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+ servings
finished cake cut into two pieces with one piece on its side
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5 from 10 votes

Keto Black Forest Cake

Whip up this Keto Black Forest cake in less than 30 minutes! A flavourful gluten-free, low carb treat for birthdays and celebrations or a romantic dessert for 2.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: German
Servings: 2
Calories: 475kcal

Equipment

  • oven proof ramekin, 4 inch diameter x 3 inch height

Ingredients

Chocolate Sponge

Amanera Sauce

  • 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

Optional

  • 1 square dark chocolate grated 3g
  • Fresh cherry

Instructions

Chocolate Sponge

  • 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.

Amarena Sauce

  • 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.

Whipped cream

  • In a separate bowl, blend the double cream, optional sweetener and vanilla until firm but not super stiff.

Assembly

  • 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.

Notes

6.6g net carbs per serving. Makes 2 servings. 
Store 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. 
Option to multiply the Amarena filling to have additional low carb jam for breakfast.  
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.

Nutrition

Calories: 475kcal | Total Carbohydrates: 10.5g | Protein: 6.8g | Fat: 45.6g | Saturated Fat: 28.3g | Fiber: 3.9g | Sugar: 5.2g