Keto Black Forest Cake

Preparation

1. Bake the chocolate sponge

   · approx. 55 minutes

   Check off Almond flour (blanched)	250  g	🌰	Almond flour (blanched)
   Check off Cocoa powder (unsweetened)	40  g	🍽️	Cocoa powder (unsweetened)
   Check off Eggs (medium, room temperature)	6  piece	🥚	Eggs (medium, room temperature)
   Check off Butter (softened)	150  g	🧈	Butter (softened)
   Check off Erythritol (powdered)	150  g	🍬	Erythritol (powdered) for the batter
   Check off Cream (30 percent)	100  ml	🥛	Cream (30 percent) for the batter
   Check off Vanilla extract	10  ml	🌿	Vanilla extract approx. 2 tsp
   Check off Baking powder	2  tsp	🧁	Baking powder
   Check off Salt	1  pinch	🧂	Salt
   Check off Erythritol	30  g	🍬	Erythritol for the cherry juice
   Check off Cream (30 percent)	600  ml	🥛	Cream (30 percent) for the filling
   Check off Erythritol (powdered)	60  g	🍬	Erythritol (powdered) for the cream
   Check off Whipped cream stabilizer (sugar-free)	1  piece	🥛	Whipped cream stabilizer (sugar-free) packet

   Preheat the oven to 170 °C (top and bottom heat). Line a 26 cm springform pan with parchment paper. Cream the butter (150 g) and powdered erythritol (150 g) for 3 minutes until fluffy. Beat in the eggs (6) one at a time. Add the cream (100 ml) and vanilla (2 tsp). Fold in the almond flour (250 g), cocoa powder (40 g), baking powder (2 tsp) and salt. Pour the batter into the pan and bake for 30 minutes. Test the center with a toothpick. Rest for 15 minutes in the pan, then cool completely.

2. Prepare the cherries and syrup

   · approx. 35 minutes (including draining)

   Check off Sour cherries (unsweetened, drained)	350  g	🍒	Sour cherries (unsweetened, drained) organic sour cherries in a jar or frozen
   Check off Cherry juice	100  ml	🍒	Cherry juice from the jar
   Check off Xanthan	0.3  tsp	🥣	Xanthan or guar gum
   Check off Kirsch	30  ml	🍒	Kirsch optional; approx. 2 tbsp

   Drain the sour cherries (350 g) in a sieve for 30 minutes, catching the juice (100 ml). In a small saucepan, warm the juice with erythritol (30 g) and xanthan (1/4 tsp) over medium heat for 3 minutes, whisking until it thickens. Remove from the heat and optionally stir in kirsch (2 tbsp). Let it cool.

3. Prepare the cream and sponge layers

   · approx. 10 minutes

   Check off Dark chocolate (85 percent)

   30  g

   🍫

   Dark chocolate (85 percent) shaved; for decoration

   Whip the cream (600 ml) in a chilled bowl with powdered erythritol (60 g) and stabilizer to stiff peaks. Place the chocolate sponge on a cake plate and slice it into 3 thin layers with a long bread knife. Thumb method: hold the sponge flat with your hand and use a sawing motion.

4. Layer the cake

   · approx. 15 minutes

   Place the bottom sponge on the cake plate and soak it with cherry syrup (1/3). Spread or pipe whipped cream (1/3, reserving some for the outside) in a ring. Scatter half of the sour cherries in the center, leaving a 1 cm cream ring around the edge clear. Add the next sponge. Repeat: soak → cream → remaining cherries → cream. Top with the last sponge.

5. Decorate and chill

   · approx. 180 minutes (resting time)

   Smooth the remaining cream (reserved for the outside) around the sides and top. Sprinkle with chocolate shavings (30 g). Crown the top with a few whole sour cherries. Chill in the fridge for at least 3 hours, preferably overnight. Slice into 14 even pieces with a warm knife.

celebration You did it! Enjoy every delicious bite.

Why this cherry cake is (carefully) keto-friendly

Sour cherries are the carb bottleneck: 100 g of pitted, unsweetened sour cherries contain about 12 g of net carbs. For the classic Black Forest look, 350 g of sour cherries are used for 14 slices, which works out to 25 g per slice, or 3 g of carbs per slice from cherries alone. Important: use unsweetened sour cherries in a jar (organic shop, health food store) or frozen sour cherries. Morello cherries in syrup contain 25 to 30 g of carbs per 100 g, which would push the cake out of keto territory. The chocolate base from almond flour and cocoa adds 1 g of carbs per slice, and whipped cream with erythritol is carb-free. The 6 g of carbs per slice is higher than other cakes in this collection, but for the only authentic keto Black Forest Cake it is a reasonable trade-off. Classic cherry cake: 45 g of carbs, here: 6 g, a reduction of 85 percent.

Source: USDA FoodData Central, Cherries, sour, red, raw , FDDB nutrition database

How do I serve and vary the cake?

The cake needs to rest in the fridge for at least 3 hours, ideally overnight. The cream soaks into the sponges and the cherry juice melds with the chocolate and cream. From my own experience: the texture is perfect the next day; on baking day it is still a touch dry. Classically decorated with chocolate shavings and a few whole cherries on top. Serve with a cup of black coffee or espresso for a Sunday or special-occasion dessert.

Nutrition values

Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.

FAQ