Keto Black Forest Chocolate Cake

This Keto Black Forest Chocolate Cake is rich in flavor, moist, and fluffy dessert to make your every day sweet and happy, and at the same time decadent and delicious. This is serious keto cake for every important event in your keto, low carb life.

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.

Ingredients (makes 16 servings):

Cake base:

Filling:

• 1 recipe Low-Carb Amarenata – makes about 1 ¹/₂ cups
• 3 cups heavy whipping cream (720 ml/ fl oz)
• 1 ¹/₄ cups mascarpone cheese or full-fat cream cheese (300 g/ 10.6 oz)
• Optional: low-carb sweetener such as powdered Erythritol or Swerve, monk fruit or stevia drops, to taste
• Optional: 16-20 large fresh cherries or grated dark chocolate for topping

Instructions

1. Start by making the Low-Carb Amarenata – follow these instructions.
2. 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).
3. 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.
4. When melted, take off the heat. Add the butter cut into pieces and let it melt while stirring.
5. In another bowl, combine the almond flour, coconut flour, whey protein powder, cocoa powder, cream of tartar, baking soda and salt.
6. In a third bowl, use a hand mixer or a hand whisk to mix the eggs, Erythritol, yogurt and vanilla extract.
7. To the same bowl, add the melted dark chocolate and process until smooth and creamy.
8. Add the dry ingredients and process until well combined.
9. 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.
10. 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).
11. 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.
12. 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.
13. To make the filling, in a bowl, beat the cream and mascarpone. Optionally, add sweetener to taste. I skipped sweetener in mine.
14. 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.
15. Top with about a third of the Amarenata.
16. 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.
17. Top with the third and last cake layer. Add the remaining Amarenata and let the syrup soak in.
18. Spread the mascarpone-cream layer on top. Optionally, decorate with fresh cherries and refrigerate for at least 2 hours to set before slicing.
19. Slice and serve!

Nutritional values (per serving)

Total Carbs	12.5	grams
Fiber	3.3	grams
Net Carbs	9.2	grams
Protein	11.3	grams
Fat	44.6	grams
of which Saturated	24.6	grams
Calories	484	kcal
Magnesium	72	mg (18% RDA)
Potassium	329	mg (16% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (9%), fat (83%)

Recipe By Martina Slajerova