Name: Keto Black Forest Cake
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 ½ tbsp coconut flour; ½ tsp baking powder; 2 tbsp cacao powder; 2 tbsp powdered sweetener; 1 egg (medium); 5 tbsp heavy cream ((double cream)); ¼ tsp vanilla extract; 2 tbsp sugar free chocolate chips (optional); 1/4 cup / 35g cherries (pitted (I used 6 frozen cherries)); 4 raspberries (20g); 1 tsp water; 1 tbsp powdered sweetener; pinch ground chia seeds (optional); 1/2 cup / 120ml heavy cream; 1 tbsp powdered sweetener (optional); 1/3 tsp vanilla extract (optional); 1 square dark chocolate (grated 3g); Fresh cherry

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This easy keto Black Forest cake is a delicious low carb dessert for 2. It has a moist chocolatey sponge, a keto friendly cherry filling, whipped cream and dark chocolate shavings.

cake sliced in half with cream and jam in the middle

I'll never forget the first time I ate a Black Forest cake. I was about 6 years old and we were on holidays in the Black Forest, staying on a farm. Our hostess served it on a Sunday afternoon - the most beautiful cake I'd ever seen.

It was so tall, had several layers and was topped with plenty whipped cream, chocolate and glacé cherries. While the adults were sipping their coffee, I sneaked a second slice. I ended up being so full I couldn't eat dinner, and I think I also got a little tipsy from the kirsch liqueur. I was in dessert heaven.

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What is Black Forest cake?
How I made this cake keto
Ingredients
Instructions
Variations
Storage
Related recipes
Recipe

What is Black Forest cake?

Black Forest cake or gateau is a popular German celebration cake. In Germany we call it Schwarzwälder Kirschtorte. It has several layers of chocolate sponge that are filled with whipped cream and a sweet cherry filling that also contains kirsch liqueur.

The cherry filling soaks into the sponge and makes the cake incredibly moist.

finished black forest cake with whipped cream and cherry on top

I published my first keto Black Forest cake recipe in my Keto Desserts cookbook. This is a full sized cake that's so delicious I simply had to put it on the cover of the book. I'm still super proud of it.

For the blog, I wanted to create a version for 2 people. Because sometimes you want to celebrate without having 16 people over, right?

This low carb, gluten free Black Forest cake recipe is much easier and quicker to make than a full-blown cake. Yet you still get all the flavors and the taste!

How I made this cake keto

It's easy to make a low carb chocolate sponge by using almond flour or coconut flour instead of regular flour and sugar substitute instead of sugar.

However, cherries are fairly high in natural sugars and are generally not considered to be a good choice on a Keto Diet.

Some people simply replace fruit like cherries with extracts.

Personally, I don't believe in completely eliminating any fruit or vegetables. If enjoyed in moderation, even high carb fruit such as apples or bananas can have a place in your diet (check out my Sugar Free Keto Apple Cake or my Low Carb Sugar Free Banana Bread).

And the same counts for cherries. Moderation is key. And thinking out of the box!

By using part cherry, part raspberry for the cherry filling in this cake, you're getting all the cherry flavour whilst keeping the carb count low. Raspberries are much lower in carbs than cherries.

Ingredients

Here are the ingredients you need for this cake:

Coconut Flour - or use 3x more almond flour.
Baking Powder
Powdered Sweetener - Your low carb sugar substitute of choice. I used a monk fruit sweetener. Erythritol, swerve, allulose or xylitol all work.
Unsweetened Cocoa Powder
Egg - medium and room temperature
Cream - Heavy cream replaced the butter in the cake batter and whipping cream for the filling
Vanilla extract - Used in the whipping cream
Cherries and Raspberries - Frozen or fresh
Grated sugar free chocolate - Alternatively, use a 90% dark chocolate.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

dry ingredients in a bowl being combined with a whisk

Chocolate sponge cake

In a mixing bowl, combine the dry ingredients - coconut flour, baking powder, cacao powder and sweetener. Option to add a pinch of salt as well. Make sure there are no lumps.

close up of a whisk in the bowl with cake batter

Add the egg, heavy whipping cream and vanilla extract. Mix well with a hand mixer or a balloon whisk. Last, stir in the optional chocolate chips.

cake batter in the ramekin before cooking

Fill the batter into a greased ramekin or mini cake pan. Bake in the oven for 20 minutes or until you can insert and remove a skewer without too many crumbs sticking. Don't over-bake as it will firm up as it cools.

close-up of the baked cake in the ramekin

Amarenata Filling

Add the sour cherries, raspberries, teaspoon of water and sweetener to a small saucepan. Simmer for about 3 minutes or until all liquid has evaporated and the sauce thickens. Press the berries with back of spatula.

Optional: Stir in a pinch of ground chia seeds to help thicken further and bind any liquid. Let cool.

Note - This is a very small amount of filling. Consider multiplying the recipe to have low carb jam for your next breakfast.

Assembly

Prepare the cream frosting by whipping the cream, optional sweetener and vanilla until firm but not super stiff.

bottom layer of cake topped with jam and then cream

Slice the cake in half horizontally. Spread the bottom cake layer with Amarena sauce and top with a layer of cream.

Add the top of the cake and pipe on the rest of the cream. I topped it with grated dark chocolate (90% cocoa solids) and a fresh cherry.

Variations

Microwave cake: It's possible to bake the sponge in the microwave. For this, separate the batter between 2 ramekins and cook them for 90 seconds at 900W. Increase or decrease the time according to the wattage of your microwave.

Note that the edges of microwave cakes don't look as smooth and pretty as oven baked cakes.

Cherry extract: For a deeper cherry flavor, use a few drops or natural cherry extract.

Almond flour: Not a fan of coconut flour? Replace it with 3x more super fine almond flour. Almond flour absorbs less liquid than coconut flour, that's why you need more.

Make it dairy free: Use coconut cream instead of the dairy cream.

Make a sugar free frosting: Use half whipped cream and half cream cheese or mascarpone cheese. This adds a refreshing note to the cake.