German Chocolate Cupcakes

OK, so first of all, I apologize for the weird photography. I made two batches of cupcakes tonight and shooting them under LED lighting made them look less than desirable. That said, I think these came out smashingly good. So good, in fact, that I wanted to call the base chocolate cupcake recipe “Duncan Hines Knockoff Cake.” It’s that good. It’s super moist, it rises well and it’s dense enough to feel substantial without feeling too heavy.

A good coconut pecan frosting– in a traditional sense– isn’t an easy feat. It’s loaded with evaporated milk, so I had to come up with a substitute. You may notice this frosting is a bit more opaque than the traditional stuff, but I assure you that the taste is right on target. Even my husband loved these cupcakes!
These cupcakes are absolutely perfect for celebrations or just any day at all. They have all of the flavor–and even texture–of traditional German chocolate cake– without all the carbs and sugar! Wahoo! Bake a batch of these babies up and you’re guaranteed to impress anyone.

German Chocolate Cupcakes


Makes 8 cupcakes, 4.25g net carbs each.


  • 1 C almond flour
  • 2 T coconut flour
  • 1 T whey protein powder (I use Jay Robb)
  • 1/3 C unsweetened cocoa powder
  • 2/3 C sweetener (I used Swerve)
  • 1/2 C melted coconut oil or avocado oil
  • 3/4 C water
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. xanthan or guar gum
  • (Frosting):
  • 4 T butter, softened
  • 2 T cream cheese, softened
  • 1 1/2 T water
  • 1/2 C brown sugar substitute (I used Ideal Brown)
  • 1 tsp. vanilla extract
  • 1/2 C shredded unsweetened coconut
  • 1/3 C finely chopped pecans


  1. Preheat oven to 350. In a large bowl, combine all dry ingredients for the cake and whisk them together (almond flour, coconut flour, whey protein, cocoa powder, sweetener, baking soda, baking powder, salt, xanthan gum).
  2. Once whisked, add in your wet ingredients: eggs, oil, water and vanilla extract. Using a whisk, stir the batter vigorously until it's smooth and lump free.
  3. Grease 8 wells of a muffin pan or line them with paper liners. Divide the batter up between the eight wells, filling each about two thirds full.
  4. Place the pan in the oven and bake on the middle rack for approximately 20 minutes, or until cupcakes are firm to the touch (just barely) and an inserted toothpick comes out clean. Cool completely.
  5. Prepare the coconut pecan frosting. In a medium bowl, cream together the butter and cream cheese with an electric mixer until smooth and lump free.
  6. In a small separate bowl, combine together the brown sugar substitute, water and vanilla extract. Stir well until a thick paste or syrup is formed and the sweetener is dissolved well.
  7. Pour the sweetener syrup into the butter mixture and beat until light and fluffy.
  8. Mix in pecans and coconut by hand until everything is evenly distributed.
  9. Frost cupcakes using a spatula or spoon. Enjoy!

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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