Keto Black Forest Cake Recipe

Keto Black Forest Cake

A rich, chocolatey, low-carb version of the classic German dessert, sweetened with Keystone Pantry Allulose.

Ingredients

For the Chocolate Cake:

• 2 cups almond flour
• ½ cup cocoa powder
• ¾ cup Keystone Pantry Allulose
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 4 large eggs
• ½ cup unsalted butter, melted
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• ½ tsp apple cider vinegar

For the Cherry Filling:

• 1 ½ cups fresh or frozen unsweetened cherries (pitted and halved)
• ¼ cup Keystone Pantry Allulose
• 1 tsp lemon juice
• ½ tsp xanthan gum (to thicken)

For the Whipped Cream:

• 1 ½ cups heavy whipping cream
• ¼ cup Keystone Pantry Allulose
• 1 tsp vanilla extract

For the Chocolate Garnish:

• Sugar-free dark chocolate shavings or grated chocolate

Instructions

1. Bake the Cake:

   • Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
   • In a bowl, whisk together almond flour, cocoa powder, Keystone Pantry Allulose, baking powder, baking soda, and salt.
   • In another bowl, whisk eggs, melted butter, almond milk, vanilla extract, and apple cider vinegar.
   • Gradually mix wet ingredients into dry until smooth.
   • Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely.

2. Prepare the Cherry Filling:

   • In a saucepan over medium heat, cook cherries, Keystone Pantry Allulose, and lemon juice until softened.
   • Sprinkle xanthan gum over the mixture, stirring constantly until thickened. Let cool.

3. Make the Whipped Cream:

   • Beat heavy cream, Keystone Pantry Allulose, and vanilla extract until stiff peaks form.

4. Assemble the Cake:

   • Place one cake layer on a serving plate. Spread a layer of whipped cream and top with cherry filling.
   • Add the second cake layer and repeat.
   • Cover the entire cake with whipped cream and garnish with chocolate shavings.

5. Chill & Serve:

   • Refrigerate for at least 1 hour before serving to let the flavors meld.

Nutrition Facts

Serving Size: 1 slice (1/12 of the cake)
Servings Per Recipe: 12

Notes:

• Net carbs are calculated as Total Carbs – Fiber – Allulose.