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+ servings
finished cake cut into two pieces with one piece on its side

Keto Black Forest Cake

Katrin Nürnberger from sugarfreelondoner.com
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.
Course Dessert
Cuisine German
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 475kcal


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


Chocolate Sponge

Amanera Sauce

  • ¼ cup / 35g cherries pitted (I used 6 frozen cherries)
  • 4 raspberries 20g
  • 1 tsp water
  • 1 tbsp powdered sweetener
  • pinch ground chia seeds optional

Whipped cream frosting


  • 1 square dark chocolate grated 3g
  • Fresh cherry


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.


  • 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.


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.


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