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    Home » Keto Cakes » Keto Black Forest Sheet Cake

    Published: Aug 30, 2020 · Modified: Aug 29, 2020 by Carolyn

    Keto Black Forest Sheet Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.1K shares
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    This dreamy keto black forest cake recipe is made sheet cake style, for a delicious and easy low carb dessert. All the delicious flavor with a fraction of the carbs.

    Titled image of a piece of keto Black Forest Cake on a red patterned plate, with a bowl of cherries in the background

    Did you ever think you’d be able to enjoy Black Forest Cake on a keto diet? I don’t blame you for being skeptical, but this cake comes in at only 7g total carbs per serving.

    How is that even possible, when cherries are definitely “not keto”?

    Well you already know I firmly believe in using a small bit of “not keto” ingredients to lend authenticity to a keto dessert like this one. Just like my Keto Peach Ice Cream, a little of the fruit gives great flavor and texture, while still maintaining the right macro nutrients for a keto diet.

    And then you can amp up the flavor you’re going for with extracts, and you’re good to go.

    Are cherries healthy?

    When it comes to fruit, cherries are not really the best choice for a keto diet. Certainly not if you’re going to sit down and eat a bunch at once. A cup of pitted cherries is about 19g of carbs, so you do need to use them sparingly.

    That said, cherries are quite nutritious. That deep rich red indicates the presence of many antioxidants, along with plenty of vitamin C, potassium, and anti-inflammatory compounds.

    I don’t snack on cherries the way I might have in the past, but I do like to find creative ways to use a few in keto baking. I only used ¾ of a cup for this keto Black Forest Cake.

    To round out the cherry filling, I used some raspberries as well, as they are much lower in carbs, and have many of the same good nutritious qualities.

    Spreading cherry filling on a black forest sheet cake.

    What is Black Forest Cake?

    Black Forest is a well known and beloved cake that features chocolate sponge with a rich cherry filling and a whipped cream frosting. It originates from Germany, and contains kirsch, a cherry liqueur, to heighten the cherry flavor.

    Typically, a cherry syrup is created with the kirsch, water, and sugar, and is brushed over the sponge cake to moisten it. Then chopped cherries and whipped cream frosting are layered together, with cherries and chocolate garnish on the top.

    I’ve had many readers request a keto version of Black Forest Cake but I wanted to be sure I could make it truly low carb. Making it as a sheet cake allowed me to keep the cherries to a minimum, while still maintaining the traditional flavor.

    Of course, I skipped the kirsch and used cherry extract instead!

    Top down photo of keto Black Forest sheet cake with fresh cherries and chocolate sprinkles on a white wooden table.

    How to make keto black forest cake

    I love sheet cake for so many reasons. It’s easy, it has the perfect frosting-to-cake ratio, and it serves a crowd. Here are my best tips for making Keto Black Forest Sheet Cake:

    1. Use a jelly roll pan with sides at least 1 inch high. I have one that is 15×10 inches that works perfectly for this cake. If you use another size, like 17×11, your cake will be thinner and bake a little faster.
    2. Depending on how non-stick your pan is, you may want to line the bottom with parchment, as I did. Grease the pan, and then lay down the parchment on the bottom and grease the parchment as well.
    3. The “cherry” filling is a mix of both cherries and raspberries, to help keep down the carbs. You will need cherry extract if you want a true Black Forest cake flavor. I have this one from Olive Nation.
    4. Also add some of the cherry extract to the whipped cream frosting, so that you really get the flavor coming through without too many carbs.
    5. Reserve some of the whipped cream for piping small rosettes on the top of the cake, as it makes a lovely presentation.
    6. The decorations and added garnish are up to you. I did fresh cherries on top of each rosette, but the truth is that was for decoration only. I did not eat the extra cherry, I gave it to my kids!
    7. If you want to use the keto chocolate sprinkles as I did, you can purchase them on Etsy from The Sprinkle Company. You could also simply take a small piece of keto dark chocolate and shave it over using a cheese grater.
    A pan of keto black forest sheet cake with a piece taken out of it. The top of the cake has sugar-free chocolate sprinkles and cherries.

