350 tested with an oven thermometer at the start. Added the water, 1/4 increments, total 1/2 c used. Wellbees flour. Have already frosted it. Was so excited. Have it in oven again 300 to see if it can be salvaged.
Tiffany says
Ugh you missed out on an amazing town. We went to Nuremberg in October and it was amazing! The Nuremberger sausages and the kraut and beer ???? I’m glad I ran across this so now I know to check the river levels before thinking about taking a last minute deal.
I’m also excited to try this bc German chocolate is my husband’s favorite.
Susan Roberts says
Hi Carolyn,
I needed a large batch of this frosting for a 2 layer G.C. cake so I made a double batch.
I followed the recipe but after I added the coconut and pecans and coconut flour, the butter continued to separate out. So I added 1 more tsp flour and transferred the batch from the hot saucepan to a wide corning ware dish and laid it on top of a cake rack over an ice pack to get it cooled quickly. I also spread it smooth on top so there were not little valleys for the butter to gravitate toward. So far success. It is perfect in color, taste, texture. Will be frosting a 2 layer 9 inch G.C. cake.
Thanks for everything!
Carolyn says
So glad it worked out in the end. Small batch and larger batch doesn’t always translate.
Karen says
Hey Carolyn,
Did you ever do the Bavarian Cream? I would love that recipe. My Mom used one from Knox gelatin which, in the chocolate version, also had a bag of chocolate chips… It was my Dad and my favorite dessert. Keto wise, the heavy cream, good sugar free chocolate and sugar free sweeteners could probably make a memory for me. My Mom set a small bowl aside for Dad’s “breakfast” the next day before molding or piping the rest.
Made your thin mints today. Looking for a brownie recipe and saw these. So glad I found your site.
Carolyn says
I have not, but now I need to revisit that idea!
Holly says
Hi Caroline, I am a long time follower and I realllly want to make these for my bday this week but I need to be dairy free. I read through each Q&A here and saw where someone asked about coconut milk instead of cream for the icing (I do eat grass-fed butter so I would use that). I also can’t have gums as you recommended to thicken it but I did just order some Glucomannan (Konjac powder). I figured you may know a little about that b/c I know you’re type 1 and it’s low carb. Any idea if it would work and a guess as to how much to use? Thank you so much!
Holly says
Please help! I hope you see my comment and respond. Thank you!
Carolyn says
I somehow missed the earlier one. I have tried gluccomannan, although not in this recipe. But I think it would work.
Holly says
Any idea how much I should use? I’m just not familiar and I googled it and there’s not much out there for this type of thing…thanks again
Carolyn says
You only need about 1/4 to 1/2 teaspoon
Stacy says
I made these for my husband’s birthday today and can’t figure out what went wrong with the frosting part!! I ended up with basically a coated pecan/coconut mixture. It’s not spreadable. Help!!!
Carolyn says
Sounds like you cooked it until it was too thick. Did you use a different sweetener by chance? Or use too much coconut flour?
Barbara says
I made these for my brothers birthday this week and they were delicious. I only used 1/4 cup of water and I doubled the topping. I used Valrhona cocoa powder for the first time and the depth of chocolate flavor it added was amazing. I’ll never use Hershey’s cocoa powder again. I used the direction time for fudgy brownies and they really were like fudge especially the next day.
Thanks again Carolyn for another great recipe. My freezer is full of your delicious goodies.
Cindy from Texas says
Just made these. They are outstanding!! Double the icing and they are perfect. Huge hit at our house!
Jeff says
Made these tonight, they were awesome!
Mary Reindl-Frey says
Can you freez these? They are delicuous!
Carolyn says
I don’t know, I didn’t try. I can’t see why not!
Joan Springer says
yes, they freeze just fine.
Amelia says
What would be your recommendations for dairy-free recipe? Coconut oil and coconut milk?
Carolyn says
Yes but you may need some xanthan gum to help thicken it.