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)
- 1/3 cup (78.86 ml) whipping cream
- 2 large egg yolks
- 1/4 cup (45.5 g) Swerve Granular
- 1/4 cup (45.5 g) allulose, (or more Swerve Granular)
- 3 tbsp salted butter, cut into 3 pieces
- 1/2 tsp vanilla extract
- 1/2 cup (46.5 g) unsweetened shredded coconut
- 1/2 cup (54.5 g) chopped pecans, lightly toasted
- 1 ounces (28.35 g) sugar-free dark chocolate, melted
- 1 tsp 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Hello Carolyn – is the 1 tsp coconut flour truly needed or is there a substitute for it? I will be making these brownies this weekend. Thanks for the recipes and your time. Sissy
It helps soak up the oils and keeps the frosting from separating too much. You can try it without.
I bought it this morning, as will most likely need it in other recipes. But thank you much for letting me know why it’s needed. Will let you know how they turn out. Sissy
awesome hahaha
So the chocolate drizzle is not sweetened? Doesn’t it taste bitter? (I am very sensitive to bitter so I’m thinking I should either add some swerve to the chocolate drizzle or leave it off.) Also, lately I have been mixing my swerve half and half with splenda to eliminate the cooling effect of the swerve. I would prefer not to alter the recipe if I don’t have to. Do you get a cooling effect with this recipe or do the other ingredients dilute it down enough not to be noticeable?
This recipe was a keeper. I did not add any additional water and they were perfect!
These are delicious Carolyn!These even topped the Chia seed brownies as my husband and sons favorites! So delicious. Thank you for all you do 🙂
Glad to hear it!
Hi Carolyn,
As someone new in the last 18 months to the “Wheatbelly” (low carb, no wheat, sugar-free)
lifestyle, I’ve really enjoyed your blog immensely. Your sense of humor slays me, your personal anecdotes are full of life, and your recipes are fabulous. (I’m a bit of a recipe snob, having “de-toxed” from Bon Appetit and Gourmet).
By the time I’d found you online I’d already lost about 44 pounds on the “Wheatbelly” plan, and experienced lessening symptoms of asthma and acid reflux. But, I had foregone a lot of cooking and baking, which was a loss to me. I hadn’t found wheat-free, sugarless recipes which called to me. But your recipes have been calling loudly, often in the middle of the night, or when I’m supposed to be doing book work for my private psychotherapy practice! I’ve been like a junkie on crack.
But that’s not the problem…. I’m worried that even though the recipes are low carb, they’re very
high in calories, (which I still need to count for portion control and staying conscious). I, like many people, have never been successful counting carbs only. I’m afraid I’ll regain the weight eating your yummy treats unless I eat bird portions.
How do you cook and bake all this stuff without becoming a whale? You mention that you’re a runner, so as someone who works out daily, I know that the exercise is a critical component in
the process. Do you eat infinitesimal portions of this stuff or do you run for hours each day to offset the caloric intake?
Would it be possible for you to develop some more recipes using Cassava flour (Otto’s is great), and less shortening to lower the calorie load inherent in almond flour and butter? I imagine it would also be more heart healthy to have less butter or coconut oil in these goodies. I’d LOVE it if you could, as I don’t know enough about the chemistry involved to make especially baked goods work. You would also probably the first site to include low carb, heart healthy, AND low calorie recipes all rolled into one. I hope you can help!
In the meantime, thanks for all your creativity, inspiration and feistiness!
A devoted new fan,
Susan Lager
Hi Susan, Thanks for all your thoughts.
First off, no I don’t eat infinitesimal portions of my treats, but I do have a family of 5 so they go quickly. Plus my neighbours and friends like them too! But I do try to keep treats as “treats” and I don’t eat them all day long. Most of the day, I am filling up on protein, fat and veggies. And the fat component is critical to a low carb high fat lifestyle, as it’s what keeps you full and not craving something else. Most people who truly embrace this lifestyle find that they don’t eat any more calories than someone on a low fat diet, because they are more full and (more importantly) satiated by what they eat. So if you eat one of my muffins, you are good to go, whereas other muffins might leave you wanting to eat two…and then you’ve ended up eating more calories and more carbs.
I can’t use Cassava flour, it is much too high carb for my blood sugar. And I firmly believe that it is NOT healthier to consume lower calorie and lower fat things, not for your heart or your brain or any other important part of you. I think you should read “The Big Fat Surprise”…it might change your mind about the idea that lower fat is better for your heart. While I am not a doctor or a nutritionist, and I don’t give out advice on how people should eat, I feel strongly that we’ve had it all wrong about nutrition for a long, long time. That’s why our society is fatter and sicker than ever!
http://www.amazon.com/gp/product/1451624433/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1451624433&linkCode=as2&tag=aldaidrabfo05-20&linkId=SYYPOH7VMQLEJVSE
Thanks for your reply! I’ll get the book and open up my mind.