    How to store keto black forest cake

    Because of the fresh fruit filling and the delicate whipped cream frosting, this isn’t really a make-ahead cake.

    You can make the sponge a day or two in advance, and the cherry filling can also be made in advance and refrigerated. But once you assemble the cake, it’s best to eat it within 3 days or so.

    Keep any leftovers refrigerated.

    More delicious keto sheet cakes

    • Keto Texas Sheet Cake
    • Keto Peanut Butter Sheet Cake
    • Keto Cannoli Sheet Cake
    • Keto Pumpkin Sheet Cake
    • Keto Strawberry Sheet Cake
    Titled image of a piece of keto Black Forest Cake on a red patterned plate, with a bowl of cherries in the background

    Keto Black Forest Cake

    This dreamy keto black forest cake recipe is made sheet cake style, for a delicious and easy low carb dessert. All the delicious flavor with a fraction of the carbs.
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: black forest sheet cake, keto black forest cake
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 20 servings
    Calories: 229kcal

    Ingredients

    Cherry Filling

    • ¾ cup pitted fresh cherries, chopped
    • ½ cup fresh raspberries
    • ¼ cup water
    • ⅓ cup powdered Swerve Sweetener
    • ¾ teaspoon cherry extract

    Cake

    • 2 cups almond flour
    • ⅔ cup granulated Swerve Sweetener
    • ½ cup cocoa powder
    • ⅓ cup coconut flour
    • ⅓ cup unflavored whey protein powder (can sub egg white powder)
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 4 large eggs, room temperature
    • ½ cup butter, melted
    • 1 teaspoon vanilla extract
    • ½ to ¾ cup water

    Whipped Cream Frosting

    • 2 cups heavy whipping cream
    • ½ cup powdered Swerve Sweetener
    • 1 ½ teaspoon cherry extract
    • ½ teaspoon vanilla extract

    Garnish Ideas

    • Fresh cherries (whole or halved)
    • Sugar-free chocolate sprinkles
    • Shaved dark chocolate
    US Customary – Metric

    Instructions

    Cherry Filling

    • In a medium saucepan over medium heat, combine the cherries, raspberries, and water. Bring to a boil, then reduce the heat to a simmer and cook until the berries can be easily mashed with a fork, about 4 minutes.
    • Remove from heat and stir in the powdered sweetener and the cherry extract. Set aside.

    Cake

    • Preheat the oven to 325F and grease a 15 by 10 inch jelly roll pan. Line the bottom of the pan with parchment and grease the parchment.
    • In a large bowl, whisk together the almond flour, sweetener, cocoa powder, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined.
    • Stir in ½ cup water until well combined. If the batter is overly thick, stir in more water 1 tablespoon at a time. The batter should be spreadable but not quite pourable.
    • Spread the batter evenly in the prepared pan, and smooth the top with an offset spatula. Bake 15 to 20 minutes, until the top is firm to the touch. Remove and let cool completely in the pan.
    • Once cool, spread the cherry filling evenly over the top of the cake, spreading out the cherry bits as evenly as possible.

    Whipped Cream Frosting

    • In a large bowl, combine the cream, sweetener, cherry extract and vanilla extract. Beat until the cream holds stiff peaks.
    • Spread about ¾ of the whipped cream over the cake, as evenly as possible. Use the remaining cream to pipe rosettes decoratively on the top of the cake.
    Nutrition Facts
    Keto Black Forest Cake
    Amount Per Serving (1 serving = 1/20th of cake)
    Calories 229 Calories from Fat 177
    % Daily Value*
    Fat 19.7g30%
    Carbohydrates 7.1g2%
    Fiber 3g12%
    Protein 6.1g12%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Maureen says

      December 18, 2021 at 2:20 am

      5 stars
      I haven’t baked the cake yet, but it sounds wonderful!
      Is it possible to make this cake a layer cake? If so, how long will they need to cook?

