Sugar Free Black Forest Cake
User Reviews
5.0
12 reviews
Excellent
Sugar Free Black Forest Cake
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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.
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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
- 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 Information
Show Details
Calories
475kcal
(24%)
Total Carbohydrates
10.5g
Protein
6.8g
(14%)
Fat
45.6g
(70%)
Saturated Fat
28.3g
(142%)
Fiber
3.9g
(16%)
Sugar
5.2g
(10%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Total Carbohydrates | 10.5g | 4% |
| Protein | 6.8g | 14% |
| Fat | 45.6g | 70% |
| Saturated Fat | 28.3g | 142% |
| Fiber | 3.9g | 16% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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