I can’t wait to try these. They sound delicious! I have tried (in other recipes calling for Swerve) Sukrin sweetener with a few drops (to taste) of Omica Organic Liquid Stevia. Hubby and I have not noticed any aftertaste (bitter or cooling) and the taste is wonderful. Sukrin has granulated, powdered and a brown sugar varieties. It’s a little expensive, but it is good. I believe it is an erithrytol/stevia blend and not quite as sweet as Swerve, but the Omica stevia helps boost it a little.
I love your recipes. We have a whole folder full of your recipes that we use all the time. Thank you!
Pam
Can I use THM baking blend instead of almond flour? If so, how much?
I think for this recipe, you can replace it cup for cup and then just add more of the water. Baking blend tends to be drier than almond flour.
Thank you! I’m going to try it today 🙂
Carolyn, Thank you so much!!!! I used 1-3/4 c THM baking blend and went ahead and added another 1/4 c water to the recipe. I bake for 25 minutes ( I like my brownies fudgie). They turned out wonderful!!! My husband liked them 🙂 I took some to church and my fellow THMamas loved them and some non-THMen.
P.S. I used Pyure instead of Swerve. I can’t find Swerve in my town, but Pyure is great 🙂
I can’t figure out what is going wrong: I have triple checked the recipe and I followed exactly, but my batter was very runny and didn’t need smoothing. I’ve baked for 35 minutes now and the edges are set but that is all. Still in the oven. oven 300 and 3/4 cup water in the recipe seem to me to be the likely problem, but that’s what it says. Any ideas? I did use a wire whip to combine the eggs, vanilla and water before I added to the recipe.
2 things: 1. what brand of almond flour did you use? And 2. Could be that your oven runs cooler.
I’ve used this brownie base multiple times so I know it does work.
Carolyn’s recipe says 1/4 to 3/4 cup water..enough to make the batter pourable. Too much water would be my guess
Same exact experience. The batter was brownie-like before the water. I should have followed my instinct and omitted the water. 🙁
I use Honeyville almond flour.
Good to know, but it’s the same recipe I have used several times. I am going to amend it a bit here and say to add only enough water to have a spreadable consistency, based on this feedback.
I used Anthony’s superior blanched, and my oven is new, has been spot on on other recipes, on the least amount of time given.
Did you see my response to the other person who mentioned this? The thing with baking is that there are far too many variables, it could even be the cocoa powder. So I have adjusted the recipe to make the water variable depending on what the batter is like. How did they end up turning out?
I took them out at 39 minutes, just set in the middle, so they are more like fudge. I was afraid they would be overdone and dry if I left in longer. Very rich, still good, but with that crystalized crunch when the sugar hasn’t really melted. I think I’ll cut them into 1 inch cubes and freeze as the larger brownies are too much crunch. I’ll try again with new directions.
You made them with sugar or with a low carb sweetener?
i use Swerve.
The recipe also says 1/4 to 3/4 cup water….I measured 3/4 cups but started slowly adding it and only needed a little more than 1/4 cup…that may be your problem.
I made this today with sunflower meal instead of almond flour. It got a huge thumbs up from the family. Thank you, Carolyn!
Wonderful!
When I was twelve years old my father got a temporary assignment and we all moved to London. It was a life changing experience and made me a history buff for life
I loved it , everything was so OLD and there was so much history to see everyday, .We knew we would only be there for 2 years, so we decided to see Britain the first year and the continent the second, we went a few places on the continent, skiing in Austria, tulips in Holland but I missed out on most of Europe cause he finished the job in one year and we moved back to the US, I have always felt cheated because I never got to visit so many places I wanted to see.
I would love to go on one of these cruises and it helps so much knowing someone who can give us first hand information about it.
Thanks for that and I hope you get to take another trip soon.
Thanks, Janet!
German chocolate cake is my favorite cake by far! Making them into brownies and being low carb is simply incredible! They look amazing!
German Chocolate topping is my absolute favorite. I could eat it by the spoonful… and well, I totally have.
I have heard great things about the Viking Tours… such a bummer about how it ended for you guys though. I’m sure next time will be better 🙂
My daughter has been begging for German Chocolate something for eons so she will be thrilled with this! However, I don’t have Swerve sweetener – if I was going to use Splenda in place, would it be an equal exchange? (I’m not sure how Swerve converts normally). Thanks!!
You can try, but I am not sure how it will work. You can sub the sweetener 1:1 if you are using Splenda Baking Blend.
I am SO making these!!
My absolute all time favorite cake – always had for my birthday. Can’t wait to try your version and enjoy it again.
It is not actually German, rather is named after Samuel German
“Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American Samuel German developed a type of dark baking chocolate for the American Baker’s Chocolate Company. The brand name of the product, Baker’s German’s Sweet Chocolate, was named in honor of him.”
Haha, good to know. But in the end, it still works for this post about Germany!