      Reply
      • Carolyn says

        December 18, 2021 at 10:04 am

        Yes, definitely possible. but how long it bakes will depend on the size of your pans. You can refer to this recipe but I also recommend watching them carefully! https://alldayidreamaboutfood.com/keto-chocolate-cake/

        Reply
    2. Cheryl says

      November 05, 2021 at 7:54 pm

      5 stars
      I’ve been looking at this recipe for a while, I’m not an expert baker, but I’m not a novice. The cherry sauce on top of the cake was new to me,but i gave it a try. Everything i make is mostly for my husband, he is type 2 diabetic. So i show him pictures tell him what’s in it to see if he’ll eat it. This went over extremely well. As does EVERYTHING i get from your posts .I have yet to make a bad meal, dessert or vegetable. Will be adding this cake in my rotation of desserts. Thank you Carolyn for all you do.

      Reply
      • Carolyn says

        November 06, 2021 at 8:31 am

        So glad you both liked it!

        Reply
    3. Nancy says

      January 20, 2021 at 8:49 am

      Black Forrest! My favorite! Thank you for this, Caroline!
      But I am allergic to coconut… can I use more almond flour?

      Reply
      • Carolyn says

        January 20, 2021 at 10:33 pm

        Yes but you need to triple the amount…

        Reply
    4. Kelli says

      January 11, 2021 at 8:58 am

      5 stars
      I have frozen cherries and frozen raspberries – do you think they could work?

      Reply
      • Carolyn says

        January 11, 2021 at 1:46 pm

        Absolutely!

        Reply
    5. Elaine Roveroni says

      November 09, 2020 at 2:10 pm

      Do you think this will hold up in two 8inch pans as a taller cake instead of a sheet pan one? Thank you

      Reply
      • Carolyn says

        November 09, 2020 at 6:10 pm

        Sure… It will take longer to bake through.

        Reply
    6. Ronak Mehta says

      September 29, 2020 at 11:47 pm

      5 stars
      Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

      Reply
    7. Angelin says

      September 22, 2020 at 9:02 pm

      I tried this out but the cake was a bit harder.. but it tastes fine.

      Reply
      • Carolyn says

        September 22, 2020 at 9:20 pm

        Not sure what you mean by harder? Sounds like maybe it got over-baked.

        Reply
    8. Barb C says

      September 06, 2020 at 4:34 pm

      5 stars
      This was delicious! It was genius to add cherry extract to the whipped cream I think that made a big difference. Will make this again!

      Reply
    9. Angelo says

      September 04, 2020 at 6:58 am

      I believe if you use actual Kirschwasser, not cherry liqueur, it gives a depth of flavor that isn’t present when you sub it with cherry extract. Since it’s straight up clear cherry brandy it should be relatively keto friendly. A bit hard to find but well worth it.

      https://www.heinemann-shop.com/en/global/schladerer/schladerer-kirschwasser-42vol-0-7l/p/000000000000014340/

      Reply
      • Carolyn says

        September 04, 2020 at 7:22 am

        I don’t use any cherry brand in this cake, just cherry extract.

        Reply
    10. Dag says

      August 30, 2020 at 3:43 pm

      5 stars
      Simply delish. Cut back a bit on the sweetener and none in the fruit topping as my husband I like less sweet in everything 😀
      Fantastic recipe!!

      Reply
    11. Selina says

      August 30, 2020 at 12:20 pm

      I don’t have a jelly roll pan. Could I use a 9×13 pan?

      Reply
      • Carolyn says

        August 30, 2020 at 1:10 pm

        Yep, but your cake will be thicker and take longer to bake, and you will probably need less of the frosting.

        Reply
        • Selina says

          August 30, 2020 at 1:54 pm

          Thank you! I’ll half the frosting and adjust the baking time. So excited!

          Reply
    12. Amanda says

      August 30, 2020 at 5:59 am

      5 stars
      Thank you so much!

      I’ve been meaning to play around with a BF cherry filling to add a little bit to plain Greek yogurt with some dark chocolate shavings. I have everything I need already (love that extract), so this is perfect! 😋

      Black Forest is my fav. Tbh…I’m the only one who eats keto in my fam, so will have to play around with measurements at some point to scale this one down at some point. Thanks again

      Reply

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