The cake originated in Germany where you can find Black Forest mountain range. It’s name hasn’t derived from there, but rather from a liquor distilled from cherries. This is a treat for special occasions and not to be eaten every day. Low-Carb Cherry Amarenata takes this decadent cake to the next level. It raises the carb count more than other options but it’s almost irreplaceable. The Amarenata can be prepared with frozen cherries so you can make this healthy grain-free cake even when cherries are not in season.
Keto Black Forest Cake Recipe
- 150 g unsweetened extra dark chocolate
- 125 g butter
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup whey protein powder or egg white protein powder
- 1/4 cup raw cacao powder
- 2 tsp cream of tartar
- 1 tsp baking soda
- pinch of sea salt
- 6 large eggs
- 1 1/2 cups granulated Erythritol or Swerve
- 1/2 cup full-fat 10% yogurt
- 1 tbsp sugar-free vanilla extract
- 1 1/2 cups Low-Carb Amarenata
- 3 cups heavy whipping cream
- 1 1/4 cups mascarpone cheese or full-fat cream cheese
- powdered Erythritol or Swerve, monk fruit or stevia drops, to taste (optional)
- 20-25 large fresh cherries or grated dark chocolate for topping (optional)
Depending on your palate, you may not need to use any sweeteners in the Amarenata. 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 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. 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 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. You can use spring form and one same sized baking dish (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 knife to cut the thicker cake base width wise 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.
Making Filling and Assembling:
To make the filling, in a bowl, beat the cream and cheese. Optionally, add sweetener to taste. 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.
Amount Per Serving
- Calories 484
- Total Carbs 12.5 g
- Fiber 3.3 g
- Net Carbs 9.2 g
- Protein 11.3 g
- Fat 44.6 g
- Saturated Fat 24.6 g
- Magnesium 72 mg
- Potassium 329 mg