There is only two times a year (i.e. Thanksgiving and Christmas) that I make the infamous two- or three-layered German Chocolate Cake in all of its richness and its notable detail in baking and trust me when I say it is a sweet chocolatey treat my family have come to expect and look forward to at the end of every year. However, this past November 2023, I deviated from the norm in making the usual German chocolate cake recipe. Instead, I made Sugar Free German Chocolate Cupcakes where I followed the similar steps involved in making the cake recipe, only modifying some of the ingredients in the process.
Despite using sugar free sweeteners and other low carb flours (almond and oat), the cupcakes were still super delicious without the use of white processed sugar and flour (Note: German Chocolate Cupcake recipe will be posted in the near future). Nevertheless, with the holidays and yet another year having come and gone only a month ago, I felt in the mood to make this special cake once again, however, only a tad bit simpler.
Jump to RecipeHere are my thoughts about my easy low carb Upside-Down German Chocolate Sheet Cake. What I like about this recipe is that it has that same delicious taste as the regular GC cake, and even better yet that the steps are relatively few. Also, the cake layer itself is super moist. There is a coconut pecan honey crumble that comes together in mere minutes and serves as the topping in place of my normal stovetop coconut, pecan, milk and butter frosting.
The crumble is placed at the base of a buttered or oiled parchment lined sheet pan, while the chocolate batter is poured over it being it’s an upside-down cake. Therefore, some of the coconut and pecans may also nestle into the cake layer a bit, giving it texture and a nice chewy bite.
So, as you can see from the few steps involved in how to make this lower calorie, Upside-Down German Chocolate Sheet Cake as listed above are explained in greater details in the full recipe below. And I’m pretty confident you will enjoy following this less time-consuming method in making this crispy and still oh so delicious, sweet German Chocolate Cake—the easy version—any time of the year, and one that’s bound to also become a family favorite and not just over the holidays.
Easy, Low Carb Upside-Down German Chocolate Sheet Cake
Super moist and low-calorie German Chocolate sheet cake with a coconut, pecan and honey crumble as the topping.
Ingredients
- Box Simple Mills Chocolate Muffin or Cake Mix Follow box instructions
- 4 oz German Chocolate Bar Melted with 3/4 cup hot water on stovetop or by microwave.
- 1/4 cup Swerve or Wholesome Yum Besti's Powdered Sugar
- 3 Large Eggs Follow per box instructions.
- 1/2 cup Unflavored Oil of choice I used avocado oil; Follow per box instructions.
- 2/3 cup Water Follow per box instructions.
- 1 tsp Vanilla Extract Follow per box instructions.
For the crumble
- 1-1/2 cups Unsweetened Coconut more if desired
- 1-1/2 cups Chopped Pecans more if desired
- 4 tbsp Zero Sugar Honey by Wholesome Yum or other more if needed
Instructions
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Preheat oven to 350 degrees.
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Add cake mix into a bowl. Add and sift in confectioners' sugar before adding the other ingredients (i.e. eggs, oil, water, and vanilla).
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Mix all of the ingredients together until combined and it makes a creamy cake batter.
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Next make the coconut, pecan and honey crumble. Place coconut and pecans into a bowl. Stir in the honey until coconut and pecans are sticky and combined.
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Spread out and cover a parchment lined and buttered or lightly oiled 18×13 or large sheet pan with the crumble mixture.
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Pour and using a spatula, spread the German chocolate batter over top, covering the crumble mixture.
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Bake for 25 minutes or until a toothpick comes out with minimal crumbs.
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Allow the cake to cool for 15 to 20 minutes before cutting into squares that are then flipped upside-down.
Recipe Notes
Whenever possible, use organic ingredients.
