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By January 21, 2013May 24th, 2020Dairy Free, Desserts, Vegetarian


“Maria, I have to say this has been amazing, I have taken Zantac in the morning and night for 18 years and was thinking about switching to the purple pill as the Zantac was not work any longer. My wife and I read your book and took your assessment test and I started around mid January, I am on my third week with NO antacids and NO heart burn at all! I also had 4-5 nights a week that could not sleep more than 4 hours, I’d wake up at 1 am and not be able to go back to sleep. I am now sleeping 7-8 hours 6 or more nights a week! Thank you for your book. Feeling better at 59.” – Garth

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I have a client having a birthday this week (Happy Birthday Dee!) and she asked for a “healthified” German Chocolate Cake. Yum, if you like coconut and chocolate…this one is a hit!


2/3 cup butter or coconut oil
1 cup unsweetened cocoa powder
10 eggs
1 cup coconut milk
1 cup Swerve (or erythritol and 2 tsp stevia glycerite)
1 tsp Celtic sea salt
1 tsp vanilla (or coconut extract)
1 cup coconut flour

In a saucepan, melt the coconut oil (or butter) over medium heat. Add cocoa powder and mix well. Remove from heat and cool. In a separate bowl, beat eggs, coconut milk, sweetener, salt, and vanilla. Slowly mix in cocoa mixture. Add coconut flour into batter and mix until it is very smooth. Pour batter into 2 greased round 8 or 9×1½-inch layer cake pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool (I put mine in the freezer overnight…it frosts really easy then:). Fill layers and cover top and sides of cake with Coconut-Pecan Frosting below.

Coconut Frosting:
1/4 cup coconut milk
8 oz cream cheese or coconut cream
1/2 cup Swerve (or 1/2 cup erythritol and 1 tsp stevia glycerite)
1/2 cup coconut oil or butter
1 tsp coconut extract
1 cup flaked coconut
1/2 cup pecans, chopped (or more to taste)

Mix coconut milk, cream cheese, sweetener, and butter until well combined and very smooth. Add vanilla, coconut, and pecans. Frost the cake and enjoy! Serves 16.

Traditional German Chocolate Cake = 738 calories, 85.2 carbs, 1.8 fiber (WOW!!!)
“Healthified” German Chocolate Cake = 324 calories, 15 carbs, 9 fiber

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • CarbSane says:

    Ooh, I am definitely going to try this sometime!

  • Trixie says:

    Speaking of German Chocolate Cake, I made a new version of your “Faux Meal” using:
    ¾ cup of warm unsweetened Chocolate almond milk
    2 TBS freshly ground golden flaxseeds
    1 scoop chocolate whey protein (Jay Robb)
    1 TBS unsweetened coco powder
    1 TBS vanilla extract
    1 drop of stevia glycerite
    1/4 tsp of xanthan gum
    2tbsp unsweetened shredded coconut
    8grams Chopped Pecans
    You inspired me Maria:)
    Thank you!

  • Dee says:

    Maria, I love this!! Made it on my b-day and although it took some time, it was worth it. It’s a very dense cake, so it really does serve 16. Have been enjoying a piece everyday since my bday & had the last slice last night…

  • scall0way says:

    My sister has asked for this for her birthday on Friday, so I’ll be baking it for her. I’m drooling already. 🙂

  • Yeah! You will love it!

    Happy baking!

  • Cheryl says:

    Can I substitute cacao bean powder for coco powder? Do you have any recipes that use cacao beans? I have read that they are the best antioxidant food. Maybe I can use there nips as toppings? Any suggestions would be appreciated.

  • robyn says:

    Can you use almond flour instead?

  • Kali says:

    If I used blanched almond flour, according to the conversation chart, I should use 5 eggs for the German Chocolate cake, rather than 10?

  • Cynthia says:

    I just made the dairy free version of this frosting with coconut cream. The outcome is amazing! I am planning to use it on the flourless torte. YUM!

  • Barb R says:

    Is this Keto?

  • Barb R says:


  • Leigh says:

    This looks incredible! I just have one question: do you use Dutch-process cocoa powder
    for this? Perhaps you could tell me the brand you used?
    I would much appreciate it, looks so delicious :-))

  • Ilisa says:

    Hi Maria, I made this cake and frosting for my son’s 4th birthday this week. It is one of my favorite desserts of yours! The cake was not too sweet and it was dense and moist. The frosting really pulled it together though to make it perfect 🙂 Thank you!!!!

  • Bev says:

    What can I substitute for the Stevia glycerite?

    I have the “Now” brand named Stevia liquid leaf extract in a base of vegetable glycerine & water. So I am presuming it isnt the same thing? I also do not have coconut milk, can I substitute almond milk?

  • Bev says:

    Awesome thanks! just trying to make a file of the recipes I want to try when I am more sure of what I am doing. I do not eats sweets but once in awhile a birthday comes up and I would love ot be able to have a piece of cake.

  • audrey says:

    By the by, which one is better, dutch prossesed coco or natural, because I’ve heard people argue for both, and I’m confused.

  • MF says:

    Hi Maria – is the coconut oil in this measured as a solid or liquid?

  • Cynthia says:

    I just made this – subing slivered almonds for the pecans for a more, almond joy vibe. OMG 😍 it’s to die for.
    My husband & I were pretty granola prior to discovering Maria enlightenment. The first recipe I made of your’s was the pumpkin bread. My friend shared the link to it & I made it mostly because it was prepared with almond flour (rather than baking flour.) We fell in love. It was moist, not overly sweet and SO satieting – unlike its sugar filled counterpart. We always could tell it was different (as with any baked product not made with classic flour,) but to us, your health infield versions are ALWAYS better in our book, we prefer them.
    I really hate it when I let someone try a “faux” version of a food, and they snear and say it doesn’t taste identical. And you say, yes, but don’t you like it? And they say yes,” but it’s just not the same.” UGH! I hate it! I tend to reply with something along the lines of: you’ll probably continue down the same path you’ve been going then if something slightly different is bothersome to you. 50/50 respond positively… The other 50, well, their loss. I have the best cookbook writer under my sleeve. 😘

  • Marta says:

    Maria, for this recipe as well as for the flour-less chocolate tart, when it calls for swerve it doesn’t specify granulated or powder, which one would work best? I have never used either one before. I ordered it from Amazon and got the powder one. Would that be a different amount, can I use the powdered one?

  • Brit says:

    Are the macro measurements on this recipe per cupcake/serving? Or for the whole batch?

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