Low-Carb Black Forest Chocolate Cake

Martina SlajerovaUpdated 21 November 2023★★★★★4.6 (169 ratings)

Ready in 4h
8.6 g net carbs
482 kcal
Serves 16

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Low-Carb Black Forest Chocolate Cake (keto, paleo, gluten-free)

Someone once asked me what would be the one cake I would always choose for my birthday. From all the cakes out there I would always choose Black Forest Gateau. The combination of dark chocolate with sweet-tart cherries and fluffy cream is just irresistible. If you haven't tried the dark chocolate-cherry combo, you don't know what you're missing!

Traditional Black Forest Gateau is not guilt-free but it didn't take long to figure out how to make mine low-carb and gluten-free. Some of you may argue it's not exactly keto or ultra low-carb but that depends on your carb tolerance. And let's not forget this is a treat for special occasions and not to be eaten every day.

If you are dairy-free, you could easily swap the cream-mascarpone layer for coconut cream and the butter for coconut oil or ghee. Just keep in mind this will add extra carbs from the coconut cream.

So what's the key ingredient in this healthy dessert recipe? My Low-Carb Cherry Amarenata! Although you could use any low-carb chia jam, Amarenata takes this decadent cake to the next level. It raises the carb count more than other options but it's almost irreplaceable.

I won't lie, this cake takes a lot of effort and it's not something I would make every Sunday but that's what birthdays are for, right? Mine happen to be at the end of October and this cake is already on my wish list 😉

Here's what the process looks like so you know what to expect before you decide to give it a go — trust me, it's worth all the effort!

I made a batch of my Amarenata while I baked the cake base. Once the cake cooled down, I cut one of the thicker sponges in half so I ended up with 3 layers. I then used wooden skewers to poke a few holes in the crispy cake tops to allow the delicious vanilla & cinnamon flavoured Amarenata cherry syrup into the sponges. This made the brownie cake moist and infused it with even more flavour.

The Amarenata can be prepared with frozen cherries so you can make this healthy grain-free cake even when cherries are not in season. The fresh cherry topping is optional because it's not always possible to get fresh fruit. Instead, you can sprinkle it with grated dark chocolate which is ideal if you want to add candles, on top.

So there you go — this is my perfect birthday cake. Now I want to know about yours!

Note: Instead of cream of tartar and baking soda, you could use 4 teaspoons of gluten-free baking powder. 1 teaspoon of baking powder = ¹/₂ teaspoon of cream of tartar + ¹/₄ teaspoon of baking soda. The remaining ¹/₄ in baking powders is usually made of anti-caking agents like corn starch or other starches. That's why I prefer using cream of tartar and baking soda.

Step-by-step

Start by making the Low-Carb Amarenata - follow these instructions.
Depending on your palate, you may not need to use any sweeteners in the Amarenata. In this batch I skipped the arrowroot to keep the Amarenata syrup runny. Once ready, set aside (it will take about 30 minutes to cook).
While your Amarenata is cooking, prepare the chocolate brownie cake base. Preheat the oven to 160 °C/ 320 °F. Place a bowl over a pot of water and bring to boil. Keep on low heat and make sure the water doesn't touch the bowl (or use a double boiler). Place the dark chocolate into the bowl and let it melt gently.
When melted, take off the heat. Add the butter cut into pieces and let it melt while stirring.
In another bowl, combine the almond flour, coconut flour, whey protein powder, cocoa powder, cream of tartar, baking soda and salt.
In a third bowl, use a hand mixer or a hand whisk to mix the eggs, Erythritol, yogurt and vanilla extract.
To the same bowl, add the melted dark chocolate and process until smooth and creamy.
Add the dry ingredients and process until well combined.
Place the brownie batter into a lined spring form. I used one spring form and one same sized baking dish (18 cm/ 7 inch in diameter each) and pour about two thirds of the batter in the spring form (this will be cut in half) and the remaining third in the lined baking dish.
Bake for 30-40 minutes, or until set and a wooden skewer inserted in the cake comes out clean. Time to bake depends on the thickness (the smaller sponge will take less time to bake).
When done, remove from the oven and let it cool down completely before cutting and assembling the cake. Once cooled, use a large sharp knife to cut the thicker cake base widthwise in half.
In order for the Amarenata to get absorbed by the cake, use a wooden skewer to poke a few holes in the crispy top parts of the cake.
To make the filling, in a bowl, beat the cream and mascarpone. Optionally, add sweetener to taste. I skipped sweetener in mine.
Start assembling the cake (note: you have 3 chocolate cake layers, and you will need to divide the amarenata in 3 parts and the cream in 3 parts). Place the first cake layer, cut side up, on a cake tray. Spread about 2 tablespoons of the Amarenata syrup (without cherry pieces) on top and let it soak in. Add about a third of the mascarpone-cream topping.
Top with about a third of the Amarenata.
Add the second cake layer, cut side down and repeat the process: top with about 2 tablespoons of the Amarenata syrup, a third of the cream and a third of the Amarenata.
Top with the third and last cake layer. Add the remaining Amarenata and let the syrup soak in.
Spread the mascarpone-cream layer on top. Optionally, decorate with fresh cherries and refrigerate for at least 2 hours to set before slicing.
Slice and serve!
The cake can be stored in the fridge for up to 5 days.

Recipe