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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Prepare the cream frosting by whipping the cream, optional sweetener and vanilla until firm but not super stiff.
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.
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.
As with all cakes featuring whipped cream, Black Forest cake is best enjoyed within a few hours of assembling.
It can be stored in the fridge for up to 3 days.
It's possible to make the sponge and the filling up to 2 days ahead of time. The sponge cake can also be frozen separately for up to 3 months.
Here is a selection of cake ideas for small celebrations:
- Keto Raspberry Cake25 Minutes
- Keto Carrot Cake In A Mug10 Minutes
- Keto Chocolate Lava Cake - only 5 ingredients!14 Minutes
- Easy Keto Blueberry Mug Cake - Ready in 1 Minute4 Minutes
Tried this recipe? Give it a star rating below!
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Keto Black Forest Cakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- oven proof ramekin, 4 inch diameter x 3 inch height
- 1 ½ tablespoon coconut flour
- ½ teaspoon baking powder
- 2 tablespoon cacao powder
- 2 tablespoon powdered sweetener
- 1 egg medium
- 5 tablespoon heavy cream (double cream)
- ¼ teaspoon vanilla extract
- 2 tablespoon sugar free chocolate chips optional
- ¼ cup / 35g cherries pitted (I used 6 frozen cherries)
- 4 raspberries 20g
- 1 teaspoon water
- 1 tablespoon powdered sweetener
- pinch ground chia seeds optional
Whipped cream frosting
- ½ cup / 120ml heavy cream
- 1 tablespoon powdered sweetener optional
- ⅓ teaspoon vanilla extract optional
- 1 square dark chocolate grated 3g
- Fresh cherry
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted.
- In a bowl, combine the dry ingredients - coconut flour, baking powder, cacao powder and sweetener. Make sure there are no lumps.
- Add the wet ingredients - egg, cream and vanilla extract. Mix well.
- Stir in the optional chocolate chips and let the batter rest for a minute.
- Bake in a well-greased ramekin for 20 minutes or until you can insert and remove a skewer without crumbs sticking. Do not over bake as it will firm up as it cools.
- Add all the ingredients to a non stick saucepan. Simmer for about 3 minutes or until all liquid has evaporated and the sauce has thickened, pressing the berries + cherries with back of spatula. Optional: stir in a pinch of ground chia seeds. Allow to cool and thicken.
- In a separate bowl, blend the double cream, optional sweetener and vanilla until firm but not super stiff.
- Slice the cake in half horizontally. Spread the base with amarena sauce and top with a layer of cream. Add the top of the cake and pipe on the rest of the cream. Top with optional grated chocolate and a fresh cherry.
I think your recipe is perfect for a Valentine's Day dessert! Thank you. My daughter's birthday is coming up and I would like to make a larger cake. Thank you for providing alternate sizes in your recipes, that is always so helpful. Would you please advise what size pan you would use for the 2x and 3x sizes. We love your recipes so much.
Hi Joan, so glad you like the recipes. First of all, when you use the slider to double and triple the recipe do keep in mind that the software can only change the first amount and not the gram measurement. So, doublecheck that all ingredients are doubled. I don't think it matters much which size ramekin or cake pan you use. If you have a selection of springform pans, I would go for the smallest size. The baking time will increase, of course. Just be sure to cover the top with aluminium foil towards the end so it does not burn and check with a skewer whether in the inside is done.
I made this for non-keto friends and they loved it and couldn't tell it was keto. Delicious!
Judith the baker
Wow! Can't wait to try it! Could you elaborate on the size of the ramekin please?
My ramekin was 4 inch diameter x 3 inch height.
Made this today delicious and thank you for your recipes. So happy that I found your website