Directions

Keto Chocolate Cake:

1. Preheat the oven to 350°F and line 2 round 6 inch cake pans with parchment paper.

2. Beat butter, cream cheese, & sugar substitute in a mixer. Add eggs one at a time, mixing and scraping the sides of the bowl after each. Mix in melted sugar free chocolate chips.

3. Combine dry ingredients in a separate bowl and gradually combine to wet mixture until smooth.

4. Evenly fill cake pans and bake for 20-25 minutes until set. Let cool, then split each cake layer in half–there will be 4 layers.

German Chocolate Filling:

1. Combine heavy cream, butter, sweetener, egg yolks, and vanilla in a saucepan and cook over medium heat, stirring frequently. Keep cooking at a low boil until mixture thickens, about 10 minutes. Remove from heat and stir in shredded coconut, pecans, and bee free honey.

2. Let cool before filling in between cake layers and top of cake.

Chocolate Buttercream Frosting:

1. Add butter and vanilla to a bowl and mix until combined. Add dry ingredients and mix scraping the sides of the bowl often. Add heavy cream slowly until desired consistency is reached.

2. Add frosting to the piping bag and pipe around the cake. Use a spatula or cake scraper to ice the cake.

3. Use leftover frosting to pipe a border around the bottom and top of the cake. Place a swirl of icing in the center of the cake and top with a cherry if desired.