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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.

Course Dessert
Keyword desserts, german chocolate, german chocolate cake, low carb, sugar free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16

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

  1. Preheat oven to 350 degrees.

  2. Add cake mix into a bowl. Add and sift in confectioners' sugar before adding the other ingredients (i.e. eggs, oil, water, and vanilla).

  3. Mix all of the ingredients together until combined and it makes a creamy cake batter.

  4. 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.

  5. Spread out and cover a parchment lined and buttered or lightly oiled 18x13 or large sheet pan with the crumble mixture.

  6. Pour and using a spatula, spread the German chocolate batter over top, covering the crumble mixture.

  7. Bake for 25 minutes or until a toothpick comes out with minimal crumbs.

  8. 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.