Sugar Free Black Forest Cake

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

4 votes

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

Cook Time20

Total Time25

Course: Dessert

Cuisine: German

Servings:

Calories: 475kcal

Author: Katrin Nürnberger

Equipment

oven proof ramekin, 4 inch diameter x 3 inch height

Ingredients

Chocolate Sponge

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

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

½ cup / 120ml heavy cream
1 tablespoon powdered sweetener optional
⅓ teaspoon vanilla extract optional

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