# Sugar-Free White German Chocolate Cake with Cheesecake Center

A white chocolate cake hiding a creamy cheesecake surprise inside, topped with a coconut pecan mixture.

- Servings: 12 servings
- Total time: 50 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 2 cups almond flour
- 0.5 cup coconut flour
- 0.5 cup monk fruit sweetener
- 2 tsp baking powder
- 0.5 tsp salt
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 0.25 cup melted butter
- 2 tsp vanilla extract
- 3 tbsp sugar-free white chocolate chips (Lily's), melted
- 8 oz reduced-fat cream cheese, softened
- 0.25 cup monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 0.5 cup unsweetened shredded coconut
- 0.33 cup pecans, chopped
- 3 tbsp monk fruit sweetener
- 2 tbsp heavy whipping cream
- 1 tbsp butter
- 0.5 tsp vanilla extract

## Instructions

1. Preheat oven to 325°F. Grease a 9-inch round cake pan and line with parchment.
2. For cheesecake center: Beat cream cheese and monk fruit until smooth.
3. Add egg, vanilla, and lemon juice to the cheesecake mixture. Mix well. Set aside.
4. For cake: Mix almond flour, coconut flour, monk fruit, baking powder, and salt.
5. Whisk eggs, almond milk, melted butter, vanilla, and melted white chocolate in a separate bowl.
6. Combine wet and dry ingredients, mixing until smooth.
7. Pour half the cake batter into the prepared pan.
8. Carefully spoon the cheesecake mixture into the center, leaving a 1-inch border.
9. Pour the remaining cake batter over the top, spreading to cover the cheesecake layer.
10. Bake for 45-50 minutes until the edges are set and a toothpick inserted into the cake portion comes out clean. Cool completely.
11. For topping: Toast coconut and pecans in a dry pan for 3-4 minutes.
12. Add monk fruit, cream, butter, and vanilla to the topping mixture. Stir until the mixture thickens slightly, about 2 minutes. Cool.
13. Spread the coconut pecan topping over the cooled cake. Refrigerate for 1 hour before serving.

## Equipment

- oven
- 9-inch round cake pan
- parchment paper
- dry pan

## Tips

- Keep cheesecake away from edges to prevent leaking
- Cool completely before adding topping
- Refrigerate for cleanest slices
- Serve chilled for best cheesecake texture

## Source

- Original video: https://www.facebook.com/reel/2777297032629227
- Recipe page: https://www.cliprecipe.com/recipe/85094ca1-1898-4665-9172-0975afdf0c03
- Extracted: 2026-04-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt