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.
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.
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
- 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
- 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.